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    You are in: Home / Breakfast / 100% Whole Wheat Sour Cream Biscuits Recipe
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    100% Whole Wheat Sour Cream Biscuits

    100% Whole Wheat Sour Cream Biscuits. Photo by Sue Lau

    1/3 Photos of 100% Whole Wheat Sour Cream Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    5 mins

    18 mins

    Shorter Mama's Note:

    Tender, flaky sour cream biscuits like Mama never made!

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    Units: US | Metric


    1. 1
      Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
    2. 2
      Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
    3. 3
      In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
    4. 4
      Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
    5. 5
      In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
    6. 6
      Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
    7. 7
      Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
    8. 8
      Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
    9. 9
      Bake for 18 minutes, or until golden brown. Serve warm.

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    Ratings & Reviews:

    • on March 27, 2010


      These biscuits were delicious! It is a nice change from the regular white biscuits. I will definitely be making these again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2010


      I just pulled my first batch of these out of the oven and I agree--they are amazing. I used King Arthur White Whole Wheat flour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2010


      WOW! I had stopped making biscuits because I never found a good enough 100% whole wheat recipe - but these were terrific! Like a "real" biscuit! They rose so tall, had a great flaky texture, and tasted great! I followed the recipe, using "white" whole wheat flour and "light" sour cream, and I did need a bit of extra milk. I am thrilled to have this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for 100% Whole Wheat Sour Cream Biscuits

    Serving Size: 1 (549 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 155.0
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.7 g
    Cholesterol 18.9 mg
    Sodium 277.7 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 2.9 g
    Sugars 0.1 g
    Protein 4.1 g

    The following items or measurements are not included:


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