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Home » Recipes » Breakfast Breads

Whole Wheat Biscuits

By Laura Fuentes Updated Mar 5, 2024

4.98 from 37 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

Making whole wheat biscuits is easy with this simple recipe. It yields 6 large biscuits or 12 smaller ones.

Love those honey wheat biscuits that come out of a can but want to make them at home? My family does too! With this easy recipe, you’ll be able to enjoy them fresh out of the oven any time you want!

a basket of honey wheat biscuits
Jump to:
  • Fluffy Whole Wheat Biscuits 
  • Ingredients
  • How to Make Whole Wheat Biscuits 
  • Making Sure They Rise
  • Forming Whole Wheat Biscuits
  • Storing Leftovers 
  • Whole Wheat Biscuit Recipe (Beginner Friendly)

Fluffy Whole Wheat Biscuits 

Not all biscuits are created equal; and when it comes to biscuits my family likes them big and soft, like the Homestyle Grands biscuits in the blue tube! 

Popping one of those familiar blue tubes is an easy task… but I’m telling you to trust me on this one. Did you never ever bake? Keep reading. This Whole Wheat Biscuit recipe takes just 10 minutes and is 100% beginner-friendly!

Ok, maybe you are already saying… “but I don’t have a biscuit cutter” and.. Ok ok. Stop it. Stop talking yourself out of making something from scratch because it might be a little challenging at first. Use a big glass to cut these and problem solved! They are supposed to be BIG, remember? Now, where were we. Oh yes. Will you just look at them again?

a basket of honey wheat biscuits

Ingredients

Same way you don’t need any fancy equipment to make these whole-wheat biscuits, the ingredients couldn’t be any simpler. Grab these staples and you’re ready to go:

  • All-purpose flour: for the dough and more for dusting. If you want to omit it and make these biscuits 100% whole wheat, be sure to use whole-wheat pastry flour.
  • Whole wheat flour: I prefer whole-wheat pastry flour, which adds a finer, less dense texture. If using traditional (non-pastry) whole-wheat or stone-ground, keep this recipe at 50/50 with all-purpose flour (as it is).
  • Baking powder: to raise the dough. Be sure it’s fresh!
  • Salt: omit if using salted butter.
  • Cold butter: out of the fridge or frozen it’s easier to grate.
  • Milk: for the dough and more for brushing the tops. Any milk works.
  • Honey: optional for a slight sweetness.

You’ll find the measurements in the recipe card below.

Best Flour for Homemade Whole Wheat Biscuits 

This recipe uses 50/50 whole-wheat flour and all-purpose flour. I prefer whole-wheat pastry flour in my baked goods because it has a finer, less dense texture. You can also make this recipe 100% whole wheat if you’re using whole wheat pastry flour.

If you’re using traditional (non-pastry) whole-wheat or stone-ground flour, I recommend keeping this recipe at 50/50 (as noted) with all-purpose flour. Otherwise, biscuits will come out too dense.

Are These Biscuits Healthy? 

While these Whole Wheat Biscuits can be considered an indulgent breakfast, they are made with real ingredients and none of the chemicals, meaning much better than the ones from the blue tube!

Plus, the whole-wheat flour in these biscuits adds extra fiber, vitamins, and minerals, which makes them more nutritious than 100% white flour biscuits.

honey wheat biscuit cut in half with butter on top, a basket of honey wheat biscuits in the background

How to Make Whole Wheat Biscuits 

If you can measure flour, you can make these delicious Whole Wheat Biscuits in about 10 minutes – the oven does the rest. So let’s whip a batch -or two- of these biscuits, spread some butter and honey on them, and come back and thank me later!

