There are so many reasons why I love these homemade 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!
Super Easy Whole Wheat Biscuits
This biscuit recipe is so quick and easy - plus it has only 5 ingredients!
Ingredients
- 2 cups whole-wheat flour, or whole-wheat pastry flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter, cold, unsalted
- 1 cup milk, any kind
Instructions
In a medium sized bowl combine the dry ingredients. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
Using a fork or pastry blender, try to mash the butter pieces as you mix it together with the flour until the mixture resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour
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 floured surface (like a counter or cutting board).
- Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
- 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!
- Then place biscuits on an ungreased baking sheet or in a cast iron skillet and bake at 450 degrees for 10 - 12 minutes or until golden brown.
Enjoy!
Recipe Notes
If you like buttermilk biscuits, use buttermilk in place of regular milk.
Nutrition Facts
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Do you recommend freezing them already cooked or uncooked?
Yes, once you cook them you can then store them in the freezer. – Nicole
The dough was drowning in milk! I had to add so much more flour just to get it out of the bowl let alone work it! They turned out flat and tasteless … I should have just “dropped” them because their consistency was more like a drop biscuit. Will try doing that next time. Thanks anyway!
Sorry to hear your first run didn’t work out that great. Let us know how the next batch turns out. – Nicole
I am 66 yrs.old and I made my FIRST biscuits from SCRATCH with this WONDERFUL EASSSSY RECIPE. THANK YOU SOOOO MUCH. NICE AND EASY!!!!!!
Need nutrition fact on these biscuits.
Hi there. We do not provide that information. This post helps explain: https://www.100daysofrealfood.com/healthy-eating-defined/ and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/.
Nutrition info?
Hi there. We do not provide that information. This post helps explain: https://www.100daysofrealfood.com/healthy-eating-defined/ and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/.
I can understand your reasoning for no nutrition facts, I think. But those of us that are diabetic carb and sugar information is very I important. Managing glucose levels depend on it.
These were so quick, and amazingly fluffy! I used almond milk and plant-based spread, with just the addition of a little more wheat flour and the turned out perfect! I really do think these are the best whole wheat biscuits I’ve made. Thank you for sharing!!!
Honestly the best whole wheat biscuits I’ve ever had. I put in about 1 cup of aged marble cheese into the dry mix. And then after baking I put on some melted butter mixed with salt and garlic on the warm biscuits. Amazing and super easy for novice biscuits.
Thanks I am trying these tiis morning. I love biscuits and so does my husband. I want a healthier version and these may be it!
I made them a vegan!
Sub Coconut Oil (at room temp, solid-ish) for the Butter and used almond milk.
AMAZING! So simple, light, fluffy. No problem with the rise. Whole wheat doesn’t puff up as much as white flour but for me they rose quite well.
The dough goes from shockingly dry, to wet, to perfect as you mix it, SO BE PATIENT!
Thanks for these! it’s a new breakfast staple.
Very good, they rose fine! I would suggest to those who’s biscuits didn’t raise, check the date on your baking powder, could be old or out of date. Also, make sure counter is floured to keep from sticking while kneading lightly. The ingredients and directions are plain, simple, and work find. Glad for this recipe. Thanks:)
did not rise at all,yuck!
This worked great for me! I used 3/4 cup of milk as suggested by Val. As for the biscuits not rising, whole wheat flour results in a lower rise (than white flour). This recipe rose as much as my other whole wheat and butter biscuit recipe does. These tasted great, and had a wonderful texture!
So yummy! I only kneaded mine about 1 min. Until a stretchy dough began to form. This keeps them light and fluffy. Add milk a little at a time if you worry about runniness. So glad I found this recipe! Thanks!
This recipe did not work out for me. I measured out the ingredients, but still ended up needing about 1 cup of flour to make the dough come together. I let it sit for a while before I baked them, they did not rise at all, came out hard, dry and tasteless.
Add an egg to the milk, also I used white whole wheat flour… and additional baking powder (at least 3 tablespoons) they’ll rise!
Same happened to me as original post. Wet dough, added flour, and didn’t rise in the oven. If extra steps are needed, they should be included here.
Hi Jon whisk an egg into the milk… with additional baking powder, mine rose fantastically!
I just made these biscuits and they came out perfect with all ingredients measured out EXCEPT the milk, I maybe used about 3/4c.
When you start off mixing dough it may seem to wet, which is why this reads “to knead for 8-10min. Eventually the dough comes together as bread dough. And there is no need to let it sit to rise.
Not 8 to 10 minutes, 8 to 10 times. It would be very tough if you kneaded it 8 to 10 minutes.
Exactly
I am surprised there is no egg listed in the ingredience
I have been making these for a while now and love the taste but they never rise to even half the size in the picture. What should I be doing different? DO you store your dough and baking powder in the fridge/freezer? Thanks!
Hi I used white whole wheat with about 3 1/2 tablespoons of baking powder and mine rose fantastically!
It could be an issue of not having fresh ingredients. The life of flour is prolonged in the freezer.
Hi! I just made these with almond milk instead of dairy milk, they are INCREDIBLE!
I just made these tonight and, while mine didn’t rise (user error, I’m sure–first time biscuit maker here!), they were DELICIOUS. So much better than the can, so easy to make, and so yummy!
I took one look at a store bought can and decided it had to be healthier to make these! I was pleasantly surprised with the simple and healthy ingredients. These were very easy and I am no Chef! Thank you for making clean eating practical! I liked the cookie cutter idea and made hearts:)
Can i freeze the dough?
You can.