17 Whole Wheat Biscuit Recipes with Whole Wheat Flour

Good morning, fellow biscuit lovers! If you’re craving that warm, buttery comfort without the guilt, these whole wheat biscuit recipes are your new best friends. Perfect for lazy Sunday mornings or quick dinner sides, they’re flaky, tender, and secretly wholesome. Ready to bake something amazing? Let’s dive in!

Buttermilk Whole Wheat Biscuits

Ready to bake the fluffiest, most tender buttermilk biscuits you've ever made? These whole wheat beauties are a game-changer for your breakfast or dinner table. They're surprisingly easy and perfect for any skill level.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Dry Ingredients

• Whole wheat flour – 2 cups
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Baking soda – ½ tsp
• Salt – 1 tsp

Wet Ingredients

• Cold unsalted butter – ½ cup (1 stick), cut into small cubes
• Cold buttermilk – 1 cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. (Tip: Keep the butter very cold for extra flaky layers.)
4. Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. Do not overmix—overmixing leads to tough biscuits. (Tip: Mix until just moistened; a few dry streaks are fine.)
5. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it holds together. Pat the dough into a 1-inch thick rectangle.
6. Use a sharp biscuit cutter to cut out biscuits, pressing straight down without twisting. (Tip: Twisting seals the edges and prevents rising.) Gather scraps, re-pat, and cut again.
7. Place the biscuits on the prepared baking sheet with edges touching for soft sides, or spaced apart for crisp edges. Bake for 12-15 minutes until golden brown on top. (Tip: Check at 12 minutes; ovens vary.)
8. Let the biscuits cool on the pan for 2 minutes, then transfer to a wire rack to cool slightly.

Very tender on the inside with a crisp, golden crust, these whole wheat biscuits have a nutty flavor that complements both sweet and savory toppings. Serve them warm with butter and honey, or alongside a bowl of hearty soup for a comforting meal.

Cheddar and Chive Whole Wheat Biscuits

Perfect for weekend brunch or as a side, these whole wheat biscuits are loaded with sharp cheddar and fresh chives. They're easy to whip up and bake up golden and flaky.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• Whole wheat flour – 2 cups
• Baking powder – 1 tablespoon
• Salt – ½ teaspoon
• Cold unsalted butter – ½ cup, cubed
• Shredded sharp cheddar cheese – 1 cup
• Fresh chives – ¼ cup, chopped
• Buttermilk – ¾ cup

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse meal with pea-sized pieces. Tip: Keep the butter cold for flaky layers.
4. Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
5. Pour in the buttermilk and stir with a fork just until the dough comes together. Tip: Don't overmix — it should look shaggy, not smooth.
6. Turn the dough out onto a floured surface and knead gently 4 to 5 times to bring it together. Pat the dough into a 1-inch thick round.
7. Use a 2-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting seals the edges and prevents rising.
8. Place biscuits on the prepared baking sheet, about 1 inch apart. For a golden top, brush with a little extra buttermilk if desired.
9. Bake for 12 to 15 minutes, until the biscuits are golden brown on top and cooked through. Cool slightly on a wire rack before serving.

Vibrant with cheddar and fresh chives, these biscuits are flaky on the outside and tender inside. Serve them warm with a pat of butter, or alongside a bowl of tomato soup for a comforting meal.

Honey Oat Whole Wheat Drop Biscuits

A quick and easy breakfast staple, these Honey Oat Whole Wheat Drop Biscuits come together in no time. They're slightly sweet with a hearty texture from whole wheat flour and oats, perfect for a cozy morning.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Whole wheat flour – 1 ¾ cups
• Old-fashioned oats – ½ cup
• Baking powder – 2 teaspoons
• Salt – ½ teaspoon
• Cold unsalted butter – 6 tablespoons, cubed
• Milk – ¾ cup
• Honey – 2 tablespoons

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, oats, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized butter bits. Pro tip: Keep the butter cold for flaky biscuits.
4. In a small bowl or liquid measuring cup, stir together the milk and honey until combined.
5. Pour the milk mixture into the flour mixture. Stir with a fork just until the dough comes together—do not overmix or the biscuits will be tough. Tip: A few dry spots are okay.
6. Drop the dough by heaping ¼-cupfuls onto the prepared baking sheet, spacing them about 2 inches apart. They don't need to be perfect rounds.
7. Bake for 13 to 15 minutes, until the bottoms are golden brown and the tops look set. Tip: Rotate the pan halfway through for even baking.
8. Let the biscuits cool on the sheet for 2 minutes, then transfer to a wire rack. Serve warm.

Nothing beats the smell of these warm, tender biscuits right out of the oven. The honey adds a gentle sweetness while the oats give a pleasant chew. Split one open and slather with butter and an extra drizzle of honey for a truly comforting breakfast.

Garlic Herb Skillet Whole Wheat Biscuits

Using whole wheat flour gives these biscuits a lovely nutty flavor, plus they're skillet-baked for a perfectly golden crust. Whether you're serving them with soup or slathering on butter, these garlic herb biscuits are easy and delicious.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Whole wheat flour – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Garlic powder – 1 tsp
• Dried oregano – 1 tsp
• Butter – 8 tbsp (cold, divided)
• Buttermilk – ¾ cup

Instructions

1. Preheat your oven to 450°F. Place a 10-inch cast iron skillet inside to heat up while you make the dough. This gives the biscuits a crispy bottom.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, garlic powder, and dried oregano. Make sure they're evenly combined.
3. Cut 6 tablespoons of the cold butter into small cubes. Add them to the flour mixture and use a pastry cutter or your fingers to work the butter in until it looks like coarse crumbs with pea-sized pieces. Tip: Keep the butter cold — it's key for flaky biscuits.
4. Pour the buttermilk into the bowl and stir with a fork just until the dough comes together. Don't overmix, or the biscuits will be tough. A few dry spots are okay.
5. Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times, just to bring it together. Then pat it into a ½-inch thick rectangle.
6. Use a 2-inch biscuit cutter to cut out rounds. Press straight down without twisting — twisting seals the edges and prevents rise. Gather scraps, re-pat, and cut more.
7. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter and let it melt, tilting the pan to coat evenly.
8. Arrange the biscuits in the skillet, sides touching. They'll puff up together. Bake for 12-15 minutes, until the tops are golden and the edges are crispy. Rotate the skillet halfway if your oven heats unevenly.
9. Let them cool in the skillet for 2 minutes, then transfer to a wire rack. Brush the tops with any leftover melted butter in the pan for extra shine.

Zesty garlic and oregano perfume each bite, while the whole wheat adds a hearty chew. Serve them warm, split open with a pat of butter, or use them to mop up gravy or stew.

Maple Pecan Whole Wheat Biscuits

Looking for a cozy brunch treat that's both wholesome and indulgent? These Maple Pecan Whole Wheat Biscuits are soft, flaky, and perfectly sweetened with maple syrup. They're easier than you think!

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

• Whole wheat flour – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Cold butter – ½ cup (cubed)
• Buttermilk – ¾ cup
• Maple syrup – ¼ cup
• Chopped pecans – ½ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup whole wheat flour, 1 cup all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. Cut ½ cup cold cubed butter into the flour mixture using a pastry cutter or your fingers until the butter pieces are pea-sized. (Tip: Keep the butter very cold for flaky layers.)
4. In a small bowl, stir together ¾ cup buttermilk and ¼ cup maple syrup.
5. Pour the buttermilk mixture into the dry ingredients and stir with a fork until just combined — don’t overmix, or the biscuits will be tough. (Tip: Overworking the dough develops gluten, making them dense.)
6. Gently fold in ½ cup chopped pecans until evenly distributed.
7. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. (Tip: Use a sharp knife or biscuit cutter and press straight down without twisting for the best rise.)
8. Cut out biscuits using a 2-inch biscuit cutter, rerolling scraps once. Place them on the prepared baking sheet, spacing about 1 inch apart.
9. Brush the tops with a little extra buttermilk if you like a golden crust.
10. Bake for 15–18 minutes, until the biscuits are golden brown and firm to the touch. Transfer to a wire rack to cool slightly before serving.

Fresh out of the oven, these biscuits are tender with a subtle maple sweetness and crunchy pecan bits. Serve them warm with a pat of butter and a drizzle of extra maple syrup—they're perfect for a lazy weekend breakfast!

Blueberry Whole Wheat Buttermilk Biscuits

Nothing beats the smell of warm biscuits fresh from the oven, especially when they're studded with juicy blueberries and made with whole wheat flour for a hearty twist. These Blueberry Whole Wheat Buttermilk Biscuits are my go-to for a fruity breakfast that feels indulgent but is secretly a little better for you.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Biscuits

• Whole wheat flour – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 ½ tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Granulated sugar – 2 tbsp
• Cold unsalted butter – 6 tbsp, cubed
• Buttermilk – ¾ cup
• Fresh blueberries – 1 cup

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
3. Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces. Tip: Keep butter cold for flaky biscuits.
4. Pour buttermilk into the mixture and stir with a fork just until combined. Do not overmix; a shaggy dough is okay.
5. Gently fold in the blueberries. Be careful not to crush them. Tip: If using frozen blueberries, do not thaw to avoid purple streaks.
6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold the dough over itself 2-3 times for layers, then pat back to 1-inch thickness.
7. Use a 2.5-inch biscuit cutter to cut out biscuits. Press straight down without twisting for tall biscuits. Re-roll scraps once.
8. Place biscuits on prepared baking sheet, sides touching for soft edges or 1 inch apart for crisp edges. Brush tops with buttermilk if desired.
9. Bake for 14-16 minutes until golden brown. Let cool on sheet for 5 minutes before serving.

Buttery and tender with bursts of sweet blueberries, these biscuits are perfect with a drizzle of honey or a pat of butter. They're best enjoyed warm from the oven alongside a cup of coffee for a cozy morning treat.

Spicy Jalapeño Cheddar Whole Wheat Biscuits

Y'all, these spicy jalapeño cheddar whole wheat biscuits are about to become your new favorite side. They're buttery, savory, with just the right kick to jazz up any meal.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Biscuit Dough

• Whole wheat flour – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Cold unsalted butter – ½ cup (1 stick), cubed
• Shredded sharp cheddar cheese – 1 cup
• Jalapeño pepper – 1, seeded and minced
• Cold buttermilk – ¾ cup

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, and salt.
3. Cut the cold butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs with pea-sized butter pieces. (Tip: Keep butter very cold for flaky layers.)
4. Stir in the shredded cheddar and minced jalapeño until evenly distributed.
5. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms—do not overmix. (Tip: Overmixing toughens biscuits.)
6. Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Pat into a ¾-inch thick rectangle.
7. Use a 2.5-inch biscuit cutter to cut out rounds, pressing straight down without twisting. (Tip: Twisting seals edges and prevents rise.)
8. Place biscuits on prepared baking sheet, edges just touching. Bake for 12-15 minutes until golden brown and cooked through.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Y'know, these biscuits are perfect for brunch or alongside a bowl of chili. The whole wheat adds a nutty depth, and the spicy jalapeño keeps every bite exciting—serve them warm with honey butter for an extra treat.

Herbed Yogurt Whole Wheat Biscuits

Mixing whole wheat flour with tangy yogurt and fresh herbs creates the most tender biscuits you'll ever bake. They come together in no time and are perfect for breakfast or alongside dinner.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Biscuit Dough

• Whole wheat flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Cold unsalted butter – 1/2 cup, cubed
• Plain Greek yogurt – 1 cup
• Fresh herbs (chives, parsley, dill) – 1/4 cup chopped

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk whole wheat flour, baking powder, and salt together.
3. Cut cold cubed butter into the flour mixture using a pastry blender or fingertips until it resembles coarse pea-sized crumbs. Keep butter cold for flakiness.
4. Stir in Greek yogurt and chopped fresh herbs until just combined. Do not overmix; a shaggy dough is okay.
5. Turn dough onto a lightly floured surface and gently knead 4–5 times to bring it together.
6. Pat dough to 1-inch thickness. Use a biscuit cutter to cut out rounds, re-rolling scraps once.
7. Place biscuits on prepared baking sheet, touching if you want soft sides or 1 inch apart for crisp edges.
8. Bake for 12–15 minutes until golden brown on top. Tip: For even baking, rotate pan halfway through.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm.

Enjoy these biscuits warm with a pat of butter or a drizzle of honey—they're tender inside with a slight tang from the yogurt. They also freeze beautifully for a quick side later.

Sun-Dried Tomato and Basil Whole Wheat Biscuits

Craving something savory and wholesome? These Sun-Dried Tomato and Basil Whole Wheat Biscuits are a Mediterranean twist on a classic. They're flaky, tender, and packed with flavor.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

Biscuit Dough

• Whole wheat flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Unsalted butter – ½ cup, cold and cubed
• Sun-dried tomatoes in oil – ½ cup, chopped
• Fresh basil – ¼ cup, chopped
• Buttermilk – ¾ cup

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together whole wheat flour, baking powder, and salt until combined.
3. Drop in the cold cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse peas.
4. Stir in the chopped sun-dried tomatoes and fresh basil until evenly distributed.
5. Pour the buttermilk over the mixture and stir gently with a fork just until dough comes together—avoid overmixing or biscuits will be tough.
6. Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick, then fold it in half. Pat out again to 1-inch thickness and fold once more—this creates flaky layers.
7. Pat the dough to a final 3/4-inch thickness. Cut out biscuits with a 2.5-inch round cutter without twisting the cutter (twisting seals the edges and prevents rising).
8. Place biscuits on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush tops with a little buttermilk if desired for golden color.
9. Bake for 12-14 minutes until golden brown and firm to the touch. Cool on the pan for 5 minutes before serving.

You'll love how the juicy tomatoes and fragrant basil pop against the nutty whole wheat base. Serve these warm with a pat of butter or alongside a bowl of tomato soup. They also freeze beautifully—just reheat in a 300°F oven for 10 minutes.

Egg and Bacon Whole Wheat Biscuit Sandwich

There's nothing quite like a warm, flaky biscuit sandwich to start your day. These whole wheat biscuits are packed with protein from eggs and bacon, making them a hearty breakfast that'll keep you full until lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup milk
• 4 large eggs
• 8 slices bacon
• 4 slices cheddar cheese

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together whole wheat flour, baking powder, and salt.
3. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Tip: Use cold butter for flaky layers.
4. Pour in milk and stir just until dough comes together. Don't overmix. Tip: Stir just until combined to keep biscuits tender.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat dough to ½-inch thickness and cut into 4 rounds with a biscuit cutter.
7. Place biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.
8. While biscuits bake, cook bacon in a skillet over medium heat until crispy, about 8 minutes. Tip: For even crispier bacon, cook until deep golden. Transfer to paper towels.
9. In the same skillet, fry eggs to your liking (sunny side up or over easy).
10. Split each biscuit in half. Place a slice of cheese on the bottom half, then a fried egg, and two slices of bacon. Top with other half.
11. Serve warm.

Perfectly flaky on the outside and tender inside, these biscuits hold up to the savory fillings without getting soggy. For a twist, add a smear of avocado or hot sauce.

Vegan Coconut Oil Whole Wheat Biscuits

Got a craving for warm, buttery biscuits but want to keep it plant-based? These vegan coconut oil whole wheat biscuits are here to save the day—super tender and flaky, with no dairy needed!

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Whole wheat flour – 1½ cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Coconut oil – ¼ cup (solid)
• Non-dairy milk – ½ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1½ cups whole wheat flour, 2 tsp baking powder, and ½ tsp salt.
3. Cut in ¼ cup solid coconut oil using a pastry cutter or fork until the mixture looks like coarse crumbs. Tip: Keep the coconut oil cold—it's key for flaky layers.
4. Pour in ½ cup non-dairy milk and stir just until the dough comes together. Tip: Stop mixing as soon as it combines; overworking makes biscuits tough.
5. Turn the dough onto a lightly floured surface and gently knead 2–3 times. Pat it into a 1-inch thick round. Tip: Use a floured bench scraper to handle sticky dough easily.
6. Cut biscuits with a 2-inch biscuit cutter, pressing straight down without twisting. Place them on the prepared baking sheet, close together for soft sides or separated for crisp edges.
7. Bake for 12–15 minutes, until the tops are golden brown. Transfer to a wire rack to cool slightly, then serve warm.

Hope you enjoy these tender, flaky biscuits! They're perfect with a pat of vegan butter and jam or smothered in mushroom gravy. The whole wheat adds a lovely nutty flavor that pairs beautifully with sweet or savory toppings.

Whole Wheat Cheesy Garlic Pull-Apart Biscuits

Let me tell you about the best party bread you'll ever make: whole wheat cheesy garlic pull-apart biscuits. They're soft, savory, and totally shareable.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Biscuit Dough

• Whole wheat flour – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Garlic powder – 1/2 tsp
• Unsalted butter – 1/2 cup, cold and cubed
• Milk – 3/4 cup
• Shredded mozzarella – 1 cup
• Shredded cheddar – 1/2 cup
• Fresh parsley – 2 tbsp, chopped

Garlic Butter

• Unsalted butter – 3 tbsp
• Garlic – 2 cloves, minced
• Salt – 1/4 tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, salt, and garlic powder.
3. Cut cold cubed butter into the flour mixture using a pastry cutter until it resembles pea-sized crumbs. Tip: Keep butter cold for flaky layers.
4. Stir in shredded mozzarella and cheddar until evenly distributed.
5. Add milk and stir with a fork until just combined. Tip: Do not overmix or biscuits will be tough.
6. Turn dough onto a lightly floured surface and knead gently 5 times.
7. Pat dough into a 1-inch thick rectangle. Cut into 12 equal squares.
8. Arrange squares on prepared baking sheet, edges touching, so they pull apart easily.
9. Bake 18–20 minutes until golden brown and cooked through.
10. While biscuits bake, melt 3 tbsp butter with minced garlic and 1/4 tsp salt in a small saucepan over low heat.
11. Brush garlic butter over hot biscuits immediately after removing from oven. Tip: Brushing while hot helps butter soak in.
12. Sprinkle with chopped parsley and serve warm.

Vibrant and cheesy, these biscuits are the ultimate crowd-pleaser. The whole wheat adds a nutty depth that balances the garlic and cheese. Serve them straight from the oven for that irresistible pull-apart magic.

Cinnamon Raisin Whole Wheat Drop Biscuits

Biscuits that come together in a flash and taste like a cozy afternoon? Yes, please! These whole wheat drop biscuits are studded with cinnamon sugar and juicy raisins, perfect for tea time.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 14 minutes

Ingredients

• Whole wheat flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Unsalted butter – 6 tbsp (cold, cubed)
• Brown sugar – 3 tbsp (packed)
• Raisins – ½ cup
• Milk – ¾ cup

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Tip: Parchment helps with even browning and easy cleanup.
2. In a large bowl, whisk together whole wheat flour, baking powder, salt, and cinnamon.
3. Cut cold butter into small cubes and add to flour mixture. Use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized butter pieces. Tip: Keeping butter cold creates flaky layers. Don't overwork.
4. Stir in brown sugar and raisins.
5. Pour in milk and stir just until a shaggy dough forms. Do not overmix. Tip: Overmixing makes biscuits tough. Stop when no dry flour remains.
6. Drop dough by heaping spoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
7. Bake for 14 minutes, or until golden brown on the bottoms and edges. Tip: Check at 12 minutes; ovens vary.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Perfectly tender with a hint of cinnamon sweetness, these biscuits are wonderful on their own or split and spread with a pat of butter. They also make a great base for strawberry shortcake if you swap in some fresh berries.

Herbed Parmesan Whole Wheat Biscuits

Kick off your weekend with these savory Herbed Parmesan Whole Wheat Biscuits. They're easy to throw together and perfect alongside soup or salad. Trust me, you'll want these warm out of the oven.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• Whole wheat flour – 2 cups
• Baking powder – 1 tablespoon
• Salt – ½ teaspoon
• Cold unsalted butter – ½ cup (1 stick), cubed
• Milk – ¾ cup
• Grated Parmesan cheese – ½ cup
• Dried oregano – 1 teaspoon
• Dried thyme – ½ teaspoon
• Dried basil – ½ teaspoon

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, baking powder, salt, oregano, thyme, and basil.
3. Add cold cubed butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces. (Tip: Keep butter very cold for flaky biscuits.)
4. Stir in grated Parmesan cheese.
5. Make a well, pour in milk, and stir with a fork just until dough comes together. Do not overmix.
6. Turn dough onto a lightly floured surface and gently knead 2-3 times to bring it together. (Tip: Overmixing makes biscuits tough, so handle lightly.)
7. Pat or roll dough to 1-inch thickness. Use a 2-inch biscuit cutter to cut rounds without twisting. (Tip: Twisting seals edges, preventing rise. Press straight down.)
8. Place biscuits on prepared baking sheet, edges barely touching for softer sides or spaced apart for crisper edges.
9. Bake for 12-15 minutes, until tops are golden brown and bottoms are lightly browned. Check at 12 minutes.
10. Transfer to a wire rack and cool for 5 minutes before serving. (Tip: Brush tops with melted butter for extra flavor if desired.)

Herby, cheesy, and whole-wheat hearty, these biscuits are a winner. Serve them alongside a bowl of minestrone or use for breakfast sandwiches. They're best the day they're made, but you can freeze unbaked rounds for later.

Protein-Packed Whole Wheat Seed Biscuits

Craving a snack that's both hearty and healthy? These whole wheat seed biscuits are packed with protein and fiber, perfect for a quick energy boost. They come together in no time and make a great on-the-go treat.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

For the Biscuits

• Whole wheat flour – 1 ½ cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Mixed seeds (sunflower, pumpkin, flax, chia) – ½ cup
• Cold butter – 4 tbsp, cubed
• Milk – ¾ cup (plus extra for brushing)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, baking powder, and salt.
3. Stir in the mixed seeds until evenly distributed.
4. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. (Tip: Keep butter cold for flaky biscuits.)
5. Pour in the milk and stir with a fork just until a shaggy dough forms. Don’t overmix – a few dry spots are fine.
6. Turn the dough onto a lightly floured surface and gently knead 2-3 times to bring it together.
7. Pat the dough into a ¾-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds. (Tip: Dip the cutter in flour to prevent sticking.)
8. Place biscuits on the prepared sheet, spacing them about 1 inch apart. Brush tops with a little milk for a golden crust.
9. Bake for 16-18 minutes, until the bottoms are golden brown and the biscuits are firm to the touch.
10. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Bite into one and you'll get a satisfying crunch from the seeds, with a tender, buttery interior. These biscuits are fantastic on their own, or split and spread with nut butter or jam for a filling breakfast. Store any leftovers in an airtight container for up to 3 days – if they last that long!

Smoked Salmon and Dill Whole Wheat Biscuits

Smoked salmon and dill biscuits are a game-changer for brunch. These whole wheat versions are oven-baked, so they're lighter than traditional biscuits, but still flaky and buttery. Perfect for an elegant appetizer that's ready in under 30 minutes.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

For the Biscuits

• Whole wheat flour – 2 cups
• Baking powder – 1 tablespoon
• Salt – ½ teaspoon
• Cold unsalted butter – ½ cup (1 stick), cubed
• Milk – ¾ cup
• Fresh dill – ¼ cup, chopped
• Smoked salmon – 4 ounces, chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon salt.
3. Add ½ cup cold cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs. (Tip: Keep the butter cold for flaky biscuits.)
4. Pour in ¾ cup milk and add ¼ cup chopped fresh dill. Stir with a fork just until the dough comes together. Do not overmix, or biscuits will be tough.
5. Gently fold in 4 ounces chopped smoked salmon until evenly distributed.
6. Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 16-18 minutes, until the bottoms are golden brown and the edges are crisp. (Tip: Rotate the pan halfway through for even baking.)
8. Let cool on the sheet for 5 minutes before serving. (Tip: If you want softer biscuits, brush the tops with melted butter after baking.)

Kissed with dill and smoky salmon, these biscuits are flaky on the outside and tender inside. Serve them warm with a dollop of crème fraîche or a squeeze of lemon for a bright, elegant finish.

Low-Sugar Whole Wheat Oat Biscuits for Diabetics

A batch of these hearty biscuits is a great way to enjoy a treat without spiking blood sugar. Made with whole wheat flour and oats, they’re packed with fiber and just enough sweetness from applesauce.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

Ingredients

• Whole wheat flour – 1 ½ cups
• Rolled oats – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Cold unsalted butter – ¼ cup, cubed
• Unsweetened applesauce – ¼ cup
• Unsweetened almond milk – ¼ cup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Tip: Keep the butter cold for flakier biscuits.)
4. In a small bowl, mix the applesauce and almond milk, then pour into the flour mixture. Stir just until a shaggy dough forms. (Tip: Don’t overmix—tough biscuits!)
5. Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick round.
6. Use a 2-inch biscuit cutter to cut out biscuits. Press straight down without twisting. (Tip: Twisting seals the edges and prevents rising.)
7. Place biscuits on the prepared sheet about 1 inch apart. Bake for 16–18 minutes, until golden brown and firm to the touch.
8. Transfer to a wire rack and let cool for 5 minutes before serving.

Vary the flavor by adding a pinch of cinnamon or nutmeg to the dry mix. They’re subtly sweet and tender, perfect with a smear of unsalted nut butter or a sugar-free jam.

Conclusion

So there you have it—17 whole wheat biscuit recipes that prove healthy can be downright delicious. Whether you’re a seasoned baker or just starting out, there’s a flaky, tender biscuit here with your name on it. Try one this weekend and let me know which steals your heart! Drop a comment below and don’t forget to save this roundup on Pinterest for later. Happy baking!

Lorraine Koller