Quick ‘n Easy Whole Wheat Biscuits

Whole Wheat Biscuits hot out of the oven

Whole Wheat Biscuits hot out of the oven

There’s good reason why biscuits were an essential part of pioneer cooking fare – they are quick and easy to make, are incredibly versatile and especially when warm right from the oven – like most fresh baking – make any meal go from whatever to wow!  They were the perfect tool for the busy pioneer wife to pull together to make her meals special.  Not so surprisingly they fill that same role today just as well.  Between work and school and a myriad of other things that fill our modern lives the busyness while different is likely often just as much of an issue today as it was a hundred years ago – so any modern baker – male or female, hitched or not – should have a good basic biscuit recipe to turn to in times of need.   This happens to be a great and versatile one.

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Quick 'n Easy Whole Wheat Biscuits
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Quick 'n Easy Whole Wheat Biscuits
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  1. Preheat oven to 425F
  2. Mix all of the dry ingredients in a bowl
  3. Cut in the chilled fat (lard, butter or shortening) with a pastry cutter or with a couple of knives until the pieces are small pea sized
  4. Add in your liquid (milk, buttermilk, water) and mix until the ingredients are incorporated. This will likely take getting your hands in there. Remember you are incorporating the ingredients not kneading the dough.
  5. Roll out the dough to about 3/4" thick and cut into circles about 2 1/2" diameter and place on a cookie sheet. Alternatively you can make rounds by hand if you don't have a cutter handy
  6. Bake for about 20 minutes until browned on the top.
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