Easy Whole Wheat Biscuits
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These easy whole wheat biscuits are prepared with whole wheat pastry flour and tangy buttermilk, providing them with that classic flavor and an exceptionally fluffy texture.
With a preparation time of less than 30 minutes, this whole wheat biscuit recipe is a great choice when you crave a quick and delicious accompaniment for breakfast, your favorite soups, or main courses.
You can prepare the dough and freeze cut-out biscuits, allowing you to bake them from frozen on a whim. There’s truly nothing better than filling your kitchen with the irresistible aroma of tangy, buttery biscuits at a moment’s notice.
I hope this becomes one of those cherished recipes that you make, love, commit to memory, and find yourself turning to time and time again, just as we have.
Why You’ll Love These Biscuits:
- Classic Flavor, Elevated: These whole wheat biscuits offer more flavor and a slightly elevated nutritional profile, all while maintaining that classic flavor and beloved texture.
- Light and Tender – This biscuit recipe defies expectations, demonstrating that whole wheat biscuits can be just as tall, light, and tender as their all-purpose counterparts.
- Easy to Make – These biscuits come together in less than 30 minutes, allowing you to make a batch whenever the moment or craving calls.
Whole Wheat Biscuit Ingredients:
- WHOLE WHEAT PASTRY FLOUR: milled from soft wheat, whole wheat pastry flour offers a lower protein content than traditional whole wheat flour and most all-purpose flours. It is my favorite secret ingredient, as it allows you to produce more nutritious and flavorful, yet tender whole grain biscuits. Here’s an article with more about baking flours and when to use them.
- BAKING POWDER: serving as the primary leavening agent, baking powder ensures a lofty rise during baking. Given the generous amount used in this recipe, opting for aluminum-free baking powder prevents any metallic aftertaste.
- BAKING SODA: a touch of baking soda helps balance the acidity of the buttermilk.
- SALT: added for flavor. I use and recommend Diamond Crystal Kosher Salt, my preference for cooking and baking. If using other brands, halve the quantity to account for higher density (read this article on cooking salts).
- UNSALTED BUTTER: cold butter is cut into the dry ingredients. These pockets of butter give the biscuits great flavor and also help with rise.
- BUTTERMILK: a classic ingredient in Southern biscuits, buttermilk provides moisture and that signature aroma and tangy flavor. I don’t recommend substitutions for this application.
For the full recipe and instructions, see recipe box below.
How to Make Whole Wheat Biscuits:
Like other pastries, biscuits are prepared using cold ingredients and minimally handled. This ensures a tender texture and good rise during baking.
- Preheat the oven to 450ºF (230°C). Line a sheet pan with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter, cut the butter into flour until it is pea-sized. Set the bowl in the freezer for 5 minutes to chill.
- Create a well in the center of the dry ingredients and add the cold buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem wet, don’t worry.
- Transfer the dough to a floured countertop. Knead and fold over the dough over itself several times until it comes together, dusting the dough with flour as needed to prevent it from sticking to the countertop.
- Pat the dough with your hands into a disc that is roughly 1-inch thick. The dough should be cold, soft, and supple. Dip a 2.5-inch biscuit cutter in flour and proceed to cut out the biscuits. Be sure not twist the biscuit cutter. This seals the edges and prevents the biscuits from rising evenly during baking. Transfer the biscuits to the lined sheet pan, setting them apart by at least an inch. Gently press and knead any remaining dough and repeat; this recipe yields roughly 6-7 biscuits.
- Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot, split down the center, and topped with a generous pat of butter.
Make-Ahead Instructions:
- FREEZING INSTRUCTIONS: Prepare the biscuit dough and cut out the biscuits. Place on a parchment-lined plate or pan and set in the freezer until solid. Transfer frozen biscuits to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
- HOW TO BAKE FROZEN BISCUITS: Preheat the oven to 450ºF (230°C). Place frozen biscuits on a parchment-lined sheet pan. Bake until golden, about 10 to 12 minutes. Serve hot out of the oven.
- WARMING INSTRUCTIONS: Leftover baked biscuits can be warmed in a toaster oven or split and warmed, cut-side down, in a preheated and buttered cast-iron skillet.
More Whole Wheat Recipes to Try:
Easy Whole Wheat Biscuits
These easy whole wheat biscuits are prepared with whole wheat pastry flour (my secret ingredient!) and tangy buttermilk. These biscuits come together in less than 30 minutes, allowing you to make a batch whenever the moment or craving calls. Be sure to use aluminum-free baking powder for this preparation. Serve these biscuits with breakfast, your favorite soups, or main courses! The biscuit dough can also be prepped and cut-out, allowing you to bake these biscuits from frozen at a moment's notice. See detailed make-ahead instructions in the recipe note section.
Equipment
- 2.5 Inch Biscuit Cutter
Ingredients
- 2 cups (240g) whole wheat pastry flour plus more for dusting
- 1 tablespoon (15g) aluminum-free baking powder see note section
- 1 teaspoon (6g) baking soda
- 1 teaspoon (3g) kosher salt
- 4 tablespoons (2 oz; 56g;) cold unsalted butter cut into ½-inch cubes
- 1 cup (236 mL) cold buttermilk
Instructions
- Preheat the oven to 450°F (230°C) with a rack in the center position. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Add the cold cubed butter and toss in the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until the butter is pea-sized. Place the bowl in the freezer for 5 minutes to chill.
- Remove the flour mixture from the freezer and create a well in the center of the dry ingredients. Add the cold buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem wet, don't worry.
