This healthier alternative is so easy; with this recipe you just mix, add to a muffin tin, and bake!
I have been on a mission for over a year now to come up with a whole wheat biscuit that the kids like. Initially, my main goal was to develop a go-to biscuit recipe that offers at least a little bit of redeeming nutritional value.
However, if the kids don’t like the result, then there really no point in making them, since I try to avoid carb-y side dishes like biscuits as a general rule, and DH does not really need them either (sorry, honey!).
So, I kept trying with different combinations of ingredients, but I never could get anywhere with the whole wheat flour, the boys just don’t like that nutty taste and heavier texture.
But then an idea hit me, what if I add CHEESE?! Cheese makes everything yummy! Well, maybe not everything, but it works on lots of things, so I figured I would try it.
Ding ding ding ding! Jackpot! I finally found the recipe combination using whole wheat flour that the boys will eat! The salty, melty cheese is a perfect complement to the nutty flavor of the biscuit dough, and it provides an added benefit of keeping the interior of the biscuit super-moist as well.
My other requirement for biscuits is that they have to be easy. I don’t have time to mess around with letting them rise, and/or rolling them out and cutting them into biscuit rounds. You have to try these biscuits! YUM!
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Cheesy Whole Wheat Biscuits
If you love this recipe, please give it 5 stars!
Cheesy Whole Wheat BiscuitsPrint Recipe
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the sour cream, canola oil, and water.
- Add the wet ingredients to the dry ingredients and mix well. If the dough is too sticky, add a little additional water.
- Spray the cups of a 6-cup muffin tin with nonstick cooking spray.
- Divide the dough in half, and distribute one of the halves among 6 muffin cups.
- Cut the mozzarella sticks in thirds, and place a piece in each of the muffin cups.
- Distribute the remaining dough among the muffin cups, gently pressing the dough down around the cheese.
- Spray the tops lightly with cooking spray, and sprinkle with garlic salt and parsley flakes.
- Bake for 9-11 minutes until the tops start to become golden brown.
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