How to Make the Fluffiest Whole-Wheat Biscuits

I tried a new biscuit technique, and the outcome was amazing! So I, of course, had to share. :)

I’ve read that when making puff pastry from scratch, which I have yet to do LOL, you fold the dough over itself a bunch of times to make it flaky. I thought I’d see what happened if I tried this with my biscuit dough, and the result was the fluffiest and flakiest whole-wheat biscuits I’ve ever had.

My kids could not get enough of these things, and it was very easy to do so I hope you’ll give the recipe a try yourself. Let me know how it goes!

Fluffiest Whole-Wheat Biscuits on sheet pan


Check out this video on How to Make the Fluffiest Whole-Wheat Biscuits:

How to Make the Fluffiest Whole-Wheat Biscuits

The Fluffiest Whole-Wheat Biscuits

By using a new technique, I've discovered how to make the fluffiest and flakiest whole-wheat biscuits. My kids can't get enough!
4.9 from 15 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Print Recipe
Servings: 10 biscuits (approximate)

Ingredients
  

Instructions
 

  • Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
  • Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands – just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.
  • Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1″ thick and cut out shapes with a cutter or small glass turned upside down. 
  • Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes. Serve warm and freeze the leftovers for a rainy day. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
The Fluffiest Whole-Wheat Biscuits
Amount Per Serving
Calories 98 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 143mg6%
Potassium 281mg8%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 40IU1%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Fluffiest Whole-Wheat Biscuits on 100 Days of Real Food

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

70 thoughts on “How to Make the Fluffiest Whole-Wheat Biscuits”

  1. 5 stars
    I made these for dinner tonight with fresh ground whole wheat and used yogurt because I was out of buttermilk….my family said delicious! Thank you for the recipe!

  2. 5 stars
    I’ve made these biscuits several times now❣️And came upon this idea to make them Fluffier: do you actually fold over and Pat out, 15-20 separate times, making 15-20 layers?
    Actually, I just watched the video and think I answered my question: you Do fold it 15-20…

    I already Adore that they are whole wheat only, and have made them using EVOO instead of butter.

  3. Today while being short of baking supplies instead of using butter and buttermilk I used 4 tablespoons of coconut oil mixed with a bit of coconut shavings frozen ahead of time first along with powdered milk with filtered water instead of the 1 cup of milk. I grated the frozen coconut oil mixture and tossed it into the mixed ahead of time flour, baking powder and salt and then I added the 1 cup of milk. Then ended up having to add about 3 tablespoons more flour to get a workable mixture. It worked well because coconut oil becomes acidic while it is being made out of coconuts. Next time I am going to try using coconut oil with coconut milk, rice milk, oat milk or cashew milk to see if that will work good too.

  4. Vincent Nguyen

    Hey, I’m about to make these wonderful looking biscuits, but I was wondering if it was possible to add in an extra 1/4 teaspoon of baking soda (since the recipe has buttermilk I would think baking soda would react with it and give it just that extra bit of rise)? Thanks!

  5. 5 stars
    I am starting to bake during this pandemic; this is my second time making biscuits from scratch and the biscuits look good and taste delicious!!! I only had almond milk and it turned out just fine.

  6. 5 stars
    I just got these out of the oven. Never thought in my wildest dreams that whole wheat biscuits could ever compete with conventional biscuits. I love biscuits and love to bake but I am diabetic so I have to bake and eat whole wheat. These greatly exceeded my expectations. I did put an extra tablespoon of butter like a previous post that also used low fat buttermilk. Works great! Thank you for an excellent and wholesome recipe.

  7. Hi! Because of the ongoing lockdown I am unable to buy baking powder anywhere and have only baking soda at home. Can I substitute baking soda for baking powder in this recipe?

    1. 100 Days Admin

      You can, but you may need to adjust the proportions as they react differently. I believe you’d need to triple the amount of baking powder. – Nicole

    2. Michelle Smith

      NO BAKING POWDER? Use 1 part baking soda and 2 parts cream of tarter as a substitute. The cold butter acts as a layering agent, melting as it bakes and thus making the layers when it melts away. That is why to leave the flour and butter mix a little coarse. no need to add extra when the fat is in the fluid already. Too much baking soda tastes funky, I would hesitate to substitute equally with the baking powder. Just my experience and my opinion.

  8. These were delicious! I was so surprised. We had breakfast for supper tonight and these biscuits were perfect for the occasion. I added an extra tablespoon of butter since I only had nonfat buttermilk. Thanks for the recipe!

  9. I am always making greek yogurt with my instapot and love to use the leftover yogurt whey to make these. The biscuits turn out amazing every time. We eat them with butter or butter and homemade jam. Delicious! Thank you!

  10. Do you think that if I use white whole wheat pastry flour or regular white whole wheat flour, that is sifted, the biscuits would still be good? Thank you for the healthy recipe.