  1. Prep the oven
    Preheat the oven to 425F, position the oven rack in the middle of the oven, and line a baking sheet with parchment paper.
  2. Mix the dry ingredients
    In a large bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt (if butter is unsalted). Stir to combine.
  3. Grate the butter
    Using a cheese grater, grate the butter into the flour bowl. Using your hands, mix the butter into the flour mixture until the flour mixture is crumbly.
  4. Form the dough
    Form a well in the middle of the bowl and add the milk and honey. Stir the flour mixture into the milk until a dough forms. You can use a wooden spoon, a hand mixer, or a stand mixer.
  5. Knead
    Lightly dust your counter with flour, remove the dough from the bowl, and with your hands, knead it into a round shape, until it’s no longer sticky.
  6. Make the biscuits
    If needed, lightly dust the counter again. Roll dough with a rolling pin to about an inch thick. Using a large, 2-inch biscuit cutter (or the top of a large glass), cut out 6 biscuits, or cut 12 using a 1-inch buiscuit cutter. After the 4th biscuit you might need to re-shape and roll your dough again to incorporate the ends.
  7. Ready to go!
    Place the biscuits on the parchment-lined pan. Brush the tops with a little milk to make them shiny.
  8. Bake
    Bake the biscuits for 13-15 minutes until the tops are golden brown. Remove the tray from the oven and enjoy warm.

You’ll see that once you get the ingredients out of the pantry, the whole wheat biscuits come together in just a matter of minutes since the stand mixer does the heavy work. Check out how easy they are to make in this quick video:

Why Do You Grate the Butter?

Grating the butter helps the fat distribute evenly into the whole-wheat flour. This is key for the whole wheat biscuits to rise evenly in the oven. To grate the butter easily with the cheese grater, use it out of the fridge or frozen.

Making Sure They Rise

Nobody wants flat biscuits -even if they still taste great. Follow these tips and they’ll bake perfectly tall and fluffy every time: 

Use fresh baking powder
One reason biscuits may turn out flat is not using fresh baking powder. If you have an opened package, keep in mind that its “rising” power starts to decline after 9 months open. And if your baking powder is sealed but already expired, it won’t rise the batter as it should.
Pro tip: mark the opening date so you can be sure you’re using fresh baking powder for biscuits, pancakes, and other fluffy bakery goods.

Use cold or frozen butter
Using cold or frozen butter makes the fat melt while cooking, releasing steam and helping the dough to rise, yielding tall and fluffy biscuits. If you use melted or room-temperature butter, the flour will absorb it, creating flat biscuits.

Don’t over knead
Knead your dough just enough until it’s combined and not sticky. The more you knead, the more the fat melts before baking, and the flatter the biscuits turn out.

Check oven temperature
To help the dough rise quickly in the oven, check the temperature is at 425F when you place the whole-wheat biscuits in the oven.

honey wheat biscuit cut in half with butter on top, a basket of honey wheat biscuits in the background

Forming Whole Wheat Biscuits

Shaping biscuits is not something to be afraid of! Once you try it, you’ll see how easy it is. First, dust the counter with flour to keep the dough from sticking. Place the dough on the counter and knead to form a round shape. When to stop? Once it’s not longer sticky! 

Use a rolling pin to roll out the dough to about an inch thick. While you can use your hands to shape the biscuits, make sure they are of even size and height; otherwise, they won’t cook evenly.

For cutting them, use a 2-inch (6 biscuits) or 1-inch biscuit cutter (12 biscuits). You don’t have one? Use a large glass instead. After cutting the 4th biscuit, you might need to re-shape your dough and roll it again to incorporate the ends.

What to Serve with Homemade Wheat Biscuits

Toppings time! If there’s anything even better than smelling the bakery aroma invading your kitchen, it’s cutting these whole wheat biscuits in half and serving them with the most delicious toppings! Here are some of my favorites:

  • Butter
  • Honey
  • Chia jam
  • Peanut butter
  • Roasted strawberries
  • Blueberry syrup
  • Whipped cream
  • Chocolate chips
honey wheat biscuit cut in half with butter on top

Storing Leftovers 

Once the whole-wheat biscuits are cooled down, store them in an airtight container or zip-bag for up to 3 days. To serve, warm them up in the microwave for 30 seconds or in a toaster oven to enjoy warm.

