{"id":89100,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/fluffy-whole-wheat-biscuits\/"},"modified":"2022-03-03T15:14:27","modified_gmt":"2022-03-03T21:14:27","slug":"fluffy-whole-wheat-biscuits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fluffy-whole-wheat-biscuits\/","title":{"rendered":"Fluffy Whole Wheat Biscuits"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, “These are just scrumptious – light and tasty!”<\/p>\n","protected":false},"author":7061,"featured_media":2010666,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305624,305616,305615,304328,305487,304338,304515,303966,304988,304368,304558,304350,324623,303994,304150,305031],"categories-v2":[308500,310461,309438,310905,310897,310890,308988,308984,308481,310796,308992,308880,308495,308935,308745,308910,309001,309177,308528,309434,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Fluffy Biscuits","post_link":"\/recipes\/fluffy-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fluffy-Biscuits_EXPS_TOHcom25_21312_DR_01_09_01b.jpg"},{"post_title":"Whole Wheat 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Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened."},{"@type":"HowToStep","text":"Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3\/4-in. thickness; cut with a 2-1\/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm."}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 122 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"13mg cholesterol","sodiumContent":"330mg sodium","carbohydrateContent":"17g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7,"reviewCount":10,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mother of 3"},"reviewBody":"Don't pour in that whole cup of milk! I had to add another cup of flour. I used the dough to make Sweet Sausage Rolls (in this recipe site). They turned out great! The baked rolls puffed up nicely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BarbWodz"},"reviewBody":"I used 1\/8 cup\u00a0Butter and 1\/8 cup\u00a0Smart Balance and because I'm lactose intolerance I used Soy Milk in place of Milk and the biscuits came out great! Thank you for this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"autumnwag81"},"reviewBody":"Loved these! Just enough crispy on outside and moist on the inside","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vewebber58"},"reviewBody":"Yummy biscuits, easy to make, and tasted so good hot from the oven with butter. Only thing I did different.....I didn't have cold butter, so cut in some that was at room temerature. Probably easier than working with the cold butter, and they came out perfectly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"telln"},"reviewBody":"Best biscuits I have ever made!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"belindajo"},"reviewBody":"These are the best whole wheat biscuits I've ever made. My family also loved them. I will make them again for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ccunningham"},"reviewBody":"This has become my STANDBY biscuit recipe! I alternate between WW pastry flour and spelt flour. My trick is that I use 1 1\/4 cup AP flour and 3\/4 cup of the WW pastry or spelt flour. The biscuits are a nice light brown color and fluffy. The flavor is awesome. They are the BEST biscuits I have tried. Easy and quick to make and quick to bake. Store well in a zip-lock baggie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoyceStork"},"reviewBody":"Very fluffy with nice height and delicious. Perfect for my pre-diabetic husband.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"choralducky"},"reviewBody":"best homemade biscuit I've ever had.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarcellaSmith"},"reviewBody":"Muffins turned out fluffy and raised nicely, but there is no way you can get 12 biscuits out of this recipe. I followed recipe exactly and had to work at getting 10 smallish biscuits. This alters the calorie, carbohydrate, fat, etc. measurements for this recipe, which is very important for some people.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"288","romance_copy_dek":"Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, \"These are just scrumptious - light and tasty!\"","enhanced_recipe_title":"Fluffy Whole Wheat Biscuits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole wheat flour","IngredientText":"1 cup whole wheat flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 teaspoons baking powder","IngredientText":"4 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon sugar","IngredientText":"1 tablespoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cold butter, cubed","IngredientText":"1\/4 cup cold butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup milk","IngredientText":"1 cup milk"}],"FeaturedImage":"","RecipeId":288,"AttachmentSourceId":null,"AttachmentSource":"","PhotoCredit":null,"VideoCode":null,"RecipeAttachmentFileName":"","ContributorId":null,"Firstname":"Ruth Ann","Lastname":"Stelfox","City":"Raymond","StateDescription":"Alberta","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 25 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"1 dozen.","DigitalTitle":"Fluffy Whole Wheat Biscuits","SubmittedTitle":"Fluffy Whole Wheat Biscuits","RecipeTypeId":1,"AverageRating":4.7,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":15,"CookTimeInMinutes":10,"TotalTimeInMinutes":25,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Fluffy Whole Wheat Biscuits","OriginalSourceProject":"Fluffy Whole Wheat Biscuits","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, \"These are just scrumptious - light and tasty!\"","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. 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","NoOfRatings":10,"GoogleImage16x9":"","GoogleImage4x3":"","DefaultImageYn":true,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":13,"RatingCount":16,"RecipeCommentDetails":[{"Comment":"Muffins turned out fluffy and raised nicely, but there is no way you can get 12 biscuits out of this recipe. I followed recipe exactly and had to work at getting 10 smallish biscuits. This alters the calorie, carbohydrate, fat, etc. measurements for this recipe, which is very important for some people.","CommentId":1,"DateRated":"08\/21\/2019 12:35","GUID":"a166de8a6bbd4c06b1d567f91c584dea","MemberId":9690314,"Rating":3,"ScreenName":"Marcella","SubmittedDate":"08\/21\/2019 12:35"},{"Comment":"

