If you love biscuits but want a slightly healthier option, try these Whole Wheat Biscuits. Made with 100% whole wheat flour, they still deliver fluffy, flaky layers.
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The secret to flaky biscuits is folding the dough over itself while shaping. If you’ve seen my buttermilk biscuit instructions before, this will look familiar. If not, the steps below will walk you through it.
Ingredients and Substitutions for Whole Wheat Biscuits
This recipe uses a short list of simple ingredients. Quantities appear in the recipe card at the end, but here are a few notes and substitution tips:
- Whole Wheat Flour – I recommend whole wheat pastry flour for a lighter, softer biscuit. White whole wheat is the next best option. Regular whole wheat will work but yields denser biscuits; you can mix half whole wheat and half all-purpose for a fluffier result.
- Unsalted Butter – Butter is essential for flavor and for creating the layered texture. Use cold butter cut into cubes or pats and flatten the pieces into the flour.
- Yogurt – Plain yogurt gives tender crumb; you can substitute sour cream or buttermilk.
- Honey – I use a liquid sweetener to add moisture. Maple syrup or another liquid sweetener may be substituted. If you prefer granulated or brown sugar, consider increasing the yogurt slightly to maintain moisture.
Whole Wheat Biscuits Step by Step Instructions
These yogurt biscuits are quick to make and are great for brunch or for keeping in the freezer for a convenient breakfast side.
- Sift together the flour, baking soda, and baking powder. Stir in kosher salt.
- Add the cold butter to the flour and work it in with your fingertips until each piece is flattened; pieces can vary in size.
- Mix yogurt and honey together, reserving about 2 tablespoons for brushing the biscuits before baking.
- Make a well in the flour and pour in the yogurt mixture.
- Fold with a spatula until a shaggy dough forms.
- Turn the dough onto a floured surface and pat it into a rough rectangle; it doesn’t need to be perfect.
- Pat or roll the dough to about 1/2″ thickness.
- Fold it like a letter, then repeat this folding two to three times to build layers.
- Pat the dough into a rectangle about 1″ thick and cut into 8 pieces with a bench scraper or knife.
- Freeze the biscuits for 10–15 minutes. Brush the tops and sides with the reserved yogurt mixture before baking.
Optional: Sprinkle the tops with turbinado or granulated sugar for shine and a touch of sweetness before baking. For a savory finish, use a light sprinkle of sea salt instead.
Baker’s Tips
- Folding the dough creates the distinct layers that make biscuits flaky.
- When cutting biscuits, press straight down—don’t twist the cutter or saw back and forth—so the edges aren’t sealed and the biscuits can rise higher.
- Freezing the cut biscuits before baking helps them keep their shape and limits spreading.
- You can place biscuits closer together on the baking sheet; this helps them rise upward and lean on each other instead of falling over.
- This recipe scales easily: halve for a small batch or double/triple for a crowd.
Storage
Store biscuits at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to 3 months. Beyond three months they remain safe to eat but may lose freshness.
Reheating
Biscuits are best warm from the oven. Reheat next-day biscuits in a 350°F oven for about 5 minutes. For frozen biscuits, thaw at room temperature and warm in a 350°F oven for 5 minutes, or bake from frozen for 10–15 minutes at the same temperature.
Making ahead
To prepare ahead, you can freeze baked biscuits and reheat before serving. For freshly baked biscuits on demand, freeze the unbaked, cut biscuits on a sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the baking time.
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How to serve biscuits
- Split and spread with butter and jam, or try honey butter for extra richness.
- Serve at brunch with sausage gravy, bacon, and eggs.
- Offer them at holiday meals in place of dinner rolls.
- Turn leftover biscuits into quick strawberry shortcakes by topping with compote and whipped cream.
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Whole Wheat Biscuits
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Ingredients
- 2 cup whole wheat pastry flour, or white whole wheat flour, 265 g
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon baking powder, 20 g
- 4 oz unsalted butter, 1 stick, ½ cup, 113 g, cold
- 1 cup plain yogurt, 240 g, cold
- ¼ cup honey, 84 g
- Turbinado sugar, for topping, optional
Instructions
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Whisk flour, baking soda, baking powder, and salt in a medium bowl.
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Add cold butter cubes and press them into the flour with your fingertips until pieces are flattened.
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Combine honey and yogurt; reserve 2 tablespoons for brushing.
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Make a well in the flour, pour in the yogurt mixture, and fold with a spatula until a shaggy dough forms.
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Turn dough onto a floured board, pat or roll to about 1/2″ thick, and fold like a letter two to three times, using plenty of flour to prevent sticking.
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Shape into a rectangle about 1″ thick (roughly 4″ x 8″) and cut into 8 squares.
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Place biscuits on a lined baking sheet about 1/2″ apart and freeze for 10–15 minutes.
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Preheat oven to 425°F.
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Brush tops and sides with the reserved yogurt mixture and sprinkle with turbinado sugar if desired.
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Bake 18–20 minutes until lightly browned.
Notes
- Whole wheat pastry flour gives the best texture; white whole wheat is an acceptable substitute. If using regular whole wheat, consider mixing half whole wheat and half all-purpose for lighter biscuits.
- Plain whole milk yogurt was used here; Greek yogurt, sour cream, or buttermilk will also work.
- Maple syrup can be substituted for honey.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate & comment below!Originally published 3/9/2015. Republished 6/7/2021 with updated recipe and photos.
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