- Transfer the dough to a floured countertop. Knead and fold over the dough over itself several times until it comes together, dusting the dough with flour as needed to prevent it from sticking to the countertop.
- Pat the dough with your hands into a disc that is roughly 1-inch thick. The dough should be cold, soft, and supple. Dip a 2.5-inch biscuit cutter in flour and proceed to cut out without twisting the biscuit cutter. If you twist the cutter, you wil seals the edges of each biscuit and this will not rise as tall or evenly during baking. Transfer the biscuits to the lined sheet pan, setting them apart by at least an inch. Gently press and knead any remaining dough and repeat; this recipe yields roughly 6-7 large biscuits.
- Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot, split down the center, and topped with a generous pat of butter.
Tips for Success:
- Given the generous amount used in this recipe, opting for aluminum-free baking powder prevents any metallic aftertaste.
- These biscuits can be adapted in several ways. Feel free to substitute half of the whole wheat pastry flour with regular all-purpose flour – this will produce even taller biscuits!
- It is important to use very cold ingredients when working with biscuit dough. Try to avoid over-working if at all possible, as this will affect the rise and texture of the biscuits.
Make-Ahead Instructions
- FREEZING INSTRUCTIONS: Prepare the biscuit dough and cut out the biscuits. Place on a parchment-lined plate or pan and set in the freezer until solid. Transfer frozen biscuits to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
- HOW TO BAKE FROZEN BISCUITS: Preheat the oven to 450ºF (230°C). Place frozen biscuits on a parchment-lined sheet pan. Bake until golden, about 10 to 12 minutes. Serve hot out of the oven.
- WARMING INSTRUCTIONS: Leftover baked biscuits can be warmed in a toaster oven or split and warmed, cut-side down, in a preheated and buttered cast-iron skillet.
Serving: 1serving, Calories: 365kcal, Carbohydrates: 59g, Protein: 12g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 844mg, Potassium: 342mg, Fiber: 8g, Sugar: 2g, Vitamin A: 319IU, Calcium: 256mg, Iron: 3mg
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38 Comments on “Easy Whole Wheat Biscuits”
These were not successful — perhaps the organic buttermilk here is too liquid? I would have had to add possibly a cup of flour to make the dough stiff enough to roll. I tried instead doing them as drop biscuits, but they have spread across the sheet pan. They have no internal structure. Using freshly milled soft red wheat pastry flour. Everything perfectly cold, cold kitchen too! Used weights for flour measure. I’m an experienced cook and not sure how these have been so successful for others.
Hi! Did you use the full 2 cups of flour and have a bit more for dusting? Or maybe the buttermilk was not shaken? This is a pretty standard ratio of flour to buttermilk, and it was tested many times so I’m struggling to help troubleshoot here.
These biscuits look absolutely delightful! I love how you’ve elevated a classic with whole wheat pastry flour and buttermilk while keeping that fluffy, tender texture. The make-ahead freezing tip is genius for busy mornings—nothing beats fresh-baked biscuits on demand!
I’m curious if you’ve experimented with gluten-free or lactose-free alternatives for readers with dietary restrictions? For instance, could a gluten-free flour blend (like oat or almond flour) work here, or would it compromise the rise? And for lactose intolerance, might plant-based buttermilk (e.g., almond milk + lemon juice) be a viable substitute? I’d love to hear your insights or any tweaks you’d recommend!
Thanks for sharing such a thoughtful, versatile recipe—it’s clear this will become a staple in many kitchens!
A great recipe! These are fluffy and taste good. I especially appreciate the instructions for freezing and baking as needed. I added more buttermilk to get to “damp”. Used frozen butter and refrigerated flour, so that may have required the extra half cup liquid. Yummy!
Thanks, these were great! I was looking for buttermilk recipe with whole wheat pastry flour and kept finding recipes without the baking soda, which I thought was a part of the leavening action when you use buttermilk. I was excited to find yours!
I added one more tablespoon butter to make it closer to my usual biscuit recipe. Other than that, I stayed true to your original and it turned out great.
I’m pregnant and hungry all the time and I’ve been craving breakfast sandwiches every morning! I added sausage, egg, arugula, white cheddar, and avocado! And then I had a second biscuit with strawberry jam.
Thanks again!
I was looking for a whole wheat biscuit recipe and these were delicious! Highly recommend. The dough is wet but do not fear.
Excellent biscuits!! My mom and I made them with the red mill stone ground whole wheat flour as we didn’t have the pastry one in hand and we also made our own buttermilk (whole milk and vinegar)
They were so delicious, soft and fluffy!!! They taste amazing with avocado!!
That’s wonderful to hear! Thanks for taking the time to leave a review!
Delicious! I followed the recipe with no changes and promptly ate two when they came out of the oven. This is my first experience with whole wheat pastry flour and I appreciated your explanation of how it’s different from regular whole wheat flour. I’ll be making these biscuits again!
Can I substitute heavy cream for the buttermilk?
You could try doing the buttermilk hack, but no, it would affect the leavening as buttermilk has acid / cream does not. I don’t recommend that substitute for this recipe, as it would yield more of a scone than a biscuit (and again, the leavening would need adjustment).
Made this recipe and I would halve the salt.
Hi Nuny! I use Diamond Crystal kosher salt for all of my recipes – other brands of salt will vary dramatically in density and could result in recipes tasting too “salty”.
Hi there, can you advise a substitute for buttermilk?
Thanks
Typically some yogurt thinned with milk or milk (with some lemon juice) is the best substitute, but for something like biscuits where the consistency and ingredients are few, I really don’t recommend making this substitute!