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Home » Recipes

The Best Whole Wheat Biscuits

homemade whole wheat biscuits on a plate
Warm, whole wheat biscuits, fresh from the oven

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Why I Love These Homemade Biscuits

There are so many reasons to love these biscuits! First of all, they are super easy to make and no special equipment (like a food processor, rolling pin, or biscuit cutter) is necessary.

It takes no more than 20 or 25 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they're moist and flakey and are so tasty (c’mon, look at the picture—you know you want one!). And best of all, they can be tossed in the freezer for later.

It honestly couldn’t be easier ... so go ahead and throw away that refrigerated tube of dough you bought from the grocery store!

Featured Comment

I am so happy to say that these turned out beautifully! Puffed up, flaky, tasty.
- Devon

Ingredients for Whole Wheat Biscuits

  • Whole-Wheat Flour - Whole-wheat pastry flour is a great lighter choice for this recipe.
  • Baking Powder - Be sure your baking powder is fresh, otherwise they might not rise.
  • Salt - A ½ teaspoon of salt is all it takes.
  • Butter - Make sure to use cold butter.
  • Milk - You can use any kind of milk for this recipe, but I used organic whole milk.
cutting out homemade biscuits with a cookie cutter
You can cut out your biscuits with cookie cutters or a drinking glass

How to Make Whole Wheat Biscuits

  1. Heat oven to 450 degrees.
  2. Combine all dry ingredients in a medium bowl and whisk with a fork.
  3. Cut the butter into small pieces and mix it into the dry mixture.
  4. Mash the butter pieces into the mixture using the back of a fork. It's okay if the mixture just looks like tiny butter chunks covered in flour. You can also use a stainless steel dough blender.
  5. Pour in the milk and stir to combine.
  6. Knead the dough with your hands 8-10 times, but do not over-knead it.
  7. Pat it flat on a floured surface so that it's an even ¾" thickness.
  8. Cut out circular shapes using a drinking glass upside down, or you can use a cookie cutter.
  9. Bake on an ungreased baking sheet for about 10-12 minutes, or until the tops of the biscuits are golden brown.

Easy 3 Ingredient Biscuit Recipe With Self-Rising Flour

Self-rising flour is just regular flour with baking powder and salt already added to it. Some people prefer it for southern style recipes like biscuits because it saves on prep time, and you don’t have to stock as many ingredients.

To make these biscuits with whole wheat self-rising flour, simply omit the baking powder and salt. You’ll be left with an easy 3 ingredient biscuit recipe!

The amount of baking powder in self-rising flour and this biscuit recipe may differ; if you find your biscuits don’t rise with self-rising flour, add an additional teaspoon of baking powder to the mixture.

Biscuit Recipe FAQ

What flour makes the best biscuits?

If you've seen our Real Food Rules, you know we prefer 100% whole grain flours (check out my post on understanding grains to learn more). For this recipe, you can use whole-wheat flour or whole-wheat pastry flour (recommended)! We stay away from refined grains such as white flour and all-purpose flour.

Are whole-wheat biscuits healthy?

These are a much healthier version than the store-bought biscuits, by far! And as long as you stick to the recipe and use whole-wheat flour instead of all-purpose flour, these are definitely good for you. Plus, making anything from scratch is always a better choice so that you know exactly what ingredients are being used and there are no unwanted preservatives or added sugars.

Can you freeze leftover biscuits?

Yes! That's the best part about these biscuits, they freeze and reheat beautifully. So make a big batch, let them cool completely, and freeze a bunch in a gallon zip lock freezer bag. Then the next time you want to add a biscuit to your breakfast, lunch, or dinner they are ready to go.

How do you reheat frozen biscuits?

You can throw the frozen biscuits in the microwave or toaster oven on the bake setting. This makes for a quick addition to dinner for those busy weeknights.

Healthier Toppings for Homemade Biscuits

If you like biscuits and gravy: Swap out the traditional sausage and white flour gravy with homemade gravy made from roasting pan drippings.

For biscuits and jam: Use homemade jam or opt for 100% pure store bought varieties with no added refined sugar.

Breakfast biscuit sandwich: Make a healthier version of this fast food breakfast at home with egg, cheese, and your choice of meat.

Other yummy real food biscuit spreads: Honey, natural peanut butter, homemade whipped cream, fruit, and butter.

Why Your Homemade Biscuits Didn’t Rise

If you’re new to making homemade biscuits it might take a bit of practice to get a perfect light and fluffy texture. Here’s some of the most common reasons whole wheat biscuits don’t rise properly and what you can do to correct it.

