Michelle’s Whole Wheat Biscuits with Rosemary

What goes with eggs? BISCUITS!  I’ve developed a delicious whole wheat recipe that is a definite winner! They are great with eggs, but don’t limit yourself to only eating them with eggs.  They are great as a side with any meal.


2 cups whole wheat flour

4 tsp baking powder

1 tsp vital wheat gluten

1 tbsp honey

1/2 tsp salt

1/4 cup olive oil

1 cup milk

a splash of lemon juice

2 tbsp fresh rosemary (mine was organic because it came from my garden)




Combine the dry ingredients in a mixing bowl.

mix in oil

mix in oil

Add oil and mix until flour resembles a coarse meal.

Add rosemary

Add rosemary

Add rosemary.

Add milk mix until just moistened.

Turn out onto lightly floured surface and knead gently 8 to 10 times.

roll or press to 3/4"

roll or press to 3/4"

Roll or press to 3/4″ or so thickness.

cut biscuits

cut biscuits

Cut biscuits.

on ungreased baking sheet

on ungreased baking sheet

Bake on ungreased baking sheet at 450 degrees for 10 to 12 minutes or until browned.

browned bisuits

browned bisuits

DO NOT use that time to do the dishes or check your email unless you have set a timer! Otherwise they will be overdone like the ones I made.  All is not lost though. They still taste yummy! We ate them with some scrambled eggs my way.

plated biscuits

plated biscuits

This recipe should yield you a dozen biscuits if you are careful to evenly roll or press out your dough.  Otherwise you may end up with 11 like I did this time.  Granted one of them was pretty thick, but still I made 11 uneven biscuits instead of 12.


2 thoughts on “Michelle’s Whole Wheat Biscuits with Rosemary

  1. Pingback: Bruschetta Want-To-Be | Hoecakes & Hemlines

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