ByTiffany McCauley
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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
Soft, fluffy, whole wheat biscuits.
4 from 1 vote
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Course: Breads
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 12 biscuits
Calories: 125kcal
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)
US Customary – Metric
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.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1biscuit | Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Calcium: 48mg | Iron: 1mg
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Looks like a great recipe! Do you think I could make a double batch friday night and cook them up Saturday and Sunday morning? Or does the dough need to be room temp?
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I’ve never tried it. I would imagine it would work out okay though. Worth a shot!
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I baked these at 350 degrees for 20 minutes. They came out great. I also did some in a pan to see which one everyone preferred, but there was not a preference! I hope these freeze well, because I made extra since we are a family of 6.
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Glad you enjoyed them! They should freeze just fine. 🙂
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I want to make these but it is only my boyfriend and I in the house so 12 would be to much and to tempting to eat more so what is the best way to freeze these and to defrost them?
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Michelle – A zip lock bag should do the trick. Defrost in the fridge.
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These look great and I got everything to make it.. But realized I got white whole wheat flour. Is that different from the while wheat pastry flour? And if so, would the white while wheat flour work? Thanks!
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Shan – It will work fine. There is whole wheat pastry and then there is white whole wheat. The white stuff is a good middle ground between regular whole wheat and the pastry variety.
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We made these yesterday for a delicious clean meal of biscuits and gravy. They came out great. I did add flax seed to the mix. (I add flax to everything) Then today we were deciding what to make for dinner and a light bulb came on, I doubled the recipe, rolled out the dough extra thin, and made fantastic clean pizzas for dinner. This recipe is awesome! Thank you, I’ll be using it a lot. (For the pizza dough I used melted coconut oil in place of olive oil.)
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EeVee – That’s fantastic!!! How creative! I never would have thought to do that. So glad you enjoyed it! 😀
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Hi what could I use instead of apple sauce and how much? I only have stevia, rice malt syrup or honey. Thanks
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Stephanie – The apple sauce is meant to reduce the fat while still providing moisture. You can try substituting with more oil, though I’m not sure an entire 1/2 cup would be necessary. You would have to see how the dough feels with just a 1/3 cup. You can always add more as needed.
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I made these with oatmeal flour instead of wheat flour. They were awesome.
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Yani – Fantastic! And they held together okay without the gluten? Or did you add something else for that?
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Would regular whole wheat flour work for these or?
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DeAnna – It will, but the biscuits will be far more dense and coarse in texture. The flavor should remind the same though.
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Would ap flour work if thats all you have ?
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Amy – You may have to use a little more, and it would not be clean at that point. But you could probably get it to work with a little experimentation.
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Will these cookies stay healthy if I used the regular white flour????
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Rashasakhri – They would not be clean.
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Hi,
Can I use this recipe for pizza dough?Reply
Heidi – I’m not sure!! I do have a pizza dough recipe unless you are really set on this one. Worth a shot!
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Does this mix stay together nicely? I’m researching campfire recipes but we eat mostly clean. I’m looking for a biscuit recipe to use in place of the canned biscuits many use when camping.
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Fran – I’m not sure what you mean. It makes a basic dough that you make into biscuits. But if there is a concern, I would definitely test it before you go. You can always stick extras in the freezer.
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