Old Baking Powder

First, check to make sure your baking powder hasn’t expired, especially if you don’t bake often. Even if it's not expired, baking powder loses its potency about 6 months after opening. This can be even shorter if the container isn’t airtight.

To test baking powder, add ¼ teaspoon of baking powder to ½ cup of hot water. Good baking powder should activate and fizz when it hits the water.

Over Kneading the Dough

It’s important to knead the dough by hand as few times as possible when you make homemade biscuits. Mixing in an electric mixer or over kneading will make the dough rubbery, which doesn’t bake well.

Butter Too Warm or Oven Too Cool

When you place biscuits in the oven the cold butter heats up and produces steam. This steam adds air between the biscuit layers which, along with the baking powder, helps biscuits rise.

For best results, make sure your butter has been chilled before adding it (straight out of the fridge), don’t let dough get too warm while you work it, and wait for the oven to preheat fully before baking your biscuits.

Weather or Altitude

If you’ve tried everything and still can’t get your biscuits to rise your altitude or the weather might be to blame.

In areas with high humidity baking ingredients can draw moisture in from the air, which affects their performance. Even if you’re not in a humid area, a string of rainy weather can have the same effect too. If this could be the issue, try making some adjustments for baking success.

Altitude is another issue for baking; it can affect how baking powder reacts and how quickly liquids evaporate. Since baking is a chemical reaction, even small differences in how ingredients react can have a negative effect on your baking.

Try a Different Whole Wheat Biscuit Recipe

If you want to try other biscuit recipes, check out these super fluffy biscuits using buttermilk instead.

Other Whole Wheat Biscuit Recipes

  • The Fluffiest Whole Wheat Biscuits
  • Cinnamon Raisin Yogurt Biscuits
  • Whole Wheat Buttermilk Cheese Biscuits
  • Whole Wheat Cheddar Garlic Drop Biscuits
  • Biscuits and Gravy

The Best Whole Wheat Biscuits

This homemade whole-wheat biscuit recipe is so quick and easy—plus it has only 5 ingredients! Make sure to bake a double batch to freeze for later and pull out for breakfast or dinner. They go great with homemade gravy or even jam.
133 Reviews / 4.4 Average
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Course: Breakfast, Holiday, Lunch, Snacks & Appetizers
Cuisine: American
Method: Baked Goods
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 8 biscuits
Save Recipe Saved!

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 (for best results do not over-knead the dough) 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!

Notes

If you like buttermilk biscuits, use buttermilk in place of regular milk.
Nutrition Facts
Nutrition Facts
The Best Whole Wheat Biscuits
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 210mg9%
Potassium 275mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 225IU5%
Calcium 143mg14%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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39.5K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Erica R. says

    June 19, 2020 at 3:07 pm

    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!

    Reply
    • 100 Days Admin says

      June 22, 2020 at 9:59 am

      Hi Erica, Lisa didn't do any special fold for these. - Nicole

      Reply
  2. Gloria Montoe says

    June 15, 2020 at 3:06 pm

    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!

    Reply
  3. Jennifer O. says

    May 06, 2020 at 3:14 pm

    5 stars
    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

    Reply
  4. Hope says

    May 03, 2020 at 8:09 pm

    5 stars
    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

    Reply
    • Purpose says

      May 06, 2020 at 12:27 pm

      Dust your cup with flour before every cup. Flawless results.

      Reply
      • Hope says

        May 06, 2020 at 2:54 pm

        Thanks will try this!!

  5. Michelle says

    May 03, 2020 at 1:07 pm

    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.

    Reply
  6. Daughn says

    April 29, 2020 at 2:57 pm

    4 stars
    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

    Reply
  7. Roxanne says

    April 19, 2020 at 8:58 pm

    5 stars
    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!

    Reply
  8. King says

    April 17, 2020 at 5:37 am

    Any chance you can post this recipes in metric? Thanks!

    Reply
  9. Nicole says

    April 15, 2020 at 5:11 pm

    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.

    Reply
    • 100 Days Admin says

      April 16, 2020 at 5:39 pm

      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

      Reply
    • Heather says

      April 22, 2020 at 8:07 pm

      Mine did not rise up at all. Is that an overkneading problem?

      Reply
      • 100 Days Admin says

        April 24, 2020 at 10:33 am

        Hi Heather, yes, it can definitely be an over kneading issue. - Nicole

  10. Carolyn says

    April 11, 2020 at 4:11 pm

    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.

    Reply
    • Lisa Leake says

      April 16, 2020 at 5:55 pm

      Sorry to hear that, were all your ingredients fresh including the baking powder?

