Fluffy Whole Wheat Biscuits Recipe

Publisher Photo
Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, "These are just scrumptious - light and tasty!"
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Fluffy Whole Wheat Biscuits in Taste of Home August/September 1995, p45

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.

Reviews for Fluffy Whole Wheat Biscuits

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2012

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

MY REVIEW
Reviewed Jan. 8, 2012

Best biscuits I have ever made!

MY REVIEW
Reviewed Jul. 27, 2011

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.

MY REVIEW
Reviewed May. 24, 2011

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.

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