Whole-Grain Low-Fat Biscuits


These low-fat whole-grain biscuits are fast and easy. For a no-oil version, see  No-Butter Biscuits.  Instead of rolling them, you use a release scoop and place them directly onto the baking sheet.  The longest part of the job is waiting for the oven to heat up to temperature.



Whole-Grain Low-Fat Biscuits

Servings: 10-12 biscuits
Prep Time : 10 minutes
Cook Time: 15-20 minutes


1 1/2 cup whole-wheat pastry flour –stir four before measuring

3/4 cup barley or white whole-wheat flour –stir flour before measuring

1 tbsp Rumford’s Baking Powder

1/2 teas salt

3 tbsp high heat cooking oil

1 tbsp honey

1 tbsp lemon juice

soy or almond milk

  1. PREHEAT oven to 400 °.
  2. COMBINE dry ingredients.
  3. CUT in oil with pastry cutter until crumbly texture.
  4. COMBINE honey and lemon juice in glass measuring cup and add enough milk to make 1 cup. WHISK thoroughly until emulsified.
  5. When the oven is at 400°, ADD the wet ingredients to the dry. MIX only enough to moisten–dough will be very soft.
  6. SCOOP directly from pan unto prepared cookie sheet with a 3- tablespoon scoop.  QUICKLY put them into the oven as the baking powder activates as soon as you mix in the liquids.
  7. BAKE at 400° for 15-20 minutes.


Always use nice fresh baking powder for best results.