How to Make Biscuits: All Purpose Flour vs. Whole Wheat Flour

Yield: 10 to 12 servings

Prep Time: 10 minutes

Cook: 30 minutes

A kitchen experiment into how to make biscuits healthier by comparing an all-purpose flour biscuit versus a whole wheat flour biscuit.

16 Responses to “How to Make Biscuits: All Purpose Flour vs. Whole Wheat Flour”

  1. #
    Taylor @ Food Faith Fitness — January 16, 2015 at 5:33 am

    I’ve actually never made a biscuit before. We just didn’t really eat them growing up in Canada!
    But my husband’s father makes the best ones (according to the hubs) so i have been afraid to be compared 😉 But, with all these tips and tricks, maybe I should do it! Pinned 🙂

  2. #
    janet — January 16, 2015 at 5:37 am

    I am going to give the whole wheat ones a try, and see if more baking powder can give them a little more lift? I am always on the hunt for a good biscuit recipe – would love to have one that I could cut out – then freeze what I don’t bake.

  3. #
    Sarah | Broma Bakery — January 16, 2015 at 7:37 am

    Your kitchen experiments are the best thing ever. Keep it going, girl!

  4. #
    Sandy B — January 16, 2015 at 7:45 am

    In Newfoundland, we grew up eating biscuits or “buns” as we called them: plain white flour buns, raisin buns, molasses buns — they were (and still are loved) there. However, when I was raising my kids, I turned to healthier choices. So, yes: I’ve been making biscuits with whole wheat flour for over 20 years. I use a 3 to 1 ratio: 3 cups whole wheat and 1 white flour. I add a little more leavening agent — 1/4 to 1/2 tsp more. And for an extra special treat, I add 1 Tbsp sugar and some grated lemon and orange zelt. So wonderful with butter!

  5. #
    Margaret Anne @ Natural Chow — January 16, 2015 at 7:46 am

    I try to make half whole wheat, half all-purpose biscuits and it turns out amazingly. Whenever I’m trying to make a recipe healthier, I usually sub some of the all-purpose flour for whole wheat flour. I don’t think I’ve ever made 100% whole wheat biscuits before, but that definitely sounds like something I wanna try out! 🙂

  6. #
    Gloria — January 16, 2015 at 10:35 am

    I love the whole wheat biscuits! I have numerous health issues including diabetes. The while flour, no matter what, does not work for me. I can actually feel the difference/damage it is doing to me compared to the whole wheat. Enjoy your good health! 🙂

  7. #
    Gloria — January 16, 2015 at 10:37 am

    I forgot to add… even when part white flour is added to whole wheat I can tell the difference in how I feel after eating it. Gonna stick with whatever is healthier!

  8. #
    candice — January 16, 2015 at 11:56 am

    I have been experimenting a lot with whole wheat flours, including whole wheat pastry flour, spelt flour, oat flour, white whole wheat flour, etc. I have found spelt to be my favorite substitute in many cases, but I’ve never done a side by side like you have. If you do another round of these, I would love to know how these other options turn out.

    These days I cringe when I only use bread or AP flour. I always try to be at least partial if not all with the whole grains. I have wondered about increasing leavening agents, or adding gluten – but wouldn’t know where to start. Would love it if you did a series exploring this.

  9. #
    Christina @ The Beautiful Balance — January 16, 2015 at 12:10 pm

    For me, using whole wheat flour alone in baked goods makes them too “wheat-y.” I do love mixing whole wheat with all purpose. The whole wheat gives awesome texture without weighing the biscuit down. What an awesome gig getting to test out biscuits!

  10. #
    Gaby — January 16, 2015 at 5:22 pm

    I think I will have to give whole wheat biscuits a try, it looks like an interesting option!

  11. #
    Kristine @ Kristine's Kitchen — January 16, 2015 at 6:27 pm

    I love using white whole-wheat flour in my baking. I’ve been doing some recipe testing and have a great, easy 100% (white) whole-wheat biscuit recipe that I’ll be sharing on my blog on Monday! I love that you’re testing out different ways of making biscuits!

  12. #
    Deanna — January 16, 2015 at 6:37 pm

    I use either whole wheat white or whole wheat pastry flour in my biscuits. I definitely would add a little more baking powder and if using whole wheat flour, I sift it first. These tricks have helped me to get a lighter biscuit. To get a fluffier biscuit you can also mix all purpose and whole wheat flour. A whole wheat biscuit will never be quite as light as a regular biscuit, but I actually like the nutty flavor better and denser texture.

  13. #
    Sabine — January 18, 2015 at 10:00 am

    I only have Whole wheat flours in my house. For biscuits I use white whole wheat usually. But yes, they are always a little more dense, but I really like the flavor.
    And there’s a HUGE difference in the different brands of whole wheat flours. So far, I am only satisfied with two- King Arthur for the East and Bob’s Redmill here in the West. (delete if giving brand names is inappropriate)

  14. #
    Trish — January 18, 2016 at 9:31 pm

    You need to get some freshly ground whole wheat flour to try. It is world’s better than the store-bought stuff which is basically rancid.

  15. #
    Kev — January 28, 2017 at 9:08 am

    They are called Scones hen… biscuits.

  16. #
    Kel — August 12, 2017 at 12:32 am

    Use whole wheat pasty flour instead of the regular whole wheat flour. The texture of the finished biscuits are nearly indistinguishable from white flour.

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