Whole Wheat Biscuits



Biscuits really should be served warm to accentuate their delicate texture.



  • Biscuits really should be served warm to accentuate their delicate texture.
  • These biscuits each have 4 g less fat than a comparable commercial variety. Because they contain whole wheat flour, they also have four times as much fiber. To boost fiber, you can generally replace up to half the all-purpose flour in a recipe without affecting the results.


  • Herb Biscuits: Add 1 tsp (5 mL) dried parsley, ¼ tsp (1 mL) dried basil and ¼ tsp (1 mL) dried thyme to the flour mixture. (This dough also makes great dumplings when spooned over simmering stew or soup.)
Makes 12 servings
Cooking time: n/a


  • 1½ cups whole wheat flour  375 mL
  • ½ cup  all-purpose flour  125 mL
  • 1 tbsp  baking powder  15 mL
  • ½ tsp  salt  2 mL
  • 2 tbsp  cold margarine or butter  30 mL
  • 1 cup  skim milk  250 mL


– Preheat oven to 425◦ F (220◦ C)
– Baking sheet, lightly greased
– 2-inch (5 cm) round cookie cutter (optional)

  1. In a large bowl, combine whole wheat flour, all purpose flour, baking powder and salt. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs. Using a fork, quickly stir in milk.
  2. Transfer dough to a floured work surface and knead for 6 to 8 strokes or just until dough holds together. Roll out to ¾ inch (2 cm) thick. Using cookie cutter, cut into 12 circles (or use a knife to cut into 12 wedges or squares), rerolling scraps, as necessary. Place at least 1 inch (2.5 cm) apart on prepared baking sheet.
  3. Bake in preheated oven for 12 to 15 minutes or until lightly browned. Transfer to a wire rack and let cool slightly. Serve warm.


Reference : Canadian Diabetes Association