Tomorrow is National Buttermilk Biscuit Day! You know I’m a southern girl, so this is like music to my ears! I’m happy to use any excuse for a good ol’ buttered biscuit.
But wait, don’t flip your lid just yet… I know what you’re thinking. Buttermilk biscuits are TERRIBLE for your health. And you have a point. A biscuit made with white flour has no value to your health. In fact, white flour can lead to a myriad of health problems!
So, that is why my momma and I have come up with a healthy southern biscuit. Yep, you heard that right. My momma, the same wonderful woman who fed me buttermilk biscuits from scratch when I was a little girl, has helped me to change this biscuit into something more healthful: Whole Wheat Buttermilk Biscuits with Coconut Oil.
Why whole wheat? Read my post here. It will give you all you need to know. Why coconut oil? Read my other post here.
:: Whole Wheat Buttermilk Biscuits
2 1/2 cups fresh milled whole wheat flour {plus 1/2 cup more for “patting out”biscuits}
1 cup buttermilk (or regular “sweet” milk)
1 tsp salt
1 Tbsp baking powder
1/3 cup coconut oil {solid}
Preheat oven to 450 degrees.
Mill your flour {I use my wondermill} and then add buttermilk and coconut oil. Use a spoon, pastry cutter, or even your hand to mix ingredients. The goal is to incorporate the oil but not to overmix.
Take spoonfuls of biscuit dough and plop it into a bowl of extra flour. {We usually put about 1/2 cup more into a bowl}. Carefully, softly, lovingly {lol} pat the biscuits into little rounds and place onto an ungreased cookie sheet. Repeat. Place biscuits pretty close together.
Bake for 12 to 15 minutes. Serve with lots of {good fat} REAL butter.
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