1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (44g) Recipe makes 12 servings
Calories 95
Calories from Fat 20		(21%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 222mg		9%
Potassium 105mg		3%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 2.0g	7%
	Sugars 0.1g
Protein 3.4g		6%
detailed view... how is this calculated?

Menus using this recipe:

Healthy "Sole" Supper

Derf

Romance, A Valentines Menu for the Sugar Challenged

Annacia

Whole Wheat Biscuits

Recipe #25459 | 25 min | 10 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Derf
Apr 17, 2002

Mmm--hot biscuits or wonderful light dumplings on a stew. From Canadian Diabetes Association.

SERVES 12 (change servings and units)

Ingredients

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons margarine or butter
1 cup skim milk

for herb biscuits

1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon dried parsley

Directions

1
Combine flours, baking powder and salt in a bowl.
2
Cut in margarine with a pastry blender or 2 knives.
3
Add milk, mix quickly.
4
Turn out onto a floured board.
5
Knead 6 to 8 times.
6
Roll 1/4 inch thick.
7
Cut into 12, 2 inch round biscuits or into wedges or squares.
8
Place on a lightly greased baking sheet.
9
Bake in a 425°F oven 12 to 15 minutes until lightly browned.
10
For herb biscuits, add basil, thyme and parsley to dry ingredients.
11
(These make great dumplings).

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Featured Reviews for This Recipe

From: Chef #1160677

On Nov 8, 2009

These whole wheat biscuits are excellent. I have made them over six times and they have worked excellently. My spouse enjoys them.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mommyoffour

On Sep 27, 2009

These were good biscuits for my first try. Easy instuctions, that were easy to follow. thank you for helping me ease into biscuit making.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Mary Scheffert

On Oct 22, 2008

Made these last night for dinner with pork chops & green beans. Delicious! Knowing that whole wheat flour doesn't rise as well as regular flour, I used 1/2 cup self-rising flour in place of the AP. The only other change I made was to add a couple teaspoons of sugar to help with browning. I added the milk a little at a time & found that the dry mixture needed slightly less than the full 1 cup skim milk (only by an 1/8 cup or so). I rolled them out to the 1/4" thickness, and they rose nicely in the oven (I think partly in thanks to the self-rising flour). Brushed the tops with a little melted margarine when they came out of the oven - yummy! Will make them again and will try with the herbs next time. Thanks for posting! -M =)

8 people found this review helpful

Was this review helpful to you? YES | NO

From: ZIRJ's Mama

On Nov 12, 2007

What enchanted me the most about this recipe, I will have to admit is the lovely picture. I have never had whole wheat biscuits look so lovely. Well, mine turned out the same. I followed the recipe exactly (with out the herbs) I used Smart Balance buttery spread, and used the food processor to mix it all up. I was a little scared, because even though I pulsed in the spread, then pulsed in the milk, I was left with a pasty mixture. All was well though after I kneaded it( well, folded it over 6 - 8 times really) These are wonderful FLUFFY tasty biscuits. Thanks for posting this!

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 48 reviews