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Whole Wheat Biscuits

Rated as 4.41 out of 5 Stars

"I'VE HAD this recipe in my file for a long time. I love cooking and baking and am always creating something new by experimenting with recipes. I thought the substitution of whole wheat flour gave these biscuits a little different taste. -Edna Hoffman, Hebron, Indiana"
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Ingredients

30 m servings
Original recipe yields 4 servings

Directions

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  1. In a bowl, combine the first six ingredients. Cut in butter until crumbly. Stir in buttermilk just until moistened. Turn onto a floured surface; knead 6-8 times. Pat to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 375 degrees F for 18-20 minutes or until lightly browned.

Reviews

Read all reviews 39
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

I followed the recipe exact and found the flavor to be good, but the texture to be a bit grainy and crumbly instead of light and flakey...I think due to the whole wheat flour.

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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 ...

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 f...

I found the biscuits plenty moist enough. Maybe some cooks did not roll them thick enough? The recipe says to make the dough 1" thick before cutting. That's ~2-1/2 cm. for you metric folk. A...

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 ma...

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.

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 su...

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 slight...

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...

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.