Fluffy Whole Wheat Biscuits
Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, 'These are just scrumptious - light and tasty!'
Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, 'These are just scrumptious - light and tasty!'
I skipped the white flour and only used whole wheat and just made them drop biscuits (easier). They aren't as pretty but taste just as good.
These biscuits are Great! To make them even more health, I substituted 1/4 cup of canola oil for the butter and low-fat buttermilk for the milk. I measured the oil into a one cup size measuring cup and then filled it with buttermilk. I then added additional buttermilk 1 tablespoon at a time (about 3 T) until it was moist enough stirring only until it was mixed. Since I used buttermilk, I also added 1/2 teaspoon soda and also eliminated the sugar. They were so scrumpteous - crunchy on the outside and soft and fluffy on the inside. Will definitely be a keeper. Thanks.
These are great biscuits. I was a little concerned with the stickiness of the dough other reviewers mentioned, so I added the milk a little at a time. I ended up using the entire cup and the dough had the perfect consistency. I can't see how the dough could be too sticky to work with unless the butter was too soft to begin with. I was very pleased with the fluffiness of these biscuits, especially since they have whole wheat flour in them. I think the key to the maintaining the light texture is to mix the dough just enough to combine. Mixing any more will toughen the biscuits up. These will be my go to biscuits from now on. They are divine when brushed with melted butter and honey.
Used all whole wheat flour, added 1 tsp garlic and 3/4 c grated cheddar. I'm making these all the time now, even w/ whole wheat flour they were so light and fluffly. DO IT!!!
I used all whole wheat and uped the bakinf soda by 1 tsp. I also did not have a biscuit cuter so I used a glass, I put all the ingrediants in my food processor gor about 7 seconds and rolled it out. I do want to say haveing good cookie sheets make all the differance in cooking.
These were really great - happy to give them a 5 star rating. To make the dough, I used my food processor. This really made the job easy. I've now got a new biscuit recipe to use which I feel is healthier than my standard white biscuit recipe.
I always try to cook with wheat , but my biscuits have always been, well, bad. However this recipe was great! I used less white flour than it called for and they were still fluffy and PERFECT!
Great flavor for a whole wheat biscuit. I forgot to add the sugar but didn't miss it since it was eaten with butter and jam. I did use all whole wheat flour and upped the BP a 1/2 tsp, I also used shortning instead of the butter as it was all I had on hand. They were nice and fluffy, I was very surprised how nicely they rose. Make sure not to overwork the dough as they will become dense. I will be makeing these again.
These were some pretty good bisquits. I used all whole wheat flour but I probably should've added more baking powder to compensate for that because they did come out fluffy but not nearly as fluffy as the pictures showed. I will definetly make these again but I will just make sure to adjust the cooking time because mine were overdone and add more salt and baking powder. All in all though these are a fantastic substitution to regular bisquits... warm them with a little sugar free jam and you can't go wrong!
Made drop biscuits with this recipe. I subbed brown rice syrup for the sugar, used all Whole wheat flour and added @ 3/4 cup organic grated cheddar and a TBspoon or so of crushed garlic. Great Recipe.
If you use all Whole Wheat pastry flour, no white flour, they are even fluffier and more tender.
These are good and they are fluffy. I used all whole wheat flour and added a little more milk to make them really wet. A good biscuit tip I learned to make whole wheat biscuits rise higher is to have the dough be too wet to handle and the oven be really hot (450-475). Then the steam makes the biscuits have more loft. Just flour your hands and toss globs of dough in a bit of flour. Then drop them in a buttered square pan (or a pie pan). If you want drizzle melted butter over the top. Bake as usual. I try to put them on a lower shelf in the oven so they don't get too brown.
These biscuits were light, fluffy, and delicious, with one change, and that was using shortening instead of butter, which I always use in my biscuit recipes, since it gives them that flaky, layered texture that a great biscuit should have. This made 8 large biscuits that my kids, hubby and myself ate happily for breakfast with butter and jam! I will definitely make these again!
The biscuits were good, I added a fourth 1/4 cup of honey to give a little more flavor. Other than that I follow the recipe exactly. Thanks for sharing:)
These are fabulous rolled or dropped. I've found that a skosh more than 3/4 cup of milk works best for me. I can eat several of them straight off the baking sheet, no butter or anything. They're that fluffy and tasty. My go-to biscuit recipe.
