Whole Wheat Butter Biscuits

by zesty on January 10, 2011 · 14 comments

Happy Monday!  Life seems to be back to normal, holiday season is behind us, regular work days are back in order.  How is everyone doing?  Hopefully everyone’s new years resolutions are still on track – I feel I am having a pretty good start to the new year so all is positive.

Remember last week when it was all about pork?  With the pork chop pot roast and the old fashion baked beans?  Well, it is hard to have homemade beans without some sort of homemade bread to dip into them.  With that said, I whipped up a batch of whole wheat biscuits with butter that worked just fine.

Pretty simple recipe and the flavor of the whole wheat flour was very nice.  Usually for biscuits  – I am a white flour kind of guy but I will be honest, these biscuits were really tasty.


  • 2 Cups Whole Wheat flour
  • 1 Tbsp. Baking powder
  • 1 Tsp. Salt
  • 1 Tbsp. White sugar
  • 1/3 Cup Butter
  • 1 Cup Milk


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.
  4. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  5. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
  6. ENJOY!

Zesty Tip: Warm the milk in the microwave before adding to the dry ingredients ( Momma zesty told me that). I always like to rub the tops with some left over milk as well prior to cooking to help the tops become golden brown.  If you have buttermilk… even better.

Another biscuit story…  Have you ever heard of frozen butter biscuits?  Apparently Michael Smith does a recipe with frozen butter where he shaves it into the batter and they turn out amazing.  These are next on my biscuit list!  Did I ever tell you I love biscuits?  Have a manic monday and I will see you all for the hump of the week.

Take care


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{ 13 comments… read them below or add one }

1 brandi

I love a good biscuit – especially with the nuttiness of whole wheat!


2 Danica

Fantastic picture and recipe Z! You know I ALWAYS freeze and grate (on a cheese grater) my butter whenever I make scones. I never thought of doing that for biscuits, but, now I want to!

Happy Monday!



3 Heather

Looks good but am wondering about the w/w flour. Your recipe calls for all purpose – do you use all w/w in place of it for the w/w biscuits?


4 Heather

Thank you for updating the recipe!


5 Kim

I have made Micheal Smith’s biscuits for a few years now and I LOVE them. I always have a few sticks in the freezer just to make them (and the grater also).

I can’t wait to try the whole wheat ones, when I get home tonight. Thanks


6 Joanne

A simple recipe with so much appeal. I can’t say no to biscuits either.
The frozen butter makes sense. I have a Julia Childs book and she uses the frozen butter not only in pastry but in biscuits as well.
I’ll have to try these once I run off those holiday pounds. It’s always fun putting them on again. ;)


7 Jessica (Cheapskate Life)

I love biscuits but have had trouble finding a good whole wheat recipe. I can’t wait to try these out!


8 ZestyCook

Let me know what you think of them!


9 charlotte

Question? I have tried to make these twice and both times they would not rise up while baking. They are always flat. Please tell me what I am doing wrong?
Thank you!


10 zesty

Charlotte, the only thing I would recommend is checking the date on your baking powder – ensuring it is still “active”


11 Kurt

Wow! Just made these. Believe it or not, these whole wheat biscuits were light and fluffy with a whole grain nutty goodness. I was VERY impressed with the rise, color, and flavor. Can’t go wrong with these. Check them out, purists! You’ll be tempted to overindulge ’cause of the comfort food results, and because you’ll think it’s safe to eat more of this w-w version! Oh, and super simple and quick to make. Winner!


12 zesty

Thanks Kurt!


13 Janice

When I did this recipe, my dough came out looking nothing like dough. It was very sticky and in turn, stuck to my hands and the mat and did not roll at all. What did I do wrong?


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