Fluffy Whole Wheat Biscuits Recipe

I made these with all whole wheat flour due to a friend's white flour sensitivity. They were a little flat but I think that is due to the flour change I made. Recipe worked well for me in a kitchen I wasn't familiar with. Great flavor!

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!

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!

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!!

I took some of the advice in the comments and reduced the milk to 3/4 cup, and that seemed to be the perfect amount. I also only baked them for 8 minutes since my oven always over does it. They turned out great - fluffy and delicious. Definitely a keeper.

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!

Made these with all wheat flour , grated the butter into the dry mix and made buttermilk since I disnt have any at home. Tasted great.

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!

These were easy to make and I loved that they use whole wheat flour. I used whole wheat pastry flour--going with 1-1/2 cups, and just a 1/2 cup of all purpose flour. I grate cold or frozen butter when I make biscuits which makes it easy to combine with the flour. The full cup of milk gave me a pretty soft dough--next time I'll add a little less and see how it looks before adding the rest. I was in a hurry and didn't want to knead in a bit more flour and risk tough biscuits, so I just went with drop biscuits! Easy peazy and the biscuits were a perfect addition for a bowl of hearty soup.

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.

Honestly, this is next-level good.

I made the biscuits exactly as recipie stated. They came out light and fluffy. We love them! Thank you for sharing recipie

They were okay. Little too doughy even after giving them extra time at 450. Soft but not fluffy, and they taste decent enough. Wouldn't recommend or make them again.

Very good recipe!

I dont like to make changes to recipes the first time I try them, so I followed this one as written. Obviously not as fluffy as an AP flour, laminated biscuit but surprisingly light and soft for a whole wheat biscuit. I will be adding this to my recipe box and use it as a base. Changes will be made depending on what I'm using them for. As written they are perfect covered in gravy.

Very very salty tasting biscuits 😛

THE fluffiest most delicious whole wheat biscuits ever!

I liked this recipe. I doubled it and used the fat I had on hand, which was coconut oil. These were fluffy and the bottoms baked up crisp.

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.

This recipe was super easy, my husband enjoys them with many dishes!