Very fluffy with nice height and delicious. Perfect for my pre-diabetic husband.<\/p>","CommentId":2,"DateRated":"11\/09\/2016 19:43","GUID":"d31f77554f8b4f98a6c721399d1b4cb5","MemberId":8965484,"Rating":5,"ScreenName":"Joyce","SubmittedDate":"11\/09\/2016 19:43"},{"Comment":"

This has become my STANDBY biscuit recipe! I alternate between WW pastry flour and spelt flour. My trick is that I use 1 1\/4 cup AP flour and 3\/4 cup of the WW pastry or spelt flour. The biscuits are a nice light brown color and fluffy. The flavor is awesome. They are the BEST biscuits I have tried. Easy and quick to make and quick to bake. Store well in a zip-lock baggie.<\/p>","CommentId":3,"DateRated":"01\/07\/2016 15:57","GUID":"c313f1107a4d48b3bd5c39572d79bac4","MemberId":8002122,"Rating":5,"ScreenName":"ccunningham@vinu.edu","SubmittedDate":"01\/07\/2016 15:57"},{"Comment":"

I'm sure they're good, but when I see a recipe for Whole Wheat Biscuits, I expect them to be whole wheat... NOT whole wheat and enriched white flour. There ARE some very good recipes that actually are whole wheat... light and fluffy too!<\/p>","CommentId":4,"DateRated":"12\/29\/2014 19:26","GUID":"d954b8c7edbc40c79f682ffe5f911917","MemberId":7847615,"Rating":2,"ScreenName":"JanetMlr","SubmittedDate":"12\/29\/2014 19:26"},{"Comment":"

These are the best whole wheat biscuits I've ever made. My family also loved them. I will make them again for sure!<\/p>","CommentId":5,"DateRated":"01\/30\/2012 22:05","GUID":"25aed348fc0f4ced801e8347d2f4637d","MemberId":6233792,"Rating":5,"ScreenName":"belindajo","SubmittedDate":"01\/30\/2012 22:05"},{"Comment":"","CommentId":6,"DateRated":"01\/15\/2012 21:26","GUID":"202FDB46575C4B6E95F4BBF183965A6C","MemberId":3557750,"Rating":5,"ScreenName":"robbync","SubmittedDate":"01\/15\/2012 21:26"},{"Comment":"

Best biscuits I have ever made!<\/p>","CommentId":7,"DateRated":"01\/08\/2012 18:59","GUID":"053b9e2ef441493a88ed89cf71fb0a6a","MemberId":3921718,"Rating":4,"ScreenName":"telln","SubmittedDate":"01\/08\/2012 18:59"},{"Comment":"

