Whole-Wheat Biscuits

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I made these in the food processor with only 6 Tbs butter and 3/4 cup of nonfat buttermilk and they were delicious!

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This is a great recipe, but I would call them Scones, rather than biscuits. I guess if you eliminate the sugar, they will taste more like biscuits. Very yummy.

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Easy & good!

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Tastes just as good with all wheat flour and stevia instead of sugar. I found that the dough was way too wet with all that milk and had to add more flour, so you may want to add a little at a time and see what works. Also, I kneaded the dough and rolled it into a log shape and sliced it into biscuits and that worked great, too, and was easier to work with, with the really sticky dough.

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We just got them out of the oven and they are fabulous! They are very fluffy; way better than store-bought. It goes perfect with a roast! -carissa, 10 years old-

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Mmmmm these are so delicious! I just finished one freshly out of the oven, and it was perfect. I did only use 6 T of butter and a little less than 1 c of buttermilk, as other reviewers suggest. I also sifted all my dry ingredients with the hopes of making them fluffy. No complaints!

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I've made these biscuits twice now, and I have to say they are the best. I had been looking for wheat biscuits in the store for a long time without success,how wonderful it is to be able to make them from scatch. I've had to make my own buttermilk both times that I've made them,and each time they turned out just wonderful. They are so light and fluffy, and just a little crisp on the outside. Oh they are sooo good. I won't ever buy store bought biscuits again. And wheat taste way better than white.

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I made these for the first time today. I used reduced fat buttermilk. They were so good. My husband really liked them and the biggest testament to their taste is my mother. She has little to no appetite these days and it's a challenge to get her to eat at all. However, after having one biscuit, she asked if she could have another! Truly good.

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These are great! I added a pinch of rosemary and oregano, which was a great addition. These biscuits are huge! I rolled my dough to 1/2 inch or 1/3 inch and they really puffed up, nice and light!

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I substituted Whole-Wheat Pastry flour for the whole wheat flour and these came out to be the BEST biscuits I have ever had. So light, fluffy, buttery and flaky! Will make over and over again!!