Whole Wheat Biscuits Recipe

5 1 1
Whole Wheat Biscuits Recipe
Whole Wheat Biscuits Recipe photo by Taste of Home
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Whole Wheat Biscuits Recipe

Read Reviews
5 1 1
Publisher Photo
This quick and easy recipe adds a special touch to everyday meals. See if you don't get a lot of compliments when you serve these biscuits fresh from the oven.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon butter, melted

Directions

In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Yield: about 1 dozen.
Originally published as Whole Wheat Biscuits in Country August/September 1997, p51

Nutritional Facts

1 each: 176 calories, 10g fat (3g saturated fat), 22mg cholesterol, 170mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon butter, melted
  1. In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Yield: about 1 dozen.
Originally published as Whole Wheat Biscuits in Country August/September 1997, p51

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Proverbwoman User ID: 2662752 43054
Reviewed Jun. 9, 2013

"This is a favorite for breakfast at our home. There are only two of us in our household and these biscuits warm up well the next day also."

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