Whole Wheat Raisin Buttermilk Biscuits

Here’s a healthy biscuit with a little sweetness that comes from the raisins that make for a nice change from the regular or savory biscuit.  Make sure you use whole wheat pastry flour because regular whole wheat flour can be a little heavy.  Of course you could use all purpose flour as well.


2 cups whole wheat pastry flour
1 Tablespoon baking powder
1 tsp baking soda
1/4 tsp salt
6 Tablespoons butter
1/2 cup raisins
1 cup buttermilk

Preheat oven to 400F  degrees.

Mix together flour, baking soda, baking powder and salt.  Cut in butter with a pastry cutter until crumbly.  Stir in raisins.  Gently as possible fold in buttermilk until almost blended.  Turn out onto LIGHTLY floured surface and gently knead until dough holds together.  Pat into a round shape till about 3/4 inch thick.  Cut biscuits with a small biscuit cutter.
(I like the smaller size with whole wheat biscuits because they are a little denser than regular biscuits)
Bake for about 10 minutes or until golden brown.  Remove from oven and brush with butter or some kind of butter spread.
Raisins make them sweet enough to eat just plain or with a little butter.
I like Earth Balance which is an omega 3 butter tasting spread made with healthy oils.



4 Responses to “Whole Wheat Raisin Buttermilk Biscuits”

  1. Kristi Rimkus Says:

    I’m a recent convert to whole wheat pastry flour. It really makes a difference in baked goods. I’ve saved this recipe. Terrific!

  2. Lazaro Says:

    We met on food buzz. Glad I read your interesting and well-written blog. Look forward to following you here. Cheers!

  3. gizelle marie Says:

    excellent, now i have something to make with my whole wheat pastry flour 🙂

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