This post contains affiliate links. Please read our disclosure policy.
Flakey, buttery, and hearty, these whole grain biscuits are a recipe you’ll want to keep in rotation! Serve them with homemade gravy, eggs, or butter and jam for an easy and delicious breakfast.
Breakfast might just be my favorite time of the day.
I love getting in the kitchen first thing in the morning and sitting around the table with family is the best way to start my day!
With from-scratch dishes like my sausage breakfast skillet and cast iron quiche, it’s hard not to love this meal!
These whole grain biscuits are a staple for breakfast in our house. They come together quickly and go with pretty much any breakfast!
Of course, these biscuits are too good to limit to just breakfast time. We eat them as a side dish for any meal!
Table of Contents
Why You’ll Love Them
- These biscuits are very easy to make. You can have warm, homemade whole grain biscuits ready for breakfast in less than 30 minutes.
- Biscuits can be served in so many different ways; you’ll never get sick of them! Slather them in homemade gravy, make them into an egg and bacon sandwich, or top with butter, jam, or honey – the possibilities are endless.
- Biscuits are also good for lunch and dinner! They make a wonderful side for a warm bowl of soup (like my Polish sauerkraut soup) and they taste delicious baked on top of chicken pot pie.
- Biscuits are great for meal prep because they freeze very well! Make a big batch to keep in the freezer for mornings when you need a quick meal.
Ingredients
- Whole grain flour: This can be purchased, but I prefer to mill my own! Check out my notes below on milling your own flour.
- Baking powder
- Salt
- Butter: Frozen butter works best for flakey biscuits. Don’t forget to pop it in the freezer at least 30 minutes before you start baking.
- Honey: A bit of honey gives these biscuits a well-rounded flavor without making them noticeably sweet.
- Milk: I use cold whole milk for the most flakey, decadent biscuit.
How to Make Whole Grain Biscuits
Step 1. Preheat the 12″ cast iron skillet in the oven to 425°F.
Step 2. Combine flour, baking powder, and salt in a mixing bowl. Shred the frozen butter with a box grater, then stir in with the rest of the dry ingredients.
Step 3. Add honey and milk to the dry ingredients.
Step 4. Work the dough until it holds together, and then transfer to a lightly floured countertop.
Step 5. Dust hands with a little flour, and flatten the dough with the palm of your hands, folding over and flattening out again. Repeat this process about 3 or 4 times.
Step 6. Finally, flatten the dough about ½–¾” thick or so and cut out biscuits with a cookie cutter or the rim of a cup.
Rework the dough to get the last remaining biscuits cut.
Pro tip: Avoid twisting the cookie cutter when cutting your biscuits as it can “seal” the edges. Cutting straight down will give your biscuits a better rise.
Step 7. Add a dash of oil to the skillet before placing the biscuits in.
Step 8. Bake 12-13 minutes or until tops are lightly golden brown.
Helpful Tips
- Be careful working around the hot skillet, especially when placing the biscuits in it.
- Make sure to mix the shredded butter in with the dry ingredients first, before adding the rest of the wet ingredients. Otherwise, the dough gets clumpy and the biscuits won’t be as flakey.
- Using a high-quality grain mill makes all the difference between grainy baked goods and light, fluffy baked goods. I use a Mockmill professional grain mill and it produces tremendously better results than other mills I’ve had.
- Whole grain biscuits can be stored in an airtight container at room temperature for 3-5 days. I recommend storing them in the freezer if you won’t be enjoying them quickly.
- To get an accurate measurement, be sure to spoon and level the flour. Avoid packing it into the measuring cup.
Recipe FAQs
You don’t have to; you can substitute whole wheat flour if you’d like! If you want to make biscuits with all-purpose flour, I recommend giving my honey butter biscuit recipe a try.
Yes, these biscuits freeze very well! Once they’ve cooled, pack the biscuits in an airtight container and keep them in the freezer for up to 6 months. Grab as many as you need and thaw them at room temperature before reheating in the oven.
The keys to flakey biscuits are cold, shredded butter and not overworking the dough. Make sure your butter is frozen before shredding it, work quickly to avoid it warming up, and stop kneading the dough as soon as it comes together.
More Whole Grain Recipes You’ll Love
If you tried these Whole Grain Biscuits or any other recipe on my website, I would love for you to come back and leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Whole Grain Biscuits
Equipment
Ingredients
- 1 ¾ cup whole grain flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 tbsp butter 1/2 stick, frozen
- 2 tbsp honey
- ¾ cup milk
Instructions
- Place butter in the freezer at least a half-hour ahead of time.
- Preheat the 12″ skillet in the oven to 425°F.
- Combine flour, baking powder, and salt in a mixing bowl.
- Shred the frozen butter with a box grater, then stir in with the rest of the dry ingredients.
- Add honey and milk to the dry ingredients.
- Work the dough until it holds together, and then transfer to a lightly floured countertop.
- Dust hands with a little flour, and flatten the dough with the palm of your hands, folding over and flattening out again. Repeat this process about 3 or 4 times.
- Finally, flatten the dough about ½–¾” thick or so and cut out biscuits with a cookie cutter or the rim of a cup.
- Rework the dough to get the last remaining biscuits cut.
- Add a dash of oil to the skillet before placing the biscuits in.
- Bake 12-13 minutes or until tops are lightly golden brown.
Notes
- Avoid twisting the cookie cutter when cutting your biscuits as it can “seal” the edges. Cutting straight down will give your biscuits a better rise.
- Be careful working around the hot skillet, especially when placing the biscuits in it.
- Make sure to mix the shredded butter in with the dry ingredients first, before adding the rest of the wet ingredients. Otherwise, the dough gets clumpy and the biscuits won’t be as flakey.
- Using a high-quality grain mill makes all the difference between grainy baked goods and light, fluffy baked goods. I use a Mockmill professional grain mill and it produces tremendously better results than other mills I’ve had.
- To get an accurate measurement, be sure to spoon and level the flour. Avoid packing it into the measuring cup.
Mmm, going to try these this weekend!