Cheesy Whole Wheat Biscuits

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. So with this recipe you just mix, add to a muffin tin, and bake! You have to try these biscuits! YUM!

Cheesy Whole Wheat Biscuits

Print Recipe

Recipe Author: Kristin

Gooey, cheesy dinner biscuits made with the goodness of whole wheat flour - ready in less than 25 minutes!

CourseSide Dish

CuisineAmerican

Prep Time15 mins

Cook Time9 mins

Total Time24 mins

Servings6

Ingredients

• 1 cup whole wheat flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 3 teaspoons canola oil
• 1 teaspoon water
• 2 sticks mozzarella string cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon parsley flakes

Instructions

• 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.

Nutrition

Calories: 168kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 434mg | Potassium: 214mg | Fiber: 2g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.8mg

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Enjoy!

 

 

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