When it comes to biscuits, many of us think of the flaky, buttery treats that are impossible to pass up. But what if I told you that you can enjoy biscuits that not only taste delicious but also provide health benefits? Enter this simple and rustic country whole wheat biscuits recipe!
Whole wheat biscuits are a healthier alternative to traditional biscuits made with all-purpose flour. They are packed with nutritional goodness and offer a unique taste that will satisfy your cravings. Plus, when you mill your own flour and use homemade butter, you’ll increase the nutrition even more.
Why I Love Whole Wheat Biscuits
My family just goes wild over these biscuits topped with sausage gravy or smothered with homemade butter and jam.
Furthermore, whenever I can mill my own flour right before baking (or have freshly milled flour ready to go in the freezer), I know my family is getting the highest nutrient content from the flour possible, which makes these biscuits I can feel good about eating.
Anytime I can make my family a hearty and healthy breakfast, I know they’re getting the best start to the day. Here are a few other healthy breakfast recipes we have on regular rotation:
- Homemade Healthy Instant Breakfast Mix
- Baked Oatmeal Recipe
- Rhubarb Breakfast Cake Recipe
- Sweet Potato & Pepper Hash
- Flexible Frittata Recipe
- Delicious Bacon Frittata Recipe
Are Whole Wheat Biscuits Healthy?
When it comes to biscuits, many of us may associate them with indulgence rather than health. However, whole wheat biscuits provide a delicious and nutritious alternative to traditional biscuits made with all-purpose flour.
Whole wheat flour is made by grinding the entire wheat berry, including the bran, germ, and endosperm. This means that whole wheat biscuits retain more of the natural nutrients found in wheat, such as fiber, protein, and B vitamins, compared to biscuits made with refined all-purpose flour.
Health Benefits of Whole Wheat Biscuits
- Rich in Fiber – Whole wheat biscuits are an excellent source of dietary fiber, which plays a crucial role in digestive health. Fiber helps to regulate blood sugar levels, improve cholesterol levels, and promote a feeling of fullness, making it easier to maintain a healthy weight. (Source)
- Packed With Nutrients – Whole wheat biscuits are also a good source of essential vitamins and minerals, including iron, magnesium, and zinc, which are important for overall health and well-being. (Source)
- Supports Heart Health – The high fiber content of whole wheat biscuits can help lower the risk of heart disease by reducing cholesterol levels and improving blood pressure. (Source)
- Boosts Energy – Whole wheat biscuits provide a slow and steady release of energy, thanks to their complex carbohydrates. This sustained energy can help fuel your body throughout the day and keep you feeling satisfied between meals. (Source)
- Aids Digestion – The fiber in whole wheat biscuits promotes healthy digestion. (Source)
What Happens If You Replace All-Purpose Flour with Whole Wheat?
When it comes to baking delicious biscuits, the choice of flour is crucial. Many recipes call for all-purpose flour as the go-to option. However, have you ever wondered what happens if you replace all-purpose flour with whole wheat? Let’s dive into the differences between these two types of flour and explore the impact of using whole wheat in your biscuit recipes.
All-purpose flour is a versatile choice, suitable for a wide range of baked goods. It is made from a combination of hard and soft wheat and has a finer texture.
On the other hand, whole wheat flour is made by grinding the entire wheat kernel (berry), including the bran, germ, and endosperm. This means that it contains more nutrients and dietary fiber compared to all-purpose flour. Whole wheat flour has a nuttier flavor and a coarser texture due to the presence of the bran and germ.
By replacing all-purpose flour with whole wheat, you add a rich, earthy flavor to your biscuits. The higher fiber content in whole wheat flour also makes the resulting biscuits more filling and satisfying.
However, it’s important to note that whole wheat flour absorbs more liquid than all-purpose flour. This means that recipes using whole wheat flour may require slightly more liquid or fat to maintain the desired consistency and moisture in the biscuits. It’s also worth mentioning that whole wheat flour can produce denser biscuits compared to those made with all-purpose flour.
Nevertheless, with a few adjustments and the right technique, you can achieve delicious and wholesome whole-wheat biscuits that are both nutritious and satisfying.
