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Fluffy Whole Wheat Biscuits
March 26, 2015

These biscuits are absolutely delicious! I have never made a biscuit that had whole wheat in it. I also liked that these were made with butter over shortening and only 4 tblsp of fat. I made a mock buttermilk with 2% milk and about a 1/2 tsp. of so of vinegar. For the whole wheat I used Gold Medal white whole wheat flour (a lighter tasting whole wheat made with a lighter colored grain). The batter looked a little wet so I stirred in a scoop, maybe a 1/2 cup or so of AP flour extra. I lined my square baking pan with heavy duty foil, sprayed it with Bakers Joy, and patted the dough into a nice even square. I gently cut the square in half, each half in half, then cut across the other way into 3 (to get a total of 12 biscuits). Found square biscuits were so much easier than round ones which are messy and over-work the dough. I think they are softer this way too, because the biscuits are kept together. I believe I got this method from AR Kentucky Biscuits. It worked great with these too. I will definitely make these again, they tasted like a really good thick very soft biscuit. Baking time was 17-18 minutes. Thank you!

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