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
Turned out just fine. Will make again.
Glad to hear they turned out good for you! – Nicole
Great recipe without issues. It could use a little extra salt.
I cut the biscuits with a knife (crosshatch). instead of using a round cutter. I used 2% milk.
It was hard to find a biscuit recipe online with regular whole wheat flour. I will keep this one.
Thank you!
This was the recipe I decided to try out with my very first batch of flour from my shiny new grain mill. Rich, flakey, and absolutely delicious! Well worth the effort of grinding the flour.
This recipe worked beautifully for me. I have a low carb flour mix, that includes whole wheat. I had to add a little more liquid to balance the coconut flour in that mix, but they came out perfect. Thank you.
if using buttermilk, shouldn’t we use baking soda instead? substitute 1 tsp of baking soda for the 4 tsp of baking powder.
I got zero rise…. just hard pebbles:-(
Were all your ingredients fresh and did you follow the directions exactly?
Have you ever tried this recipe with almond, oat or coconut milk?
These biscuits still work great with other types of milk … as well as buttermilk! – Nicole
Mines didnt rise and they tasted horrible didnt look anything like the picture maybe I went wrong idk
Were all your ingredients fresh and did you follow the directions exactly?
Hi I’m going to give your recipe a try. I’m calorie counting so I just wanted to confirm that its 171 kcal per biscuit correct? would you say the glass you use it roughly 3 inch diameter? I don’t wanna give up my carbs but I need to be accurate with my counting to see some results! Thanks for the recipe, they look as good as regular biscuits!
Hi. Yes, it’s per biscuit, and that’s about the diameter of the glass used. Hope they turn out great for you. Just make sure you don’t over-knead the dough! – Nicole