Wheat Biscuits Recipes

This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.

Enjoy with sugar free marmelade and cup of coffee or tea!

Diabetic Friendly

A lower fat, whole grain version of everyone's favorite biscuit. These are perfect for dipping in chili. :)

A great biscuit for those who are gluten-sensitive or who are avoiding flour and sugar in their diets.

This recipe predates the Great Depression. It's from an era before processed foods. It's so easy, tasty & nutritious, you wonder why we buy things in a can.

My biscuits are 100% whole wheat and have no added sugar but what sugar is in the yogurt you use.

Quick and easy to make

Very good if you're looking for an alternative biscuit recipe.

Light and fluffy biscuits for breakfast

These biscuits are made from sprouted spelt or wheat flour and yogurt. Sprouted flour is easier to digest and increases protein and vitamins, although that is not accounted for in the nutritional info because it is not available. You could use lower fat dairy products, but these keep my blood sugar stable.

These are quick to put together and go great with any meal.....

Make and freeze dough for fresh warm biscuits anytime

Adapted from Heart Smart Bisquick Drop Biscuit recipe from Betty Crocker

These are good! They rise just as high as white-flour biscuits and are lightly sweet.

A southern favorite made with whole wheat flour and nonhydrogenated shortening.

Adapted from Heart Smart Bisquick Drop Biscuit recipe from Betty Crocker

Adapted from Heart Smart Bisquick Drop Biscuit recipe from Betty Crocker

These biscuits can easily become vegan: just sub the butter for veg. shortening and the milk for water. Especially good with maple syrup or honey!

Classic biscuits made a bit healthier

Adapted from a Company's Coming recipe, using whole wheat flour instead of white, light buttermilk instead of regular, and with the margarine cut in half! These obviously aren't the healthiest snacks ever, but paired with a nice cauliflower soup or something, one of these biscuits is an acceptable indulgence! I usually make a batch or two, freeze them on baking sheets, then transfer to ziplocs and just make a couple at a time. They still only take about 15 min to bake!

Hodgson Mill recipe on the whole wheat insta-bake package.

These Biscuits are from "Whats to Eat?" A Milk free, egg-free, nut-free Food Allergy Cookbook

100% whole wheat biscuits with herbs