Buttermilk Biscuit (No Dairy) – Savory or Sweet

Buttermilk biscuit can be a healthy recipe way to start a day, breakfast, or weekend brunch.

You can make a texture-full classic savory buttermilk biscuit or low-sugar biscuit with wholesome wheat germ and healthy ingredients in this recipe.

This gobble-friendly biscuit you can make in 30 minutes: one-bowl easy prep time, refrigerate, and then bake! And whether you make one or a dozen healthy and scrumptious biscuits, is up to you. It will take just as long.

And you can use all pantry ingredients to make this healthy buttermilk biscuit. You can even make your own homemade coconut milk from pantry ingredients to use in the biscuits. Because there’s no actual buttermilk, that’s a dairy ingredient.

No dairy needed — no butter, no milk. And even no egg needed. So it’s even more simple than the easiest of cakes. Or easy low-sugar cupcakes in my world.

The buttermilk is non-dairy milk and vinegar, like almond milk and apple cider vinegar. But you can use coconut milk, other nut milks, oat milk, and/or white vinegar.

Use which ingredient inspires you, and you already have on hand.

Whether you make traditional savory or sweet buttermilk biscuit, you can use healthy and wholesome ingredients.

There’s no added sugar needed.

You can make it sweet and low-sugar with cinnamon.

This base healthy buttermilk biscuit recipe uses healthier whole wheat flour (vs all-purpose flour), wheat germ, apple cider vinegar (or any vinegar), cinnamon, almond milk (or any non-dairy milk), and coconut oil.

I used golden wheat that’s the main flour: a whole wheat with a milder taste than regular whole wheat flour… less wheat germ “whole” tasting. And then added back some wheat germ (crunch) that does have gluten, but is anti-inflammatory with Vitamin E, and healthy with minerals, fiber, and protein.

That was a mouthful. And adding a little wheat germ will not negatively change the texture of the buttermilk biscuit, but will add healthy notes.

The wheat germ (embryo) is the healthiest part of a wheat kernel.

Using wheat, the dough will turn out to be a looser dough that’s dry and slightly wet for a description.

And if you use solid coconut oil, refrigerate for about 10 minutes to let it stay solid. This helps the fat stay separate to create steam and a lighter biscuit. And another healthy fat foods option is small avocado pieces (use half of a  medium avocado), that won’t give you the airy rise, but it’s a healthy food exchange. 🥑

You should be able to easily use a biscuit or cookie cutter to cut the dough shape, and the happy biscuit will hold its shape on its own without needing pan walls for structure. It should stay height intact.

And what I LOVE about whole wheat flours is not only that it’s more healthy (protein and fiber) than all-purpose and some other gluten flours, but that it doesn’t stick to your hands or the biscuit cutter!

The only real decision you need to make here is: do you want this to be a slighter sweeter biscuit, or a classic savory one that often is paired with chicken?

And if your choice is savory, as most biscuits are with Southern meals, then after you brush the tops with oil (olive or coconut oil) before going in the oven for baking, you can add a medium salt to the tops like sea salt.

The adds a little fun-faceted bling action, and additional crunch.

And if you know me, I decided to go a little sweeter… so, I added dried raspberries to mine plus the cinnamon spice…

This recipe makes a 3″ large healthy biscuit. Multiply the recipe amounts by the number of biscuits you want to make.

The result: a soft buttermilk biscuit interior and crunch outside that you taste in each bite. Comparable to fresh warm biscuits from some of your favorite brunch and fast food places. But you know what’s in this one. 😊 Because you’ve made it!

Ready to make this? You Goooo! ⏲️

A buttermilk biscuit plate goes well with other brunch-y waffle iron food recipes.