Healthier Homemade Biscuits are freezer friendly

I’ve created a healthy version of homemade biscuits with the addition of white whole wheat flour.  It really tastes like the “real thing” and it contains no shortening or hydrogenated fat. Don’t knock it til you try it. It’s even better when you make a double batch and have some waiting in the freezer on standby when you want a scratch made biscuit.

Truly, you can tell by the photos, these are scratch made. I even have the mess as evidence.

I’m using real butter as the fat and I use a clean hand to mix in one whole stick (it makes a lot of biscuits). Feel free to use a pastry blender if you like. I just like to get my hands into it. I’m using a blend of White Lily unbleached self-rising flour and King Arthur white whole wheat flour. I only add one cup to the four cup flour ratio; this keeps it lighter. My secret ingredient is 1 tsp. baking powder, shhhhh.


Next, I add the buttermilk and get my hands sticky again. A generous amount of flour hits my sil pat (wax paper works too) before I turn the dough out of the bowl. I’m ready to pat it out with my fingers. A quick wash and photo just for you.

I generously sprinkle with flour on top before gently patting with both hands. I don’t use a rolling pin. I apply light pressure and leave those scratch made indentions on top to make sure my kids know these did not come from a popping can. I do own a biscuit cutter, but I felt lazy today and grabbed a plastic cup and dipped away in flour before cutting. I gently knead and re-pat another round.

Turn, twist, place on a baking stone or sheet with floured fingers and bake in a preheated oven at 450 for about ten to twelve minutes.

I like to swirl a pat of butter on top to give it the real deal. Just a little effort and elbow work, but I have a piping hot pan of biscuits waiting for my family. AND I’ve got more in the freezer for later-woo hoo.

Buttery, delicious and healthy. Now that’s a biscuit you don’t feel quite so guilty about serving.

Freeze it: Freeze completely cooled biscuits in a quart or gallon size ziploc bag.

Thaw it: Thaw for a few hours on the countertop and warm in the microwave for about 45 seconds to 1 minute on 70% power.

Reheat a frozen biscuit at 50% power for about 2 minutes and warm 30 seconds on full power.

Freezer Ideas:

  • Stuff with eggs, cooked bacon and cheese before freezing. Wrap individually in foil and take for breakfast, lunch or dinner.
  • Freeze leftover ham or sausage inside a biscuit.
  • Serve thawed biscuits with freezer applesauce.
Healthier Homemade Biscuits
  • 3 cups White Lily Unbleached Self-rising flour
  • 1 cup white whole wheat flour
  • 1 stick cold butter, cut into 1/2 inch pieces
  • 1  1/2 to 1  3/4 cups whole buttermilk
  • 1 teaspoon baking powder
Heat oven to 450 degrees. Coat baking sheet with cooking spray. Scoop and sweep both flour types in a large bowl. Cut in butter with a pastry blender or hand until crumbles are the size of peas. Blend in just enough milk with a fork or hand until the dough leaves the sides of bowl.
Turn dough onto a lightly floured surface. Pat to 1/2 inch thickness. Cut using a floured biscuit cutter. Place on baking sheet and leave touching if you prefer soft sides and place apart for crisp sides. Bake until golden brown for 10-12 minutes. Butter on top if desired. Yield: About 2 dozen
Have you ever made homemade biscuits? Double your next batch and freeze the extra.
This is linked to Tasty Tuesday.
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