search saves

100% Whole Wheat Sour Cream Biscuits

100% Whole Wheat Sour Cream Biscuits created by PalatablePastime

Tender, flaky sour cream biscuits like Mama never made!

Ready In:
23mins
Yields:
Units:

ingredients

directions

  • Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
  • Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
  • In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
  • Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
  • In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
  • Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
  • Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
  • Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
  • Bake for 18 minutes, or until golden brown. Serve warm.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"Tender, flaky sour cream biscuits like Mama never made!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lawrencemovies
    What is gluten? I don't recall ever seeing it in the stores. And what ingredient can i use in it's place, please?
    Replies 1
  2. Berkley05km
    These biscuits were delicious! It is a nice change from the regular white biscuits. I will definitely be making these again.
    Reply
  3. momisd
    I just pulled my first batch of these out of the oven and I agree--they are amazing. I used King Arthur White Whole Wheat flour.
    Reply
  4. Dories Lori
    WOW! I had stopped making biscuits because I never found a good enough 100% whole wheat recipe - but these were terrific! Like a "real" biscuit! They rose so tall, had a great flaky texture, and tasted great! I followed the recipe, using "white" whole wheat flour and "light" sour cream, and I did need a bit of extra milk. I am thrilled to have this recipe!
    Reply
  5. Chef Tomasso
    I made these tonight to go with dinner and my whole family found them delightful, they have an absolutly wonderful aroma and texture, taste great and as a bonus since they are somewhat heaver than regular biscuits they stay warm longer in the basket. I used freshly milled hard red winter wheat in this recipe. Best whole wheat biscuits to date! Thanks Shorter Mama!
    Reply
see 8 more icons / navigate / navigate-down
Advertisement