Can You Freeze Homemade Biscuits 

Freeze these homemade biscuits and they are just as convenient as the ones in the blue tube! Freeze the shaped, unbaked biscuit disks by linking a baking sheet with parchment, and once frozen, transfer them to a zip bag. Keep them in the freezer for up to 2 months. 

To bake, remove them from the freezer while the oven preheats, and add 2 to 3 minutes to the total baking time. Voilá!

Whole Wheat Biscuit Recipe (Beginner Friendly)

a basket of honey wheat biscuits
Servings: 6
Prep Time: 10 minutes mins
Cook Time: 13 minutes mins
Total Time: 18 minutes mins
Making whole wheat biscuits is easy with this simple recipe. It yields 6 large biscuits or 12 smaller ones.
4.98 from 37 votes
Print Pin

Ingredients

  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt, omit if using salted butter
  • 6 tablespoons cold butter, out of the fridge or frozen
  • ¾ cups of milk, any
  • 2 tablespoons honey, optional
  • Additional milk for brushing the tops

Instructions

Prep:

  • Preheat the oven to 425F, position the oven rack in the middle of the oven, and line a baking sheet with parchment paper.

Make the dough:

  • In a large bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt (if butter is unsalted). Stir to combine.
  • Using a cheese grater, grate the butter into the flour bowl. Using your hands, mix the butter into the flour mixture until the flour mixture is crumbly.
  • Form a well in the middle of the bowl and add the milk and honey. Stir the flour mixture into the milk until a dough forms. You can use a wooden spoon, a hand mixer, or a stand mixer.

Form the biscuits:

  • Lightly dust your counter with flour, remove the dough from the bowl, and with your hands, knead it into a round shape, until it's no longer sticky.
  • If needed, lightly dust the counter again. Roll dough with a rolling pin to about an inch thick. Using a large, 2-inch biscuit cutter (or the top of a large glass), cut out 6 biscuits, or cut 12 using a 1-inch buiscuit cutter. After the 4th biscuit you might need to re-shape and roll your dough again to incorporate the ends.
  • Place the biscuits on the parchment-lined pan. Brush the tops with a little milk to make them shiny.

Bake:

  • Bake the biscuits for 13-15 minutes until the tops are golden brown. Remove the tray from the oven and enjoy warm.

Storage:

  • Store cooled leftover biscuits in an airtight container or zip bag for up to 3 days. Warm them up in the microwave for 30 seconds or in a toaster oven to enjoy warm.

Notes

Flour notes: 
  • I prefer to use whole-wheat pastry flour in my baked goods because they have a finer, less dense texture. You can make this recipe 100% whole wheat if you’re using pastry flour (as shown in the product image above).
  • If using traditional (non-pastry) whole-wheat or stone-ground, I recommend keeping this recipe at 50/50 (as noted) with all-purpose flour.
Grating the butter helps the fat distribute evenly into the whole-wheat flour. this is key for the whole-wheat biscuits to rise evenly.
Freezing: you can freeze shaped, unbaked biscuit disks for up to 2 months. Freeze by linking a baking sheet with parchment, and once frozen, transfer them to a zip bag. To bake, remove them from the freezer while the oven preheats, and add 2 to 3 minutes to the total baking time.

Equipment

whole-wheat pastry flour
Cheese Grater

Nutrition

Serving: 1 large biscuit, 2 small biscuits | Calories: 277kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 324mg | Potassium: 153mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 0.03mg | Calcium: 172mg | Iron: 2mg

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Comments

    4.98 from 37 votes (13 ratings without comment)

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    Recipe Rating




  1. Gail says

    March 13, 2025 at 10:48 am

    5 stars
    Loved these whole wheat biscuits!

    Reply
  2. Gail says

    January 24, 2025 at 10:26 pm

    5 stars
    Love these biscuits! Followed the recipe for my husband, he loved them. I made a gluten free version for myself by substituting my gluten free flour mixture, I loved them too!

