Whole Wheat Biscuits

Homemade biscuits stacked up on a white plate.

These tender whole wheat biscuits are hearty, fluffy, and made with simple pantry ingredients. A nourishing, from-scratch biscuit your family will love.

5 from 1 vote

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Course: Bread, Breakfast, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: biscuits

Calories: 156kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Mixing Bowl
pastry cutter
biscuit cutter

Ingredients

2 ¼ cups whole wheat flour Freshly milled flour, if you have it.
1 Tablespoon baking powder
2 teaspoons sugar
½ teaspoon cream of tartar
¼ teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
½ cup butter We love this homemade butter recipe.
⅔ cup milk
1 Tablespoon apple cider vinegar You can omit the ACV and milk and use ⅔ cup plus one tablespoon of cultured buttermilk instead.

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

Tips for the Best Whole Wheat Biscuits:

Use Fresh Ingredients - Freshly milled flour and active baking powder make a noticeable difference.
Keep Everything Cold - Cold butter and milk help create flaky layers. If needed, chill your ingredients briefly before mixing.
Handle the Dough Gently - Overworking the dough leads to tough biscuits. Stop mixing as soon as it comes together.
Rest the Dough if You Have Time - A short rest in the refrigerator helps relax the gluten and keeps the dough cold.
Fully Preheat the Oven - A hot oven gives these whole wheat biscuits the rise they need.
Cut Cleanly - Use a sharp cutter and avoid twisting so the biscuits rise evenly.
Bake Hot and Fast - High heat creates a crisp exterior and tender interior without drying them out.

Make Ahead and Storage Instructions:

Store completely cooled biscuits in an airtight container for up to 2 days. Lining the container with a paper towel helps prevent excess moisture.

For longer storage, refrigerate in an airtight container for up to 5 days. Reheat gently in the oven or toaster oven before serving.

To freeze biscuits, cool completely before freezing in a single layer until solid. Then transfer to a freezer-safe container, and freeze for up to 3 months. Reheat at 350°F until warmed through, or split and toast straight from frozen.

Nutrition

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