Don't pour in that whole cup of milk! I had to add another cup of flour. I used the dough to make Sweet Sausage Rolls (in this recipe site). They turned out great! The baked rolls puffed up nicely.<\/p>","CommentId":8,"DateRated":"07\/27\/2011 20:45","GUID":"4237e7c009d745d7b00890e984346609","MemberId":1726536,"Rating":5,"ScreenName":"mother of 3","SubmittedDate":"07\/27\/2011 20:45"},{"Comment":"

Yummy biscuits, easy to make, and tasted so good hot from the oven with butter. Only thing I did different.....I didn't have cold butter, so cut in some that was at room temerature. Probably easier than working with the cold butter, and they came out perfectly.<\/p>","CommentId":9,"DateRated":"05\/24\/2011 11:00","GUID":"dcc70bcf53fe475fb12b086a06a651c8","MemberId":998755,"Rating":5,"ScreenName":"vewebber58","SubmittedDate":"05\/24\/2011 11:00"},{"Comment":"","CommentId":10,"DateRated":"09\/01\/2010 11:21","GUID":"cb93bb1d08f64a58a1277af7eb78a018","MemberId":1290182,"Rating":5,"ScreenName":"jamesandannie","SubmittedDate":"09\/01\/2010 11:21"},{"Comment":"

best homemade biscuit I've ever had.<\/p>","CommentId":11,"DateRated":"01\/22\/2010 18:51","GUID":"9074c962f6454a0c8195eb9189a82b64","MemberId":4511727,"Rating":5,"ScreenName":"choralducky","SubmittedDate":"01\/22\/2010 18:51"},{"Comment":"

Loved these! Just enough crispy on outside and moist on the inside<\/p>","CommentId":12,"DateRated":"10\/27\/2009 18:33","GUID":"09b7779a66c3436983c27374d878d7dc","MemberId":4065854,"Rating":5,"ScreenName":"autumnwag81","SubmittedDate":"10\/27\/2009 18:33"},{"Comment":"

I love that these are biscuits made with not just white flour and they turned out really well and are so easy to make!<\/p>","CommentId":13,"DateRated":"","GUID":"ed9e1baafea2468cb6eb9a0d0f39ebef","MemberId":3216735,"Rating":0,"ScreenName":"artgirl1804","SubmittedDate":"05\/14\/2009 08:52"},{"Comment":"","CommentId":14,"DateRated":"02\/06\/2009 17:10","GUID":"63212f8fa96c4218b61e8db056aff045","MemberId":1888847,"Rating":5,"ScreenName":"madelin hoggard","SubmittedDate":"02\/06\/2009 17:10"},{"Comment":"I used 1\/8 cup Butter and 1\/8 cup Smart Balance and because I'm lactose intolerance I used Soy Milk in place of Milk and the biscuits came out great! Thank you for this recipe.","CommentId":15,"DateRated":"07\/18\/2008 19:42","GUID":"2f2ef16de6d54ce984b7d1238175d557","MemberId":1732396,"Rating":5,"ScreenName":"BarbWodz","SubmittedDate":"07\/18\/2008 19:46"},{"Comment":"","CommentId":16,"DateRated":"04\/22\/2008 05:34","GUID":"38966f09380c4230bdbaf7b405caf3a7","MemberId":2400926,"Rating":5,"ScreenName":"badgergirl","SubmittedDate":"04\/22\/2008 05:34"},{"Comment":"

This is the first recipe that I was able to hve light fluffy biscuits the way my aunt used to make.<\/p>","CommentId":17,"DateRated":"","GUID":"4C4EF27243884D4CA007D98C943C2726","MemberId":1446965,"Rating":0,"ScreenName":"scrapie","SubmittedDate":"02\/07\/2008 11:37"},{"Comment":"","CommentId":18,"DateRated":"03\/19\/2007 15:39","GUID":"5773b130f5fe4722a5074fe9171ca64e","MemberId":1025055,"Rating":5,"ScreenName":"brianna","SubmittedDate":"03\/19\/2007 15:39"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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