1/1 Photo of Perfect Whole Wheat Biscuits
These biscuits are sooo delicious! A mix of white and wheat flour makes them light yet healthy. It is preferable to use a soft winter wheat flour for your all purpose flour. My local health food store purchases super fresh ground flour from a nearby flour mill so it makes for spectacular baking! I usually make a double batch and cut them to be the super sized biscuits so that we can make breakfast biscuits with eggs, bacon and cheese! I don't change the recipe at all, ever. Tip: my grandmother always said that to make good, flaky biscuits handle the dough as little as possible, barely kneading it at all.
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Units: US | Metric
- 1Preheat oven to 375 degrees. Use parchment paper on baking pan if you have it on hand.
- 2Put both of the flours, the baking powder, sugar and salt in large mixing bowl.
- 3With a pastry cutter or your fingertips gently cut in butter until it resembles coarse cornmeal.
- 4Make a well in the center and add half and half. Stir gently until mixture forms somewhat of a ball.
- 5Place on a lightly floured surface and gently knead until a mass is formed.
- 6Roll to a 1" thickness and cut into circles with flour dipped 2" biscuit cutter.
- 7Place on baking pan and brush tops with the 3 tbsp of half and half and sprinkle with sugar.
- 8Bake for 15 to 20 minutes or until lightly browned.
- 9Serve hot for best flavor!
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Nutritional Facts for Perfect Whole Wheat Biscuits
Serving Size: 1 (63 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 195.2
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 6.3 g
- Cholesterol 27.8 mg
- Sodium 302.5 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 1.1 g
- Sugars 2.2 g
- Protein 3.5 g