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!
Super Easy Whole Wheat Biscuits
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
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In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
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Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
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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.
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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.
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Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
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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!
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Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
These used to be good. I followed the recipe exactly as written. I made them fairly regularly. Then suddenly every time (about 3 times) I made them, they would taste bitter (and I mean bad! Yuck! Non-edible!) I thought my flour had gone rancid every time until I tried them again with new flour, and once again, they were bitter. I decided it was the baking powder. Although, I don’t remember when I switched to non-aluminum baking powder, I have never had any problems with either of the brands or types of b.p. I’ve used in anything. I was going to toss the recipe but decided I’m going to just try using less b.p. Hopefully, 2 teaspoons will work. Any ideas why this would happen? I’m baffled.
Did you try again with less? or considered trying another brand?
That happened to me too, then I realized I accidentally used baking soda instead of baking powder.
These are by far the easiest Whole Wheat recipe I’ve tried and yield good tasting biscuits. They don’t rise as high as the photos, but better than all but one recipe I’ve tried. I really wouldn’t call them “flaky”, but they are very good. If you want them to be “browned” I needed to increase cook time to 15 minutes and don’t crowd them. I’ve made these 10 times now, and they are always good.
I made these yesterday. I have no ideal what went wrong but they did not rise up at all. I am making them again to today and using buttermilk to see if it makes a different. Plus given them a few mins to rest before I bake them. So far I think The buttermilk, rest and letting them rise up is working. right now they a double the size they was yesterday after they baked. I haven’t even put them in the oven.
How many calories are in one of these biscuits? I’m hankering for some biscuits and gravy, but doc put me on a weird diet….. These things look really tasty!
Hi there. Sorry, we do not provide nutrition details on recipes.
I suggest a tip when you reheat your biscuits in oven. Spritzing the biscuits with water when reheating them in the oven, since the moisture from water can moisten the biscuits like they were before.
I just made these and they were the best whole wheat biscuits I’ve made. I recommend leaving them a little thicker. I was careless when I rolled out the dough and some were thicke. Those rose very well and the thinner ones barely rose at all. Very easy to throw together. Easier than pancakes.