Whole-wheat Buttermilk Sage Biscuits

Whole wheat flour and rolled oats gives these buttermilk sage biscuits a nutty flavor and flaky texture. Also makes them healthier than regular refined flour biscuits.Buttermilk Sage Biscuits
There has been entirely different meaning of biscuits in my life or I can say when I was in India. As Britishers brought cookies to India and they call American cookies as biscuits. Over here cookies are sweet and biscuits are savory or salty; but back home they are either sweet or salty. Now here I am talking about American biscuits which are usually soft, flaky and offcourse buttery; they rise a lot during baking because of butter. Biscuits are usually served with honey, butter , jam for breakfast  or with soup or gravy for dinner.Whole Grain Biscuits

I love biscuits with soup and what else can be better than nice and flaky biscuits bursting with flavors. As I prefer to use whole grains for my biscuits, so I have used whole wheat flour and rolled oats for these buttermilk sage biscuits.  Whole wheat flour gives nice texture and nutty flavor to the biscuits and rolled oats makes these biscuits more flaky and healthy.Healthy Buttermilk Biscuits

These biscuits are so light , fluffy and moist ; soft from inside and crunchy from outside. Also there is only 3 tablespoon of butter used in the entire biscuits recipe. Also I have used low-fat buttermilk which is lighter than regular buttermilk; these buttermilk sage biscuits have less fat but no compromising on taste. Fresh sage gives burst of flavor and is making these biscuits really appetizing. These biscuits are perfect with honey, butter or any gravy, serve with your favorite breakfast or for quick weeknight dinners. As these buttermilk sage biscuits gets ready in 30-35 minutes (if you have chilled ingredients in your refrigerator). Enjoy !!!

Yields 11-12 biscuits

Whole-wheat Buttermilk Sage Biscuits

Wholegrain buttermilk and sage biscuits made with wholewheat flour, rolled oats, low fat buttermilk and fresh sage leaves.

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 cup Wholewheat flour.
  • 1 cup rolled oats.
  • 1/8 tsp salt (or more according to taste).
  • 3 tbsp butter.
  • 2 tsp baking powder.
  • 1/2 tsp baking soda.
  • 3/4 cup low fat buttermilk.
  • 12-14 fresh sage leaves.


  1. Preheat you oven to 425°F and line a baking sheet or pan with parchment paper.
  2. Take a large bowl and combine wheat flour,rolled oats, baking powder, baking soda and salt.
  3. Cut butter into small pieces using pastry knife and mix with the flour, toss with your fingers to coat with the flour. Fluff butter gently but rapidly with your fingertips to make small flakes. But make sure not to overwork on the misxture; butter should remain firm.
  4. Now add sage and 1/2 cup of buttermilk to the flour mix and combine with wooden spatula or spoon. Use your hand to bring the mixture together into a ball. Add more buttermilk;1 tbsp at a time if required to form a ball or lumpof dough.
  5. Place the ball on the board and gently pat it in order to form a disk of about ¾ inch thickness. Use a round cookie cutter to cut out the biscuits.
  6. Place the biscuits, top sides up, on the prepared baking sheet.
  7. Bake until golden brown( about 15-20 mins), remove from the oven and serve warm or at room temperature.
Cuisine: American | Recipe Type: Bread & Biscuits


Make sure to use chilled ingredients for perfect biscuits. Place biscuits farther apart on baking sheet if you want crisper biscuits and closer if you want soft biscuits. You can substitute dried sage for fresh sage; use about 2 tsp of dried sage if you don't have fresh sage.


wholewheat buttermilk sage biscuits

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