- 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
- 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.
Reviews for Fluffy Whole Wheat Biscuits
"This has become my STANDBY biscuit recipe! I alternate between WW pastry flour and spelt flour. My trick is that I use 1 1/4 cup AP flour and 3/4 cup of the WW pastry or spelt flour. The biscuits are a nice light brown color and fluffy. The flavor is awesome. They are the BEST biscuits I have tried. Easy and quick to make and quick to bake. Store well in a zip-lock baggie."
"I'm sure they're good, but when I see a recipe for Whole Wheat Biscuits, I expect them to be whole wheat... NOT whole wheat and enriched white flour. There ARE some very good recipes that actually are whole wheat... light and fluffy too!"
"These are the best whole wheat biscuits I've ever made. My family also loved them. I will make them again for sure!"
"Best biscuits I have ever made!"
"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."