Prep 15 mins
Cook 15 mins
Yummy buttery whole wheat biscuits. A healthier twist on the regular white flour biscuits.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar or 1 tablespoon splenda sugar substitute
- 3⁄4 cup nonfat milk
- Preheat the oven to 400 degrees. Cut the butter or margarine into the dry ingredients with a fork or pastry blender until the mixture resembles coarse cornmeal. Stir in the milk a small bit at a time, adding just enough so that the dough rounds up and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface and roll it out until it is 1/2-inch thick. Then with a 2 1/2-inch biscuit cutter, cut out the biscuits and place them on an ungreased baking sheet. Bake for 10 to 15 minutes, or stick a tooth pick in the center. If it comes out clean and not gooey that means they are done. Serve hot with butter or jam.
We were really happy with these! The only change I made was to use honey instead of sugar. We used these for a healthy dessert...cottage cheese and mangoes with cinnamon and nutmeg on top of the biscuits. Kind-of like a mango cobbler, I guess. Anyway, great flavor and nice and light, not heavy or hard at all. Thanks! This will be my new go-to for biscuits!
I was looking for a recipe that called for all w/w flour - and this fit the bill 100%. We couldn't get over how light and fluffy these were! Yum-o.
These biscuits are absolutely wonderful. We have them at least once a week!