    Reply
    • Courtney says

      June 22, 2025 at 11:10 am

      5 stars
      This recipe was quick and easy! I used my hands instead of a rolling pin to shape the dough into a rectangle. I then cut in down the middle and across. I was able to get square biscuits without needing to reshape the dough as you would for round biscuits.

      Reply
  3. Kaylee says

    February 27, 2023 at 7:25 pm

    5 stars
    Absolutely delicious!! Using this recipe for breakfast, or soup!!!
    This is a keeper, writing it into my recipe box 🙂 also SUPER quick and easy!

    Reply
  4. Chanel says

    December 20, 2021 at 8:48 am

    5 stars
    Is it possible to make a shelf stable rolled biscuit dough like the store-bought version?

    Reply
    • Laura Fuentes says

      December 23, 2021 at 10:42 pm

      No, but you can freeze these before baking and then bake them when needed.

      Reply
  5. Susan says

    July 15, 2019 at 8:31 pm

    5 stars
    Decided to make these at 8:30 pm after coming across the recipe. Hubby was a bit dubious. I don’t consider myself much of a baker but did find this easy. I grated my frozen stick of butter which made hubby even more dubious. Once I pulled them out of the oven he demanded to try a warm biscuit and was dubious no more. He already had plans for breakfast using them. Great recipe and for once I actually watched the video attached which showed the grating of the butter. I know it has white flour in it, but liked that the recipe also used whole wheat flour. Delish.

    Reply
    • Laura Fuentes says

      July 25, 2019 at 5:01 pm

      I am so glad these made your husband a convert, Susan! Thank you for trusting me to make them.

      Reply
  6. Nancy says

    September 15, 2017 at 10:59 am

    5 stars
    can i make them a day ahead? How to serve them on the day?
    Thanks.

    Reply
    • Laura Fuentes says

      September 15, 2017 at 3:31 pm

      yes, you can make them the day before. I would toast them or warm them the next day. Enjoy!

      Reply
  7. Joyce Hodge says

    April 09, 2017 at 4:37 pm

    5 stars
    I have searched for and purchased the Grands Whole Wheat Biscuits (tube) for years – and as time passed, found them harder to find. Finally I wrote to Pillsbury and asked their customer service area, why I could not find them any longer. Their reply was, they are not making them anymore. So, when I searched online and found your recipe (as a substitute) – I jumped on it and today, gave your recipe a try.

    The result is positive – they taste great and outside of a little imperfection of my size/shape, etc. – yours tastes exactly the same. I ended up making a few alterations to your processes. Halfway through shredding the frozen butter, I decided to just cut the butter into small pieces then use my pastry cutter. It took a little longer – but next time I will use just refrigerated butter with the pastry cutter. The temp and baking time was okay. I didn’t use parchment paper, but rather a baking sheet. Next time I will use a non-stick foil under them. When the butter melts it does make them stick to the baking sheet. Also, I discovered I was out of honey, so I used clear Karo Syrup instead. With honey, they will surely taste even better.

    So, thank you so much for your recipe. Next time, I will make them a little thicker and a little bigger. Now that I know the taste is there – I will make these frequently. Thanks for all your time and effort duplicating the tube biscuits. You get 10 stars from me!!!

    Reply
    • Laura Fuentes says

      April 10, 2017 at 8:16 am

      thanks so much Joyce! Yes, I made these because they became harder to find but also because they are really easy! I do recommend lining your baking pan/sheet with parchment paper. And the reason I shred the frozen/cold butter is because it’s faster than using the pastry cutter but you can totally use that. I am so glad you found a substitute you love. 🙂

      Reply
  8. chown7734 says

    March 07, 2015 at 5:35 am

    5 stars
    Please forgive me for being inappropriate…but why not put the business end ( the recipe) at the very top of the page?
    Recipe sites nowdays are so exhausting just to get a recipe without all the tiring, distractions and filler content that appears above it

    Reply
    • Laura Fuentes says

      March 08, 2015 at 10:17 am

      excuse my inappropriate reply… but in my website I feel that the stories behind many of the recipes I personally develop need to be told. If all you want is the recipe, please visit websites like recipes.com.

