Biscuits (WG)

Makes (homes):

About 40 biscuits
1 (13 x 18") half sheet pan or baking sheet

Makes (centers):

About 80 biscuits
1 (18 x 26") full size sheet pan or baking sheet

Ingredients (homes):

280 g whole wheat flour (about 2 1/3 cups), use white whole wheat flour for better flavor
280 g enriched all-purpose flour (about 2 1/4 cups)
24 g baking powder (about 2 Tablespoons)
6 g baking soda (about 1 1/3 teaspoons)
12 g sugar (about 1 Tablespoon)
6 g salt (about 1 teaspoon), reduce or omit if using salted butter/margarine
2 cups buttermilk (*see substitution below)
8 oz. (2 sticks) butter or margarine, melted, use margarine for dairy-free option

Ingredients (centers):

560 g whole wheat flour (about 1 quart + 2/3 cup), use white whole wheat flour for better flavor
560 g enriched all-purpose flour (about 1 quart + 1/2 cup)
48 g baking powder (about 1/4 cup)
12 g baking soda (about 2 2/3 teaspoons)
24 g sugar (about 2 teaspoons)
12 g salt (about 2 teaspoons), reduce or omit if using salted butter/margarine
1 quart buttermilk (*see substitution below)
1 pound (4 sticks) butter or margarine, melted, use margarine for dairy-free option

Directions:

Stir dry ingredients in a mixer bowl on low speed.
Add buttermilk and melted butter/margarine until combined.
Use a 2 Tablespoon scoop (#30) to portion onto baking sheets lined with parchment paper. Tip: Spray scoop with nonstick spray for easier release.
Bake at 450°F for 12-14 minutes.

Serve:

1 biscuit counts as 1/2 oz. eq. serving whole grain.
*To make a substitute for 1 cup buttermilk, mix 2 teaspoons lemon juice with enough milk (or soy milk for a non-dairy option) to equal 1 cup.

Rating: 5.0 (1 ratings)

Meal:

Breakfast
Lunch & Dinner
Snack

CACFP Credit:

Grain

Record on your menu as:

Biscuits (Bread and Bread Alternate Food List # 04)

Source:

DCR Calendar, March 2027, and luna.com, 2026.