Whole Wheat Elephant Biscuits

Kenneth D


I make these most weekends. I try to incorporate more whole grains. These are pretty good and easy. I usually roll them out and cut with a pizza cutter and have square biscuits. On weekends my granddaughter and I go with elephant biscuits. I use cold butter and grate it with a cheese grater to cut it in the flour. Easy and quick. My three year old granddaughter likes to help and gets to get her hands in the flour and butter to mix it up. Biscuits and gravy on a cold Alaska morning is hard to beat

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4 to 6


15 Min


10 Min




1 c
flour, whole wheat
1 c
flour, white
4 tsp
baking powder
1 Tbsp
sugar (or honey or agave)
1/2 tsp
1/4 c
butter (grated or cut in with pastry knife)
1 c
buttermilk (or 1cup milk and 1tbl lemon juice, let set 10 minutes)


3 Tbsp
buttermilk powder and one cup milk in place of buttermilk

Directions Step-By-Step

Preheat oven to 450.
Mix the dry ingredients with a whisk. Grate the butter into flour mixture with a cheese grater and mix well. I use my fingers to mix it in well but don't get it warm by taking to long.
If using honey or Agave add it to the milk and mix it a little. Add liquid to dry and mix until just sticks together and no loose flour in bowel. Don't over mix. My granddaughter and I use our fingers to do this when working together. When it is just me I use a spoon.
Put dough on lightly floured surface. I use a clean countertop. Fold over onto itself about 3 or 4 times adding a little flour to keep it from sticking to fingers. Don't overwork it or you get tough biscuits. Roll out with floured roller about an inch thick. I cut mine with a pizza cutter in equal size squares. Or use a biscuit cutter or elephant cutter which is for cutting PB&J sandwiches in half.
Bake at 450 for 10 - 12 minutes until golden brown.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy