Fluffy Whole Wheat Biscuits

Fluffy Whole Wheat Biscuits

48
redwine 0

"These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

48
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 kitc...

Most helpful critical review

I kept the biscuits in the oven too long so they were dry when I took them out. Next time I'll keep in the oven for a shorter time.

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 kitc...

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.

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....

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...

On a mission to make healthier meals, I decided to try whole wheat biscuits tonight. I was to lazy to roll them out and use a cookie cutter, so I rolled everything into a log and divided into 6 ...

Very good recipe! Light and fluffy. I used honey instead of the sugar. Tasted great!

Delicious! I used one cup whole wheat and one cup white wheat.

Just made my first batch. Hubby says they taste perfect. He should know; he used to make them for bojangles.

I used coconut oil (refined)in place of butter and light agave syrup in place of the white sugar. Also, instead of buttermilk, I used almond milk--no flavoring. These are really great! They have...