      Reply
  9. Rafia says

    October 11, 2014 at 12:49 pm

    4 stars
    Is it possible for me to add some vegetables to this; grated carrots, broccoli and cheese and bake in a muffin pan? If so, what do I need to take into consideration?

    Reply
    • Laura Fuentes says

      October 11, 2014 at 2:54 pm

      you mean use the biscuit as a base to stuff them with veggies? I don’t see why not. make sure you grease your pan.

      Reply
  10. Chelsi says

    June 24, 2014 at 11:18 am

    5 stars
    This recipe was a lifesaver when I lived overseas with no access to the blue cans! Thank you so much!

    Reply
    • Laura Fuentes says

      June 24, 2014 at 11:26 am

      Glad you liked it Chelsi!

      Reply
  11. Amber Mae says

    June 11, 2014 at 5:42 pm

    5 stars
    These turned out perfect! I used this when I needed canned biscuits for another recipe. These rolled out perfectly and no one knew the difference, except my husband who said it was better 🙂 thanks for a great recipe, I’ll definitely be back again and again for this one.

    Reply
    • Laura Fuentes says

      June 12, 2014 at 1:44 pm

      thank you Amber!

      Reply
  12. Mena says

    March 18, 2014 at 1:15 pm

    5 stars
    Thanks so much for your response. I look forward to making these from now on!

    Reply
  13. Mena says

    March 17, 2014 at 8:45 pm

    5 stars
    Instead of using a rolling pin…can I just scoop and drop portions of the batter onto a baking sheet? They will be lumpy looking, but still moist and good flavor inside…right?

    Reply
    • Laura Fuentes says

      March 17, 2014 at 9:26 pm

      Mena, just make sure they are of even size and height. You can use your hands to shape them. otherwise, some will be undercooked while others done.

      Reply
  14. Jennifer says

    September 29, 2013 at 5:22 pm

    5 stars
    I am deathly afraid of making any kind of bread, but tried it since you said it was easy. These were WONDERFUL!! Not quite as easy as popping a can open but much better and less chemicals!

    Any suggestions for making them ahead of time and freezing biscuits?

    Reply
    • Laura Fuentes says

      September 30, 2013 at 11:08 am

      Jennifer, I’m so glad you loved these!!!
      Here is how I freeze ahead so that they are convenient. Make the dough, shape the biscuits and freeze them on a cookie sheet. Once frozen, transfer them to a freezer bag and store up to 3 months. Add 2-3 minutes to your cooking time.

      Reply
  15. nicole says

    September 27, 2013 at 11:26 pm

    5 stars
    These are so yummy! Thanks for the great recipe. Do you think after cutting out the biscuits you could put them on a baking sheet and freeze them, then put them in a ziplock bag for later use? Or do you think you would have to par bake them first? I would love to be able to make a few batches of these and have them in the freezer for those days when even an easy quick recipe like this doesn’t fit into the evening schedule. Thanks so much for all the work you do to offer other mothers like me such great recipes to share with our families.

    Reply
  16. Mona says

    September 27, 2013 at 3:04 pm

    Great! Thanks.

    Reply
  17. Mona says

    September 27, 2013 at 1:15 pm

    I’d like to eliminate the all purpose flour and make these 100% whole grain. Suggestions?

    Reply
    • Laura Fuentes says

      September 27, 2013 at 1:42 pm

      Mona, you can make these with 100% whole-wheat pastry flour. If you use regular whole wheat flour they come out too dense.

      Reply
  18. Rai says

    September 17, 2013 at 10:10 am

    I’m an expectant first-time mom, newly-wed, and recent “home-maker” who has fallen in love with the kitchen. I’ve been experimenting with wholesome foods and tried a biscuit recipe last month – it was an epic fail 🙁 THIS on the other hand was such a success and SOOOOO delicious! Thank you for sharing, you made my morning and helped boost my breakfast-baked-goods confidence 🙂 I’m loving your blog (just discovered it yesterday) and am now an avid follower. Keep up the wonderful work “Super Glue Mom” 🙂

    Reply
  19. Jill says

    August 17, 2013 at 8:56 am

    They turned out perfect! No more store bought biscuits.! Thanks so much.!!

