Easy Whole-Wheat Biscuits - Beginner Friendly Recipe (2024)

Making whole wheat biscuits is easy with this simple recipe. It yields 6 large biscuits or 12 smaller ones.

4.97 from 30 votes

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Love those honey wheat biscuits that come out of a can but want to make them at home? My family does too! With this easy recipe, you’ll be able to enjoy them fresh out of the oven any time you want!

Easy Whole-Wheat Biscuits - Beginner Friendly Recipe (1)
Jump to:
  • Fluffy Whole Wheat Biscuits
  • Ingredients
  • How to Make Whole Wheat Biscuits
  • Making Sure They Rise
  • Forming Whole Wheat Biscuits
  • Storing Leftovers
  • Whole Wheat Biscuit Recipe (Beginner Friendly)

Fluffy Whole Wheat Biscuits

Not all biscuits are created equal; and when it comes to biscuits my family likes them big and soft, like the Homestyle Grands biscuits in the blue tube!

Popping one of those familiar blue tubes is an easy task… but I’m telling you to trust me on this one. Did you never ever bake? Keep reading. This Whole Wheat Biscuit recipe takes just 10 minutes and is 100% beginner-friendly!

Ok, maybe you are already saying… “but I don’t have a biscuit cutter” and.. Ok ok. Stop it. Stop talking yourself out of making something from scratch because it might be a little challenging at first. Use a big glass to cut these and problem solved! They are supposed to be BIG, remember? Now, where were we. Oh yes. Will you just look at them again?

Easy Whole-Wheat Biscuits - Beginner Friendly Recipe (2)

Ingredients

Same way you don’t need any fancy equipment to make these whole-wheat biscuits, the ingredients couldn’t be any simpler. Grab these staples and you’re ready to go:

  • All-purpose flour:for the dough andmore for dusting. If you want to omit it and make these biscuits 100% whole wheat, be sure to use whole-wheatpastryflour.
  • Whole wheat flour:I prefer whole-wheat pastry flour, which adds a finer, less dense texture. If using traditional (non-pastry) whole-wheat or stone-ground, keep this recipe at 50/50 with all-purpose flour (as it is).
  • Baking powder:to raise the dough. Be sure it’s fresh!
  • Salt:omit if using salted butter.
  • Cold butter:out of the fridge or frozen it’s easier to grate.
  • Milk:for the dough and more for brushing the tops. Any milk works.
  • Honey:optional for a slight sweetness.

You’ll find the measurements in the recipe card below.

Best Flour for Homemade Whole Wheat Biscuits

This recipe uses 50/50 whole-wheat flour and all-purpose flour. I prefer whole-wheat pastry flour in my baked goods because it has a finer, less dense texture. You can also make this recipe 100% whole wheat if you’re using whole wheatpastryflour.

If you’re using traditional (non-pastry) whole-wheat or stone-ground flour, I recommend keeping this recipe at 50/50 (as noted) with all-purpose flour. Otherwise, biscuits will come out too dense.

Are These Biscuits Healthy?

While these Whole Wheat Biscuits can be considered an indulgent breakfast, they are made with real ingredients and none of the chemicals, meaning much better than the ones from the blue tube!

Plus, the whole-wheat flour in these biscuits adds extra fiber, vitamins, and minerals, which makes them more nutritious than 100% white flour biscuits.

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How to Make Whole Wheat Biscuits

If you can measure flour, you can make these delicious Whole Wheat Biscuits in about 10 minutes – the oven does the rest. So let’s whip a batch -or two- of these biscuits, spread some butter and honey on them, and come back and thank me later!

  1. Prep the oven
    Preheat the oven to 425F, position the oven rack in the middle of the oven, and line a baking sheet with parchment paper.
  2. Mix the dry ingredients
    In a large bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt (if butter is unsalted). Stir to combine.
  3. Grate the butter
    Using a cheese grater, grate the butter into the flour bowl. Using your hands, mix the butter into the flour mixture until the flour mixture is crumbly.
  4. Form the dough
    Form a well in the middle of the bowl and add the milk and honey. Stir the flour mixture into the milk until a dough forms.You can use a wooden spoon, a hand mixer, or a stand mixer.
  5. Knead
    Lightly dust your counter with flour, remove the dough from the bowl, and with your hands, knead it into a round shape, until it’s no longer sticky.
  6. Make the biscuits
    If needed, lightly dust the counter again. Roll dough with a rolling pin to about an inch thick. Using a large, 2-inch biscuit cutter (or the top of a large glass), cut out 6 biscuits, or cut 12 using a 1-inch buiscuit cutter.After the 4th biscuit you might need to re-shape and roll your dough again to incorporate the ends.
  7. Ready to go!
    Place the biscuits on the parchment-lined pan. Brush the tops with a little milk to make them shiny.
  8. Bake
    Bake the biscuits for 13-15 minutes until the tops are golden brown. Remove the tray from the oven and enjoy warm.

You’ll see that once you get the ingredients out of the pantry, the whole wheat biscuits come together in just a matter of minutes since the stand mixer does the heavy work. Check out how easy they are to make in this quick video:

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Why Do You Grate the Butter?

Grating the butter helps the fat distribute evenly into the whole-wheat flour. This is key for the whole wheat biscuits to rise evenly in the oven. To grate the butter easily with the cheese grater, use it out of the fridge or frozen.

Making Sure They Rise

Nobody wants flat biscuits -even if they still taste great. Follow these tips and they’ll bake perfectly tall and fluffy every time:

Use fresh baking powder
One reason biscuits may turn out flat is not using fresh baking powder. If you have an opened package, keep in mind that its “rising” power starts to decline after 9 months open. And if your baking powder is sealed but already expired, it won’t rise the batter as it should.
Pro tip:mark the opening date so you can be sure you’re using fresh baking powder for biscuits, pancakes, and other fluffy bakery goods.

Use cold or frozen butter
Using cold or frozen butter makes the fat melt while cooking, releasing steam and helping the dough to rise, yielding tall and fluffy biscuits. If you use melted or room-temperature butter, the flour will absorb it, creating flat biscuits.

Don’t over knead
Knead your dough just enough until it’s combined and not sticky. The more you knead, the more the fat melts before baking, and the flatter the biscuits turn out.

Check oven temperature
To help the dough rise quickly in the oven, check the temperature is at 425F when you place the whole-wheat biscuits in the oven.

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Forming Whole Wheat Biscuits

Shaping biscuits is not something to be afraid of! Once you try it, you’ll see how easy it is. First, dust the counter with flour to keep the dough from sticking. Place the dough on the counter and knead to form a round shape. When to stop? Once it’s not longer sticky!

Use a rolling pin to roll out the dough to about an inch thick. While you can use your hands to shape the biscuits, make sure they are of even size and height; otherwise, they won’t cook evenly.

For cutting them, use a 2-inch (6 biscuits) or 1-inch biscuit cutter (12 biscuits). You don’t have one? Use a large glass instead. After cutting the 4th biscuit, you might need to re-shape your dough and roll it again to incorporate the ends.

What to Serve with Homemade Wheat Biscuits

Toppings time! If there’s anything even better than smelling the bakery aroma invading your kitchen, it’s cutting these whole wheat biscuits in half and serving them withthe most delicious toppings! Here are some of my favorites:

  • Butter
  • Honey
  • Chia jam
  • Peanut butter
  • Roasted strawberries
  • Blueberry syrup
  • Whipped cream
  • Chocolate chips
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Storing Leftovers

Once the whole-wheat biscuits are cooled down, store them in an airtight container or zip-bag for up to 3 days. To serve, warm them up in the microwave for 30 seconds or in a toaster oven to enjoy warm.

Can You Freeze Homemade biscuits

Freeze these homemade biscuits and they are just as convenient as the ones in the blue tube! Freeze the shaped, unbaked biscuit disks by linking a baking sheet with parchment, and once frozen, transfer them to a zip bag. Keep them in the freezer for up to 2 months.

To bake, remove them from the freezer while the oven preheats, and add 2 to 3 minutes to the total baking time. Voilá!

Whole Wheat Biscuit Recipe (Beginner Friendly)

Laura Fuentes

Making whole wheat biscuits is easy with this simple recipe. It yields 6 large biscuits or 12 smaller ones.

4.97 from 30 votes

Servings 6

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 18 minutes mins

Ingredients

  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt, omit if using salted butter
  • 6 tablespoons cold butter, out of the fridge or frozen
  • ¾ cups of milk, any
  • 2 tablespoons honey, optional
  • Additional milk for brushing the tops

Instructions

Prep:

  • Preheat the oven to 425F, position the oven rack in the middle of the oven, and line a baking sheet with parchment paper.

Make the dough:

  • In a large bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt (if butter is unsalted). Stir to combine.

  • Using a cheese grater, grate the butter into the flour bowl. Using your hands, mix the butter into the flour mixture until the flour mixture is crumbly.

  • Form a well in the middle of the bowl and add the milk and honey. Stir the flour mixture into the milk until a dough forms. You can use a wooden spoon, a hand mixer, or a stand mixer.

Form the biscuits:

  • Lightly dust your counter with flour, remove the dough from the bowl, and with your hands, knead it into a round shape, until it's no longer sticky.

  • If needed, lightly dust the counter again. Roll dough with a rolling pin to about an inch thick. Using a large, 2-inch biscuit cutter (or the top of a large glass), cut out 6 biscuits, or cut 12 using a 1-inch buiscuit cutter. After the 4th biscuit you might need to re-shape and roll your dough again to incorporate the ends.

  • Place the biscuits on the parchment-lined pan. Brush the tops with a little milk to make them shiny.

Bake:

  • Bake the biscuits for 13-15 minutes until the tops are golden brown. Remove the tray from the oven and enjoy warm.

Storage:

  • Store cooled leftover biscuits in an airtight container or zip bag for up to 3 days. Warm them up in the microwave for 30 seconds or in a toaster oven to enjoy warm.

Notes

Flour notes:

  • I prefer to use whole-wheat pastry flour in my baked goods because they have a finer, less dense texture. You can make this recipe 100% whole wheat if you’re using pastry flour (as shown in the product image above).
  • If using traditional (non-pastry) whole-wheat or stone-ground, I recommend keeping this recipe at 50/50 (as noted) with all-purpose flour.

Grating the butterhelps the fat distribute evenly into the whole-wheat flour. this is key for the whole-wheat biscuits to rise evenly.

Freezing: you can freeze shaped, unbaked biscuit disks for up to 2 months. Freeze by linking a baking sheet with parchment, and once frozen, transfer them to a zip bag. To bake, remove them from the freezer while the oven preheats, and add 2 to 3 minutes to the total baking time.

Nutrition

Serving: 1 large biscuit, 2 small biscuitsCalories: 277kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 324mgPotassium: 153mgFiber: 3gSugar: 7gVitamin A: 415IUVitamin C: 0.03mgCalcium: 172mgIron: 2mg

Love this Recipe?

Easy Whole-Wheat Biscuits - Beginner Friendly Recipe (2024)

FAQs

Can you use whole wheat flour instead of all-purpose for biscuits? ›

I should warn you that despite the lighter flavor, white whole wheat flour still bakes up heavier than all-purpose flour–it just doesn't have the same gluten strength. So you can't sub it will-nilly. But for a non-yeast baked good like biscuits (which is less dependent on gluten), this isn't an issue.

Is whole wheat biscuits healthy? ›

Wheat flour contains several essential nutrients, including B vitamins, iron, and zinc. These nutrients can help support overall health and well-being. Wheat cookies can provide a quick source of energy, making them a good snack option for those who need a quick pick-me-up during the day.

Which biscuit is made of whole wheat? ›

McVitie's Digestive High Fibre biscuits with Goodness of Wholewheat, 959.1g, Super Saver Family Pack.

Can a diabetic eat whole wheat biscuits? ›

Whole Grain Biscuits

They have a low GI but are rich in fibre, vitamins, and minerals. They are the heroes you need to manage diabetes. They help control blood sugars by slowing their release into your bloodstream. [5] So, biscuits made with whole grain flour can be a healthier option.

What happens if you replace all-purpose flour with whole wheat? ›

Generally speaking, substituting whole wheat can result in a drier, denser product.

Why whole wheat flour is not used for baking? ›

Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you're willing to really sacrifice the texture of your baked goods.

What is the most healthiest biscuit? ›

  • Maryland Cookies Sugar Free Chocolate Chip 200g. ...
  • Siro Oaty Sugar Free Biscuits 300g. ...
  • Siro Sugar Free Digestive Biscuits 400g. ...
  • Good Guys Bakehouse Cheddar Biscuit Melts 50g. ...
  • Nairn's Chocolate Orange Oat Biscuits 200g. ...
  • Good Guys Bakehouse Peppered Biscuit Melts 50g. ...
  • Lotte Pepero Almond & Chocolate 32g.

What are the best biscuits for diabetics? ›

10 honestly delicious biscuits that actually meet the low sugar guidelines
  • Malted milk biscuits. ...
  • Jacobs Mini Cheddars. ...
  • Rich Tea biscuits. ...
  • McVitie's Digestives. ...
  • Fruit Shortcake biscuits. ...
  • Belvita Soft Bakes Chocolate Chip. ...
  • Nice biscuits. ...
  • Shortbread fingers.
Mar 30, 2017

What is the healthiest biscuit brand? ›

The 9 healthiest low-calorie biscuits you can buy
  • McVitie's Rich Tea.
  • Lotus Biscoff.
  • Rhythm 108's Double Chocolate Hazelnut Biscuit.
  • Nice Biscuits.
  • Malted Milk.
  • Nairn's Dark Chocolate Chip Oat Biscuit.
  • Belvita Breakfast Biscuits, Milk & Cereals.
  • Make your own low-calorie biscuit.
Oct 31, 2022

Is Pillsbury Atta really whole wheat? ›

Pillsbury Chakki Atta is a wholemeal flour without additives and preservatives, made from high quality wheat grown in the best wheat fields in India and does not contain Maida (All Purpose Flour).

Does Bisquick come in whole wheat? ›

Healthy Bisquick Mix (Whole Wheat & No Trans Fats)

What is a marigold biscuit? ›

Your favourite Tea time biscuit

The original and most liked Marie, Britannia Marie Gold is a household name. Crisp, light, delicious and nutritious, these biscuits make for tea time and are the perfect happy accompaniment for an action-packed day.

Is special K ok for diabetics? ›

Rice-based cereals, such as Kellogg's Special K, may affect your blood sugar levels slightly less than Grape-Nuts. Special K cereal sold in the United States has a GI of 69 and a GL of 14 per serving of 30 g. There are numerous varieties of Special K, which differ in their calorie content and nutritional values.

Is peanut butter good for diabetics? ›

Peanut butter contains essential nutrients, and it can be part of a healthful diet when a person has diabetes. However, it is important to eat it in moderation, as it contains a lot of calories. People should also make sure their brand of peanut butter is not high in added sugar, salt, or fat.

Does whole wheat bread spike blood sugar? ›

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

What is the best flour to use to make biscuits? ›

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

What happens when you bake with whole wheat flour? ›

Substituting whole wheat flour 100% for white flour will lower the rise of your yeasted baked goods significantly. Why? Mainly because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise.

What is the use of wheat flour in biscuits? ›

Wheat flour is the principal component of nearly all biscuits and major advances in technology of flour milling coincided with the development of biscuit manufacturing. Before the invention of roller milling for flour, the wheat was milled between stones.

What can I use instead of plain flour in biscuits? ›

My top 4 replacements
  • Rice flour. A traditional ingredient in many eastern recipes, rice flour is gluten free and a great alternative that you might have in your cupboard. ...
  • Quinoa flour. ...
  • Almond flour. ...
  • Pulse flours.
May 26, 2020

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