Definitely not my most attractive-looking biscuits, but what they lacked in appearance (at least in comparison to some of the lovely biscuit photos that accompany this recipe), they made up for in taste. While mine were a little flat, the interior was soft, and as the title suggests, fluffy. Absolutely divine warm from the oven, with a pat of butter and drizzle of honey. I followed the recipe to the letter and yeah, the dough was a little sticky to work w/, but any homemade biscuit, difficulty in preparation aside, is better than the pop-the-can kind! Born, bred, and still a Southern gal, I love my biscuits, and I'm always happy to try a new one out.
I used 100% WHITE whole wheat and 1/2 and 1/2 instead of milk. They turned out fantastic, high rising just like the photo. Make sure to pack them in tight to the pan so they rise up instead of out!
I used bread flour instead of all-purpose. I also used buttermilk.
I used Kirkland brand unsweetened rice milk in place of milk for my lactose intolerant husband and vegetable shortening (1/4 cup) in place of the butter. Then I took two unbaked biscuits (one on top of the other) and stuffed them with some fried ham, hashbrowns, scrambled eggs, and chesse and baked them in the oven for about 16 minutes. They were bomb! I'm going to make a bunch and stick them in the freezer!
I'll never make biscuits with shortening again! This recipe was perfect. I usually make the Angel Biscuits II from this site, but didn't have any yeast in the house. I chose this one because it looked easy and had high ratings. I made my biscuits using all-purpose flour and combined the butter and flour mixture in the food processor. Then emptied it into a bowl to stir in the milk. That was the only change I made to the recipe. This is the perfect recipe to use when I want a good old-fashioned downhome biscuit. And even though this recipe is very similar to the Alton Brown recipe, (and I've made both) this one is far superior. Thanks Ruth Ann.
A wonderful biscuit recipe!!! My family loves it and so do I. Whole wheat makes it healthy, but it tastes delicious all the same! You can use all white flour if you like. This dough is very sticky and sometimes not quite stiff enough to roll out when you finish. Just let it sit for five or ten minutes and it will stiffen up. Also, I have always found it easier to only roll out half the dough at a time, and to pat it out instead of roll it out.
These are great. I cut the salt down to 3/8 of a teaspoon and didn't use the sugar and they are still delishhhh....they rose beautifully even so.....thanks
These biscuits were awesome! I decided to just use all-purpose flour and skipped the whole wheat flour and they came out great. These are going to be the only biscuit I make from now on!
I LOVE this recipe! I would give it 6 stars if I could! If the dough is sticky, just add a little extra flour to the dough. Instead of the all-purpose flour and whole wheat, I use white whole wheat flour (King Arthur brand). I like the taste better, plus it's only one flour I have to use so it's easier! Also, instead of the butter, I use 1/4 cup canola oil. I can tell no difference between the two. I have made the original recipe a billion times, as well as a orange biscuit version. I increased the sugar to a 1/4 cup, used OJ instead of milk, added about 2 tsp. orange zest, and baked the rest as follows. For an extra special touch I mix 1/2 cup powdered sugar and a little over 2 tsp. OJ and drizzle that over the biscuits. They are delicious! Hope that helps!
We uusually do bisquick drop biscuits but wanted something with wheat. These were great! I didn't knead them. Just mixed well and dropped onto the sheet and baked. They turned out great!
This is great for "pigs in a blanket". We cut the dough into triangles and wrapped each triangle around a kosher hot dog, then baked just as the recipe states. Next time we're going to try this with soy hot dogs.
Really good basic recipe. the rise well and look good.
Excellent recipe! These easy biscuits were so much fluffier than my usual recipe, and they are a little healthier. I'll be making these from now on. I premixed all the dry ingredients the night before and so just had to add the milk and butter in the morning and roll them out.
Giving these 5 stars because I totally suck at baking, especially anything involving kneading, and these still came out nice! Tasty and exciting (for me).
These Biscuits are GREAT! My whole family loved them! I substituted a couple things though...I used all white wheat instead of half whole wheat and half white flour. They still turned out great though! I will definitely use this recipe again! :)
Way better than expected and received rave reviews at dinner. A better quality baking powder would probably really make a difference as well.
Very good biscuits. Used food processor for fast mixing. Added 3/4 tsp garlic powder. Brushed top with milk.