Here are a few tips when changing the all-purpose flour in biscuits to whole wheat flour.
| Adjustment | Tips |
|---|---|
| Texture | Add (or increase) a small amount of baking powder to help the biscuits rise. |
| Moisture | Add a little extra liquid to your dough to prevent dryness. Start by adding small amounts of liquid (a tablespoon at a time) and adjust as needed. |
| Flavor | If you’re not a fan of the nutty taste, consider adding a touch of honey or sugar to balance it out. |
How to Make Whole Wheat Biscuits
Tips for the Best Whole Wheat Biscuits
When it comes to making mouth-watering whole wheat biscuits, a few simple tips and tricks can make all the difference. Follow these steps to make sure your biscuits come out light, fluffy, and flavorful:
- Choose High-Quality Ingredients – Start with freshly milled whole wheat flour and double-check to make sure your baking powder is not expired.
- Use Ice-Cold Ingredients – Cold butter and milk will help create flakier biscuits. Pop your butter in the freezer for a few minutes before cutting it into the dough. Homesteading Hack: If your butter is rock hard from the freezer, you can always grate it into the dry ingredients.
- Handle the Dough Gently – Overworking the dough can lead to tough biscuits. Mix the ingredients until just combined, being careful not to overmix.
- Let it Rest (optional) – Allowing the dough to rest in the refrigerator for at least 15 minutes before rolling and cutting will relax the gluten and result in a more tender biscuit. It also helps make sure the ingredients stay cold (double win).
- Preheat the Oven – Make sure your oven is fully preheated before baking the biscuits. This ensures even heat distribution for golden-brown perfection.
- Use the Right Tools – A sharp biscuit cutter will help you achieve clean, neat edges. Avoid twisting the cutter as you press down, as this pinches the sides and can inhibit the rise.
- Bake in a HOT Oven – I recommend baking your biscuits at a high temperature, around 450°F (230°C), for a shorter period of time. This will give them a crisp exterior and a tender interior.
Supplies Needed
Before you start making delicious, whole wheat biscuits, make sure you have all the necessary supplies ready. Here’s a list of supplies you’ll need:
- Mixing Bowl – Choose a large, wide bowl that is relatively shallow. This will allow you to incorporate your butter and flour more evenly.
- Measuring Cups and Spoons – Accurate measurements are important for this recipe, so don’t be tempted to eyeball your ingredients.
- Baking Sheet – Line your baking sheet with a silicone mat or parchment paper for best results.
- Pastry Cutter – Some people use the knife method when cutting in the butter, but this requires practice and skill to get it right. A pastry cutter is more user-friendly.
- Biscuit Cutter – A cookie cutter also works; just make sure it does not have a dull edge that will collapse the edges of your biscuit, inhibiting its rise (though I love Mason jars for many things, using the band of a two-piece Mason jar lid is not recommended here).
Ingredients Needed
- Freshly Ground Whole Wheat Flour – Use soft (pastry) wheat instead of hard wheat. If you do not have a grain mill, whole wheat pastry flour can be substituted. Homesteading Hack: It’s important to use whole wheat flour to achieve these biscuits’ wholesome goodness and unique flavor. Regular all-purpose flour will not yield the same results.
- Baking Powder – All-purpose flour biscuits use less baking powder. The amount listed in the recipe card is necessary to give your whole wheat the lift it needs for a fluffy texture.
- Sugar – Sugar is often used to sweeten recipes, but sugar in this recipe is used to help develop the crisp outer crust of your biscuit.
- Cream of Tartar – Cream of tartar is my secret ingredient to help boost the effectiveness of the baking powder.
- Salt – My favorite is Redmond Real Salt (use code “HFSalt” at checkout to get 15% off your order).
- Butter – Remember, super cold butter is best to achieve flaky biscuits. Learn how to make homemade butter here.
- Milk – Whole milk is best.
- Apple Cider Vinegar – You can omit the ACV and milk and use 2/3 cup plus one tablespoon of buttermilk instead.
Step-by-Step Directions
- Preheat your oven to 450°F and prepare your pan by greasing or lining it.
- Mix together all dry ingredients in a large bowl.
- Cut in your butter with a pastry cutter until your mixture is in pea-sized crumbles (or grate frozen butter into the dry ingredients).
