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Eggless Whole Wheat Biscuits

Eggless Whole Wheat Biscuits

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VrndaDevi

This is such a fluffy, delicate biscuit recipe. It goes good with any soup or even just alone!!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
  3. Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
  4. Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.
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Reviews

Baking Nana
21
4/14/2013

Wow! These are surprisingly good. I really was not expecting such a light biscuit using WW flour. I used my food processor to mix the dry ingredients, added the cold butter cut into small pieces and pulsed in the food processor to cut in the butter. I added the milk through the pour spout while pulsing. The dough appeared to be very wet. I scraped it onto a lightly floured mat and instead of 'kneading' it I just gently pulled the dough together into a rectangle with floured hands and a bench scraper. I used the bench scraper to cut the dough into 8 biscuits. Baked as directed for exactly 10 minutes. These were the most tender biscuits I have made. Really delicious! Thanks!

jjaycee
9
6/1/2013

I add 1/4 cup more milk for cut biscuits and 1/2 c to make a drop biscuit to use for Shepherd's Pie, etc. Also for using as a crust/topping I add 1/2 teaspoon poultry seasoning or 1/4 t Chili and 1/4 t garlic powder-depending on the meat content.

rlwindle
0
8/10/2013

I just wanted to give the recipe my rating. I enjoyed them.