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

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Berkley05km March 27, 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.

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momisd February 09, 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!

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Dorie's Lori January 02, 2010

I made these tonight to go with dinner and my whole family found them delightful, they have an absolutly wonderful aroma and texture, taste great and as a bonus since they are somewhat heaver than regular biscuits they stay warm longer in the basket. I used freshly milled hard red winter wheat in this recipe. Best whole wheat biscuits to date! Thanks Shorter Mama!

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Chef Tomasso April 05, 2009

This is the whole wheat biscuit recipe that I have been looking for! I used 2 cups of freshly ground white wheat and also substituted plain yogurt for the sour cream. I added a little extra milk so I had drop biscuits instead of roll out ones and just stirred it until it was all mixed well. I obviously didn't knead it at all since it was drop biscuits. I have had a hard time finding a 100% whole wheat biscuit that tastes good and has a nice texture. This has both. These are excellent. Even my husband who resists wheat said that these were good. He was surprised when I told him they were 100% whole wheat and said they tasted very close to my regular biscuits. This is an extreme compliment considering he isn't a wheat man. I'm getting rid of all my other biscuit recipes and just keeping this one. Thanks so much!

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healthy cook for 8 March 12, 2009

We made this and got very nice biscuits, with lots of whole wheat flavor and a good texture, that was a little crispy around the edges. They were served at breakfast with an assortment of sugar-free jams for something light and quick. Thanks for sharing! ~Sue

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Sue Lau July 17, 2008

These are terrific biscuits. I made a 1/2 recipe and used 2 TBS of heart healthy margarine and fat free sour cream. I got wonderful biscuits that are moist and fluffy on the inside nice firm outside. The crust is very thin the kosher salt is wonderful here. Simply delicious, I have a new biscuit recipe.

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Annacia October 26, 2007
100% Whole Wheat Sour Cream Biscuits