      Reply
      • Carolyn says

        April 17, 2020 at 7:29 am

        Thanks for replying! Yes, everything was fresh...I might have over-kneaded :-)

  11. Byenia says

    March 29, 2020 at 3:07 am

    2 stars
    This recipe didn't work out well for me, as a novice biscuit-maker. Came out dense and tough rather than fluffy and soft, perhaps because I kneeded it too much. Have successfully made a couple other (usually drop biscuit) recipes, so maybe I'm better off sticking with drop biscuits.

    Reply
    • 100 Days Admin says

      April 02, 2020 at 3:37 pm

      Sorry to hear they didn't work out for you. You do need to make sure that you don't over kneed them, that could be an issue. If you want a fluffier biscuit, try using we pastry flour. https://www.100daysofrealfood.com/whole-wheat-biscuits-fluffiest/
      -Nicole

      Reply
  12. Emily D. says

    March 13, 2020 at 1:53 pm

    5 stars
    They turned out pretty good! I used almond milk and whole wheat flour. Very tasty, but a little bland so consider adding in some spices of your own to make it more exciting. I added maple syrup and cinnamon on a whim and it tasted very delicious. Be careful not to burn the bottoms!

    Reply
    • 100 Days Admin says

      March 13, 2020 at 3:14 pm

      Glad to hear they turned out good for you. I've used almond milk too before since that's all U usually have available. I like your suggestion to sweeten them up. - Nicole

      Reply
  13. Jeni says

    February 17, 2020 at 12:04 pm

    4 stars
    These were great! After reading the comments I used 3/4 cup buttermilk, which turned out well. I let my 6 year old daughter lead the way and they were delicious, especially topped with salted butter and homemade plum-blackberry jam!

    Reply
  14. Aisha says

    January 18, 2020 at 9:07 am

    So good and so easy! Glad I found this recipe. Used the last of heavy cream I had in the fridge and they were pretty super. Kinda ugly, but delish lol--thanks!

    Reply
  15. Tom K says

    November 13, 2019 at 10:02 am

    5 stars
    I used whole wheat pastry flour and buttermilk and made drop biscuits. They were fantastic.

    Reply
  16. John says

    November 11, 2019 at 11:23 am

    5 stars
    Perfect recipe! I'm not a good cook and I was confused by dicing the butter but everything worked and the outcome was delish! Thanks!

    Reply
  17. Sarah says

    June 21, 2019 at 8:28 am

    Do you recommend freezing them already cooked or uncooked?

    Reply
    • 100 Days Admin says

      June 21, 2019 at 9:08 am

      Yes, once you cook them you can then store them in the freezer. - Nicole

      Reply
  18. Andreina says

    April 21, 2019 at 2:19 pm

    2 stars
    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!

    Reply
    • 100 Days Admin says

      April 24, 2019 at 1:05 pm

      Sorry to hear your first run didn't work out that great. Let us know how the next batch turns out. - Nicole

      Reply
    • Noel says

      March 28, 2020 at 1:25 pm

      The trick is to flour the counter, then when you pat out your flour flat, sprinkle it with more flour and fold it five or six times. I find that the dough picks up the flour and becomes a better consistency. Credit to Alton brown and his biscuit recipe

      Reply
  19. Valerie Adrian Wynn says

    March 04, 2019 at 7:33 pm

    5 stars
    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!!!!!!

    Reply
  20. Katia says

    August 24, 2018 at 11:28 pm

    Need nutrition fact on these biscuits.

    Reply
    • 100 Days Admin says

      February 19, 2019 at 1:20 pm

      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/.

      Reply
  21. [email protected] says

    June 25, 2018 at 9:09 pm

    Nutrition info?

    Reply
    • Amy Taylor (comment moderator) says

      July 01, 2018 at 11:16 am

      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/.

      Reply
      • Dean Hardin says

        February 19, 2019 at 12:38 pm

        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.

      • Aaron says

        April 03, 2020 at 7:54 pm

        It's a recipe, not a pre-packaged product. You know exactly what you're putting into it. Why do you need someone else to list it out for you?

  22. Ashleen Woods says

    June 25, 2018 at 2:00 pm

    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!!!

    Reply
  23. Taz says

    June 06, 2018 at 9:47 pm

    5 stars
    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.

    Reply
  24. Cynthia says

    April 29, 2018 at 9:58 am

    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!

    Reply
  25. Amanda says

    March 26, 2018 at 9:57 am

    5 stars
    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.

    Reply
  26. Bonnie says

    January 23, 2018 at 6:16 pm

    5 stars
    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:)

    Reply
  27. diana says

    January 03, 2018 at 2:25 pm

    1 star
    did not rise at all,yuck!

