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.
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Fluffiest Whole-Wheat Biscuits on 100 Days of Real Food

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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.

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