Light, fluffy whole wheat biscuits — perfect for breakfast or dinner.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon white sugar
- ¾ teaspoon salt
- ¼ cup butter
- 1 cup buttermilk
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs; stir in buttermilk until just moistened.
Step 3
Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll out to about 3/4-inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits; reroll any scraps to cut more biscuits. Place biscuits on an ungreased baking sheet.
Step 4
Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 119 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat3g | 13% |
Cholesterol11mg | 4% |
Sodium357mg | 16% |
Total Carbohydrate18g | 6% |
Dietary Fiber2g | 5% |
Total Sugars2g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium120mg | 9% |
Iron1mg | 6% |
Potassium84mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Aubrey Kinat
- 12 years ago
Definitely fluffy and tasty! The whole batch was gone in an hour. At first I was a little worried when I dumped the dough out to knead it and it was super liquidy….then I realized I forgot the other cup of flour. :/ Whoops. Once I added it in, they turned out great! Ha! Oh, and instead of buying buttermilk, I used the ol’ tried and true 1 cup milk, 1 tbsp. white vinegar. Let it set 5 min, and it’s ready to go!
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- by: Momat40totwins
- 12 years ago
Excellent!! I was a little apprehensive about trying these with only six reviews, but I’m so glad I did. They were delicate and fluffy, even better than the ones I’ve made in the past with all white flour. I wish I could find a 10% whole wheat biscuit recipe that produces similar results, sigh!
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- by: Rachelfweber
- 11 years ago
This is a great recipe! Just made it, and I devoured 3 biscuits with jam myself! We don’t use a lot of dairy, so I used soy milk in place of the buttermilk, and they still came out very tasty. They were very tender and fluffy, but also a little flat. I think when I make them again, I will roll them out thicker, maybe double the recipe to make a dozen. I don’t know if they came out flat because of the altitude, we are at 7,000 feet elevation. I will definitely make these again!
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- by: Mmarie
- 11 years ago
This recipe my absolute favorite! It is so versitile and the buiscuts come out flakey and taste just like buttermilk biscuits. I have made these several times and they always turn out wonderful. This is a very wet dough and I usually need to knead some flour into it. An important tip for makeing biscuits: knead the dough as little as possible! These turn out muh better when I knead the dough only a few times and pat the dough out gently with my hands to get the right thickness. They do take about 12 minutes to cook, but it depends on how thick your biscuits are. I have also tried this recipe with all white flour for picky eaters and it turns out just as good! I usually make a double batch (one whole wheat and one regular) and after I cut them out, I place them on a cookie sheet in the freezer for an hour or two, Then move them to a freezer bag. Then when I need biscuits, I just pull out a few whole wheat and a few white flour ones. I cook them as normal and I dont have to add any cooking time. They are so conventient and easy to make!!! I have also replaced the talespoon of sugar with honey and noticed no difference in taste, but though dough was a little bit wetter. These buiscuts are not sweet, so if you like sweet biscuits, add more sugar. This is definately a wonderful recipe I will kep around!!
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- by: Pam
- 11 years ago
On a mission to make healthier meals, I decided to try whole wheat biscuits tonight. I was to lazy to roll them out and use a cookie cutter, so I rolled everything into a log and divided into 6 equal pieces. I rolled each piece into a rough circle and baked in a ceramic pie plate. They were fantastic! It takes longer to bake this way… after 12 minutes I reduced the temperature to 350 and checked them every few minutes until they were lightly browned. I think overall they were in the oven about 20 minutes. I will definitely be making these again!
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- by: Litegal1
- 11 years ago
For goodness sake, don’t just dump the liquid in while making your biscuits as different humidity levels will effect how your flour absorbs the milk. I’m assuming the submitter meant the 1/2 cp to be a general guide. I whipped up half a batch in less than the time needed to gather the ingredients and use 2T less milk than called for. Just take your time and feel the dough with your hands. These were lovely and baked up beautifully. For hubby, I’ll probably cut wheat flour to 1/3 cup and use a bit more white flour – but again, personally, I thought they were spectacular. Only cutters I had were 2 1/4″ and 3″ so I used the smaller of the two and came out with exactly 6 biscuits. Will definately make again and tysm for recipe!
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- by: 1JOHN513
- 11 years ago
I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it’s pastry flour or they can get pretty tough.
