An easy recipe for whole wheat biscuits that are buttery, flaky, and hearty! Made with 100% whole wheat flour, these healthier biscuits are perfect for breakfast, brunch, or dinner with just 6 simple ingredients!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
20 minutes
Cook Time
10 minutes
Chill Time
30 minutes
Total Time
1 hour
Servings
11 biscuits
Difficulty
Beginner-friendly.
Calories *
148 kcal per serving
Technique
Cut cold butter into flour, add buttermilk, fold the dough, chill, then bake.
Flavor Profile
Buttery, nutty whole wheat flavor with a tender, flaky texture.
* Based on nutrition panel
These turned out so much better than I expected! The whole wheat gives them such a nice, hearty texture without being heavy. I served them with honey butter, and they disappeared in minutes. Will definitely be making these again!
Lauren
⭐⭐⭐⭐⭐
Why You Will Love this Recipe
- 100% whole wheat for a heartier, healthier biscuit. These biscuits pack all the nutritional benefits of whole wheat flour while maintaining that tender, flaky texture you crave. The nutty, slightly sweet flavor pairs beautifully with both sweet and savory toppings.
- Just 6 ingredients you probably have on hand. No fancy equipment or hard-to-find ingredients needed.
- Buttery and flaky layers like traditional biscuits. The folding technique creates beautiful layers, and the cold butter creates steam pockets during baking, resulting in that signature flaky texture. You won’t believe these are made with whole wheat!
Table of Contents
Whole wheat biscuits bring all the comfort of traditional biscuits with a heartier, more nutritious twist. They have the flaky and tender texture you know and love with a nutty flavor. They are a healthier biscuit option that’s perfect alongside scrambled eggs, topped with gravy, or slathered with honey butter or jam.
Whole wheat flour is a great way to add nutrition and intrigue to your bread and biscuits! I love making whole wheat sourdough bread or this whole wheat pita bread for dinner! This whole wheat bread recipe is also perfect for sandwiches, and if you want something sweet, try this chocolate chip zucchini bread!
Ingredients & Substitutions
- Whole Wheat Flour: I used King Arthur Whole Wheat Flour to develop this recipe. Whole wheat flour varies significantly by manufacturer. They can vary significantly in moisture absorption, so you may need to adjust the buttermilk by a tablespoon or two. If you want to substitute half with all-purpose flour, try the best buttermilk biscuits recipe.
- Baking Powder: These biscuits use a generous 2 tablespoons of baking powder for optimal rise without the metallic taste that unreacted baking soda can leave. Fresh baking powder is key for tall, evenly risen biscuits.
- Granulated Sugar: Balances the earthiness of whole wheat and helps with browning.
- Buttermilk: Buttermilk adds tang and helps create a tender crumb. You can make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. You can also use equal parts sour cream whisked with whole milk in a pinch, but the flavor isn’t the same.
- Maldon Sea Salt: A sprinkle of flaky salt on top adds the perfect finishing touch, but it’s optional.
See the recipe card for full information on ingredients and quantities.
Variations for Whole Wheat Biscuits
- Add fresh herbs: Take inspiration from my rosemary bread and add chopped fresh herbs such as rosemary, thyme, or chives to the biscuits that pair beautifully with soup or stew.
- Make them cheesy: Add shredded sharp cheddar, like this cheddar biscuit recipe, or parmesan cheese when you mix in the butter.
- Mix in whole grains: Add some toasted seeds (sunflower, pumpkin, or sesame) or an 8 grain hot cereal for tender whole grain biscuits, similar to my multigrain bread recipe.
- Add some fruit! You can make them a little sweet by adding some dried cherries or cranberries. If you are looking to add fresh fruit, try these blueberry drop biscuits.
- Top with spice mix! After you egg wash, top with this everything bagel seasoning for additional flavor and texture!
Professional Tips
- Cold butter is non-negotiable. I know some recipes call for frozen butter, but I don’t recommend it. The butter needs to be cold enough to form layers but soft enough to coat the flour, shortening the gluten strands. Frozen butter won’t incorporate properly, and you’ll end up with chunks rather than flakes.
