The Best Whole Wheat Biscuits

124 Reviews / 4.4 Average
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whole wheat biscuits by 100 Days of Real Foodwhole wheat biscuits by 100 Days of Real Food

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 homemade 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.
124 Reviews / 4.4 Average
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Print Recipe
Servings: 8 biscuits

Ingredients
  

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
Super Easy 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.
Tried this recipe?Let us know how it was!

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689 thoughts on “The Best Whole Wheat Biscuits”

  1. 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!

  2. 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!

  3. 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

  4. 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

  5. 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.

  6. 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

  7. 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!

  8. 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.

    1. 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

  9. 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.

  10. 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.

  11. 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!

    1. 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

  12. 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!

  13. 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!

  14. 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!

  15. 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!

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

    2. 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

  16. Valerie Adrian Wynn

    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!!!!!!

      1. 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.

      2. 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?

  17. 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!!!

  18. 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.

  19. 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.

  20. 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:)

    1. 100 Days Admin

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

  21. 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!

  22. 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!

  23. 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.

    1. 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.

    2. 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.

      1. Viveca L Gipson Williams

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

    3. Viveca L Gipson Williams

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

    4. 100 Days Admin

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

  24. 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!

    1. Amy Taylor (comment moderator)

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

    2. Viveca L Gipson Williams

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

  25. 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!

  26. 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:)

      1. 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

  27. JEFFREY FORD HINES

    Can light butter with canola oil be used, since its not a stick can it be melted and added in with the milk? Ive never really baked before, but am trying really really hard to give
    up white flour, guess im gonna have to learn fast!

    1. In this case the butter is important to the texture of the biscuits. If you want to us coconut oil in it’s solid form, it won’t be the same, but it will be closer than olive oil. I suppose if you refrigerator the olive oil, or freeze it… you would have to be quick because the olive oil melts quickly.

  28. 5 stars
    Just made these for the first time. Yummy! Finally, a biscuit recipe that actually turns out well. Tip – do not roll the dough. Just pat it into a square and cut biscuits into squares to maximize the dough mixture. I used reduced-fat buttermilk. Awesome!

  29. 5 stars
    A little tip I learned, use a cheese grater to ‘cut’ up your butter into the flour. Then just stir gently with a fork!

  30. 5 stars
    These came out great! Golden brown and they rose sky high. I got 10 biscuits out of the recipe. I love that it’s so simple. I love biscuits with home made chicken (or turkey) soup. Can’t wait to have one tonight with my turkey soup.

  31. 5 stars
    Thank you so much! This is my go-to recipe for whole wheat biscuits. I love the simplicity of it. Mine always rise and are a hit in my house. I do add a couple of tablespoons of honey with the milk, though, because I love the taste of honey and wheat together.

  32. Christopher Smith

    5 stars
    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.

  33. 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.

  34. 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!

    1. In Athens, Ga, there is a fabulous bohemian-chic vegetarian restaurant called, The Grit. I have used their biscuits and gravy recipe for 20 years. I have used this biscuit recipe ever since finding it. You can vegan it up by changing the dairy products to soy, and it makes very little difference in the flavor. Here’s the b&g recipe from The Grit cookbook.

      1/2 butter
      8 vegetarian sausages. I use Morningstar farms..they are the best.
      1/2 cup all purpose flour
      4 cups milk
      2 Tbs vegan Worcester sauce
      1 tsp salt
      1/2 scant tsp ground sage
      1/2 scant tsp rosemary (optional)
      Fresh ground black pepper to taste.

      Use about a tablespoon of the butter to fry the sausages until crispy on the outside. Cut them up and continue cooking until they are well browned all over. Set aside.

      In a sauce pan (I use the same pan), melt the rest of the butter and stir in flour. Heat until it bubbles, stirring constantly. Gradually whisk in milk while stirring vigorously. Allow it to thicken. Add Worcester sauce and spices. Adjust heat to thicken roux. Add sausage. Remove from heat and let it sit for a couple of minutes. Then eat! You can thin the gravy with milk if necessary.

  35. Sylina Jernigen

    4 stars
    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.

  36. 4 stars
    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.

  37. 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.

