Whole Wheat Biscuits

“Made these for an evening snack today. Thanks for the recipe, I’ll make the herb biscuits next time.I like the softness of these biscuits when they come out of the oven, they resemble lovely sponge and cotton dumplings:)”

“I’ve made the herbed biscuit version of these several times, but I use 2 cups whole wheat flour instead of part wheat and part white. I also just “drop them” instead of actually cutting them out. They go great as a side dish with a little butter on them. Very easy. “

“I make these biscuits for my family at least twice a week.Being a southern girl no longer living in the south I really enjoy these as a guiltless pleasure.I use whole wheat pastry flour and I think itmakes them a bit lighter. Thank you for the recipe!”

“Made these biscuits over the weekend, using all wheat flour.Will also make the herb biscuits next time, as the plain were rather bland.Super easy to make.”

“Derf, these bikkies are just GREAT!!!! They are flaky and filling with a lovely crunch to the crust and a yummy taste!I decided to make the herby version and used about 2 tbs of fresh chives in addition to your suggested herbs. Mmmm!I like how healthy these are compared to other scones while still tasting lovely! I only needed 1/2 cup of liquid, but that might have been cause I made them all whole wheat.THANK YOU SO MUCH for sharing this wonderful recipe with us! Ill make it often again!Made and reviewed for Cooking on The Farm With Andi of Longmeadow Farm and Alphabet Soup Tag Game May 2010.”

“PERFECT!I can’t think of any other words for these biscuits.I’m a new baker, so I appreciated how darn easy it was to stir a batch of these up while I was cooking dinner.I didn’t roll them out, more like pressed them down to about 1/2 inch thickness, then cut with a biscuit cutter.I topped with a bit of garlic salt and grated romano cheese and in 13 minutes they literally slid of the baking sheet!DH and I enjoyed them with a bit of margarine alongside dinner…and we’ll be enjoying these again and again.I made these using all wheat flour and had no problems.”

“I made these biscuits to serve alongside some beef stew.Love the simplicity of the recipe and speed of preparation.The biscuits rose nicely however, I had trouble getting the tops to brown. So I turned on the broiler and stuck them under there for about 30-60 seconds and voila, lovely little biscuits! I like the fact that they are made with whole wheat too.”

“great! everyone loved with chicken pot pie soup! resembled the flavor of a pie crust (:”

“Great flavor.We used it on top of pasty filling to make a pot pie type of dish and it worked lovely for that.However, I made a double batch so I could make biscuits for breakfast.They barely rose, which others have commented on, as well.I think I will try again with half wheat and half white flour or with self-rising as others have suggested do them as drop biscuits.I loved the flavor and will use them for pot pie if nothing else…and the flat biscuits are tasty, too.I’m just puzzled as to why it seems like they rise so well for others.”

“These are great, especially if you are a diabetic!Now we can indulge and not worry so much about our sugar going out of whack.We loved the flavor, texture and taste of these.These are now in my favorites to make again and again!”

“I am trying to use more whole wheat like others so I was anxious to try these.I did use self rising flour, a little less milk, and the 2 tsp. of sugar like one reviewer suggested.I also knew that my DH would be thinking about traditional biscuits so when they came out of the oven,I sliced 2 for him, put on a small amount of butter, drizzled with 1 T of warm honey that had been mixed with 1/4 tsp. of cinnamon(I have just found out how good cinnamon is for you!), and then drizzled with a very small amount of warmed icing that I had in the refrigerator.He loved them!Even though they did not rise as much as the ones in the picture, they were very good.I used the Hodgson Mill whole wheat graham flour.I am anxious to try these as a breakfast sandwich tomorrow with the ones that are left.Thanks for helping to use more whole wheat in our diets!”

“I couldn’t believe how easy these were to make.I usually hate working with a pastry blender, but for this one I just used a large fork to blend in the butter and that worked well. I made these to eat with soup and the taste was ok, but later I ate a biscuit with butter and jam and it was DELISH!!!”

“Excellent – my 9 year old said “Mama, are these biscuits supposed to be so fluffy?”.And low fat too!”

“As a few others noted, mine didn’t rise well, so I will be trying again.But I thought the flavor was good and my toddler daughter and I had seconds and thirds.May try as a drop biscuit to see if that are any fluffier without rolling them.”

“These whole wheat biscuits are excellent. I have made them over six times and they have worked excellently. My spouse enjoys them.”

“These were good biscuits for my first try.Easy instuctions, that were easy to follow.thank you for helping me ease into biscuit making.”

“They were pretty dry, but otherwise we liked them.”

“Very good and simple to make! I used self-rising flour like another review suggested. Thanks for the yummy recipe!”

“Made these last night for dinner with pork chops & green beans.Delicious!Knowing that whole wheat flour doesn’t rise as well as regular flour, I used 1/2 cup self-rising flour in place of the AP. The only other change I made was to add a couple teaspoons of sugar to help with browning.I added the milk a little at a time & found that the dry mixture needed slightly less than the full 1 cup skim milk (only by an 1/8 cup or so).I rolled them out to the 1/4″ thickness, and they rose nicely in the oven (I think partly in thanks to the self-rising flour).Brushed the tops with a little melted margarine when they came out of the oven – yummy!Will make them again and will try with the herbs next time.Thanks for posting!-M=)”