I have tried various recipes for biscuits throughout the years. I have been fortunate enough not to have the trouble some people have had with getting biscuits to turn out. But, I have had various levels of success depending on the recipe I use. Some of them turn out really well, but are more complicated than I enjoy. The recipe I am sharing today is a wonderful mix of success and ease. I first tried this recipe from 100 Days of Real Food when I was trying to bake more with whole wheat flour. I try to use more whole wheat flour in order to provide food for my family that is as close to the way God created it as possible. I am continually trying to find ways to serve more whole and minimally processed food to my family. That can be tricky with a husband who was raised on processed food, is very healthy and maintains a healthy weight with no effort (except maybe to gain back weight he’s accidentally lost!!). Because of that and always trying to use what is readily available and on hand, I have used whole wheat, white flour and a mix of the two since starting to use this recipe. I also generally use coconut oil in place of part or all of the butter. I have even used bacon grease before (those were extremely flavorful!!). All of those variations have turned out very well and my family actually eats the whole wheat version as well as the white flour version. I also typically double the batch and put some in the freezer for easy meals later. That is what the picture is of at the top of the post. When I need an easy meal, I can pull out some ground beef, beef broth, frozen veggies, flour and frozen biscuits and have a hearty, filling, flavorful meal on the table in about 30 minutes. Without further ado here is the recipe:

Whole Wheat Biscuits:

2 cups Whole Wheat Flour (I’ve also used White or a combination of the two)

4 tsp Baking Powder

1/2 tsp Salt (I suggest adding extra if you use coconut oil in place of the butter)

4 Tbsp Butter (I have used coconut oil and bacon grease in place of part or all of the butter)

1 cup Milk

Whole Wheat Biscuit Directions:

1. Preheat oven to 450 if baking when you are making them. I often just make them to freeze for later.

2. I whisk all of the dry ingredients together.

3. Add the fat (coconut oil, butter, bacon grease or a combination of those), and I use my hands to mix the fat and dry ingredients together until it is a crumbly mixture.

4. Pour in the milk and use hands to mix it all together until it has almost completely come together.

5. Dump it onto a floured surface and knead just enough to make a finished ball of dough.

6. Either roll or pat the dough out to between a 1/2 to 3/4 inch and use a biscuit cutter, or cookie cutters if the girls are helping, to cut out the biscuits.

7. You are supposed to place them on an ungreased cookie sheet and bake at 450 for 10-12 minutes, if baking immediately after mixing. I have found it helpful at times to go ahead and grease the sheet a bit under the biscuits to limit sticking, but they have never stuck too much regardless of greasing.

If I am freezing some or all of the biscuits to use later I lay them out on plastic wrap and with plastic wrap in between layers to freeze solid. After they have frozen that way, I pull them apart and put them in a freezer bag for longer term storage. I have found that I cannot stack them more than two high for their first freeze, and a single stack is best. If they are stacked more than two high the weight of them still causes them to freeze too tightly together to get apart, even with the plastic wrap between them.

I hope your family enjoys this recipe as much as mine does. My oldest daughter is known to eat several plain biscuits at any point of the day! If your family loves these biscuits please like this post or leave a comment about your experience below! What is your favorite go to freezer meal or food?