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 36 reviews
Super Easy Whole Wheat Biscuits
Serves: 8-10 Biscuits
 
Ingredients
  • 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)
Instructions
  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.
    Enjoy!

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414 comments to Recipe: Super Easy Whole Wheat Biscuits

  • Sarah

    I’m sorry…i wanted to like them…but no one in my family liked them and they went right into the trash. I used the same flour as you did and they look just like your picture. I think it is an acquired taste we just don’t have.

  • Candy

    I tried these this morning, they didn’t rise much or seem as fluffy as yours. I couldn’t do much with the butter (looked about the same as when I threw it in) and I used nonfat milk. The flavor was good and one kid out of the two ate them. Just wish they were a little lighter and a little less hockey puck.

    • Amy

      Candy, I’m sorry to hear your biscuits didn’t turn out. I would love to share a helpful trick I learned from watching a cooking show that will hopefully help with your butter issue. Before I make biscuits, I always throw a stick of butter into the freezer. Not for very long, 10 minutes or so, and then using a handheld cheese grater, I grate the butter into the flour. This gives you a very even distribution of butter and makes for easier mixing. With biscuits you don’t want to over mix or under mix. That’s nice and clear isn’t it? ;) I do hope you try again and are able to enjoy a light and fluffy biscuit. Good luck!

  • Amy

    We (my 5 year old daughter, Amelia, and I) just made these biscuits. I grew up eating the southern staple biscuit: self-rising flour, shortening & buttermilk. Although, they aren’t the best things in the world for your heart – or waistline – they are quite delicious. However, I am always looking for ways to improve on the quality of food without sacrificing the flavor. These biscuits delivered for me. I got a very lovely rise out of them (which I was worried about) and the flavor is quite pleasing. DISCLAIMER: I enjoy the taste of whole wheat. Anyone who has never worked with whole wheat before and tries this recipe may not appreciate them as much. My girls and I think they are very yummy! We ate them with eggs, sausage and we also drizzled a little honey on them for a sweet treat. Here’s what I did to mine. Did I mention I’m from the South? I put buttermilk and butter in just about anything I bake. I must confess that I used 6 Tbs of butter to your recommended 4. We found a family dairy about 10 miles from our house and every week we pick up fresh milk, cream, buttermilk, and butter. Six Tbs of fresh butter equals 4 Tbs of store bought butter right? But you probably aren’t using store bought butter either so I’m losing this one. :) About a cup of buttermilk worked fine, I started with 3/4 of a cup and worked the dough a little until the consistency was right. I also added about 1 tsp of sugar, but couldn’t even tell it was there so now I wish I hadn’t. I made 8 large biscuits from the recipe and cooked per your instructions; 400 degrees for 11 minutes did the trick. Oh, and I let Amelia “paint” the tops of the biscuits with some cream before putting them in the oven to bake. That was more to add to her entertainment than it was to add anything to these biscuits. Thank you for sharing this recipe. We enjoyed making them and eating them!

    • Katie

      Amy, you may be the love of my life. I lived in North Carolina for six years, my grandmother came from Nebraska, and I have never mastered biscuits. Most people don’t realize what a delicate art they truly are. Your variation is already printed out and is getting made in the morning. Please please please come cook for me…

  • Kristin

    Delicious! Thank you so much for the recipe. It is fool proof.

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