Whole Wheat Biscuits

5 from 1 vote

These homemade whole wheat biscuits are always a hit at our dinner tables. This recipe is tried and true, it has served us well for over a decade. They are flaky, tender and super buttery. They are amazing served with soup in the winter.

Prep Time10

Cook Time16

Total Time26

Course: Breads, Side Dish

Cuisine: American

Servings: biscuits

Calories: 329kcal

Author: Jessica and Merissa

Equipment

Ingredients

2 ¼ cups (270 g) soft white wheat flour whole wheat pastry flour
2 tablespoons (26 g) granulated cane sugar
1 tablespoon (12 g) baking powder
½ teaspoon cream of tartar
½ teaspoon sea salt reduce to ¼ teaspoon if using salted butter
½ cup (113 g) cold butter unsalted
½ cup (120 g) whole milk
1 large egg

Instructions

Preheat the oven to 425° F.
Grate ½ cup cold butter on the big side of a box grater, place into the freezer until ready to use.
In a large mixing bowl combine 2 ¼ cups soft white wheat flour, 2 tablespoons granulated cane sugar, 1 tablespoon baking powder, ½ teaspoon cream of tartar, and ½ teaspoon sea salt.
Add the grated butter to the dry ingredients and toss with a fork to combine.
In a small bowl whisk together ½ cup whole milk and 1 large egg. Add to the flour mixture and stir with a heavy duty fork until it forms a shaggy dough.
Turn the dough onto a generously floured surface and knead 5-6 times to bring the dough together. Shape into a rectangle about ¾ - 1 inch thick. Cut with a sharp knife or pastry knife into 6 pieces.
Place the biscuits on an ungreased baking sheet about 2 inches apart. Bake for 14-16 minutes or until golden brown.

Notes

Use cold ingredients (milk, butter and eggs). If you store your flour in the fridge or freezer, use it cold too.

You can use hard white wheat flour, decrease the amount to 2 cups (256 grams).

Nutrition