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Almost-Half Whole Wheat Biscuits

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1 cup (250 mL)               unbleached white flour

¾ cup (175 mL)              whole wheat flour

4 tsp (20 mL)                  baking powder

1 tbsp (15 mL)                sugar (optional)

¼ cup (50 mL)                cold butter

¾ cup (175 mL)              cold milk + extra for brushing tops

2 tsp (10 mL)                  sesame seeds


Preheat oven to 400°F (200°C).


Combine dry ingredients in a large mixing bowl.


Cut in cold butter with a pastry blender or two knives.


Stir in cold milk with a fork, adding just enough to make a soft dough that holds together. Form dough into a ball, and knead lightly about 10 times.


On a floured surface, roll dough to about ¾ inch (2 cm ). Cut into desired size with floured cookie cutter, and place on an ungreased baking sheet. Brush tops with milk, and sprinkle with sesame seeds.


Bake for 12 – 15 minutes, or until lightly browned and baked through (bigger biscuits take longer). Remove from oven, cool and serve.


Approximately 10 2 inch(5 cm) biscuits


Recipe source: Margaret Prouse. Used with permission

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