**Wheat Biscuits: A Southern Delight with Endless Variations**
In the realm of Southern comfort food, wheat biscuits reign supreme. These delectable morsels, characterized by their golden-brown exteriors and light, fluffy interiors, embody the essence of Southern hospitality. With a rich history dating back to the early settlers, wheat biscuits have become an integral part of the region's culinary heritage. Whether enjoyed as a hearty breakfast staple, a delightful afternoon snack, or a savory accompaniment to a comforting meal, wheat biscuits offer a versatile canvas for culinary creativity. From classic recipes passed down through generations to contemporary interpretations infused with unique flavors, the world of wheat biscuits is an endless exploration of taste and texture. In this comprehensive guide, we delve into the art of crafting the perfect wheat biscuit, presenting a collection of recipes that cater to every palate and occasion. From traditional Southern-style biscuits to creative twists like cheddar cheese biscuits and pumpkin spice biscuits, our recipes promise to elevate your biscuit-making skills to new heights. So, gather your ingredients, prepare your taste buds, and embark on a journey into the world of wheat biscuits, where every bite is a celebration of Southern culinary heritage.
WHOLE WHEAT BISCUITS
This quick and easy recipe adds a special touch to everyday meals. See if you don't get a lot of compliments when you serve these biscuits fresh from the oven.
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. , Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 176 calories, Fat 10g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 170mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE-WHEAT BISCUITS
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.
FLUFFY WHOLE WHEAT BISCUITS
Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, "These are just scrumptious - light and tasty!"
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 330mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
WHOLE WHEAT & PEANUT BUTTER DOG BISCUITS
Provided by Ina Garten
Time 1h20m
Yield 10 to 20 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
- Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
- Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.
WHOLE WHEAT BISCUITS
Make and share this Whole Wheat Biscuits recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flours, baking powder and salt in a bowl.
- Cut in margarine with a pastry blender or 2 knives.
- Add milk, mix quickly.
- Turn out onto a floured board.
- Knead 6 to 8 times.
- Roll 1/4 inch thick.
- Cut into 12, 2 inch round biscuits or into wedges or squares.
- Place on a lightly greased baking sheet.
- Bake in a 425°F oven 12 to 15 minutes until lightly browned.
- For herb biscuits, add basil, thyme and parsley to dry ingredients.
- (These make great dumplings).
FLAKY WHOLE WHEAT BISCUITS
Whole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 417mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WHOLE WHEAT SOURDOUGH BISCUITS
These are perfectly fluffy and tasty whole wheat sourdough biscuits that go together quick. Perfect for topping a pot pie or putting under sausage and gravy.
Provided by Bestfoodist
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
- Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
- Bake until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 15.9 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 222.9 mg, Sugar 0.6 g
BUTTERMILK BISCUITS (WHITE WHOLE WHEAT FLOUR)
White whole wheat flour gives a nutty taste to these light and tender biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Nutrition Facts : ServingSize 1 Biscuit
WHOLE WHEAT DROP BISCUITS
These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.
Provided by Shelley W.
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Stir together the whole wheat flour, all-purpose flour, baking powder, and salt. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients all at once, and stir just until the dough pulls away from the sides of the bowl. Drop by heaping spoonfuls onto a baking sheet.
- Bake for 8 to10 minutes in the preheated oven, until the biscuits are browned on the top and bottom.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 12.4 g, Fat 3.9 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 243.1 mg, Sugar 0.5 g
SOURDOUGH WHOLE WHEAT BISCUITS
This is from one of those other sites. I am always looking for ways of putting more fiber in the diet. Usually I mix whole wheat flour and white. These work well with all whole wheat. Cooking with sourdough is wonderful and produces great results. Hope you enjoy!
Provided by PaulaG
Categories Breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- Mix all dry ingredients in a medium size bowl.
- Cut in the butter and work in starter until well blended.
- Turn out onto floured surface and knead gently for 2 minutes.
- Roll dough to 1 inch thickness.
- Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
- Bake for 10 minutes and serve hot from the oven.
HONEY WHOLE WHEAT BISCUITS
Make and share this Honey Whole Wheat Biscuits recipe from Food.com.
Provided by ASRing
Categories Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Add liquids and stir until just combined.
- Turn out onto lightly floured surface and form into a rectangle. Cut into 12 squares.
- Place on a greased cookie sheet and bake at 400 degrees for 10-12 minutes or until golden brown.
WHOLE WHEAT HONEY FLAX BISCUITS
After you've had these biscuits you'll never want a fast food biscuit again! I make a huge batch of these once a month, then thaw out two each day for breakfast.
Provided by Mrs. McSmith
Categories Breads
Time 25m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together. Cut in Smart Balance with a pastry blender. Add milk and honey, mix quickly.
- Knead dough for a few minutes.
- Divide into 12 portions and place on a lightly oiled baking sheet.
- Bake in a 425°F oven 12 to 15 minutes until lightly browned.
Nutrition Facts : Calories 95.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.3, Sodium 129.9, Carbohydrate 14.7, Fiber 2.3, Sugar 1.1, Protein 3.4
WHOLE WHEAT VEGAN DROP BISCUITS
These vegan biscuits are quick, easy, and fluffy. They use all whole wheat flour. I couldn't find a biscuit recipe online that met all of these criteria - so I made one up!
Provided by VegImprov
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix flour, baking powder, and salt together in a bowl. Cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined. Drop batter onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 18.8 g, Fat 5.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 462.8 mg, Sugar 0.8 g
WHEAT BISCUITS
I'VE HAD this recipe in my file for a long time. I love cooking and baking and am always creating something new by experimenting with recipes. I thought the substitution of whole wheat flour gave these biscuits a little different taste. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 4 biscuits.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Cut in butter until crumbly. Stir in buttermilk just until moistened. , Turn onto a floured surface; knead 6-8 times. Pat or roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 375° for 18-20 minutes or until lightly browned.
Nutrition Facts : Calories 140 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
BOB'S RED MILL WHEAT BISCUITS
Make and share this Bob's Red Mill Wheat Biscuits recipe from Food.com.
Provided by PalatablePastime
Categories Breads
Time 20m
Yield 18 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Sift together flours, sugar, baking powder, baking soda, and salt.
- Using your fingers, rub cubes of cold butter into the flour until it resembles coarse crumbs.
- Add buttermilk and stir until moistened, then knead a few times, just enough to make the dough come together.
- Drop about 1/4 cup dough onto parchment paper and flatten slightly, or you may choose to roll about half inch thick and cut them, placing them on a parchment paper lined baking sheet.
- Bake for about 12 minutes, or until tops are golden brown and a toothpick comes out clean.
100% WHOLE WHEAT SOUR CREAM BISCUITS
Make and share this 100% Whole Wheat Sour Cream Biscuits recipe from Food.com.
Provided by Shorter Mama
Categories Breads
Time 23m
Yield 10-12 Biscuits
Number Of Ingredients 8
Steps:
- Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
- Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
- In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
- Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
- In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
- Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
- Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
- Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
- Bake for 18 minutes, or until golden brown. Serve warm.
WHOLE WHEAT YEAST RISEN BISCUITS
I made these this morning to eat with the pear butter I made last night. Delicious! I love making yeast breads. This recipe is great because there is only 30 minutes rising time. Takes longer than regular biscuits, but is still quick enough to do for breakfast. I may experiment in the future to see how much whole wheat flour I...
Provided by Susan Feliciano
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. Dissolve the yeast in the warm water and set aside while preparing flour mix.
- 2. Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
- 3. Stir the melted butter into the buttermilk until smooth.
- 4. Make a well in the dry ingredients, and pour the yeast and the buttermilk mixture into the well. Stir together with a rubber spatula until it forms a soft sticky ball of dough.
- 5. Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
- 6. Roll dough out 1/2" thick. Cut little biscuits with a small 2" cutter, and arrange with sides touching on a baking stone or biscuit pan. Cover with a clean towel and let rise for 30 minutes.
- 7. Meanwhile, preheat oven to 375 degrees. When biscuits have risen for 30 minutes, bake them about 14 - 17 minutes, until browned on top. May brush with melted butter or cream when done for extremely soft tops.
WHEAT GERM BISCUITS
This recipe won me a place in Southern Living's "Annual Recipes" 1986 edition. My first published recipe ever.
Provided by Fauve
Categories Breads
Time 22m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- Combine flour, wheat germ, baking powder and salt in a medium bowl.
- Cut in shortening with a pasty blender until mixture resembles coarse meal.
- Add milk.
- Stir until dry ingredients are moistened.
- Turn dough out onto a well floured surface and knead 5 to 6 times.
- Roll dough to 1/2 inch thickness.
- Cut with a 2 inch biscuit cutter.
- Place biscuits onto a lightly greased baking sheet.
- Bake at 450* for 10 to 12 minutes or until biscuits are lightly browned.
50% WHOLE WHEAT BISCUITS
Make and share this 50% Whole Wheat Biscuits recipe from Food.com.
Provided by Amethyst42
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Put flour, baking powder, and salt in a food processor and pulse to mix.
- Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
- Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
- Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
- Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
- Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.
WHOLE-WHEAT BISCUITS
Make and share this Whole-Wheat Biscuits recipe from Food.com.
Provided by mielhollinger
Categories Breads
Time 35m
Yield 10 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Whisk together the flour, baking powder, and salt in a large mixting bowl.
- Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
- Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
- (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
- Knead it gently 20 to 25 times.
- Then smooth it into a ball.
- Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
- Push the center straight down into the dough without twisting it.
- Reroll and recut the scraps of dough.
- Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
- Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
- Do not overbake.
- Serve hot or warm.
Tips:
- Use cold butter straight from the fridge. This will help create flaky biscuits.
- Do not overwork the dough. Overworking will make the biscuits tough.
- Chill the dough for at least 30 minutes before baking. This will help the biscuits rise properly.
- Bake the biscuits in a hot oven. This will help create a crispy crust.
- Serve the biscuits warm with your favorite toppings, such as butter, jam, or honey.
Conclusion:
Wheat biscuits are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect wheat biscuits every time.
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