31 responses

  1. Mindy
    March 30, 2012

    Yum! I’m pinning these! :)

  2. sandy
    March 30, 2012

    If you cut them round, can you gently pat the dough back together and cut into more biscuits?

    • Jami
      March 30, 2012

      Yes – those won’t be quite as tender, but I always use all of it, no matter how I cut them!

  3. Anne
    March 30, 2012

    awesome! I am so making these!!

  4. Jennifer
    April 4, 2012

    These look amazing! Trying to figure out if the substitutes would work for my dairy allergic dd. I am thinking that fake margarine and rice milk won’t make them near as tasty as the ones you made.

    • Anonymous
      April 18, 2012

      Try substituting lard for the butter. Yes I mean lard, that’s what Granny used all those decades ago.

  5. My name is Caroline
    April 17, 2012

    Would you be able to freeze these for baking later? I’m preparing for baby and want some biscuits on hand! :)

    • Jami @ An Oregon Cottage
      April 18, 2012

      Congratulations, Caroline! I haven’t personally tried it, but I know of many others who freeze biscuits to bake later all the time, so they should work fine. I don’t know why, but I tend to bake them all and freeze them after – I know they do this well, but then again, no fresh-from-the-oven biscuit, either. :-)

  6. Gina
    April 21, 2012

    I have never been completely happy with my whole wheat biscuit recipe. I have loved so many of your recipes – that I’m printing this off now!
    Gina

  7. Maureen
    June 22, 2012

    Jami, I tried to click on a link in Pinterest to get here for your yummy looking biscuits but for whatever reason Pinterest has blocked that page. I’m glad I persevered and googled your site. You have amazing recipes here and I’ve just spent the last hour browsing, copying and pinning. Thank you for your site. I just wanted to let you know about the Pinterest thing in case you didn’t know.

    • Jami @ An Oregon Cottage
      June 22, 2012

      Thanks so much for continuing your search and finding your way here, Maureen! It’s so nice to know you’re enjoying looking around. :-)

      Yes, the Pinterest thing can be frustrating. If a picture is pinned from Google Images, for example, it won’t be linked to my site. I try to make sure to pin things from the original site and to make sure the pin is from the original site before I repin. Sometimes a pain, but I want to be able to get to the recipe, idea, or whatever and also to give credit where due. ;-)

      Appreciate your taking the time to comment and let me know!

  8. jen
    October 2, 2013

    If I don’t have cream of tartar, will the end result be very different and are there any substitutes for it? Thanks

    • Jami
      October 2, 2013

      Hmm, I haven’t tried it, Jen, but I think it does make a difference – that’s why other recipes I’ve tried without it aren’t the same, I’d guess. I don’t know off-hand if they’re are substitutes, though you could google to find out. :)

  9. Sue suddenly
    October 8, 2013

    Mine came out bitter and tough. Is that the flour? & inexperience?

    • Jami
      October 9, 2013

      So sorry, Sue! I’ve actually never had that problem, so I’m not sure what happened. :(

  10. Angie
    November 8, 2013

    Incredible. Just made them – eating them now. I decided to eat the “remnant” biscuits first to save the cut, fluffy ones for husband. These biscuits are so delicious and easy! I used the milk with vinegar option since I didn’t have any buttermilk and my experience with vinegar in pastries and doughs is flaky soft. Having them with my whole wheat sausage gravy for dinner :). Thanks so much for posting this recipe.

    • Jami
      November 8, 2013

      Yeah! So glad to hear this, Angie – they are one of my favorites that I don’t make that much because the rest of my family only likes yeast breads. :(

  11. Riley
    November 13, 2013

    Just made these using half spelt & half kamut flour. I used plain kefir (lifeway brand) in place of the buttermilk. They turned out wonderfully. Kefir is lactose-free.

    • Jami
      November 14, 2013

      Oh, that sounds wonderful, Riley – it’s so nice to know they turned out good with these substitutions. Thanks for letting us know!

  12. Riley
    November 13, 2013

    They also don’t have the baking soda aftertaste that old-fashioned biscuits have.

  13. Zoe
    November 23, 2013

    I just made these with my dad (I’m 7), and they’re sooooo good. :)

    • Jami
      November 23, 2013

      I’m so glad you liked these, Zoe! Thanks for leaving a comment letting us know. :)

  14. chesty
    December 29, 2013

    why did you use baking powder and add cream of tartar? Baking powder contains cream of tartar and is usually used with baking soda to help with activation when no acid is used (like buttermilk) as you should know?

  15. Claire
    February 27, 2014

    Your instructions for making flaky whole wheat biscuits are excellent. These did, indeed, rise very well and were very tender, However, their taste is quite awful. Perhaps this is why your husband objects to them.

    I’m someone who generally enjoys whole wheat in anything; being an experienced baker, I was careful that all ingredients, including King Arthur whole wheat pastry flour, were fresh and measured accurately. My best guess is that the flavor was altered by the inclusion of cream of tartar–something I’ve never before seen in a biscuit recipe. I’ll try these again using baking soda rather then cream of tartar to see if the taste is improved by that substitution.

    Again, thank you for posting great pictures and instructions.

    • Jami
      February 27, 2014

      I’m so sorry you didn’t have a good experience with the flavor, Claire. That is definitely not our family’s experience – or anyone I’ve served these to over the many years I’ve made them. My husband doesn’t like any type of baking soda/powder bread, he just prefers yeast breads – it has nothing to do with the flavor of these in particular. If you are sensitive to cream of tartar, then I hope you do like the substitution better!

  16. Sue Mosier
    March 7, 2014

    Would you please tell me how you know when the biscuits are finished cooking? Do you ever use an internal temperature? Thank you, I want to try theses tomorrow.

  17. Richard
    May 19, 2014

    What a delightful website, full of great recipes! We search the world for the best recipes that are additive free, natural, clean, and homemade. This site is really something.

    I just tried the biscuit recipe… these are seriously the best biscuits I’ve ever had. The square cut idea was a nice change, worked great with the homemade pasta sauce we created.

    Would you mind if we showcase some of your recipes in our online community? We’re here in Canada, and have lots of Whole Food Enthusiasts who would like these recipes. We will link it all back to you.

    Have a great week!

    Richard

    • Jami
      May 20, 2014

      Thank you, Richard – I appreciate your kind words! I would be honored for you to share my recipes with other whole food enthusiasts, as long as it’s not the entire recipe, just a photo, description and link to my site – thank you for asking. I love finding other whole food recipes, so I’ll be sure to check your site out, too!

      • Richard
        May 20, 2014

        Sounds great. I will follow your direction in linking. Your Sourdough Starter recipe looks like a real keeper too!

  18. jude
    July 18, 2014

    These are just delicious! Mine didn’t rise a lot but were still tender and flaky. I didn’t have the pastry flour. So used 2 1/2 cups whole wheat and 1/2 cup white flour. I probably underworked them. Which, at this point, I find preferable. Thanks so much for the recipe.

    • Jami
      July 18, 2014

      Glad you liked them, Jude! I think the pastry flour might make them rise more, regular ww is just a bit heavier. But if you liked them as is, that’s what matters. :)

Leave a Reply

 

 

 

Back to top
mobile desktop