Fluffy Whole Wheat Biscuits

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We made some delicious vegetable chicken soup tonight but wanted to make some biscuits to go with it. I almost made THESE yummy baking powder biscuits, but decided to try out a biscuit recipe that had some whole wheat flour in it. I’m not quite ready to do a full on pure whole wheat biscuit recipe, but half and half is a good start. 🙂

Along with having some whole wheat in these biscuits, the recipe calls for butter instead of shortening, so it’s a little healthier than those baking powder biscuits I almost made. I feel like this is a great recipe to keep in our biweekly or monthly recipe rotation (if I ever get organized enough to actually make a rotation list for us).

These whole wheat biscuits are fluffy and flaky. They taste great and although we ate them with soup tonight, I think they’d be just as good as a breakfast or snack biscuit with a little butter and jam.

Fluffy Whole Wheat Biscuits Recipe

Ingredients (12 biscuits):

  • 1 C. whole wheat flour
  • 1 C. all-purpose flour
  • 4 tsp. baking powder
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. salt (you can use about 3/4 tsp. salt if you use unsalted butter)
  • 1/4 C. butter, room temperature
  • 3/4 C. buttermilk or milk (just add about 1 Tbsp. lemon juice or distilled white vinegar to the milk to make a buttermilk substitute.)

Instructions:

  1. Preheat oven to 450 degrees F.
  2. In a medium mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
  3. Cut the butter in with a knife until mixture resembles coarse cornmeal.
  4. Stir in milk/buttermilk just until moistened.
  5. Gently shape dough into 3/4 inch thick and about 2 or 2 1/2 inch in diameter circles and place onto lightly greased cookie sheet.
  6. Bake for 9-10 minutes, or until lightly golden brown around the edges.

fluffy whole wheat biscuits whole wheat biscuits

Serve the biscuits fresh out of the oven with a little butter to spread on them. Goes great with vegetable chicken soup!

*Inspired by THIS recipe.

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