Whole Wheat Yeast Risen Biscuits

Susan Feliciano


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.


★★★★★ 2 votes

24 biscuits
15 Min
15 Min


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  • 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
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 3/4 c
  • 1/2 c
    unsalted butter, melted

How to Make Whole Wheat Yeast Risen Biscuits


  1. Dissolve the yeast in the warm water and set aside while preparing flour mix.
  2. Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
  3. Stir the melted butter into the buttermilk until smooth.
  4. 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.
  5. Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
  6. 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.
  7. 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.

Printable Recipe Card

About Whole Wheat Yeast Risen Biscuits

Course/Dish: Other Breakfast, Biscuits

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