Skip to Content

Whole Wheat Biscuit Recipe

Fluffy, layered biscuits are a delight. And that’s what you’ll get with this Whole Wheat Biscuit recipe.

Whole Wheat Biscuit Recipe

One hundred years ago, making biscuits didn’t need the qualifier of “from scratch.” It’s just what people did. People cooked. They sifted and baked, rolled and cut. It wasn’t a big deal because it was just a part of daily eating life. But, as with everything, things eventually began to change when premade, ready-to-bake biscuits hit shelves in the 1930s. Although biscuit making is easy, the premades were even easier.

I would love to travel back in time and be a fly on the wall — or a distant cousin — to my family and see first hand how they lived, cooked, ate. It fascinates me. I leaf through pictures and journal entries and am awed by the intertwining lives of my cousins of the 20th Century. They shared wonderful experiences, like heading off for a picnic dinner on a whim.

Nostalgia is a funny thing. I read through our family’s cookbook, soaking in the words and emotions, and I feel like I am there at the homestead, though I never was. (Actually, truth be told, I was in our family’s home just once when I was in elementary school — but it was about 10 years after the home had been sold. Today, I live in the same town as that home, but I haven’t been there.) And I wonder, what is the homestead of my generation? What will my kids look back and remember of the family?

Each generation creates their own space, dynamic, memories … my generation surely has ours. There are so many things to look back on and smile. Maybe someday I will share them, but for now they belong to us: my family.

In the introduction to that family cookbook, my cousin Barb wrote, “During dinner you are apt to hear the loud laughter echoing from the pantry when a frozen sherbert (sic) dessert gets away and skitters across the painted floor. Failures are followed by giggles after the initial cursing of whipped cream turning to butter.”

Oh, to be a fly. My generation is a giggly bunch too. Accidents and mishaps are almost certain to dissolve the room to laughter … like when my mousse exploded all over the kitchen cabinets on Christmas Day last year. There is always a good reason to laugh.

What about your family? Do you have that strong family bond, binding generations and cousins? Do you look back and wonder what it was like to be part of past generations? I would love to hear …

Now, onto the biscuits. I really love biscuits, but finding a recipe that I loved proved to be challenging. I wanted an easy recipe made with pantry items that produced a fluffy inside and a crisp outside. I ended up experimenting a bit to get the right mix (more whole wheat, less ap flour; more fluffy, less chewy). These biscuits are the result.

The trick is to roll out the dough and fold it in a few times (see photo above) before you cut the biscuits. It gives them that lovely layered texture that is just so awesome.

Have you made biscuits from scratch before? If you haven’t, you should. I swear, they aren’t difficult to make. Served hot from the oven, these only take about 20 minutes total. Maybe 30 minutes, if you are a first timer. They’re wonderful and go so well with so many meals.

Whole Wheat Biscuit Recipe

Whole Wheat Biscuit Recipe

Yield: 8 -10 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1/2 cup all purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 1/2 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/4 cup cold unsalted butter
  • 1 cup low-fat milk

Instructions

  1. Preheat oven to 450 degrees.
  2. Sift together the all purpose flour, whole wheat flour, baking powder, sugar and salt in a medium bowl. Using two knives, cut in the butter until it's finely chopped and the mixture resembles crumbles. Add the milk and stir until just combined. The dough should be moist, but not in one cohesive ball yet.
  3. Turn the dough out onto a well floured surface. Knead the dough 10-15 times (it's going to be sticky). Then lift it, reflour the board and set it back down. (This is a good time to wash your hands). Sprinkle the top of the dough with additional flour as well as the rolling pin. Roll the dough out to a thin sheet and fold in two ends. Roll out again and repeat the process 2-3 times. Then, roll it to a 3/4-inch thickness. Use a biscuit cutter (2 1/2-3 inches) to cut biscuits. Place them on an ungreased cookie sheet.
  4. Bake the biscuits for 12-14 minutes, until golden brown. Serve immediately.
Previous
Tyler Florence Says Secret to Getting Kids to Eat Well is Letting Them Help
Roasted Chicken
Next
On Roasting a Chicken

Weekend Projects 1/13/14 | where it all meets

Sunday 12th of January 2014

[…] love this recipe; I just use all whole wheat flour, unsweetened vanilla almond milk, and instead of cutting the […]

Flaky Whole Wheat Biscuits | A Hint of HoneyA Hint of Honey

Sunday 24th of November 2013

[…] from Sarah’s Cucina Bella and A Cozy […]

Marissa

Tuesday 19th of February 2013

Since we have been changing to more whole grains, I had been searching for a not so heavy biscuit recipe. I made these tonight to have with our soup. Of all the biscuits we've ever made (and my husband is the biscuit maker, most of the time) these were hands down the best. I used white whole wheat with a quarter tsp. baking soda, and buttermilk. Looks like we have a new favorite recipe! I must admit that the dough seemed tough after the rolling, but they baked up into fluffy tender layers of tastiness.

Sarah W. Caron

Wednesday 20th of February 2013

Marissa, I am so, so, so glad you liked it! Thank you so much for coming back and letting me (and everyone) know.

Jenny

Saturday 3rd of December 2011

Great recipe! do you know if you can freeze the dough and bake later?

sarah

Saturday 3rd of December 2011

Hi Jenny, thanks! I've never frozen these, personally, but that's a great idea. I poked around online and found these directions for doing it: http://www.modernbeet.com/archives/116 ... Hope that helps.

Anita

Sunday 21st of August 2011

Thanks for this great recipe and the layering technique. I adapted the recipe slightly (1 tsp. less sugar, 1/4 cup less milk, added 2 tbsp. flaxseed meal). Also, I used my favorite trick for incorporating butter: I took a frozen stick of butter and grated it into the dry ingredients, using a box grater. This creates perfect small morsels of butter, without pesky cutting! As I was rolling out and folding the dough, I nudged it into a rectangular shape, and then for the final step, cut it with a knife into 12 rectangular biscuits. No need to reroll the scraps! I appreciate that this recipe can be made from standard pantry ingredients, as I never seem to have buttermilk around. The texture and flavor of these biscuits was great, my whole family devoured them with gusto, and it was very easy! Thanks again!