- Make a well in the center and add milk and vinegar (or buttermilk, if using).
- Stir just until the dough forms a ball.
- Lightly flour your work surface, turn out your dough and knead about ten times.
- Pat your dough out to ½” thick.
- Cut with a biscuit cutter, dipping the cutter into flour between cuts as needed to prevent sticking. Continue until all dough has been cut into biscuits, trying to work the dough as little as possible.
- Place biscuits on a prepared baking sheet and bake until just golden brown, about 10-12 minutes.
- Remove the biscuits from the oven and let them cool for a few minutes.
- Serve warm with butter, jam, or topped with gravy.
Did you make this recipe? If so, please leave a star rating in the recipe card below. Then, snap a photo and tag us on social media @homesteadingfamily to show us your whole wheat biscuits!
Baking With Home-Milled Flour
Now that you know how easy it is to make delicious tender and flaky biscuits with whole wheat flour, are you ready to mill your own flour at home?
With some simple equipment and the right instruction, you can mill ALL of your flour and transform your recipes into more flavorful and nutritious baked goods.
In Baking with Home-Milled Flour, you’ll learn everything you need to know about milling and baking with your own flour. No fluff or extra nonsense. Just the practical essentials that come from years of experience. Sign up for instant access, and get started today!
FAQ
Yes, whole wheat biscuits are healthier than traditional biscuits. Whole wheat flour is a nutritious alternative to all-purpose flour, providing more fiber, vitamins, and minerals.
Yes, you can use whole wheat flour instead of all-purpose flour for biscuits. However, you may need to make some adjustments to achieve the desired texture and flavor.
To make whole wheat biscuits, you will need whole wheat flour, baking powder, baking soda, salt, cold butter, milk and cream of tartar.
Some tips for making perfect whole wheat biscuits include using cold butter, handling the dough gently, and not overmixing. It’s also essential to preheat the oven, baking at a higher temperature, and to bake the biscuits until they are golden brown.
Depending on their size, whole wheat biscuits typically take around 12 minutes to bake at 450 degrees Fahrenheit until they are golden brown.
Yes, you can make drop biscuits with whole wheat flour. Drop biscuits are a simpler and quicker alternative to traditional rolled biscuits.
I would not recommend using oil instead of butter. You want the solid texture that butter gives to create a flaky biscuit. If you use oil, your biscuits will not yield the same light and fluffy texture.
Other Posts You May Enjoy
- Homemade Healthy Instant Breakfast Mix
- 7 Pantry Staples to Always Have (Never Run Out Again!)
- Baked Oatmeal Recipe
- Rhubarb Breakfast Cake Recipe
- Sweet Potato & Pepper Hash
- How to Cook Scrambled Eggs in Cast Iron
- Flexible Frittata Recipe
Whole Wheat Biscuits
Equipment
- Mixing Bowl
- pastry cutter
- biscuit cutter
Ingredients
- 2 1/4 cups whole wheat flour
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup butter
- 2/3 cup milk
- 1 Tablespoon apple cider vinegar or buttermilk
Instructions
- Preheat your oven to 450°F and prepare your pan by greasing or lining it.
- Mix together all dry ingredients in a large bowl.
- Cut in your butter with a pastry cutter until your mixture is in pea-sized crumbles (or grate frozen butter into the dry ingredients).
- Make a well in the center and add milk and vinegar (or buttermilk, if using).
- Stir just until the dough forms a ball.
- Lightly flour your work surface, turn out your dough and knead about ten times.
- Pat your dough out to ½” thick.
- Cut with a biscuit cutter, dipping the cutter into flour between cuts as needed to prevent sticking. Continue until all dough has been cut into biscuits, trying to work the dough as little as possible.
- Place biscuits on a prepared baking sheet and bake until just golden brown, about 10-12 minutes.
- Remove the biscuits from the oven and let them cool for a few minutes.
- Serve warm with butter, jam, or topped with gravy.
Notes
- Be sure to use very cold butter. Place your butter into the freezer for about 15 minutes prior to grating it into the flour.
- Work the dough as little as possible to ensure light and fluffy biscuits (and to keep the butter from melting from the heat of your hands).
- Use a pastry cutter and biscuit cutter. Trust me, they make a world of difference in the end results.
