Fluffy Whole Wheat Biscuits

Fluffy Whole Wheat Biscuits

redwine

"These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner."
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Ingredients

25 m servings 119 cals
Serving size has been adjusted!
Original recipe yields 12 servings

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.

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Directions

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  • Prep

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  • 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

Read all reviews 65
  1. 78 Ratings

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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 used just whole wheat flour, can't stand all purpose flour. When I was reading the recipe and noticed what I thought called for 4 teaspoons of baking soda, I thought it sounded like a little m...

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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 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. The...

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