    1. 100 Days Admin

      You can sub that if you like, they should still turn out good, but definitely worth the purchase for whole-wheat pastry flour. Some of the other readers have subbed and they turned out fine. – Nicole

    2. 5 stars
      Laura
      You can use white whole wheat flour in a recipe identically as you would regular whole wheat flour. White whole wheat is just that, it’s whole wheat flour made from a lighter, almost white, wheat grain. It has a lighter taste, but it’s still whole wheat.
      The first company I found selling white whole wheat flour was/is King Arthur Flour in Norwich, Vermont, and I had to buy it mail order. However, white whole wheat flour is becoming more widely available, including some larger grocery stores that carry both King Arthur and even their own house brands. I’ve also seen it at Trader Joe’s under their brand, but the last time I was there they didn’t have it.

  11. 5 stars
    Delicious, budget-friendly & very easy. My kids won’t eat whole-wheat bread but love these. They make a great snack or side.

  12. 5 stars
    Lisa these biscuits truly are the BEST!!! They are so soft and fluffy. I add a tablespoon of coconut sugar since we prefer slightly sweeter biscuits. The flavor is perfect!

  13. Excuse my ignorance but what kinds of things can these be used for? Sweet or savoury? I am from Australia and I’ve never really seen these… look good though!

  14. 4 stars
    I have tried these and the original recipe and my biscuits come out 1/4 to 1/2 the size of the ones you pictured each time. I use WW pastry flour, don’t “over work” the dough and folded about 10 times. Mine are more the thickness of a hockey puck than a biscuit. Thoughts?

    1. Amy Taylor (comment moderator)

      Hey Tara. Sorry for the delay. Were all your ingredients fresh? Sometimes old baking powder can be the culprit.

    1. 5 stars
      I am always making greek yogurt with my instapot and love to use the leftover yogurt whey to make these. The biscuits turn out amazing every time. We eat them with butter or butter and homemade jam. Delicious! Thank you!

  15. hi, thanks for this recipe. had to make these for a pot luck and they turned out great. i did add 2 teaspoons of baking powder though, just to make sure they rose right. i also made my mock buttermilk with a tablespoon of vinegar to the milk amount. turned out light, fluffy and tasted amazing! i’ll be making these with all the soups i make during the winter. yum!

  16. Elisabeth Kensinger

    Shouldn’t there be baking soda if you are using an acidic ingredient such as buttermilk? Just wondering:)

  17. what a great tip and great idea to apply the puff pastry fluff technique to biscuits! Love that they are whole wheat too as an extra bonus! Thank you for sharing this tip and recipe!

  18. 5 stars
    These was fantastic only my biscuits didn’t fluff up as much as shown in the picture, but they were still delicious and everyone gobbled them up! Made them to go with the cracker baked pork chops—yum!

  19. If you freezethe butter you can grate it on a box grater and then mix it in… I do this when I make scones to make them light and flakey

    1. I’ve made biscuits with both. They’re fine with regular WW flour, by fluffier and more tender with the pastry WW flour!

  20. That is the way it used to be done. Turn the dough out onto a floured board and knead lightly. BTW, whole wheat pastry flour can sub for all-purpose in a great many recipes.

    1. Did you use 2 cups of pastry flour by weight or volume? I ground soft white wheat (what is usually used for pastry flour), and by weight, the dough was really, really wet. I had to add a lot of flour. They were still delicious, but I’d love a clarification for future use!

  21. Do I need to use a pastry blender to get the same results or can I use my food processor? I have no problem cutting in shortening by hand, but cold butter takes a lot longer.

    1. My favorite cheat with cutting in butter is to freeze it and then grate it with a box grater. It stays nice and firm and grating it allows you to cut it in so quickly. If you grate it and need to keep it cold just put it back in the fridge/freezer. It is a great cheat with biscuit and scone making!

    2. So I finally got around to trying this recipe and my oldest daughter delcared it her and favorite biscuits (after cheddar chive biscuits)! And bonus, they are 100% whole wheat. I usually do 2/3 wheat 1/3 white flour to keep my usual drop biscuits from becoming too dry and crumbly. Not sure if the difference, was butter instead of sustainable palm shortening, but I will switch to making biscuits this way from now on! Next time, I will try adding cheddar and chives to this recipe to see if it becomes my daughters ultimate favorite.

  22. I’ve got a kid with a genuine allergy to dairy products. Wondering if you’ve ever tried this recipe using EarthBalance and a buttermilk alternative? (I’ve heard you can add vinegar to almond milk to mimic buttermilk but I’ve never tried it.)

    1. Megan,
      I have used 1Tablespoon of vinegar then fill the rest of the cup with almond milk, let it sit for 5min, and you’ve got a great substitue for buttermilk. The recipe I used it in was for buttermilk pancakes and they turned out great.

    2. 5 stars
      I use Earth Balance (sticks) and almond milk and the biscuits are yummy! Also, I use regular whole wheat flour, but sift it.

      Lisa – Thanks for the tip to help make them fluffier, I will try that next time.

    3. I have used vinegar with almond milk to make buttermilk alternative – I prefer lemon juice, both do the same thing, I prefer the scent of lemon vs vinegar. It works great.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating