Easy Fluffy Whole Wheat Biscuits: Your Guide to Homemade Perfection

Discover the joy of baking with these incredibly easy whole wheat biscuits, a recipe designed to deliver both delightful flavor and an exceptionally fluffy texture. Crafted with nutrient-rich whole wheat pastry flour and the essential tang of buttermilk, these biscuits boast a classic taste profile with an elevated nutritional twist that will quickly become a household favorite.

Easy Whole Wheat Biscuits, golden brown and fluffy on a cooling rack.

In today’s fast-paced world, finding time for homemade baking can be a challenge. That’s why this whole wheat biscuit recipe is a true gem, requiring less than 30 minutes of preparation time from start to finish. Whether you’re seeking a comforting accompaniment for a cozy breakfast, a perfect partner for your favorite soups, or a versatile side for any main course, these biscuits are a superb choice for satisfying those cravings quickly and deliciously.

Beyond their speed and simplicity, these biscuits offer incredible convenience through make-ahead options. You can easily prepare the dough, cut out the biscuits, and freeze them, allowing you to bake them from frozen whenever the mood strikes. Imagine filling your kitchen with the irresistible aroma of warm, tangy, and buttery biscuits at a moment’s notice – it’s a culinary experience that truly enhances any day. We believe this recipe will become one of those cherished staples that you not only love to make and remember by heart but also find yourself returning to time and time again, just as it has become for us.

Freshly baked whole wheat biscuits stacked on a wooden board, ready to be served.

Why These Whole Wheat Biscuits Will Become Your New Favorite

Beyond their rustic charm and comforting appeal, these whole wheat biscuits offer a host of reasons to fall in love:

Classic Flavor, Enhanced Nutrition: Unlike traditional biscuits made with all-purpose flour, these whole wheat wonders boast a richer, nuttier flavor profile, thanks to the whole grain flour. Yet, they miraculously maintain that beloved classic biscuit taste and tender texture, proving that healthier can still be incredibly delicious. You’ll enjoy an elevated nutritional profile without compromising on the authentic, comforting taste you expect from a homemade biscuit.
Remarkably Light and Tender Texture – Guaranteed: Many assume whole wheat pastries are dense or heavy. This recipe shatters that expectation! It demonstrates that whole wheat biscuits can achieve an impressive rise, resulting in biscuits that are just as tall, incredibly light, and melt-in-your-mouth tender as any made with white flour. The secret lies in the specific flour choice and careful technique.
Effortless and Quick Preparation – Ready in Under 30 Minutes: Time is precious, and this recipe respects that. These easy whole wheat biscuits come together in less than 30 minutes, from mixing the ingredients to pulling golden biscuits out of the oven. This makes them an ideal choice for a spontaneous breakfast, a last-minute dinner side, or whenever a craving for warm, homemade goodness strikes without requiring extensive planning.
Perfect for Any Meal: Their versatility is unmatched. Serve them warm with a pat of butter and jam for breakfast, alongside a hearty stew or chili for dinner, or even as a base for a sweet strawberry shortcake. Their wholesome flavor complements a wide range of dishes.
Freezer-Friendly for Future Enjoyment: The ability to prepare the dough and freeze cut-out biscuits means you’re always just minutes away from fresh-baked goodness. Simply pop them into the oven straight from the freezer, and enjoy that irresistible aroma and taste whenever you desire.

Close-up of whole wheat biscuit ingredients laid out on a table, including flour, butter, and buttermilk.

Key Ingredients for Perfect Whole Wheat Biscuits

Crafting light and flavorful whole wheat biscuits starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters:

