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Fluffy Whole Wheat Biscuits Recipe

Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, "These are just scrumptious - light and tasty!"

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Fluffy Whole Wheat Biscuits Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

15 10 25

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup milk

Directions

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 122 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 330 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Fluffy Whole Wheat Biscuits in Taste of Home August/September 1995, p45

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Fluffy Whole Wheat Biscuits

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Reviewed on Jan. 30, 2012 by belindajo

These are the best whole wheat biscuits I've ever made. My family also loved them. I will make them again for sure!

Reviewed on Jan. 08, 2012 by telln

Best biscuits I have ever made!

Reviewed on Jul. 27, 2011 by mother of 3

Don't pour in that whole cup of milk! I had to add another cup of flour. I used the dough to make Sweet Sausage Rolls (in this recipe site). They turned out great! The baked rolls puffed up nicely.

Reviewed on May. 24, 2011 by vewebber58

Yummy biscuits, easy to make, and tasted so good hot from the oven with butter. Only thing I did different.....I didn't have cold butter, so cut in some that was at room temerature. Probably easier than working with the cold butter, and they came out perfectly.