Whole Wheat Biscuits

whole wheat biscuits Side Dish
Whole Wheat Biscuits
  • Prep 15 min
  • Total 30 min
  • Servings 10

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
1 1/2
tbsp baking powder
tbsp sugar
tsp kosher salt
cup cold, unsalted butter
cup low-fat milk


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  • 1
    Preheat oven to 450°F.
  • 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

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