Best 100 Whole Wheat Sour Cream Biscuits Recipes

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100% WHOLE WHEAT SOUR CREAM BISCUITS



100% Whole Wheat Sour Cream Biscuits image

Make and share this 100% Whole Wheat Sour Cream Biscuits recipe from Food.com.

Provided by Shorter Mama

Categories     Breads

Time 23m

Yield 10-12 Biscuits

Number Of Ingredients 8

2 cups 100% whole wheat flour
2 tablespoons gluten
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (or regular)
1/4 cup cold butter, cut in pats
1/2 cup cold milk
1/2 cup sour cream

Steps:

  • Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
  • Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
  • In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
  • Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
  • In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
  • Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
  • Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
  • Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
  • Bake for 18 minutes, or until golden brown. Serve warm.

FLUFFY SOUR CREAM BISCUITS



Fluffy Sour Cream Biscuits image

Fluffy and delicious.

Provided by Sharirus

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 6

Number Of Ingredients 7

1 ¼ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon baking soda
3 tablespoons shortening
⅓ cup milk
⅓ cup sour cream

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
  • Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
  • Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 21.5 g, Cholesterol 6.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 492.3 mg, Sugar 0.7 g

PAULA DEEN'S SOUR CREAM BISCUITS



Paula Deen's Sour Cream Biscuits image

Make and share this Paula Deen's Sour Cream Biscuits recipe from Food.com.

Provided by carrie sheridan

Categories     Quick Breads

Time 30m

Yield 10 biscuits

Number Of Ingredients 3

8 ounces butter, melted
2 cups self-rising flour
1 cup sour cream

Steps:

  • Preheat oven to 350°F.
  • Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
  • Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
  • Bake for 20 minutes.

50% WHOLE WHEAT BISCUITS



50% Whole Wheat Biscuits image

Make and share this 50% Whole Wheat Biscuits recipe from Food.com.

Provided by Amethyst42

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

1 cup whole wheat flour
1 cup white flour
4 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup butter (cold)
3/4 cup milk (cold)

Steps:

  • Put flour, baking powder, and salt in a food processor and pulse to mix.
  • Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
  • Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
  • Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
  • Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
  • Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.

SOUR CREAM-LEEK BISCUITS



Sour Cream-Leek Biscuits image

These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. -Bonnie Appleton, Canterbury, Connecticut

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

1/3 cup cold unsalted butter, divided
1-1/2 cups finely chopped leeks (white portion only)
2 cups white whole wheat flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup reduced-fat sour cream
1/4 cup water

Steps:

  • Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool., Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SIMPLE SOUR CREAM BISCUITS



Simple Sour Cream Biscuits image

This is an adopted recipe. I made Recipe #75401 with whole wheat flour and use that to make these biscuits. This is a basic recipe so you can add whatever flavours and add-ins that you want: cheese, spices,poppyseeds, etc. Original introdcution>>>"Adds a little more flavor to a plain biscuit. They are very fluffy too! I made these because I was sick of how plain biscuits can taste. I add sour cream to a lot of recipes and it seems to *fix* the flavor of some things, including biscuits."

Provided by Pamela

Categories     Breads

Time 15m

Yield 24 biscuits

Number Of Ingredients 3

2 1/4 cups biscuit mix (like Bisquik)
1/3 cup sour cream
1/3 cup water or 1/3 cup milk

Steps:

  • Pre-heat oven to 450 degrees.
  • Lightly spray or grease cookie sheet.
  • In a large bowl, add biscuit mix.
  • In a measuring cup, measure sour cream.
  • In the same measuring cup, add water.
  • Stir well till it looks like milk.
  • Add to biscuit mix, knead with fingers.
  • On a floured surface, roll out dough balls into flour to about 1/2 inch thick. Cut with a cookie cutter or rim of a glass.
  • Bake for 10 minutes.

Nutrition Facts : Calories 55, Fat 2.4, SaturatedFat 0.9, Cholesterol 1.6, Sodium 145.3, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 1

FLUFFY WHOLE WHEAT BISCUITS



Fluffy Whole Wheat Biscuits image

These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.

Provided by redwine

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 7

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
  • Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
  • Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g

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