Fluffy Whole Wheat Biscuits

Fluffy Whole Wheat Biscuits

44
redwine 0

"These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner."

Ingredients 25 m {{adjustedServings}} servings 119 cals

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Nutrition

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  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
  3. Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
  4. Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
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Reviews 44

  1. 55 Ratings

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MrsFisher0729
7/17/2012

I made these with all whole wheat flour due to a friend's white flour sensitivity. They were a little flat but I think that is due to the flour change I made. Recipe worked well for me in a kitchen I wasn't familiar with. Great flavor!

nnorrell
8/12/2012

These were great! I used 1 cup whole wheat and 1 cup white whole wheat flour and they turned out fluffy and delicious. Thanks for the recipe.

aubreyla
9/29/2012

Definitely fluffy and tasty! The whole batch was gone in an hour. At first I was a little worried when I dumped the dough out to knead it and it was super liquidy....then I realized I forgot the other cup of flour. :/ Whoops. Once I added it in, they turned out great! Ha! Oh, and instead of buying buttermilk, I used the ol' tried and true 1 cup milk, 1 tbsp. white vinegar. Let it set 5 min, and it's ready to go!