I’ve been wanting to try my hand at whole wheat biscuits for some time now. I have a recipe from America’s Test Kitchen that uses only all-purpose flour that we love, but as we switch to whole grains, biscuits were next on the list to change!
I did a little searching and found this recipe for Fluffy Whole Wheat Biscuits in one of my old Taste of Home cookbooks, and decided to give it a try!
Ingredients:
- 1 cup whole wheat flour (I used soft white wheat berries)
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1 T sugar
- 3/4 tsp salt
- 1/4 cup cold butter
- 1 cup milk
My biscuit cutter went missing, so I improvised with a mason jar ring!
Directions:
- In a medium bowl, combine flours, baking powder, sugar and salt; mix well. Cut in butter until mixture resembles coarse crumbs, (if you don’t have a pastry cutter, two butter knives work well.)
- Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8-10 times.
- Roll to 3/4-inch thickness; cut with a 2-1/2 inch biscuit cutter and place on an ungreased baking sheet.
- Bake at 450 degrees for 10-12 minutes or until lightly browned. Serve warm.
My “biscuit cutter” was extra large, so I only got six biscuits from this recipe.
With an average biscuit cutter, you should get about a dozen.
These biscuits came out very light and fluffy and I’m pretty sure they would turn out beautifully even with 100% whole wheat flour…next on my list of baking experiments!
Johanna is the happy mother to two daughters and another little one due in August. She and her husband live out in the sticks of Oregon's Willamette Valley, where they raise sheep and chickens, and are striving to live a simply, deliberately, and enjoy the life that God has given them.
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