The Best Whole Wheat Biscuits Recipes

AMAZING WHOLE WHEAT FLAKY HOMEMADE BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In the bowl of a food processor or regular bowl, combine the first 5 ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
• Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
• Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.
• Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
• Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.
• Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.

EASY WHOLE WHEAT BISCUITS

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.
• 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.
• 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.
• 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.
• 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 2½-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.
• Place the biscuits in the oven and immediately increase the oven temperature to 450°F (230°C). 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.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

WHOLE-GRAIN BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
• Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
• Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.

COCONUT WHOLE-WHEAT BISCUITS

Steps:

• Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

FLAKY WHOLE WHEAT BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.

WHOLE WHEAT BISCUITS

Steps:

• In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. , Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
• Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
• Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
• Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
• Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

WORLD'S BEST WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 400 degrees F. Grease a baking sheet.
• In a large bowl, stir together both flours, the sugar, baking powder, and salt.
• Using a fork, gradually stir in the cream until a soft dough is formed.
• On a lightly floured board, knead the dough 10 to 12 times. Re-flour the board and pat into a circle or rectangle 1/2 inch thick. Using a 2 1/2-inch biscuit cutter, cut into biscuits (or just cut into 2 1/2-inch squares).
• Place on prepared baking sheet and bake 15 to 18 minutes or until golden on top.
• Variation: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.