    Reply
    • Laura Fuentes says

      August 17, 2013 at 1:42 pm

      so glad you liked them Jill! 🙂

      Reply
  20. Dana from CT says

    August 09, 2013 at 8:48 am

    5 stars
    I’m going to give this a whirl with earth balance (dairy free) sticks to replace butter and almond milk to replace the milk. I will let you know if those substitutes work!! They look so yummy!! Time to pull out my circa 1973 Kitchen-aid Stand Mixer that weighs a ton 🙂

    Reply
    • Laura Fuentes says

      August 09, 2013 at 10:20 am

      those substitutes will work! here is what i would do: freeze the earth balance amount you need so you can grate it. almond milk will work just fine !

      Reply
  21. Jill B says

    July 25, 2013 at 9:59 am

    5 stars
    Making these now for our 4 kids.. Hope it turns out! Thanks.!

    Reply
  22. Kristina says

    June 05, 2013 at 10:30 am

    5 stars
    Can you make these gluten free? If so what would I use? My son was just diagnosed with a wheat allergy so I’m trying to learn how to convert recipes. Also, do you have any bread machine gluten free recipes? I would love to make bread instead of buying a loaf of the gluten free bread as its very expensive for such a small loaf. Thanks so much!!!

    Reply
    • Laura Fuentes says

      June 05, 2013 at 12:13 pm

      Kristina, I have not tried making this gluten free. If you decide to make them gf, get a good all purpose gf flour like King Arthur. it has enough baking soda that it will probably work.

      Reply
      • charis says

        September 26, 2014 at 12:59 pm

        I don’t think the original recipe has enough baking powder in it. I think it should have at least 2 1/2 tsp of baking powder, it will make the biscuits much better. You can tell by looking at the biscuits they need more baking powder and the recipe confirms it. Recipes for homemade self rising flour calls for at least 2 1/2 tsp for every two cups of flour. Just a thought… 🙂

        Reply
        • charis says

          September 26, 2014 at 1:01 pm

          5 stars
          Hah! I misread the recipe! I looked closer and it says tablespoons not tsp! Sorry! 🙂

          Reply
          • Laura Fuentes says

            September 27, 2014 at 10:08 am

            no problem!

  23. Tori says

    June 02, 2013 at 8:00 am

    5 stars
    Do you think the biscuit dough would freeze well? I love the thought of making a bunch & then being able to bake them “fresh” anytime.

    Reply
    • Laura Fuentes says

      June 02, 2013 at 9:56 am

      I haven’t frozen the dough yet. I’m traveling all week but I will try it when I return. If you try it before I leave a comment, can you let me know? Otherwise, ill experiment for you.

      Reply
      • kara ` says

        October 09, 2016 at 2:54 pm

        5 stars
        i would also like to know how they freeze, i just had another baby and try to cook or prep all my meals on the weekend, when my husband is home to help with the little one.

        Reply
        • Laura Fuentes says

          October 10, 2016 at 10:18 am

          You can premake the batter and freeze the biscuit dough prior to baking, or you can bake, split in half, and freeze. Either way will work! Congratulations on the new bundle of joy coming!

          Reply
  24. Rachel @ Following In My Shoes says

    June 02, 2013 at 7:48 am

    5 stars
    My husband is our biscuit maker … he loves it. I’m going to share this one with him.

    Reply
    • Laura Fuentes says

      June 02, 2013 at 9:49 am

      Let me know how you guys like it!

      Reply
  25. Isra {TheFrugalette} says

    May 29, 2013 at 9:14 am

    5 stars
    I’ve been eyeing this recipe for so long! I finally got around to pinning it..now to make them, they look so so good!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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