WHOLE WHEAT PASTRY FLOUR: This is my “secret ingredient” for achieving tender whole grain baked goods. Milled from soft red wheat, whole wheat pastry flour has a lower protein content compared to traditional hard red wheat whole wheat flour and most all-purpose flours. This lower protein means less gluten development, which is crucial for a tender, not tough, biscuit. It allows you to incorporate more nutrition and a richer, nutty flavor profile into your baking without sacrificing that coveted fluffy texture. For those curious about different flours, explore this helpful article on baking flours and when to use them.
BAKING POWDER: This is the primary leavening agent that gives biscuits their impressive rise. The generous amount used in this recipe is key to achieving lofty, airy biscuits. To avoid any metallic aftertaste that can sometimes occur with baking powder in larger quantities, I strongly recommend opting for aluminum-free baking powder. This simple swap makes a big difference in the final flavor.
BAKING SODA: A touch of baking soda works synergistically with the baking powder and plays a critical role in reacting with the acidity of the buttermilk. This reaction creates additional gas bubbles, contributing to the biscuits’ light and airy texture while also balancing the tangy flavor of the buttermilk.
SALT: Essential for enhancing all the other flavors in the biscuit. I consistently use and recommend Diamond Crystal Kosher Salt in my cooking and baking. If you opt for other brands, especially fine sea salt or table salt, be sure to halve the quantity, as they are denser and saltier by volume. Understanding different cooking salts is crucial for consistent results.
UNSALTED BUTTER: The butter must be cold and cut into small pieces. When cold butter is cut into the dry ingredients, it creates tiny pockets within the dough. As the biscuits bake, the water in the butter turns to steam, pushing the layers apart and creating a beautifully flaky texture and a wonderful, rich flavor. Using unsalted butter gives you control over the overall saltiness of your recipe.
BUTTERMILK: A quintessential ingredient in traditional Southern biscuits, buttermilk is non-negotiable for this recipe. Its acidity reacts with the baking soda and baking powder, providing a significant lift. More importantly, it imparts a unique tangy flavor and adds crucial moisture, resulting in tender, flavorful biscuits. I do not recommend substitutions for buttermilk in this specific application, as it’s integral to the texture and classic taste.

For the full, detailed recipe and comprehensive instructions, please refer to the recipe box located further below.

Close-up of whole wheat biscuit dough being kneaded on a floured surface.

How to Bake Perfect Whole Wheat Biscuits: Step-by-Step Guide

Just like preparing other delicate pastries, the key to outstanding biscuits lies in using cold ingredients and handling the dough minimally. This meticulous approach ensures a wonderfully tender texture and a magnificent rise during baking. Follow these steps for consistently perfect homemade whole wheat biscuits:

Prepare Your Baking Environment: Begin by preheating your oven to a robust 450ºF (230°C). This high temperature helps the biscuits rise quickly and create a crispy exterior. While the oven heats, line a standard sheet pan with either parchment paper or a silicone baking mat. This prevents sticking and makes for easy cleanup. Set the prepared pan aside.
Combine Dry Ingredients and Cut in Cold Butter: In a spacious medium bowl, whisk together the whole wheat pastry flour, aluminum-free baking powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined. Next, add the cold unsalted butter cubes (aim for ½-inch pieces) and gently toss them in the flour mixture to coat. Using a pastry cutter (or your fingertips, working quickly), cut the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter distributed throughout. The butter pieces are crucial for creating steam and pockets of air, leading to flaky layers. To keep everything as cold as possible, place the bowl in the freezer for 5 minutes to chill.

Initial steps of mixing dry ingredients and cutting butter into whole wheat biscuit dough.

Close-up view of butter pieces cut into flour mixture for biscuit dough.

Incorporate the Buttermilk: Remove the flour mixture from the freezer. Create a small well in the center of the dry ingredients. Pour in the cold buttermilk. Using a sturdy wooden spoon or a spatula, gently stir the buttermilk into the flour mixture until it is just absorbed and forms a shaggy, cohesive dough. It’s essential not to overmix at this stage; a slightly wet, sticky dough is perfectly normal and desirable for tender biscuits. Overmixing develops gluten, which can lead to tough biscuits.
Lightly Knead and Fold the Dough: Lightly flour a clean countertop or a large pastry board. Transfer the dough onto the floured surface. Gently knead and fold the dough over itself several times – usually 6-8 folds are sufficient. The goal here is to bring the dough fully together, not to develop gluten. Dust the dough lightly with additional flour as needed, just enough to prevent it from sticking to the countertop and your hands. The dough should still feel soft and somewhat pliable, but manageable. This minimal kneading also helps create those lovely flaky layers.

Pouring cold buttermilk into a well of dry ingredients for biscuit dough.

Shaggy biscuit dough after buttermilk has been stirred in.

Cut Out the Biscuits: Using your hands, gently pat the dough into a disc that is roughly 1-inch thick. The dough should still be cold, soft, and supple to the touch. Dip a 2.5-inch biscuit cutter into flour before each cut to prevent sticking. Now, carefully press the cutter straight down into the dough. It is critically important NOT to twist the biscuit cutter! Twisting seals the edges of the dough, which prevents the biscuits from rising evenly and towering tall during baking. Transfer the cut biscuits to your prepared sheet pan, ensuring they are spaced at least an inch apart. Gather any remaining dough scraps, gently press and knead them together once or twice (again, minimizing handling), and cut out any additional biscuits. This recipe typically yields around 6-7 perfectly sized biscuits.
Bake to Golden Perfection: Place the sheet pan in the preheated oven and bake for approximately 9 to 11 minutes, or until the biscuits are beautifully risen and lightly golden brown on top. Keep an eye on them, as oven temperatures can vary. Once baked, transfer the hot biscuits to a wire rack to cool slightly. For the ultimate experience, these whole wheat biscuits are best served immediately, split down the center, and generously topped with a pat of melting butter, or your favorite jam or gravy.