- Work quickly through the folding steps. The folding technique creates layers, but you need to work fast to keep the butter cold. If your kitchen is warm or the dough starts to feel greasy, pop it in the fridge for 10 minutes.
- Use a sharp knife or bench scraper to cut. A dull knife or twisting motion when cutting will seal the edges and prevent a proper rise. Cut straight down for the tallest biscuits.
- Watch your bake time carefully. Whole wheat baked goods like this banana scone recipe can be tricky because it’s harder to gauge browning. They’re done when they provide slight resistance when pressed lightly, and the edges are golden. When in doubt, pull them out early rather than overbaking.
How to Make Whole Wheat Biscuits
Use these instructions to make buttery, flaky whole wheat biscuits! Further details and measurements can be found in the recipe card below.
Step 1: Prepare the butter. Cut the cold butter into small cubes and place it back in the refrigerator until ready to use.
Step 2: Mix dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, baking powder, salt, and sugar. Mix briefly to distribute (photo 1).
Step 3: Cut in the butter. Add the cold butter cubes and mix on low speed until the butter mostly disappears, leaving only a few pea-sized pieces, as when making shortcake from the best strawberry shortcake. This took my stand mixer about 10 minutes (photos 2 & 3).
You can also do this step using a pastry blender or two knives in a large mixing bowl.
Step 4: With the mixer running on low speed, slowly pour in the buttermilk in a steady stream, holding back a few tablespoons. Once you’ve finished pouring, stop the mixer immediately.
Step 5: Bring dough together. Remove the bowl and scrape the dough onto a smooth work surface using a bowl scraper or spatula. Pour the remaining buttermilk onto the dough and gently massage it into a ball. Add 1 tablespoon of additional buttermilk if needed (photo 4).
If you’re using another brand of whole wheat flour, hold back 1-2 tablespoons of buttermilk and add as needed. The dough should hold together but not feel wet or sticky.
Step 6: Fold the dough. Working quickly to keep the butter cold, press the dough flat (about 1½ inches thick) and fold it into thirds like you would for rough puff pastry or a piece of paper for an envelope. Rotate 90 degrees and repeat twice more, pressing flat and folding into thirds each time (photos 5-7).
Step 7: Chill. Press the dough into a square, wrap it in plastic wrap, and refrigerate it for 30-60 minutes (photo 8).
Step 8: Preheat the oven. Preheat the oven to 375°F convection (with the fan) or 400°F conventional (no fan). Line a baking sheet with parchment paper.
Step 9: Roll and cut. Remove the dough from the refrigerator and unwrap it. Roll the dough into a square approximately 7 inches using a rolling pin or your hands. Using a sharp knife or bench scraper, even out all four sides so your square is 6 inches. Then cut the square into thirds along the top edge. Rotate and cut into thirds along the side, creating 9 square biscuits, each about 2 inches (photos 9 & 10).
Step 10: Cut remaining biscuits. Gather the scraps and gently press them into a 4-inch by 2-inch rectangle. Cut in half to make 2 more biscuits.
Step 11: Brush and season. Place the biscuits about 1 inch apart on the prepared baking sheet. Brush the tops with well-beaten egg (or melted butter) and sprinkle with flaky sea salt if desired (photo 11).
Step 12: Final chill. Chill the biscuits in the fridge for at least 30 minutes before baking for maximum puff.
Step 13: Bake. Bake in the preheated oven for 10-12 minutes or until golden brown on the edges, and they provide a little resistance when pressed lightly. Serve warm with butter alongside your favorite breakfast or dinner dishes (photo 12).
Recipe FAQs
Biscuits are best the day they are baked, but you can store them at room temperature for 3 days or freeze them for a month. You can also freeze unbaked biscuits that have been cut and egg washed for up to 2 months. They can be baked frozen frozen.
The most common reason is old baking powder. Test your baking powder by adding a teaspoon to hot water; it should bubble vigorously. Other reasons include overworking the dough or allowing the butter to warm up too much, thus ruining the layers.
