Whole Wheat Yeast Risen Biscuits

Recipe Rating:
 2 Ratings
Serves: 24 biscuits
Prep Time:
Cook Time:


1 pkg active dry yeast
1/4 c warm water (105 degrees)
1 c whole wheat flour (i used white whole wheat)
1 1/2 c all purpose flour
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c unsalted butter, melted

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
I made these this morning to eat with the pear butter I made last night. Delicious!
I love making yeast breads. This recipe is great because there is only 30 minutes rising time. Takes longer than regular biscuits, but is still quick enough to do for breakfast. I may experiment in the future to see how much whole wheat flour I can include and still get a light, fluffy biscuit.
My thanks to MsVivian for her Angel Biscuits recipe, which became the starting point for the ingredient proportions of this one.
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Dissolve the yeast in the warm water and set aside while preparing flour mix.
Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
Stir the melted butter into the buttermilk until smooth.
Make a well in the dry ingredients, and pour the yeast and the buttermilk mixture into the well. Stir together with a rubber spatula until it forms a soft sticky ball of dough.
Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
Roll dough out 1/2" thick. Cut little biscuits with a small 2" cutter, and arrange with sides touching on a baking stone or biscuit pan. Cover with a clean towel and let rise for 30 minutes.
Meanwhile, preheat oven to 375 degrees. When biscuits have risen for 30 minutes, bake them about 14 - 17 minutes, until browned on top. May brush with melted butter or cream when done for extremely soft tops.

About this Recipe


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user Susan Feliciano frenchtutor - Jan 15, 2011
I shared a photo of this recipe. View photo
user Susan Feliciano frenchtutor - Jan 15, 2011
I shared a photo of this recipe. View photo
user Susan Feliciano frenchtutor - Jan 15, 2011
Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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user stephanie tate state - Jan 15, 2011
i look forward to trying this. I'll use whole grain flour and let you know how it works out.
user Shelley Gill KatiRose - Sep 5, 2011
Are these flakey, or cake-like?

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