Using a biscuit cutter to cut out whole wheat biscuit dough, demonstrating no twisting technique.

Freshly cut whole wheat biscuits arranged on a parchment-lined baking sheet.

Make-Ahead and Storage Solutions for Whole Wheat Biscuits

These whole wheat biscuits are perfect for meal prepping and can be enjoyed fresh from the oven even on busy mornings with these handy tips:

FREEZING RAW BISCUIT DOUGH (INSTRUCTIONS): Prepare the biscuit dough as instructed through step 5 (cutting out the biscuits). Arrange the raw, cut-out biscuits on a parchment-lined plate or small baking pan, ensuring they don’t touch. Place this tray in the freezer until the biscuits are completely solid, which usually takes 1-2 hours. Once frozen solid, transfer the biscuits to a large, airtight freezer-safe Ziplock bag. Squeeze out as much excess air as possible before sealing well. Label the bag with the date. These frozen biscuits can be stored for up to one month, ready for a quick bake anytime.
HOW TO BAKE FROZEN BISCUITS: When you’re ready to enjoy fresh biscuits, preheat your oven to the same 450ºF (230°C). Place the frozen biscuits directly onto a parchment-lined sheet pan, leaving about an inch between each. There’s no need to thaw them! Bake until they are beautifully golden brown and risen, which typically takes a bit longer than fresh dough, about 10 to 12 minutes. Serve them hot right out of the oven for a comforting treat.
WARMING LEFTOVER BAKED BISCUITS: If you have leftover baked biscuits, they can be easily warmed to regain their freshness. Simply place them in a toaster oven for a few minutes until heated through and lightly crisped. Alternatively, for a truly delightful result, split the biscuits horizontally and warm them cut-side down in a preheated and lightly buttered cast-iron skillet over medium heat until golden and toasted. This method adds a lovely buttery crust.
STORAGE OF BAKED BISCUITS: Once completely cooled, store leftover baked biscuits in an airtight container at room temperature for up to 2-3 days. Reheat as per the warming instructions for best taste and texture.

A warm, fluffy easy whole wheat biscuit split in half, ready to be buttered.

More Wholesome Whole Wheat Recipes to Try:

If you love the goodness of whole wheat in your baking, here are more delicious recipes to explore that are both flavorful and satisfying:

Wholesome Whole Wheat Apple Cinnamon Muffins
Hearty Apple Oatmeal Quick Bread
Simple and Delicious Blueberry Muffins
Bright and Fluffy Lemon Chia Whole Wheat Pancakes

Easy Whole Wheat Biscuits

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Yield: 6 – 7 (2.5-Inch) Biscuits

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

These incredibly easy whole wheat biscuits are made with whole wheat pastry flour (a game-changing secret ingredient!) and tangy buttermilk, resulting in a classic flavor and exceptionally fluffy texture. These quick homemade biscuits come together in less than 30 minutes, making them perfect for any meal or spontaneous craving. For the best flavor, always use aluminum-free baking powder in this recipe.

Serve these versatile biscuits with breakfast, alongside your favorite hearty soups, or as a delicious side for any main course! For ultimate convenience, the biscuit dough can be prepped and cut out in advance, allowing you to bake these fluffy biscuits straight from the freezer whenever you desire. Detailed make-ahead and freezing instructions are available in the recipe note section below.

Equipment

Half Sheet Pan
Natural Parchment Paper
2.5 Inch Biscuit Cutter
Pastry Blender or Cutter

Ingredients

2 cups (240g) whole wheat pastry flour plus more for dusting surface
1 tablespoon (15g) aluminum-free baking powder essential for best flavor and rise
1 teaspoon (6g) baking soda
1 teaspoon (3g) kosher salt adjust if using other types of salt
4 tablespoons (2 oz; 56g;) cold unsalted butter cut into ½-inch cubes
1 cup (236 mL) cold buttermilk do not substitute for best results

