Recipe: Super Easy Whole Wheat Biscuits

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!

4.6 from 53 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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  • Comments

    1. frances |

      I am from South Africa. I will make these scones tomorrow but will use my Kefir Milk instead of milk. Should work.

    2. laura |

      I see it says any milk will do… what is your preference? I would either use organic whole milk or unsweetened almond milk (regular or vanilla) – I am loading my freezer with food (about to have a baby) – so thinking that the almond milk would be good just in case I have to cut dairy while breastfeeding but if they turn out much better with whole milk I would rather use that for my first time making them since I don’t plan on cutting dairy unless I have too… thanks for the help! love your website – I’ve made a ton of your recipes!

      • Amy Taylor (comment moderator) |

        Hi. Lisa uses organic whole milk. :)

    3. DanielLe |

      Couldn’t work out why there was no sweetener as I read the recipe. Then realised it was a recipe for scones NOT biscuits!! Aaaggggh

      • Audrey |

        You must be from the UK. lol

    4. Lissa Kristine |

      I’m going to try these filled with ham, cheese, and honey as an alternative to a Pinterest recipe I found.

    5. Trinity |

      Just made these for breakfast. They were fantastic! Good with gravy or honey!

    6. Jeane' |

      Do you know if this recipe freezes well? When I make them, I want to cut them into shapes, place on a lined sheet, and then freeze until hard.

      • Jeane' |

        Sorry, I skipped right over the blurb at the top. The remaining biscuits are freezing as I type this.

    7. Jeane' |

      Used my scalloped cookie cutter to make some pretty and delicious biscuits (more like English Scones). So simple, and perfect for little breakfast sandwiches (loaded with spinach, egg, and country style chicken sausage♡).

    8. Audrey |

      I was surprised how awesome these turned out! I used buttermilk for the milk. I thought they would turn out dense, but these were fluffy and light. Well, I don’t knead my biscuit dough though. I stir the milk in with a fork, then when a dough forms, I fold it over itself very lightly only 3 or 4 times. I divide the biscuits into equal pieces with a bench scraper, then I hand shape them very gently into rounds. I think that’s the key to any good biscuit….handle them as little as possible so the gluten does not get over worked.

      I really enjoyed these. :)

    9. Wanda |

      Freeze the butter then grate it. Makes it much easier to mix. Also, can you freeze the raw biscuits, or do you have to bake them first? Just curious. Thanks =)

      • Amy Taylor (comment moderator) |

        Hi Wanda. We cook them before freezing.

    10. Laura |

      We can’t do butter. Would an oil work instead?

      • Amy Taylor (comment moderator) |

        Hi. Other readers have used coconut oil.

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