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Whole Wheat Biscuits

Whole Wheat Biscuits

These biscuits have a fluffy inside and crisp outside. Perfect - and easy too.MORE+LESS-


Updated August 4, 2016



cup all-purpose flour

1 1/2

cup whole wheat flour


cup cold, unsalted butter


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  • 2

    Sift together the all purpose flour, whole wheat flour, baking powder, sugar and salt in a medium bowl. Using two knives, cut in the butter until it’s finely chopped and the mixture resembles crumbles. Add the milk and stir until just combined. The dough should be moist, but not in one cohesive ball yet.

  • 3

    Turn the dough out onto a well floured surface. Knead the dough 10-15 times (it’s going to be sticky). Then lift it, reflour the board and set it back down. (This is a good time to wash your hands). Sprinkle the top of the dough with additional flour as well as the rolling pin. Roll the dough out to a thin sheet and fold in two ends. Roll out again and repeat the process 2-3 times. Then, roll it to a 3/4-inch thickness. Use a biscuit cutter (2 1/2-3 inches) to cut biscuits. Place them on an ungreased cookie sheet.

  • 4

    Bake the biscuits for 12-14 minutes, until golden brown. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

Easy Whole Wheat Biscuits

These whole wheat biscuits have the delicious tang of buttermilk and a mild, nutty whole wheat flavor without being heavy or dense. They are so easy to make with just six ingredients. You can have them on your table in no time!

The best homemade biscuits have plenty of flaky layers and slightly crispy bottoms. These whole wheat biscuits are amazing with a spread of butter and honey. Be sure to serve them warm, because that’s when they are most delicious.

When I want to make homemade bread for dinner, I often make my classic biscuit recipe or these whole wheat biscuits because they are so quick and easy. These biscuits are 100% whole grain, but since they’re made with white whole wheat flour, they are not heavy or dense as some whole wheat baked goods tend to be. These homemade biscuits are light and tender with the delicious tang of buttermilk and the nutty flavor of whole wheat.

I go through white whole wheat flour like you would not believe. It has a milder flavor than regular whole wheat flour and it’s perfect for baking. I use white whole wheat flour in my whole wheat pancake recipe, banana bread, my favorite homemade bread, and delicious pumpkin muffins.

So what exactly makes white whole-wheat different from regular whole-wheat? White whole-wheat flour is simply made from a different kind of wheat, white wheat. Regular whole-wheat flour is made from red wheat, which has a slightly stronger (think bitter) taste. White wheat is milder in flavor and has a softer texture, making the wheat flavor (and texture) less noticeable in baked goods.

Both white and regular whole-wheat flour are made from the whole grain: the bran, germ, and endosperm. Since they’re made from all three parts of the wheat grain, both have the same increase in fiber and nutritional benefits, including a reduced risk of heart disease and diabetes.

Now that I’ve shared that little nutrition lesson with you, are you ready to start substituting white whole-wheat flour for all-purpose in your baking? The more you do, the less you will even notice a difference. Promise.

The Fluffiest Whole-Wheat Biscuits

By using a new technique, I've discovered how to make the fluffiest and flakiest whole-wheat biscuits. My kids can't get enough!


  • 2 cups whole-wheat pastry flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter , right out of the fridge
  • 1 cup buttermilk


Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.

Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands – just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.

Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1″ thick and cut out shapes with a cutter or small glass turned upside down.

Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes. Serve warm and freeze the leftovers for a rainy day.

Recipe Notes

We recommend organic ingredients when feasible.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

  • 2 cups (240 grams) whole wheat pastry flour, plus more for dusting
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 tablespoons (2 ounces) very cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup (236 mL) cold buttermilk
  1. Preheat the oven to 425 degrees Fahrenheit (220 C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.
  2. In a medium mixing bowl, whisk together the pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is pea sized. Place the bowl in the freezer for 5 minutes to chill.
  3. Remove the flour mixture from the freezer. Create a well in the center of the dry ingredients and add the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem slightly wet.
  4. Transfer the dough to a lightly floured countertop. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
  5. Pat the dough gently with your hands into a disc that is roughly 1-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2.5-inch-diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Transfer the biscuits to the sheet pan, setting them apart. Gently press and knead any remaining biscuit dough (avoid overworking) and repeat to make roughly 10 biscuits total.
  6. Place the biscuits in the oven and immediately increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot out of the oven, sliced, and with a little bit of salted butter.

20 Minute Flaky Whole Wheat Biscuits

These Flaky Whole Wheat Biscuits are tender and are made with wholesome ingredients, making them guilt free. Plus they require one bowl and take only 2o minutes! These biscuits will be a family favorite for sure!

Weekends are for carb loading.

What is it about weekends that I want all the beautiful carbs? From happy hour bruschetta on Fridays, to margaritas with endless chips and queso, to Sunday mornings filled with all the gooey cinnamon rolls and all the tender, flaky biscuits possible. What is it about carbs that just make a girl giddy?

Growing up, there was always a carb on our dinner table. Most of the time, we had the pillsbury dough boy to thank for that but every now and then, it was my Mom’s homemade Italian bread. Those dinners started my love affair of bread and butter. Or butta, if you will.

The steaming, tender biscuits and croissants was where my little hands went first. And kept going back for. Thank goodness I had a sky high metabolism because I surely ate my weight in carbs. And ice cream…

Now that I run my own kitchen, our dinners aren’t graced with carby goodness most evenings unless we have guests. We are fancy like that. So when the holiday’s approached, I wanted to step up my biscuit game and forgo the prepackage biscuits that I was believed that was all I could handle. Boy was I wrong.

Why did I think making biscuits was difficult? I am kicking myself for not making them sooner in life. I have seriously been missing out.

Stupid easy and quick to make.

And are perfect spread with a bit of jelly, peanut butter or with your sandwich favs!

I went with whole wheat flour here to make them a bit more heart healthy and guilt free. They are slightly nutty due to the whole wheat flour. They puff up wonderfully making them the ideal way to start your day, end your day and just get you through the day!

Now, just slather a bit of butta on that biscuit and call it good!

Tools I used to make this recipe:

These Flaky Whole Wheat Biscuits are tender and are made with wholesome ingredients, making them guilt free. Plus they require one bowl and take only 2o minutes! These biscuits will be a family favorite for sure!


  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) cold butter
  • 1 cup unsweetened almond milk (or milk of choice)
  1. Preheat the oven to 450 degrees F.
  2. In a stand mixer with paddle attachment or a medium bowl, combine the flour, baking powder and salt. Mix well with a whisk or fork.
  3. Cut the butter into little small pieces and sprinkle over the flour mixture.
  4. Mix the flour and butter together until the butter resembles coarse crumbs.
  5. Add the milk and mix together just until combined, being careful not to overmix. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
  6. Pat the dough out flat with your hands until it’s about 1/2 inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it’s too dry (not holding together), add a splash or two of milk or water.
  7. Using a cookie/biscuit cutter or upside-down drinking glass, cut out biscuit rounds. (I used a 2 5/8 inch cutter.) Gently press together the remaining dough and continue to cut biscuits, making sure not to handle the dough too much. (I yielded 11 biscuits. So you may have one leftover to munch on!)
  8. Place the biscuits on an parchment lined baking sheet and bake for 9 to 11 minutes, or until lightly browned. (If using a bigger biscuit cutter, you will need to bake for longer.)

*Baking time and number of biscuits yielded will depend on biscuit cutter size used.

Looking for more carby treats?

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!