100% Whole Wheat Biscuits

Breakfast for dinner. One of the best inventions EVER. I was really craving biscuits, not just one flaky, buttery, white biscuit, but a couple. I would only feel good about it if they were moderately healthy. Answer: Whole Wheat Biscuits. These biscuits along with egg white omelets and stone ground grits was our dinner.

Whole Wheat Biscuits


  • 2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup cold butter, cut into tiny pieces (1/4 inch or smaller cubes)
  • 1 cup skim milk


  1. Preheat oven to 450°.
  2. Mix the dry ingredients (flour, baking powder, sugar, salt).
  3. Cut in the butter.
  4. Stir in the milk, but not fully.
  5. Roll out the dough on a floured surface with a rolling pin until it is about 1/2 inch thickness. Be sure to flour both the top of the dough and the rolling pin.
  6. Then fold in two opposite ends until they meet each other.
  7. Flour the top of the dough again and roll to a 1/2 inch thickness.
  8. Repeat 2-3 times. (This process makes the layers in the biscuits.)
  9. Use a 2 1/4 inch biscuit cutter (or whichever size you prefer) to cut out the biscuits and lay on a baking sheet covered with non-stick foil.
  10. Bake for 10-15 minutes until the biscuits are brown.
  11. Serve warm with butter and jam!

Servings: 10-17 biscuits, depending on the thickness and size of the biscuits

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