Mom’s Wheat Buttermilk Biscuits

Buttermilk Biscuits | OMF!

I have a love-hate relationship with mornings. I love waking up early. But I hate getting out of bed. Haha, I am sure some of you can relate!

I’ve discovered that the only thing that helps me to wake up is looking forward to a good breakfast. It doesn’t necessarily have to be a huge one like Grandma makes when we go to visit her. But it does need to be homemade and fresh.

So when I think of these from-scratch biscuits, I imagine that instead of my alarm clock, the scent of freshly baked, buttery biscuits wakes me up with a smile. Or at least the people who are still sleeping when I’m sliding the baking tray out of the hot oven. :)

Buttermilk Biscuits | OMF!

These buttermilk biscuits–my Mom’s recipe she’s used for years–are oh-so-easy and much simpler than a traditional scone or biscuit recipe. Since it calls for oil instead of butter, these biscuits stay moist and toast up beautifully with a knob of butter and spoonful of jam/honey. The recipe is also super customizable. You can change up the flavors to make herb biscuits, scones or pumpkin biscuits!

P.S. After making a few batches, I usually freeze most of them because they taste best when they’re super fresh. To eat, I heat one or two up in the microwave for 30-45 seconds, open the biscuit(s) and slide them into the toaster oven for a minute or two. Alternatively, you could take out a few and let thaw on the counter for half an hour and then toast to your liking.

Buttermilk Biscuits
A simple way to enjoy breakfast. On the go? Freeze all in bags and take out one or two at a time and slide into the toaster oven before leaving for work/school.
  1. 1 cup all purpose flour
  2. 1 cup white wheat flour
  3. 3/4 tsp salt
  4. 1/4 tsp baking soda
  5. 1 TBS baking powder
  6. 3/4 cup buttermilk (alternative --> regular milk, sour/expired milk, or water)
  7. 1/3 cup oil
  1. Preheat oven to 375F. Grease a cookie sheet.
  2. In a large bowl, whisk your dry ingredients - flour, salt, baking soda, baking powder. Make a well in the center of the bowl and set aside.
  3. In a liquid measuring cup, whisk your milk and oil. Pour the wet ingredients into the well of the large bowl.
  4. With a fork, slowly combine the ingredients until it mostly comes together. Use a wooden spoon to FOLD the dough until most of the flour has mixed in. DO NOT OVERMIX.
  5. Sprinkle a flat surface with flour. Dump out the dough onto the flour.
  6. With your hands, gently press the dough to your desired thickness. My favorite cut is about 2-3 cm --> the thicker dough makes a flakier biscuit.
  7. Using a biscuit cutter or a glass dipped in flour, cut circles out of the dough (I've also cut squares out with a knife before).
  8. Place biscuits up to 2 inches apart on a greased cookie sheet. Note --> if you'd rather they touch as they bake that's totally up to you! They will just take longer to bake.
  9. You can reuse any leftover dough by pressing it together and re-spreading it out. **But be aware that the more you touch the dough the more the biscuits will be tough instead of flaky.**
  10. Brush biscuits with egg or milk or leave them as they are.
  11. Bake biscuits for 10-15 minutes until tops are golden brown.
  12. Let cool on cookie sheet for 5-10 minutes before serving.
  13. Serve warm as is or toasted. Delicious toppings include --> jam, butter, apple butter, sunny side up egg, sausage, cheese, honey and more!
  1. 5-8 3-inch biscuits but it can easily, easily doubled and tripled.
  1. 1) Add garlic powder and 1-2 cups shredded cheese and finely chopped jalapeno for a spicy cheesy biscuit
  2. 2) Add 2 TBS sugar and 1 tsp vanilla extract and finely chopped craisins for "scones"
  3. 3) Add garlic powder and finely chopped basil/chives for herby biscuits
  4. 4) Mix in pumpkin or applesauce for half of the oil for a lower fat biscuit
Oh My Foodness!

Check out my last post, which features how to make lemon curd!
DIY Lemon Curd | OMF!

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