    Reply
    • 100 Days Admin says

      April 02, 2020 at 3:40 pm

      Hi Diana, sorry to hear they didn't work out for you. Could there be a chance that you kneaded them too much? - Nicole

      Reply
  28. Linda L says

    December 28, 2017 at 6:20 pm

    5 stars
    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!

    Reply
  29. Amber says

    December 07, 2017 at 8:16 pm

    4 stars
    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!

    Reply
  30. Sz says

    November 26, 2017 at 8:15 pm

    1 star
    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.

    Reply
    • Val says

      November 30, 2017 at 8:44 pm

      5 stars
      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.

      Reply
      • Linda says

        December 05, 2017 at 9:54 am

        Not 8 to 10 minutes, 8 to 10 times. It would be very tough if you kneaded it 8 to 10 minutes.

      • Crystal Elle says

        October 13, 2019 at 4:47 am

        Exactly

    • Jon-Michael says

      December 20, 2017 at 10:06 am

      1 star
      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.

      Reply
      • Viveca L Gipson Williams says

        July 12, 2018 at 8:19 am

        Hi Jon whisk an egg into the milk... with additional baking powder, mine rose fantastically!

    • Viveca L Gipson Williams says

      July 12, 2018 at 8:21 am

      Add an egg to the milk, also I used white whole wheat flour... and additional baking powder (at least 3 tablespoons) they’ll rise!

      Reply
    • 100 Days Admin says

      April 02, 2020 at 3:41 pm

      Sorry to hear these did not turn out for you. Is there a chance you over kneaded them? - Nicole

      Reply
  31. Denise L Marshall says

    November 13, 2017 at 1:15 am

    I am surprised there is no egg listed in the ingredience

    Reply
  32. Smita Warrier says

    November 10, 2017 at 10:02 am

    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!

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2017 at 9:31 am

      It could be an issue of not having fresh ingredients. The life of flour is prolonged in the freezer.

      Reply
    • Viveca L Gipson Williams says

      July 12, 2018 at 8:16 am

      Hi I used white whole wheat with about 3 1/2 tablespoons of baking powder and mine rose fantastically!

      Reply
  33. Hannah says

    November 08, 2017 at 9:48 pm

    5 stars
    Hi! I just made these with almond milk instead of dairy milk, they are INCREDIBLE!

    Reply
    • Noreen Gordon says

      January 03, 2020 at 5:45 pm

      I was thinking about that. Next time I will use almond milk.

      Reply
  34. Melissa says

    November 06, 2017 at 6:51 pm

    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!

    Reply
  35. RISENfitness says

    November 06, 2017 at 2:24 pm

    5 stars
    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:)

    Reply
  36. Debra Porter says

    October 31, 2017 at 8:20 am

    Can i freeze the dough?

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2017 at 9:29 am

      You can.

      Reply
  37. Joe says

    October 18, 2017 at 8:04 pm

    Can you replace the milk with unsweetend almond milk?

    Reply
    • Amy Taylor (comment moderator) says

      October 19, 2017 at 9:03 am

      Yes, you can.

      Reply
      • Halima says

        March 10, 2019 at 4:26 pm

        Can I use whole wheat bread flour for this recipe?

      • 100 Days Admin says

        March 11, 2019 at 10:51 am

        I would stick to regular Whole-Wheat Flour for this recipe, as the biscuits might come out a little chewier if you use whole-wheat bread flour. - Nicole

  38. Jennifer Curtis says

    October 13, 2017 at 10:24 pm

    Can you use baking soda instead of powder? How much?

    Reply
    • Amy Taylor (comment moderator) says

      October 23, 2017 at 11:37 am

      Hi there. This might help: https://www.thoughtco.com/substitute-baking-powder-and-baking-soda-607372.

      Reply
  39. Terri Brooks says

    October 11, 2017 at 6:47 pm

    How do you freeze them and what degree do you need to reheat them on?

    Reply
    • Amy Taylor (comment moderator) says

      October 19, 2017 at 9:02 am

      Hi. This will help: http://www.quakeroats.com/cooking-and-recipes/content/baking-101/biscuits/storage-and-freezing-biscuits.aspx.

      Reply
  40. Tiger Ladd says

    September 29, 2017 at 6:07 pm

    Does the recipe change for high altitude? I'm a 7000 ft.

    Reply
    • Amy Taylor (comment moderator) says

      October 06, 2017 at 1:33 pm

      Hi there. This might help: http://www.kingarthurflour.com/learn/high-altitude-baking.html.

      Reply
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Seasonal

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    How to Cook Spaghetti Squash
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    Air Fryer Popcorn Chicken

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