The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 3, 2009
I doubled recipe and made drop style. I liked the amount of sugar. Easy and delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 26, 2009
Awesome taste. I omitted the sugar, and used a baking mix instead of all purpose flour. I also used regular milk, because I didn't have buttermilk. I made extra biscuits and froze them for later.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 6, 2009
These are very good! I tripled the recipe, decreased the sugar by 1/3 and added some wheat bran. I was feeling creative so I used my cookie cutters and made biscuits shaped liked ducks, bats, moose...etc. So fun! I served them veggie lasagna. Nice and buttery, thank you!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by 400luv

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Photo by Dianne
Reviewed: Mar. 1, 2009
This recipe is very good. I doubled the recipe and ended up having to add another 1/4 cup buttermilk to make the dough stick together. I used a 2.5" biscuit cutter and got 8 biscuits. They were a bit salty for my taste, so next time I will use half the salt. I added 1/2 tsp. of cinnamon and served them with honey - yum!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 7, 2009
I was really impressed with this recipe, they turned out great! Doubled the recipe and used skim milk and a little of lemon juice instead of buttermilk. Mixed everything in the food processor until just combined. Baked them for 15 minutes.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 13, 2008
Everyone was skeptical that these would be dry because they were whole wheat, but we were pleasantly surprised by how light and fluffy they were. I served these with Creamed Cabbage Soup and it made a great meal. **EDIT** I just tried the "Fluffy Whole Wheat Biscuit" recipe on this site and was unimpressed. I looked at this one again and will use it from now on, though I will calculate the recipe to serve 12. I didn't mention it in my original review, but I just used skim milk in place of the buttermilk and they were still outstanding.
Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Photo by Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 20, 2008
This recipe does make a lovely sweet bicuit, but I found it a tiny bit too sweet....I would 1/2 the sugar next time...and I also found I needed slightly more buttermilk than the recipe called for to make the dough moist enough to knead and roll.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 4, 2008
I made these tonight to accompany my French Onion with Garlic soup. What a combination! I doubled the recipe (except for the sugar) to accommodate a family of five, although we still only got one each with 2 left to share. I added dried cilantro, fresh finely chopped chives and a tablespoon of flax seeds which added a nice, healthy crunch. Delicious! Everyone loved them and I'll definitely be making these again.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by chia147

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada
Living In: Pelham, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 5, 2008
Man these were great for what I used them for. I used the dough to wrap nitrate free hotdogs in for the kids...I really liked using the whole wheat and all purpose together. They came out slightly sweet so if you don't want that I would leave out the sugar. But they made great piggys in blankets! kids LOVED them and so did I!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 26, 2008
This recipe makes a very moist and soft biscuit. It was a big hit with my family, and they are always asking me to make it. I do recommend doubling the recipe, as a single batch does not make many (double batch yields approximately 5-6 biscuits). I also found that you need to add more buttermilk than what the recipe calls for. Give it a try!
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Photo by Julia90

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 7, 2008
Great recipe! I followed it exactly except I used unbleached bread flour instead of the regular all purpose.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 4, 2008
I added about 2-3 Tbps of low-fat buttermilk to the mix because I found it a bit to dry while trying to mix it. I also cut the white flour in half, adding more whole-wheat flour. The result was great moist biscuits! very good recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 16, 2008
These were great biscuits. I made this to serve 10 (I'll do 12 next time for easier measuring). I used less sugar and not really as much butter as it called for. Even then, I think all that butter made them too crumbly for normal biscuits. But they were GREAT with Sawmill Gravy on top!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 11, 2007
I have been making wholewheat biscuits for years. Wholewheat flours differ hence you have to judge the amount of buttermilk. This is a good basic recipe, but I would use less sugar.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 7, 2007
hate to be the person who just didn't like these but we just didn't like these...I made these exactly as the recipe stated except that I too had to double the recipe to feed 8 people, however I found the dough to be too dry it was hard to get it to stick together, the biscuits didn't rise they were flat...I did like the wheat taste so I will try some of the other wheat biscuit recipes found on this site but this one just won't be staying in our recipe book
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA
Living In: West Haven, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 23, 2007
What an easy recipe! This biscuit has a wonderful taste. I used my food processor (with a dough attachment) to combine my dry ingredients, butter and milk. Just pulsed until moistened. I also substituted Splenda for the sugar. The inside was light & fluffy just as the title implies. A great way to add more whole grain to your diet.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by PERKY2000

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 3, 2007
These biscuits came out a lot better then I expected.I had to double the recipe to feed 4 adults and a child. Overall it is a recipe I will use again.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?