Recipe: Super Easy Whole Wheat Biscuits

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whole wheat biscuits by 100 Days of Real Foodwhole wheat biscuits by 100 Days of Real Food

Whole Wheat Biscuits

There are so many reasons why I love these biscuits. First of all, they are super easy to make and no special equipment (like a rolling pin or biscuit cutter) is needed. It takes no more than 15 or 20 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they are moist and flaky and so tasty (c’mon, look at the picture – you know you want one!). And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. It honestly couldn’t be easier…so go ahead and throw away that refrigerated tube of dough you bought from the grocery store!

4.5 from 44 reviews
Super Easy Whole Wheat Biscuits
Serves: 8-10 Biscuits
  • 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 cup milk (any kind)
  1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  2. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
  3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
  4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
  5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
  6. Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
  7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
We recommend organic ingredients when feasible.


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461 comments to Recipe: Super Easy Whole Wheat Biscuits

  • kay

    I made self-rising flour biscuits for a long time until I was diagnosed with Type II Diabetes and my husband had a heart attack. Well these biscuits were ok’ed by our doctor’s so I made them. I thought they would be dry by using all whole-wheat flour, but they were very moist and delicious. Thanks for the recipe. If you have anymore please let me know where I can find them. Can you also add the nutrition facts so I can keep up with our counts on each recipe? I really need the nutrition facts on the biscuits. Again thanks for the great recipe.

    • Amy Taylor (comment moderator)

      Hi Kay. Sorry, we do not provide nutrition information as our focus is on helping people make the switch to real food. We don’t focus on numbers so much. There are several online resources to help you figure out details like My Fitness Pal. ~Amy

  • Naomi

    Forgive me if this question has already been answered but I only got through a couple pages of the comments. Can the dough be frozen and used similarly to how the refrigerated tube of dough is used. I would like to use this dough to make chicken pot pies and mini stuffed dough appetizers.

    Thanks for the information, your site contains a wealth of knowledge.

  • Nicole

    I’m not sure what I did wrong, but my dough was quite gummy. I had to add about a half cup more flour before kneeding.

  • […] this meal even more easily by pulling it out of your freezer on a busy weeknight. It goes well with whole-wheat biscuits, which can also be made and frozen in advance. I do want to give you a fair warning though that our […]

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