48 Reviews of Whole Wheat Biscuits

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 =)

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!

From: Libby Sproat

On Dec 10, 2002

I've made the herbed biscuit version of these several times, but I use 2 cups whole wheat flour instead of part wheat and part white. I also just "drop them" instead of actually cutting them out. They go great as a side dish with a little butter on them. Very easy.

From: Partyof6

On Jul 19, 2006

I loved this recipe. I am eating a buttered biscuit right now. I too baked at 375 for just 10 minutes. Had I gone any longer or hotter, they'd have been burned. I used freshly ground flour, 1 cup soft white, 1 1/2 cups Prairie Gold. Amazing!

From: veggie_mama

On Feb 18, 2007

These came together quickly and are very good. I substituted spelt flour for the all-purpose flour. I will definitely make these again.

From: Chef #1126967

On Apr 7, 2009

Very good and simple to make! I used self-rising flour like another review suggested. Thanks for the yummy recipe!

From: Anne La Quebecoise

On Nov 7, 2005

I made (without the herbs) these yesterday night to eat with a soup and liked them a lot. The whole wheat flour gives a lovely nutty flavor. I followed the recipe exactly, using room temp butter. I used two knives to cut it in the dough, but I think next time I'll use my food processor and "pulse" it in the dough, which should help to produce a flakier texture, since mines were quite far from rising like on the picture! It was my first attempt at making biscuits (but I have already made scones a couple of times and the technique is very similar), since there is no such thing as biscuits (or dumplings!) in my french-canadian culinary background. BF and I discovered them this summer on a trip to Nova Scotia. The ones we had there were way fattier (and of course, delicious...), but I am happy I have found this much healthier and still very good version! Thanks!

From: LUVMY2BOYS

On Aug 15, 2005

I've been looking for a whole wheat biscuit recipe & this fit the bill. But I worked with it a bit to adjust it to my tastes: I used 5 tbsp of butter & used 3 1/2 tsp italian seasoning. I then baked them for 10 min at 375 degrees & they came out soft, warm & full of herb flavor. Thank you for this recipe!

From: Nose

On Jan 17, 2005

These were as flaky as the picture, even though I was a bit nervous, as most of my other biscuit recipes call for 2-3 times as much butter. I did find them a bit dry - maybe that was the flour I used (King Arthur brand whole wheat bread flour); I thought I might have overcooked them, but cooking the next tray less just yielded doughiness rather than tenderness. They were good for their intended purpose as an accompaniment to some pear and peach butters my aunt made.

From: SponGe

On May 29, 2007

An excellent recipe the stood up to my changes and turned out great! In place of the all-purpose flour I used cake flour to get a little extra lightness. I used about 1/4 cup of milk mixed with 3/4 cup almond milk for the milk. All other instructions followed exactly. The results? Excellent biscuits. They were very light, and tasted great! I ended up using part of the batch for a grilled chicken and biscuit dinner. Others were used as a basis for strawberry shortcakes. Worked very well for both. These will now be my standard biscuit recipe.