Whole Wheat Biscuits

Ann Dunaway Teh & Lesley Baradel
Whole Wheat Biscuits
Whole Wheat Biscuits

Whole Wheat Biscuits

Homemade biscuits are easier than you may think. Using white whole wheat flour gives these biscuits a better nutrition profile, yet still remains flaky and tender, with the help of kefir in place of traditional buttermilk.
5 from 2 votes
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breads, Breakfast
Cuisine American
Servings 14 small biscuits
Calories 107 kcal


  • 2 cups white whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp chilled butter cut into small pieces
  • 3/4 cup plain kefir
  • 2 Tbsp honey


  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a medium size bowl, combine the flour, baking powder and salt. Stir well. Add the butter pieces and mix into the flour using 2 knives, a pastry cutter or your hands until the mixture resembles coarse meal. Make a well in the center of the mixture.
  • In a small bowl, combine the kefir and honey. Pour into the well of the flour mixture. Stir just until moist.
  • Turn out dough on a clean, floured surface. Lightly knead the dough a few times to pull it together, then pat down into a circle using your hands until it is about ¾ of an inch thick. Using a biscuit cutter about 2 1/2 inches wide, cut out biscuits. Gather remaining dough, lightly knead a few times to pull together and lightly pat down into a circle until about ¾ of an inch thick and cut out biscuits. Repeat until all dough is used.
  • Place dough rounds about an inch apart on lined sheet pan. Bake for 10 to 12 minutes or until lightly browned. Allow to cool on pan for 2 minutes and then transfer to a wire rack. Serve warm.



Calories: 107kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 3gCholesterol: 11mgSodium: 92mgFiber: 2gSugar: 3g
Keyword biscuits, kefir, white whole wheat flour
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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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