I use this recipe as my go-to for a biscuit side-dish. I even use it for dumplings in my chicken and dumplings. However, I have discovered they come out better as biscuits if I use more butter.
baked at high altitude and still tasted great!
Rich and fluffy! I use white whole wheat flour for the flours. Don't overmix!. Your biscuits will turn out tough if you do. Mix just enough to get rid of clumps. These biscuits are great to make pizza sandwiches or served with a hearty soup.
For a biscuit with whole wheat flour this was really good. The dough looks sticky but give it a minute and let the baking powder do its thing. Just right to pat out. I cut them at about an inch thick, maybe more next time since whole wheat flour just doesn't rise as well as white.
Yummy biscuitty flavor! I was hoping for a little more 'fluff', whole wheat flour is more dense, these still turned out lighter than alot of whole wheat recipes I've tried. Thanks!
This has become our family favorite. A delicious flavor and texture!!
Awesome recipe! I changed it a bit. I only bake with whole sprouted grain flour so this was what I used instead. I used 1/2 cup of butter and 5 tsp of baking powder. I only baked for 7 minutes and they were perfect! Very light and fluffy. Thanks for the great recipe!
These turned out really good and stayed moist. They were tall, fluffy, with a very nice texture. I used all whole wheat flour instead of half all purpose like the recipe called for. I was worried they would be heavy, but they weren't. Good recipe! I think the flavor could have been better somehow...They had the slight baking soda taste that homemade biscuits sometimes have. I am new to making biscuits though. I'll probably keep testing out more recipes to tweak the flavor.
Fluffy and wonderful. Made no changes at all to ingredients, kneaded in-bowl to save myself a mess, and patted lightly into 2" flattened balls instead of rolling out (again to save a mess) - worked GREAT!
Excellent! I make these when I make sausage gravy for my kids. They actually prefer these to the white biscuits. Yay! Recommend it..fluffy..yes!
Delicious! A little bready, but not at all tough :) Roll out to 1" tall for better results
Loved this biscuits! Doubled the recipe & added a little sprinkle of cream of tartar to make them even fluffier & wow...I was impressed. I was expecting a denselike hockey puck, due to the amount of whole what flour. Served them with potato leek soup and a salad...Yummy!
I made these today to go with my turkey soup. They were very good. I didn't have whole wheat flour, so I used white flour and I also used shortening, rather than butter/margarine. These were tasty.
These are yummy! So moist and flaky, But I'm not a big fan of wheat, so I used two cups of flour. I also melted the butter instead of crumbling it in, Other then I give them a perfect ten!
This was an awesome recipe...my family loved it and it is nice to have the whole wheat flour!! Will definately make these again and again!
Our go to recipe for biscuits. We substitute the butter for whatever fat we have on hand (lard/tallow/bacon fat/butter) - yum!
These are the most successful bicuits I've ever baked! No Kidding. I follow the original recipe except that I use the food processor as another reviewer mentioned. I get fluffy, soft and yummy biscuits that my whole family like. No more frozen biscuits around here!
Never making white flour biscuits again! I try to use whole wheat most of the time, but never did with biscuits because I thought they would taste like the ones my mom made growing up, which weren't terrible... but didn't rise much. These are delicious! I doubled the sugar (always do in whole wheat recipes) and used almost all whole wheat instead of half and half.
Wonderful biscuits! I followed the recipe exactly except I used 1% milk and light butter. They are still delicious! Thank you for the great recipe, Ruth Ann!
This was awesome I also added 1 tablespoon of honey and my husband said "I HOPE YOU MADE A LOT! I served it with my own homemade pork and potato recipe and it was off the hook. i love to cook!!!!!!!!!
Don't make a single change. This recipe is perfect as is...Tender on the inside and crispy on the outside. So easy and delish!
These were perfect. I added some corn meal for texture and used only whole wheat flour, and used heart-shaped bowls as cutters to make them. They were so tasty!
Overall, good recipe. I followed the measurements exactly and found the dough to be extremely gooey. However, I rolled in enough extra flour on the cutting board to make it work. The biscuits looked perfect. My family of five voted an average score of 3.5. It is hard to convince my kids of the more healthy whole wheat when they are used to the traditional white flour taste.
