Flaky Whole Wheat Biscuits Recipe

5 2 2
Flaky Whole Wheat Biscuits Recipe
Flaky Whole Wheat Biscuits Recipe photo by Taste of Home
Publisher Photo

Flaky Whole Wheat Biscuits Recipe

Read Reviews
5 2 2
Publisher Photo
Whole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup 2% milk

Directions

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet.
Bake at 425° for 8-10 minutes or until golden brown. Yield: 10 biscuits.
Originally published as Flaky Whole Wheat Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p240

Nutritional Facts

1 biscuit: 144 calories, 6g fat (3g saturated fat), 14mg cholesterol, 417mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup 2% milk
  1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet.
  3. Bake at 425° for 8-10 minutes or until golden brown. Yield: 10 biscuits.
Originally published as Flaky Whole Wheat Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p240

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlaky Whole Wheat Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kfnb User ID: 8771061 258361
Reviewed Dec. 19, 2016

"This is a really good biscuit recipe. I will make them again."

MY REVIEW
DMARA44 User ID: 8582997 244724
Reviewed Mar. 1, 2016

"Good recipe. Needed no adjustment. Served with soup. Very good"

Loading Image