Flaky Whole Wheat Biscuits Recipe for Homemade Breakfast

Whole wheat biscuits are flaky and decadent, as you’d expect. What truly surprises is the crunchy cornmeal and the savory bite of cheddar and black pepper.

Who doesn’t love biscuits? They’re flaky, buttery, and comforting — perfect for breakfast, lunch, or dinner. No yeast, no rising time, and no kneading make them fast and approachable. They pair beautifully with soups and stews, make an excellent base for breakfast sandwiches, and are divine smothered in sausage gravy.

Just writing about them makes me love biscuits a little more.

Why you’ll love these biscuits

• Quick and easy: This recipe comes together without kneading or waiting for dough to rise. If you enjoy baking but don’t always have time for yeast breads, biscuits are a simple way to fill your home with the aroma of freshly baked goods.
• Hearty and textured: The recipe uses whole wheat flour for a wholesome flavor and adds cornmeal for a pleasant crunch. If you’re new to whole wheat baking, try a 50/50 blend of whole wheat and all-purpose flour to ease into the nuttier taste.
• Cheesy and peppery: Sharp cheddar and black pepper add savory depth that complements the whole wheat and cornmeal. These biscuits work well alongside ham, with a bowl of soup, or simply warmed with butter.

If you’d like to try other biscuit variations, recipes like Cheddar Bay-style biscuits or pumpkin sage drop biscuits offer great alternatives and flavor twists.

Recipe

Whole Wheat Biscuits with Cornmeal, Cheddar, and Black Pepper

Whole wheat biscuits are flaky and decadent, like you’d expect. What’s unexpectedly delicious is the crunch of cornmeal and flavor of cheddar and pepper.

By
Rachel Gurk

Prep Time:
10 mins

Cook Time:
12 mins

Total Time:
22 mins

Servings:
18 biscuits

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Ingredients

• 1 ½ cups whole wheat flour (see note)
• ¼ cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons sugar
• ¼ cup shredded sharp cheddar
• 6 tablespoons unsalted butter chilled and cut into small pieces (about ¼-inch)
• ¾ cup buttermilk

Instructions

• Preheat the oven to 450°F (230°C).
• In a large bowl, whisk together whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, sugar, and shredded cheddar.
• Cut in the chilled butter using a fork, pastry cutter, or your fingers until the mixture resembles fine crumbs. Stir in the buttermilk until the dough just comes together.
• Turn the dough onto a floured surface and gently roll to ¼–½ inch thickness. Use a 2¼-inch biscuit cutter (or similar) to cut rounds. Re-roll scraps and cut additional biscuits. Arrange the rounds about 1 inch apart on a cold or room-temperature baking sheet.
• Bake for about 12 minutes or until golden brown. Serve warm for best flavor and texture.

Notes

• If desired, use a mix of whole wheat and all-purpose flour. If you’re new to whole wheat baked goods, try 3/4 cup whole wheat and 3/4 cup all-purpose flour for a milder flavor.
• Yield will vary by the thickness you roll the dough and the size of your biscuit cutter.

Nutrition

Serving: 2biscuits,
Calories: 246kcal,
Carbohydrates: 32g,
Protein: 7g,
Fat: 11g,
Saturated Fat: 6g,
Sodium: 448mg,
Fiber: 3g,
Sugar: 4g

Nutrition information is automatically calculated and should be used as an approximation.

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