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!).
Whole Wheat Biscuits
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!
This biscuit recipe is so quick and easy – plus it has only 5 ingredients!
In a medium sized bowl combine the dry ingredients. Mix well with whisk or fork.
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 (for best results do not over-knead the dough) and then turn out onto a floured surface (like a counter or cutting board).
If you like buttermilk biscuits, use buttermilk in place of regular milk.
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Think about your food in a new (and sort of old) way
I tried this recipe never having made my own biscuits before and they turned out pretty well! I got a good rise on at least four of my eleven biscuits. I may have slightly over-kneaded the dough by one or two counts, but I stopped while I was ahead and I’m glad I did. Also, I accidentally bought salted butter, but I used it anyway with the measurements it called for (and the same level of salt listed), and my dough was not nearly salty enough! I was concerned about over-salting it, but that was hardly the case.
Overall, it’s a really good, basic recipe. I appreciated that it didn’t have too many ingredients and that they would be generally easy to find in most stores anywhere, with no specialty ingredients. I look forward to making more and possibly adding cheeses or other items to future biscuits. ☺
Thank for not making scroll forever just to get to the actual recipe! These turned out great. I melted the butter in a glass bowl then added 1 C of milk plus 1TB of apple cider vinegar, whisked it all together then let it sit for 5 + minutes (until I could see little balls of butter forming). I then followed the recipe from there. Such beautiful buttermilk wheat biscuits!
How can you say these are vegan when they call for butter?
Hi Judi, we don’t categorize them as vegan, only vegetarian. – Nicole
These came out beautiful and tall. I didn’t follow the directions exactly …flour combination instead of 100% ww flour. Kneaded them about 8 to 10 times. And then I brushed the tops with heavy cream before putting them in the oven, this helps them to rise more. They are beautiful tall towers of biscuits! I hope they taste as well as they look. They are fresh out of the oven and I’m going to let them cool a bit while I scramble some eggs and bon appetit! I also added 3tsps of sugar. I like a little sweetness to my bread.
Okay, before I let them cool too much, I pinch the corner off of 1. They are tasty. I remembered that I added a bit of oat flour , maybe about an eighth of a cup , to my mix;also AP flour as well. So, total, I had about a cup and 1/4 of ww. flour and the rest was a combo of AP and oat flour. I don’t keep whole wheat flour on hand as much as I should.
These biscuits have changed the game. This is my first time using wheat flour to make biscuits and I don’t think I can ever go back to using white flour. These biscuits were soft, thick, AND moist!
I added a little agave and 2 tbsp of sugar to mine.
Hi! We are trying this recipe out. The biscuits rose but did not have the layered look as in the photo. Did you book fold your biscuits to get the layers?
Thanks!
Hi Erica, Lisa didn’t do any special fold for these. – Nicole
Firs time making whole wheat biscuits. These biscuits are the best. They are so tender and sweet and I don’t even need butter to add to the flavor. Thank you for this recipe I will be making this recipe over and over again and forwarding this recipe to all that I know!
Thanks for sharing this recipe. My husband is crazy about biscuits so I just had to make them. Your recipe is easy to make but still tastes good. I’m already making my second batch
It was my first time making biscuits from scratch but it won’t be my last. The biscuits were good but they did not come out looking anything like those in the picture. The dough was very sticky and did not want to cooperate with my cup cut out I literally could not get the biscuit shape off the cutting board in tact. So I have globs of delicious biscuits more like big spoons. Will definitely try this again
Dust your cup with flour before every cup. Flawless results.
Thanks will try this!!
Yayy!! So good! My modifications:
+a bit more SALT
+a bit of widely SHREDDED CHEESE (I used cheddar)
+a bit of JALEPEÑOS or a good amount of FRESH CHIVES
+a tiny bit of POWDERED GARLIC
-I did use the BUTTERMILK instead of regular mild as suggested.
I also used parchment paper when cooking but that’s only because my oven is an ancient monster that gets way too hot from below! and I didn’t add flour to the mixture even though it was sticky but I did flour the cutting board you use to flatten it.
Attempted to make whole wheat biscuits in the past but they have turned out to be teeth breaking hockey pucks!
Have since learned that you do not knead biscuit dough like bread dough (thanks to Utube).
Just pulled these out of the oven and they look pretty good. Think this recipe will be a keeper
This is a great recipe! To make them vegan, I used whole wheat pastry flour, coconut oil and almond milk. I’ve made them twice now and expect I’ll make them many more times. We love them!
Any chance you can post this recipes in metric? Thanks!
It would have been more helpful to have a warning about over-kneeding the dough in the recipe. I didn’t read the comments until after I let my 6 year old help me and I’m afraid the dough was too roughly handled between the 2 of us.
Hi Nicole, we sorry to hear they didn’t work out for you. We have updated the recipe with a note to ensure others don’t have the same issue. I hope you still had fun cooking with your little one! – Nicole
Mine did not rise up at all. Is that an overkneading problem?
Hi Heather, yes, it can definitely be an over kneading issue. – Nicole
Mine taste great but they didn’t rise! :-( The dough was *really* sticky so I added a bit more flour, I wonder if that was the problem.
Sorry to hear that, were all your ingredients fresh including the baking powder?
Thanks for replying! Yes, everything was fresh…I might have over-kneaded :-)