Absolutely! Roll the dough to ¾-inch thickness, then use a 2-inch round cookie cutter to cut straight down without twisting. Gently gather scraps, re-roll once, and cut more biscuits. The square biscuits just give you less waste.
Whole wheat baked goods are trickier to gauge because browning is less obvious. Look for golden edges and slight resistance when you gently press the top. If they feel soft and squishy, give them another minute or two. When in doubt, pull them out slightly early rather than overbaking, as whole wheat can dry out quickly.
Serve these biscuits alongside crockpot white chicken chili or dutch oven pot roast! They’re great alongside a hearty main like avocado ranch grilled chicken, cheesy wild rice stuffed peppers, or a slow-cooked roast. They are also perfect for breakfast with a bit of honey or homemade maple butter! Or for brunch alongside scrambled eggs, fried eggs, or any of these easy egg recipes.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Whole Wheat Biscuits
Ingredients
- 6 tablespoons unsalted butter, cold and cubed
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 15 tablespoons low-fat buttermilk, 1 cup less 1 tablespoon
- 1 large egg, well beaten for egg wash
- Maldon sea salt, optional, or another flaked sea salt for topping
Instructions
- Cut the cold butter into small cubes and place it back in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, baking powder, salt, and sugar. Mix briefly to distribute.
- Add the cold butter cubes and mix on low speed until the butter mostly disappears and only a few pea-sized pieces remain, like when making a shortcake from the best strawberry shortcake. This took my stand mixer about 10 minutes. You can also do this step using a pastry blender or two knives in a large mixing bowl.
- With the mixer running on low speed, slowly pour in the buttermilk in a steady stream, holding back a few tablespoons. Once you've finished pouring, stop the mixer immediately.
- Remove the bowl and scrape the dough onto a smooth work surface using a bowl scraper or spatula. Pour the remaining buttermilk onto the dough and gently massage it into a ball. Add 1 tablespoon of additional buttermilk if needed.
- Working quickly to keep the butter cold, press the dough flat (about 1½ inches thick) and fold it into thirds like you would for rough puff pastry or a piece of paper for an envelope. Rotate 90 degrees and repeat twice more, pressing flat and folding into thirds each time.
- Press the dough into a square, wrap it in plastic wrap, and refrigerate it for 30-60 minutes.
- Preheat the oven to 375°F convection (with the fan) or 400°F conventional (no fan). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap it. Roll the dough into a square approximately 7 inches by 7 inches using a rolling pin or your hands. Using a sharp knife or bench scraper, even out all four sides so your square is 6 inches now. Then cut the square into thirds along the top edge. Rotate and cut into thirds along the side, creating 9 square biscuits about 2 inches each.
- Gather the scraps and press them into a 4-inch by 2-inch rectangle. Cut in half to make 2 more biscuits.
- Place the biscuits about 1 inch apart on the prepared baking sheet. Brush the tops with well-beaten egg (or melted butter) and sprinkle with flaky sea salt if desired.
- Chill the biscuits in the fridge for at least 30 minutes before baking for maximum puff.
- Bake in the preheated oven for 10-12 minutes or until golden brown on the edges, and they provide a little resistance when pressed lightly. Serve warm with butter alongside your favorite breakfast or dinner dishes.
Notes
- Yield –11 biscuits
- Presentation – The egg wash on the top makes them shiny and helps prevent them from drying out while baking.
- Technique – I recommend measuring the buttermilk by mass (on a kitchen scale) or by measuring out 1 liquid cup and removing a tablespoon.
- Storage – Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the freezer for a month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this healthy, whole wheat biscuit recipe. Check out our other rolls and biscuit recipes like this hot cross bun recipe or these sourdough cinnamon rolls!
These turned out so much better than I expected! The whole wheat gives them such a nice, hearty texture without being heavy. I served them with honey butter, and they disappeared in minutes. Will definitely be making these again!
I have never been able to make great biscuits, but these? I think I could handle these. I love the addition of the Italian herbs. Thanks for the inspiration!