Whole wheat biscuits

Name: Whole wheat biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup all-purpose white wheat flour (120g); 1 cup whole-grain wheat flour (120g); 8 tsp baking powder (40g); 1 tbsp sugar (13g); 3/4 tsp salt (4.50g); 1/4 cup butter (54g); 1 cup dried milk (240g)

These whole wheat biscuits combine all-purpose and whole-grain wheat flours for a light, fluffy texture. Quick to prepare, they make a nutritious addition to breakfast or any meal.

19 Dec 2025
Cook time 10 min
Prep time 10 min

Ingredients:

1 cup all-purpose white wheat flour
1 cup whole-grain wheat flour
8 tsp baking powder
1 tbsp sugar
3/4 tsp salt
1/4 cup butter
1 cup dried milk

Whole wheat biscuits are a wholesome and nutritious alternative to traditional biscuits. Made with a mix of all-purpose white wheat flour and whole-grain wheat flour, these biscuits are light, fluffy, and perfect for breakfast or as a side dish. Follow this simple recipe to enjoy delicious whole wheat biscuits that are also good for you.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C) to make sure it's hot and ready when your biscuits are prepared.

2. Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.

3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose white wheat flour, whole-grain wheat flour, baking powder, sugar, and salt. Mix these dry ingredients thoroughly so they're well incorporated.

4. Cut in the Butter: Add the butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Make sure the butter is cold and work quickly to avoid melting it with your hands.

5. Add Milk: Add the dried milk into the mixture. Gradually add water to form a soft dough. Start with a small amount of water and add more as needed to bring the dough together. Do not overmix; the dough should be slightly sticky but manageable.

6. Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Do not overwork it, as this will result in tough biscuits.

7. Roll and Cut the Dough: Pat or roll the dough out to about 1/2-inch thickness. Use a biscuit cutter or a glass to cut out biscuits. Press straight down without twisting to ensure they rise evenly.

8. Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, making sure they are close but not touching. This will help them rise properly.

9. Bake: Bake in the preheated oven for 10-12 minutes or until the biscuits are lightly golden brown on top.

10. Cool Slightly: Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.

11. Serve: Serve warm with butter, honey, or your favorite preserves.

Enjoy your freshly baked whole wheat biscuits warm with your favorite toppings. Whether you prefer them with butter and honey or a savory spread, these biscuits are sure to be a hit. Remember, the key to perfect biscuits is to handle the dough as little as possible to keep them light and fluffy. Happy baking!

Whole wheat biscuits FAQ:

What is the baking time for these whole wheat biscuits?

Bake the whole wheat biscuits in a preheated oven at 425°F (220°C) for 10-12 minutes, or until they are lightly golden brown on top.

How do I know when the biscuits are done baking?

The biscuits are done when they are lightly golden brown on top. You can also check by gently tapping the top; if it sounds hollow, they are likely fully baked.

Can I substitute the dried milk with fresh milk?

Yes, you can substitute dried milk with fresh milk. Use about 1 cup of fresh milk instead of the dried milk and adjust the water quantity used to form the dough.

What is the best way to store leftover biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe container for up to 3 months.

Can I use only all-purpose flour instead of whole-grain flour?

Yes, you can use only all-purpose flour for this recipe, but the biscuits will have a different texture and may be less nutritious than those made with whole-grain flour.

Cooking Tips:

- Ensure all your ingredients are measured accurately for the best results.

- Use cold butter for a flakier texture. You can even freeze the butter and grate it into the flour mixture.

- Do not overmix the dough to avoid tough biscuits.

- Place the biscuits close together on the baking sheet for fluffier results.

- Brush the tops with a little milk or melted butter before baking for a golden-brown finish.

Nutrition Facts

12 Servings
Calories 190kcal
Protein 10g
Carbohydrates 27g
Fiber 1.38g
Sugar 11g
Fat 6g

Whole wheat biscuits

These whole wheat biscuits combine all-purpose and whole-grain wheat flours for a light, fluffy texture. Quick to prepare, they make a nutritious addition to breakfast or any meal.

Ingredients:

Instructions:

Whole wheat biscuits FAQ:

Cooking Tips:

Nutrition Facts

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