  38. Is there any substitution for whole wheat flour in this recipe or any of the muffin recipes? Sometime too much whole wheat flour makes me feel a bit bloated.

  39. 5 stars
    I made these and they came out great! I used buttermilk and organic whole wheat flour. I didn’t handle the dough too much after it was mixed well and baked them for 10 minutes.

  40. 5 stars
    I’m a southern girl and grew up eating southern-style biscuits, but I have to say that I prefer these right here!!! These biscuits are my go-to! The key is to use GOOD whole wheat flour (I only use my own milled flour or Bob’s pastry flour), and SIFT it to have fluffier biscuits. Five stars!!!

  41. 5 stars
    Yes! The flour is 100% the difference,
    Use a Whole wheat pastry flour, or I use Bob’s Red Mill whole Wheat Pastry flour. and the biscuits turn out fine. Basically you need a balance in the glutens and the density. The flour is the key!

  42. 2 stars
    Mine came out flat too. I followed the recipe exactly. Maybe some baking soda and some buttermilk will lift them up so they are fluffy,

    1. 4 stars
      I had the same problem. Then I read that super cold butter is key – even put it in the freezer while you are gathering your ingredients together. The steam from the butter melting as it hits the warm heat of the oven is what causes your biscuits to rise (:

  43. 3 stars
    I also found the recipe has WAY too much milk called for… I should have known, since looking back I see it is 1/3 cup more than my standard recipe with same amount of flour. I had to add 1/2 cup more per recipe to even be at the consistency for drop biscuits. If you want to actually knead and cut your biscuits into nice rounds, I think you will need to cut milk almost in half. These are a great idea though and I doubled as suggested to freeze…

  44. Best whole wheat recipe ever!
    Very adaptable. I tried rolling out one of the biscuits and putting butter n coconut sugar on top then rolling it up again like a crescent roll and it was amazingly good! Thank you for this recipe, its easy n healthy n fluffy.

  45. 5 stars
    Love love love! I made them tonight, super easy, flaky, buttery and soooo good. It’s a keeper ;) thanks a lot for the recipe .

  46. Good recipe base. Had to add a 1/2 c. of additional flour to get a good consistency to work with. I also swapped out the butter for coconut oil and it added a really nice dimension of flavor.

      1. These were awesome. The best, most fluffy biscuits I have made and I even used whole spelt flour. Thanks

    1. 1 star
      Too much milk!! Mine was like pancake batter. Other recipes using the same amount of flour call for 3/4 cup or 2/3 cup milk.

      1. 100 Days Admin

        Sorry to hear they didn’t turn out for you. You may want to try less milk or more flour, as some readers have mentioned they had to do. – Nicole

  47. 5 stars
    Good morning
    I just came across your website seems to have a lot of useful information. I made the Whole Wheat Biscuits and I think they are “great” :) I am going to make another batch right away. Thank you

  48. ^^ also just made adding cinnamon, 3 tablespoons coconut sugar, and a few walnuts (pulsed all in the food processor)…and they came out like nice scones :)

  49. I halved the recipe to test these out. Used 3 tablespoons of butter (instead of 2) and WWPF; pulsed it in my food processor and cut into 4 quarters. A tiny bit of butter on top and ended up baking them for more like 15-20min (the edges seemed a bit raw in where they were almost touching. They are quite good…VERY tender so not necessarily a sandwich biscuit but good to eat on their own. If a different flour was used perhaps not a tender.

  50. 5 stars
    How would you ever cut the butter into pea size pieces??
    Use a pastry blender to cut butter into the dry ingredients till you have pea size crumbs.
    I pat the dough into a square pan and then cut when theyre baked. Very much easier.
    Drop biscuits, with more milk added, is an easy biscuit also.
    Even with pastry (soft) wheat flour, Ive never seen wholegrain biscuits rise as high as your picture.
    This can be a shortcake biscuit with the addition of cinnamon, vanilla and 1/3c sugar to the dry ingredients.
    My great-grandma’s (born 1890) recipe for Baking Powder Biscuits is this, but with white flour. Its a very old recipe.

  51. 5 stars
    Lisa. These Whole wheat biscuits were very easy to make and were delicious. Also very few ingredients involved. I made these with homemade wheat gravy. My husband and I loved them. Thank you.

