"These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner." — redwine
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whole wheat flour
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!
I definitely was not able to knead or cut these out - it was more like a batter until I added an extra 1/2 cup flour, and even then I had to make them as drop biscuits.
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.
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!
This recipe my absolute favorite! It is so versitile and the buiscuts come out flakey and taste just like buttermilk biscuits. I have made these several times and they always turn out wonderful. This is a very wet dough and I usually need to knead some flour into it. An important tip for makeing biscuits: knead the dough as little as possible! These turn out muh better when I knead the dough only a few times and pat the dough out gently with my hands to get the right thickness. They do take about 12 minutes to cook, but it depends on how thick your biscuits are. I have also tried this recipe with all white flour for picky eaters and it turns out just as good! I usually make a double batch (one whole wheat and one regular) and after I cut them out, I place them on a cookie sheet in the freezer for an hour or two, Then move them to a freezer bag. Then when I need biscuits, I just pull out a few whole wheat and a few white flour ones. I cook them as normal and I dont have to add any cooking time. They are so conventient and easy to make!!! I have also replaced the talespoon of sugar with honey and noticed no difference in taste, but though dough was a little bit wetter. These buiscuts are not sweet, so if you like sweet biscuits, add more sugar. This is definately a wonderful recipe I will kep around!!
Delicious! I used one cup whole wheat and one cup white wheat.
Very good recipe! Light and fluffy. I used honey instead of the sugar. Tasted great!
Just made my first batch. Hubby says they taste perfect. He should know; he used to make them for bojangles.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Whole Wheat Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
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