Homemade Biscuits Recipe (Whole Wheat)
The homemade biscuits are the perfect pairing for anything from your morning toast, to a gravy-filled dinner that needs something to sop up the sauce!
A reader sent me to one of Paula Dean’s recipes for biscuits on the Food Network (recipe no longer on their site). It had 8 TABLESPOONS (!!!!) of butter in it! That’s pretty much a heart attack before you’ve finished your first biscuit!
I will admit, Paula Dean makes some yummy stuff. But, I also have to say that I avoid it like the plague because once I head down that slippery slope, it’s a tough climb back up to eating clean.
So I took the challenge of converting this recipe to one that is far healthier for your heart as well as being clean and tasty.
These turned out very soft and fluffy, especially considering they are 100% whole wheat! They are very quick and easy to make too because there is no rising time and you cook them in a pan instead of an oven.
WHOLE WHEAT BREAD RECIPES:
- English Muffins
- Irish Soda Bread
- Housewarming Bread (great sandwich bread!)
HOMEMADE BISCUITS RECIPE:
Whole Wheat Biscuits Recipe
Ingredients
- 2 ¼ cups whole wheat pastry flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ cup unsweetened apple sauce
- ¼ cup olive oil
- ½ cup milk (unsweetened non-dairy milk works too)
Instructions
- In a large mixing bowl, whisk the flour, baking powder and salt together until well combined.
- Add the apple sauce, olive oil and milk and stir with a wooden spoon until it becomes thick enough to knead with your hands. When done kneading, you should have a very soft and fluffy dough that is just a tad bit sticky. If it's still too sticky (meaning the dough truly sticks to your hands), add in 1 tbsp. of flour and knead again. Repeat until you have a soft, yet mildly sticky dough.
- On a well floured surface, roll out the dough to 1/4 inch thickness.
- Pick up the dough at one end and fold it back over itself so you are folding it in half (This creates the natural separation when you cut your finished biscuits).
- Using a biscuit cutter or small plastic cup, cut out your biscuits.
- Heat up a non-stick pan on high heat, and then reduce the heat to the lowest setting your stove has.
- Cook the biscuits for approximately 15-20 minutes on each side. You need to cook them slowly on very low heat so that they cook all the way through without burning the outsides.
- Remove from heat and serve.
Wow – this looks doable! Thanks for sharing! 🙂 Can you clarify if it’s baking powder (ingredient list) or baking soda (step 1)?
Sorry, yes. It’s baking powder. Thanks!
I love making biscuits to eat with lentil soup! I had stopped baking them since starting to eat clean, so I am really excited to try these!
PS is it baking soda or powder? In the ingredient list you say baking powder, but in the instructions you say baking soda.
Irene – the recipe has been update. It’s powder. Hope you enjoy them!
Tiffany, I am wondering why you wouldn’t bake these in the oven, as opposed to cooking them on the stove top ?
Jamie – this was a remake of a Paula Dean recipe. She cooked hers in a pan, so I did the same. You could try them in the oven, but I have no idea how they would turn out.
Lynn – Let me know how they turn out!
Tracy – You’re welcome! I hope he enjoys them!
Nicole – I redid Paula Deans recipe, and she cooks them in a pan. So I did the same. You could try baking in an oven, but I have no idea how they would turn out. Let me know what happens if you try!
Jodi – Oh dear. Take good care of yourself!
Susan – You’re welcome! Enjoy!
Nicole – You could try, but I have no idea how they would turn out. Sorry!
Kim – Thank you for letting me know! I’ll fix it.
i put these in the oven at 350 for 13 minutes and they turned out great
LJ – Wonderful! Thanks for sharing that!
Vanessa – Great! Let me know how they turn out!
These were a hit, even with my picky eater sons! The youngest, who is the pickiest, asked if there were any left for breakfast this morning. Sadly, I had to tell him “no.” I heated up my cast iron skillet and then turned it down as low as I could (we have propane, which burns hot, sometimes making things difficult). The middle ones got a little darker than the outside ones, but it still worked. Definitely a keeper! Thanks.
Stephanie – Wonderful!! I’m happy everyone enjoyed them!
Arajmom- You know, I’ve never tried. I think you’d have to be really sure that NO air gets to it so that it doesn’t dry out. If you can do that, then you could probably keep it for up to 3 days. But that’s just a guess. Wish I could be more help!
Gwen – Yay! I’m so happy you enjoyed them!
This looks great! Go you for doing this with olive oil. I make a double pie crust that uses olive oil instead of butter. Much different!
Laura – It’s different, but I love it!
Rocksteady – You could try, but I’m not sure how it would work in this recipe.
Donna – Yes I do. It’s in my breads category. It’s also in the pizza category. Yummy dough!
Rachel – I believe it’s 2, but I’ll have to double check.
Sabrea – I’ve never frozen then, but I imagine they would do just fine for up to 6 months or so.