Biscuits (Using Wheat Quick Mix)

A Two-Ingredient Biscuit That Skips the Bowl Math

This is a 2-ingredient biscuit recipe that relies on a homemade or store-bought whole wheat baking mix doing all the heavy work in advance. If you’ve already mixed up a batch of wheat quick (the whole-wheat version of Bisquick), all you do is stir milk into 2 cups of mix and you’ve got biscuit dough ready to roll.

Gentle handling is the trick. The dough comes together in seconds with a fork, and over-kneading just toughens the crumb. A few quick passes on a floured surface to bring it together is all the dough needs before rolling.

Keep the biscuits thick at 1 inch. Thinner biscuits stack flatter and lose the layered, fluffy interior that makes biscuits worth eating. A high oven gives them oven spring, lifting them tall and golden in just 10 to 15 minutes.

Pro Tips

• Use cold milk straight from the fridge. Room-temperature milk relaxes the fat in the mix too quickly and the biscuits lose lift.
• Cut straight down with a sharp biscuit cutter. Twisting the cutter seals the edges and prevents proper rise.
• Don’t reroll scraps more than once. Each rolling toughens the dough and the second batch always bakes denser.
• Brush tops with milk or melted butter before baking for a glossy, golden crust.

Variations

• Stir in 2 tablespoons of grated cheddar and a pinch of garlic powder for cheesy biscuits.
• Add 1 tablespoon of dried herbs like thyme or rosemary for a savory side.
• Brush warm biscuits with honey butter for a sweet breakfast finish.