A couple of weeks ago, I posted a delicious recipe for Country Fried Steak and Gravy, and said I was going to work on a good, low calorie buttermilk recipe to go along with it. Well, it turns out that I already had one! But just for fun, I decided to alter my own version just a bit, and make it with whole wheat flour and reduced fat buttermilk instead. O M G. They were so good!!

Usually, I find that recipes with whole wheat flour, just never taste quite as good as all purpose flour, but these healthy buttermilk biscuits were a real surprise. Fluffy, moist, and pretty darn big, they ended up still having 3 Points, but the nutritional stats were better. And any way I can sneak something healthy into my family’s meals without sacrificing flavor, you can bet I’m going to do it.

My husband and 2yr old gobbled these down in seconds – they were a definite hit and will be on my menu many times to come.

Now….my next goal is to find out how to make a low calorie Red Lobster Cheddar Bay Biscuits Recipe!!

Whole Wheat Buttermilk Biscuits Recipe

A healthier version of traditional homemade buttermilk biscuit recipes, these moist and fluffy biscuits have packed on some great nutritional stats, while still keeping the Points count low. Though not an official one of Weight Watchers Buttermilk Biscuit Recipes, this tasty version is a must try for anyone counting Points or Points!


  • 1 cup whole wheat flour
  • 1/2 cup reduced fat buttermilk
  • 2 tbsp fat free mayonnaise
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda


  1. Preheat oven to 375 degrees and spray a 6 cup muffin tin with cooking spray.
  2. Stir ingredients together and divide evenly between 6 muffin cups.
  3. Bake for 12 minutes or until golden brown.

Cooking time (duration): 15

Diet type: Vegetarian

Diet (other): Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (Southern)

Entire recipe makes 6 servings
Serving size is 1 biscuit
Each serving = 3 Points

PER SERVING: 99 calories; 1 g fat; 19 g carbohydrates; 8 g protein; 3 g fiber


  1. Do these freeze well? Just made a batch and I usually freeze muffins and enjoy over a few weeks, day by day. Any tips?

    I’d usually defrost in the fridge overnight than microwave for ~20seconds.

  2. Heather M

    Hmmm… tasted flour-y and didn’t conform to the pan as it was SO thick… I am def sure it is not the recipe LOL Any suggestions? I want biscuits!! HAHA

  3. Do you think fat-free Miracle Whip would work as well?

  4. Just made these last night, they were good, thick but good lol……..my husband liked them too :) thanks!

  5. Thank you, Laaloosh! I doubled this recipe, and whipped it out in no time! My kids were amazed that I actually made them from scratch, AND they were good for us! Very easy, and really delicious!

  6. A friend of mine told me last week of a very eazy low pt ww muffin recipe(2pts-new points plus value) w/3 major/basic ingredients a box of spice cake mix, large can of canned/pumkin pie pumkin & 1 cup wheat bran. Make the spice cake as directed (adding ur eggs water & oil) add other 2 ingredients bake @ 350 4 30-45 min. She baked some & brought me 2 2day, they were yummy! I'm going 2 the store 2morrow 2 get the wheat bran 2 make more :)

  7. i can't afford to do the new weight watcher so i have the old program and the old calculater….so for me these biscuits are only 1 point and i am soooooooooo excited to try these?!?!?!?!?! i love pasta and bread so thank you!