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- by: Butterpecan
- 11 years ago
Delicious! Great recipe! I just made my first batch about two hours
ago. I didn’t use the salt and they were very good. I really had a
burning taste for some homemade biscuits so I went online and found this recipe. I’m glad I did! My Husband loved the taste. I will make more before the week is out. They did come out a little flat, but that was all good.–Butter Pecan -
- by: Hollandaria
- 11 years ago
I used just whole wheat flour, can’t stand all purpose flour. When I was reading the recipe and noticed what I thought called for 4 teaspoons of baking soda, I thought it sounded like a little much, but rolled with it.
Should have went with my instinct, they felt almost fizzy on my tongue. THEN I went back and saw that it said baking POWDER! I felt so stupid. They weren’t terrible, just….fizzy and weird. HA! So, don’t do what I did. I will have to try this again, and do it correctly.
>_ -
- by: Kelly Dee's Yummies
- 11 years ago
Wow! So happy I found this recipe! These are great. I follow the recipe as is, except instead of a pastry blender I use my stand-alone mixer with the paddle attachment. Works like a charm. We’ve had them for breakfast, but my favorite use so far has been on top of chicken pot pie. So hearty!
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- by: Richelle Miehls
- 11 years ago
I used coconut oil (refined)in place of butter and light agave syrup in place of the white sugar. Also, instead of buttermilk, I used almond milk–no flavoring. These are really great! They have a good texture and taste really wonderful. Thanks for sharing this recipe!
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- by: April Diane Parekh
- 10 years ago
I joined here just so I could rate these. I have used lots of recipes off of here before but I LOVE this SO much. My whole family loves biscuits but I always felt horrible about all the white flour and crisco. I tried a couple others but while I liked them my husband always complained that they tasted a little too healthy. This is perfect. My husband loved it (and so did everyone else). He said he couldn’t even tell the difference. The biscuits where light and fluffy and just like we love them. 10 stars in my book!
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- by: Grandma Barb
- 10 years ago
Giving this three stars for taste & texture ~ agree with another review that I could not roll out this VERY sticky dough. Added more flour while attempting to knead & made the last biscuit the size of three due to frustration with the dough. To my surprise ~ they came out quite nicely…the sticky ones and the drier dough ones…..even the large one. Perhaps using 1 C. White Whole Wheat Flour (along with the 1 C. All-Purpose Flour) made a difference, so I will attempt another trial using 1 C. Whole Wheat Flour next time. Good next day as well ~ did not dry out!
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- by: Mamav
- 10 years ago
These biscuits turned out far better than I expected. We were out of all-purpose flour so I only had 3/4 cup. To make it up, I used 1 1/4 c whole wheat flour. I doubled the amount of butter and used a whole stick instead. This was an excellent decision.
Like many other reviewers stated, this is a wet dough. However, I moved forward, turned it out onto the board, sprinkled it with flour between each knead. It firmed up nicely and made gorgeous biscuits with flaky layers.
Something is wrong with our oven so the bottoms were a bit dark after 10 minutes. I’d put them on a higher rack next time but I’m sure we’re the only people with a 1960-something gas oven that heats 50 degrees higher than the thermostat! -
- by: Penguin4
- 10 years ago
A very forgiving recipe, as I forgot to knead it. I don’t do a lot of baking, but it came out extremely soft and tasted much better than any premixed biscuits I’ve tried. I did end up making these as drop biscuits. A little crumbly if cutting, but I’d much rather it be crumbly compared to too firm. Overall, very good!
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- by: David Thomas
- 9 years ago
I am the cook in our private daycare center in Israel,catering for about 50 toddlers,young schoolchildren and staff.
I have served these biscuits now several times,with soups,or stew,or meatballs and gravy. The kids love them, it’s a never fail recipe !
I had just a little dough left over from the last batch,and no room on the baking tray,so I rolled a circle about 6 inch diameter and put it on a hot cast iron skillet,about 4 mins each side.WOW is it tasty ! -
- by: Holiday Baker
- 9 years ago
These biscuits are absolutely delicious! I have never made a biscuit that had whole wheat in it. I also liked that these were made with butter over shortening and only 4 tblsp of fat. I made a mock buttermilk with 2% milk and about a 1/2 tsp. of so of vinegar. For the whole wheat I used Gold Medal white whole wheat flour (a lighter tasting whole wheat made with a lighter colored grain). The batter looked a little wet so I stirred in a scoop, maybe a 1/2 cup or so of AP flour extra. I lined my square baking pan with heavy duty foil, sprayed it with Bakers Joy, and patted the dough into a nice even square. I gently cut the square in half, each half in half, then cut across the other way into 3 (to get a total of 12 biscuits). Found square biscuits were so much easier than round ones which are messy and over-work the dough. I think they are softer this way too, because the biscuits are kept together. I believe I got this method from AR Kentucky Biscuits. It worked great with these too. I will definitely make these again, they tasted like a really good thick very soft biscuit. Baking time was 17-18 minutes. Thank you!