  52. 5 stars
    Delicious. Used Irish style whole wheat flour and still was light and fluffy inside. Put some fireweed honey on them bad boys. Yum.

  53. sarah oconnell

    Ive made these twice now and for some reason, although i have followed the recipe exactly, the dough comes out too sticky to knead. The first time, i added more flour until they seemed the right consistency, but they came out bland and dry. Now this time i am making them like drop biscuits because they’re still too sticky. Not sure whats going on. Hopefully they will be good this time!

  54. I have tried several different recipes for whole wheat biscuits and this is the best so far! I accidentally used a whole stick of butter (2 kids at home makes me forget things! lol) and a little more salt- I prefer my biscuits that way. The extra didn’t really affect the recipe although my biscuits didn’t rise (due to the extra butter). I used whole wheat unbleached flour, too. The biscuits were fluffy, tender and delicious!

  55. 5 stars
    Hi Lisa! I am SO thankful that I found this recipe on your blog today. I am in college and about to leave for the summer, so I am running low on food. I was really craving some carbs and was considering ordering a pizza, but then I found this amazingly simple and delicious recipe, made THREE batches, and I am happy as a clam! You have truly changed my life, your recipes have allowed me to eliminate processed foods from my diet while enjoying my food every day. Not only that, but I have influenced my family and friends around me with your recipes as well. Thank you so much for all of your recipes and for making them free. You are a gift! God bless! :)

  56. I followed the recipe to the letter and even cut up the butter to pea sized chunks, but the biscuits themselves did not rise. Is there something missing from the recipe that makes the biscuits rise?

  57. Thank you for this great recipe! I’ve been staying away from white flours and needed a good biscuit recipe. My boys love them and tell their friends they didn’t think something whole wheat could taste so good.. :)

  58. 5 stars
    Finally a totally whole wheat biscuit that is fluffy and tasty! My husband and I really enjoyed them. I had a fresh bag of King Arthurs white whole wheat flour on hand, so was able to use that as suggested. I think the flour and making sure the butter was cut up into pea size chunks before blending made this so fluffy. Thank you so much for sharing this recipe. We will now have homemade biscuits when we have eggs for breakfast. Bonnie

  59. Does anyone know if you can make the dough, cut out the biscuits and then freeze the dough before baking? Like the frozen ones Pillsbury? That way I can make a fresh biscuit when I want one? TIA

    1. 5 stars
      I have tried it both ways. I’ve made the dough, cut them out, then have frozen them. It takes longer to bake frozen, of course, and that is why I started to just triple a batch, and bake them all, then freeze them. That way, I can take it out of the freezer at a moments notice, and heat them up. This takes less time while I work on a quick dinner, and they taste just as fresh as if I just baked them. I’ve learned, for me, this is a better way to do all my breads because it’s quicker than frozen dough. Of course it’s up to each person what works best for them. But either way works.

  60. I made these last night and I’m wondering where I want wrong! They weren’t very good at all. They were moist, but dense and not buttery. I was expecting something at least similar to a white biscuit, but only one out of five kids would even finish them. I did use salted butter and added a little less salt. Could I have kneaded the dough too long? Help!

    1. I am sorry you didn’t enjoy them. I am not sure what went wrong. I would use whole wheat pastry flour for a less dense biscuit, but they will still be heavier. Also, if you kneaded it too long it could cause the dough to be tough.

  61. 5 stars
    Love love love this recipe. Last weekend I was out of wheat flour and butter. So I emergency subbed AP flour and shortening and they were still wonderful. Since I use salted butter I do not add salt (in any recipe). I make these every Sunday and when I ask my family if they want something different they always say no.

  62. Has anyone added cheese to then? I’m wondering how much to add, so they taste cheesy but not so much that I mess up the recipe.

      1. Ok. I shredded one package of sharp cheddar cheese in the food processor. I added half to the batter, cooked biscuits halfway, then put the remaining cheese on top of the biscuits. Cooked the rest of the way. They were GREAT!

  63. 5 stars
    I made these for Christmas morning breakfast and the were delicious! We cut them into shapes with Christmas cookie cutters. We loved them so much I think I will make them again to go with dinner. Thank you for so much for the recipe – it was a great addition to our Christmas.

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