EASY Whole Wheat Biscuits

If you’re searching for the perfect whole wheat biscuits recipe that combines rustic tradition with wholesome nutrition, look no further. This recipe is from Ballyminane Mills, an 18th century family-owned stone ground flour mill in County Wexford, Ireland.  During our food tour of Ireland with Chef Kevin Dundon, we discovered not just a recipe, but a way of life that transforms simple ingredients into extraordinary whole wheat biscuits. 

The Story Behind These Whole Wheat Biscuits

We thought we were stopping for just a tour to see this ancient mill in operation, but it was more like visiting family. The hospitality at Ballyminane Mills was unlike anything I’ve ever experienced, and it’s reflected in every bite of these biscuits.

The mills were fascinating. All still operational with most of their original parts from 1790. It’s no wonder Chef Kevin featured them in his show, Back To Basics. Powered by the Urrin River, the gears and mill creak and turn, building up a pace that grinds the whole flour between two French burr stones. Because the flour is ground between the stones at a cool temperature, it maintains much more of its flavor and nutrients, qualities that make these whole wheat biscuits truly exceptional.

The air inside the mill smells sweet and welcoming, like toasted bread, and the flour tastes just the same. When we walked into the warehouse where the sacks of flour are usually stored, the family had prepared a bountiful spread of baked goods including Irish soda bread, apple pie, and fresh whole wheat biscuits made with their own flour, alongside hot tea and coffee to complement the baked treats.

Step-by-Step Instructions for Whole Wheat Biscuits

I adapted the recipe from the one given to us at Ballimilane Mill, making adjustments for US measurements and techniques. I also incorporated finely ground whole wheat flour to create whole wheat biscuits that don’t sacrifice flavor for nutrition.

This recipe creates tender, flaky whole wheat biscuits with just the right balance of hearty whole grain flavor and delicate texture. The combination of plain flour and whole wheat flour ensures these biscuits rise beautifully while maintaining that satisfying, nutty taste that makes whole wheat so appealing. Feel free to hit the “jump to recipe” button for the printable version with all the measurements. Or scroll trough below for extra tips and tricks.

Ingredients To Gather

• all-purpose flour
• whole wheat flour
• salt
• baking soda
• egg
• butter
• buttermilk

Prep Your Kitchen

Preheat your oven to 400°F and lightly dust a baking tray with flour. This prevents your biscuits from sticking and gives them a lovely rustic finish.

Create Your Dry Mix

In a large bowl, combine all dry ingredients. Here’s a pro tip from the mill: make sure to sieve the plain flour to ensure your biscuits have the lightest possible texture. The contrast between the sieved plain flour and heartier whole wheat creates the perfect balance.

Bring the Dough Together

Mix the butter into the flour mixture. Beat your egg lightly, then stir it into the flour mixture along with just enough buttermilk to create a soft dough. Don’t overwork it. Gentle handling is key to tender whole wheat biscuits. Turn the dough onto a lightly floured surface and knead very gently for just a few seconds.

Shape Your Biscuits

Using a floured cookie cutter or glass, cut straight down through the dough without twisting. Twisting can seal the edges and prevent your  biscuits from rising properly. Re-roll scraps gently and cut again.

Bake to Golden

Place your biscuits on the prepared baking tray and bake for 15 minutes, or until they’re beautifully risen and golden brown on top. The kitchen will fill with the most incredible aroma of fresh-baked bread.

The Finishing Touch

Allow the biscuits to cool on a wire rack, or for an authentic Irish touch, wrap them in a clean tea towel immediately after baking. This traditional method prevents the crust from becoming too hard while keeping the interior wonderfully soft.

This recipe yields about 8-10 whole wheat biscuits, depending on the size of your cutter. They’re best enjoyed warm from the oven but will keep beautifully for 2-3 days wrapped in that tea towel.

A Taste of Ireland in Your Kitchen

Making these whole wheat biscuits brings a piece of Irish tradition into your home. Every batch connects you to centuries of milling expertise and the warm hospitality of the Irish countryside. Whether you call them biscuits or scones, these whole wheat biscuits represent the best of simple, wholesome baking.

Enjoy! And if you’re visiting Ireland, call ahead and see if you can arrange a visit to Ballyminane Mills, you might just discover your new favorite whole wheat biscuits recipe while experiencing Irish hospitality at its finest.