Recipe courtesy of Food Network Kitchen

Whole-Grain Biscuits

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Salt and pepper bring out the hearty richness of whole wheat in these buttery biscuits. It's all about portion control here--you get to eat two!
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  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 12 servings
  • Nutrition Info
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  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
  3. Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
  4. Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.

Cook’s Note

Alternatively, top with 1/2 teaspoon dried thyme and 1/4 teaspoon salt (omit the pepper on top) and bake as directed. Or, for a seeded version, top with 1/2 teaspoon of a mix of fennel seeds, poppy seeds and sesame seeds and 1/4 teaspoon salt (omit the pepper on top) and bake.

Carla Hall

Drop Biscuits

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