Instructions

Preheat the oven to 450°F (230°C) with a rack in the center position. This ensures even baking and a good rise. Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking and for easier cleanup. Set aside.
In a large mixing bowl, whisk together the whole wheat pastry flour, aluminum-free baking powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined. Add the cold cubed butter (approximately ½-inch pieces) and gently toss them in the flour mixture to coat. Using a pastry cutter, cut the butter into the flour mixture until the butter pieces are roughly pea-sized. For optimal coldness, place the bowl containing this mixture in the freezer for 5 minutes to chill further.
Remove the flour and butter mixture from the freezer. Create a shallow well in the center of the dry ingredients. Pour in the cold buttermilk. Using a wooden spoon or spatula, stir the buttermilk into the flour mixture until it is just absorbed and a shaggy, cohesive dough begins to form. Be careful not to overmix; the dough will appear wet and slightly sticky, which is perfectly normal and desired for tender biscuits.
Transfer the somewhat sticky dough onto a lightly floured countertop or pastry mat. Gently knead and fold the dough over itself several times – about 6 to 8 folds are usually enough. The goal is to bring the dough completely together into a mass without developing too much gluten. Dust your hands and the dough lightly with additional flour as needed, just enough to prevent excessive sticking. The dough should become soft and manageable, yet still cool to the touch.
Using your hands, gently pat the dough into a disc that is roughly 1-inch thick. The dough should still be cold, soft, and pliable. Dip a 2.5-inch biscuit cutter in flour before each cut to ensure clean edges and prevent sticking. Carefully press the biscuit cutter straight down into the dough. Do NOT twist the biscuit cutter! Twisting seals the edges of each biscuit, which inhibits their ability to rise tall and evenly during baking, resulting in a less flaky texture. Transfer the cut biscuits to your lined sheet pan, ensuring they are spaced at least an inch apart. Gently press any remaining dough scraps together and repeat the cutting process to yield approximately 6-7 large biscuits.
Bake the biscuits in the preheated oven for about 9 to 11 minutes, or until they are beautifully risen and lightly golden brown on top. Keep a close watch to prevent over-browning. Once baked, transfer the hot biscuits to a wire rack to cool slightly. These whole wheat biscuits are best enjoyed warm, split down the center, and generously topped with a pat of butter, jam, or your favorite savory spreads.

Tips for Perfect Whole Wheat Biscuits:

Use Aluminum-Free Baking Powder: Given the generous amount of baking powder in this recipe (key for a good rise), opting for aluminum-free baking powder is crucial. This simple substitution prevents any potential metallic aftertaste, ensuring your biscuits taste pure and delicious.
Experiment with Flour Blends: While this recipe uses 100% whole wheat pastry flour for a tender crumb and rich flavor, you can easily adapt it. Feel free to substitute half of the whole wheat pastry flour with regular all-purpose flour. This blend will often produce even taller, fluffier biscuits with a slightly lighter texture, offering a great option if you’re new to whole wheat baking or prefer a more classic biscuit feel.
Keep Ingredients Cold and Handle Minimally: This is arguably the most important tip for any biscuit recipe! Extremely cold butter and buttermilk are essential for creating steam pockets, which contribute to the biscuits’ flaky layers and significant rise. Additionally, avoid over-working the dough at all costs. Excessive handling develops gluten, leading to tough, dense biscuits instead of light and tender ones. Work quickly and gently.
Don’t Twist the Cutter: As highlighted in the instructions, pressing the biscuit cutter straight down and lifting it without twisting is vital. Twisting seals the edges of the dough, preventing the biscuits from rising properly and creating those desired flaky layers.

Make-Ahead & Reheating Instructions

FREEZING RAW BISCUITS: Prepare the biscuit dough and cut out the biscuits as per the recipe. Place them on a parchment-lined plate or small baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the raw biscuits to a large, airtight Ziplock bag, pressing out as much air as possible, and seal well. Store in the freezer for up to one month.
HOW TO BAKE FROZEN BISCUITS: When ready to bake, preheat your oven to 450ºF (230°C). Arrange the frozen biscuits on a parchment-lined sheet pan. Bake directly from frozen for approximately 10 to 12 minutes, or until golden brown and puffed. Serve immediately.
WARMING LEFTOVER BAKED BISCUITS: Leftover baked biscuits are delicious warmed. You can heat them in a toaster oven until warmed through, or split them horizontally and warm, cut-side down, in a preheated and lightly buttered cast-iron skillet over medium heat until golden and slightly crispy.
STORAGE: Store completely cooled baked biscuits in an airtight container at room temperature for up to 2-3 days.

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

Author: Laura / A Beautiful Plate

Course: Biscuits and Pastries

Cuisine: American