Fluffy Whole Weat Biscuit


4.6 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 298.5 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Fluffy Whole Weat Biscuit calories by ingredient


Introduction

Fluffy Whole Wheat Biscuits Fluffy Whole Wheat Biscuits
Number of Servings: 12

Ingredients

    1 cups Whole Wheat Pastry Flour
    1 cups All Purpose Flour
    4 teaspoons Biscuit, Baking Powder
    1 tablespoons Sugar Test
    3/4 teaspoons Sonny Salt
    1/4 cups Margarine
    1 cups 1% Milk

Directions

Preheat oven to 450 degrees. In medium bowl, Combine dry ingredients, mix, cut in margarine until mixture resembles coarse crumbs. Stir in milk until moistened. Drop on ungreased cookie sheet and bake at 450 degrees for 10 - 12 minutes or until lightly browned.

Number of Servings: 12

Recipe submitted by SparkPeople user MANDILLITH.

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe


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    Incredible!
    Yum!i used almond milk, still great! My family loved them! - 8/30/12


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    Very Good
    made these to go along with my homemade chicken noodle soup tonight. Excellent biscuits, but not to go with the soup - 3/9/11


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    This is it. These are BISCUITS! Like CALLIOCA I just added more baking powder to make up for using solely whole wheat, and GOOD GOD they were fluffy, moist, rich, and perfect!! Officially a staple in this house! - 2/27/11


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    Incredible!
    Great! I was craving biscuits tonight. These are really fluffy and pretty good! I didn't worry about using specific salts or sugars, just went with what I had in my kitchen. I'm considering making a 2nd batch with cheese/peppers/meat for breakfast biscuits! - 8/16/10


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    Incredible!
    These are yummy, I've used this same recipe from allrecipes.com. I do all whole wheat flour and add additional baking powder to compensate so they still come out pretty fluffy. - 4/15/10