Excellent recipe. I just finished making them. My two year old had one and asked for more. I used honey to replace the sugar. Also took the advice of other raters and used extra baking powder. Also added grated cheddar cheese and 1 tbsp of minced garlic...husband said "wow, these taste great"..Finally a whole wheat recipe that tastes great and are very fluffy!! Definitely a keeper!!
I am very impressed by these biscuits! I did add a tad more baking powder because I used all whole wheat flour instead of half wheat and half white. I have made these 3 times now and I just made a triple batch to freeze for quick baking. Thanks!!!!
Wonderful recipe!! I was looking for a whole wheat topping for a turkey pot pie and this was just the ticket! Followed the recipe exactly and the dough was fantastic. Light and tender even with a whole grain. Will definitely add this one to my "favorites"!
I followed the recipe exactly and these biscuits turned out absolutely fantastic. They are light and fluffy and have a great biscuit taste. Yummy with honey!
Very good and easy. I used olive oil instead of butter and made drop biscuits instead of rolling them out because my kitchen was already chaotic. I will make these often. Thanks for a great recipe.
This is the first time I have had success with biscuits! Beautiful, fluffy and delicious! Looove the whole wheat... and took someone's advice and made them drop biscuits.... I think that for me this is the key so they don't have to be handled.. Awesome recipe! I will use it many times. Thanks!
Just made this! DELICIOUS. I made it with only whole wheat flour and added the extra teaspoon of baking powder. I was amazed at how light and fluffy/tasteful these were. My husband gobbled them up. Will be making these all the time now. THANKS SO MUCH!
I have made this recipe twice and both times they turned out amazing! One thing to mention though, is to not over-mix or twist the biscuit/cookie cutter your using because it will make it not rise!!
The biscuits were flavorful and very healthy. Used bread flour instead of all purpose, tablespoon of organic sugar, sea salt, and organic milk. Fantastic outcome. This recipe is a family favorite now. Easy to make and clean up.
I followed this recipe exactly as written. They turned out beautiful & were loved by all! The only problem was that everyone wanted more...lol. Tonight I will be making two batches!!
As some other reviewers suggested, I used all whole wheat flour and added an extra 1/2 tsp of baking powder. I also used vegetable oil instead of butter and made drop biscuits instead of rolling out the dough and using a biscuit cutter. Served warm with cherry compote, these biscuits are delicious!
I did not find these fluffy or very good. I will note that I had trouble cutting the butter in evenly, and perhaps that was part of the problem, but I am going to keep looking for a whole wheat biscuit recipe.
YUMMMM!!! Finally a great biscuit recipe using whole wheat flour...thnx so much! Used it stirring in 1/2 cup fresh blueberries & we loved them.
I have been making this recipe for a while now and now make it with 1.5 cups regular flour and .5 cup whole wheat flour. (personal preference) Also I have been folding in the dry mixture with the milk only enough to moisten the dry mix and don't knead the dough at all. I carefully place the goopy mixture onto a heavily floured surface and pat it down (no rolling pin) to 3/4" thickness with heavily floured hands. (you will need the flour because the mixture should be too wet to touch otherwise) Also I use a knife and cut rectangular shapes instead of a cookie cutter. I do this because I have found a tougher dough from over kneading is "sealed shut" at the edges and wont allow the biscuits to rise and be as fluffy.
very good taste but somehow they didn't rise much at all. I think I either shouldn't have kneaded at all or should have needed more. Will also play around with baking soda.
I used nearly all whole wheat flour. I just needed to use a little white flour, because I ran out of whole wheat. My family loved them!
I used all whole wheat flour in this recipe. Nice and fluffy, but I wish there had been more flavor. Maybe add salt or cheese next time for flavor?
Great recipe! Very easy to make and the biscuits tasted delicious, they seem very versatile. I used SILK instead of milk and they're fine.
My family loves these! They mix up quickly so I can make them anytime. I roll them out into a rectangle, skip the biscuit cutter and just cut them into squares. It's easier and I don't have to deal with biscuit dough scraps.
I only used whole wheat flour. AMAZING! My husband says he wants them at every meal :)
My kids wanted biscuits and I refuse to make the traditional "unhealthy" variety. These are the perfect solution. They love them and I'm happy to see them gobble them up. I followed another reviewers suggestion to use shortening (non-hydrogenated vegetable!) instead of butter to lighten them up. Works great! Will double the batch next time!
