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Whole Wheat Biscuits from 100 Days of Real Food

Super-Easy Whole-Wheat Biscuits

These biscuits are so easy my nine-year-old can make them by herself! Biscuits are a great addition to breakfast or dinner, and if you bake extra they freeze beautifully for another day. So leave behind the canned dough versions made with refined flour, refined sugar, and partially hydrogenated oil (i.e., trans fat).

Recipe from the 100 Days of Real Food Cookbook. Vegetarian & Freezer-Friendly.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 biscuits
Calories 172 kcal
Author Lisa Leake


  • 2 cups whole-wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons 1/2 stick cold butter
  • 1 cup cold milk


  1. Preheat the oven to 450°F.
  2. In a medium bowl, combine the flour, baking powder, and salt. Mix well with a whisk or a fork.
  3. Cut the butter into little pea-size pieces and scatter them over the flour mixture.
  4. Mix the flour and butter together, using the back of a fork to mash the butter pieces into the flour until the mixture resembles coarse crumbs. (You can also just forget the fork and use your fingers to mash the butter into the flour. It’s okay if the outcome just looks like pea-size pieces of butter covered with flour.)
  5. Add the milk and mix together thoroughly without overmixing. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
  6. Pat the dough out flat with your hands until it’s about ¾ inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it’s too dry (not holding together), add a splash or two of milk or water.
  7. Using a cookie cutter (any shape) or upside-down drinking glass, cut out biscuit rounds. Gently press together the scrap dough and cut another biscuit or two, taking care not to over-handle the dough.
  8. Place the biscuits on an ungreased baking sheet and bake for 10 to 12 minutes, or until lightly browned.

Recipe Notes

Tools needed: Cookie cutter (any shape) or a drinking glass turned upside down for cutting out the biscuits, large baking sheet.