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- by: Joy Higginbotham
- 9 years ago
I usually make canned biscuits with meals calling for them, or at least Bisquick, but that wasn’t an option today. this was a simple recipe, and used butter, which are my criteria, and I’m so glad I did it! This is tastier, and a better texture, than any of my usual alternatives! This recipe will be my new go-to for biscuits!
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- by: 50Swife2010
- 9 years ago
I thought these turned out great! They baked perfectly in 12 minutes. They turned out deliciously crunchy on the bottom, but were not dark (cooked on parchment on a dark cookie sheet). I cooked them on the center rack in the oven. I don’t keep buttermilk on hand, so I used soured milk (milk with vinegar). This is a repeat recipe!
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- by: Cookdap Member
- 8 years ago
The biscuits were tender a nice, great for my morning egg/chesse/bacon biscuit. I used a tad more butter than the recipe calls for, a pinch more baking powder, and definitely a tad more flour as it was very wet using 1 cup of milk (most recipes call for 3/4 cup. The ONLY think I was disappointed with is the biscuits hardly rose at all. But that always happens with me and I can’t figure out why!!!! Still….the biscuits were quite good!
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- by: Buns N The Oven
- 8 years ago
I’m sure these would be even better as is but I used ALL white whole wheat flour. I also didn’t have buttermilk so I added a splash of apple cider vinegar to whole milk and let it curdle white I cut the butter into the flour mix. Instead of kneading, rolling, etc. I dropped them by spoon fulls onto a baking sheet. I took Pam’s tip and baked them for 450 at first for 8 mins and then 350 for another 12 mins or so. They were delicious!
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- by: BSLOWERY
- 8 years ago
I made these with what I had on hand. Substituted white whole wheat for the white flour and almond/coconut blend milk for milk and I still could not ruin the recipe. I’m sure the original recipe yields fluffier biscuits, but mine were very good. I will be making these again.
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- by: George Miehm
- 7 years ago
The biscuit turned out a little heavy. I may have spent to much time mixing, I don’t know. I cut the biscuits with a heart shaped cookie cutter for Mother’s Dat. They were made into ham biscuits. The ham was also cut into heart shapes. One more thing, I split the biscuits with copping saw. I bought a new blade, washed it in the dish washer.
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- by: Daisy13
- 7 years ago
These were so good! I did not use the all purpose flour, only white whole wheat. Instead of butter I used coconut oil and used palm sugar for the sugar. I also did the 1 tablespoon of vinegar in 1 cup milk instead of buttermilk. Like the recipe states don’t over work dough. Instead of rolling dough out, I patted the dough into a square and cut bisquits into squares, they don’t have to be round to be yummy and yummy they are for being whole grain!
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- by: Melsey62
- 7 years ago
According to Allrecipes.com, I’ve made these twice. I had to improvise on the buttermilk by using 1 cup heavy cream with 1 tablespoon of white vinegar. Worked like a charm. I did a square cut as to avoid scraps. Only ended up 9 biscuits but for the 2 of us that was just fine for a Sunday morning. Husband had at least 2 maybe 3. He buttered the top and did not add his favorite jelly. This will now be a permanent staple in my Sunday morning breakfast rotation. May try to somehow double the recipe to increase more biscuits.
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- by: Pauline
- 6 years ago
Kind of cool and dreary and I was craving some bread, so I made these. Only change I made was to use 1-1/2c whole wheat flour and 1/2c white flour and they were great! In spite of what others said about the dough being too sticky/wet, I used the entire cup of ?buttermilk? and my consistency was spot on. 2 thumbs up!
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- by: Jinglebells
- 6 years ago
These are really good. I had my doubts because I don’t have much luck with whole wheat flour. But we were delighted with the results. Very tasty and surprisingly light. These are going to be my go-to recipe for biscuits. Thanks for a great recipe. 1.5.19 just made these again only I used flour that was already a mix of whole wheat and AP flour and they turned out even fluffier than the last time. Some were actually nearly 2 inches tall and so yummy.
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- by: Jaclyn.M.W
- 3 years ago
This is my go-to biscuit recipe! It is quick, easy, and easily goes with many different meals.
I use all whole wheat flour, milled in my flour mill right before baking. Within 3 days of wheat being milled into flour, much of its nutrients are gone! Look into milling your own flour.
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