My dough was a sticky mess. I didn'twant to over-work the dough by adding in more flour so I did to do a drop biscuits instead. Good thing I was serving these with a chicken style stew on top for chicken and biscuits because these are tasteless.
I used 3/4 cup sour cream and 1/4 cup milk in place of the 1 cup milk. Loved them as wells as did everybody else.
This is a very delicious and light biscuit. I did make a couple changes though. I added 3-4 tablespoons of buttermilk powder and just enough water to bring it to the right consistency, which was just a little less than 1 cup. I mixed everything in the food processor using the pulsing, and finished off by kneading a couple times on a floured board. The secret is to incorporate all the ingredients until just moistened.
Tasty and easy. I just made them into drop biscuits instead of rolling and cutting them. I skipped the kneading part too. Thanks!
I have never written a review before but I had to comment! This is a great recipe! The dough was so soft and easy the dough was to work with! I did, by mishap, use a bit more shortening and bit less milk. My kids enjoyed them too! Thanks for the recipe!
These turned out PERFECT! I would highly recommend this biscuit recipe to anyone who is trying to make the switch over to more whole grain baking. I haven't made anything yet with my whole wheat flour that my children (all 5) would actually eat AND enjoy. Uhhm, yeah, THIS recipe is the answer. It was easy, no changes needed to be made, and it tasted just like fresh bread! This has officially made the breakfast rotation at our home, and my family of 7 thanks you!!
I've made these several times and they always turn out, even in the high altitude area that I live in. Quick and easy to make, even in the morning before school and work.
Wow. These are amazing! I love love love healthy eating, but my family doesn't and they liked this recipe. It's a keeper. I did make quite a few changes though. I used all wheat flour. I used coconut sugar instead a regular sugar. I used 1/4 teaspoon sea salt instead of regular 3/4 teaspoon salt. And I used coconut oil mixed with 1/2 teaspoon of honey instead of butter. They were yummy! Using jam and honey was great. This is going in my recipe box forever, thanks!
While these biscuits say "Whole Wheat" they should say "Wheat". Whole wheat is when one uses ALL whole wheat flour. I used 2 cups whole wheat pastry flour and 1/2 a tsp more of baking powder and these turned out great!! The family gobbled them up.
Great! I used yogurt instead of milk and it was excellent and fluffy.
Delicious and easy, just the way I like them!
If you want a biscuit that tastes like the biscuits from the pancake mix box then this recipe is for you. I still have not yet found a biscuit recipe with flaky,airy, crumbly texture. WHERE WILL I FIND KFC BISCUITS?!
These are great biscuits. Ill be using this recipe more often!
Excellent recipe, they were great with beef stew on a cold night.
Great, but like other reviewers stated, I haven't found a way to use the entire amount of milk and not have to add more flour. This last time I used approx. 3/4 cup of milk and they came out great.
I used this as a basis for jumping on the bacon & maple bandwagon. I added 4 strips of crumbled bacon, sub'ed maple syrup for the sugar and 1 tbsp bacon fat for the butter. Also cut back the butter just a bit. Used 1 1/2 c. white wheat flour & 1/2 cup white flour, and skim milk. Topped with a bit of maple icing. They were great and fluffy like the name says. Will make again with other flavorings.
These were wonderful fresh out of the oven, but didn't save very well. Became very dry within just an hour or so out of the oven. Probably because of how dense the whole wheat flour is. I will definitely make these again, but will cut the recipe in half to ensure we don't have any leftover.
Excellent! Instead of All purpose flour, I used Bread flour - this made them Extra tender! Hubby LOVED them!
My family loved this recipe. I used the whole wheat version mentioned by others and used olive oil instead of the butter and 2% instead of whole milk = 1 cup of liquid. And used 1/2 tsp. baking soda...and no sugar....VERY good...the best i've ever made..thanks
not so fluffy or light
Fluffy and yummy! I did the variation of all whole wheat flour, 1 t garlic powder and cheese. I didn't have all cheddar so I mixed it with parmesan. It added the right touch to a meal of reheated stew. I did drop biscuits shaped with a large spoon to save time.
WOW! These biscuits are really good! I can hardly taste the whole wheat in them! They always rise well(although I add a little extra baking powder), and are perfect warm with butter. Thanks!