Perfect for any dinner table, these Whole Wheat Biscuits are a healthier twist on the classic—made with whole wheat flour and stuffed with gooey mozzarella for a comforting, cheesy bite. They bake up quickly and make an ideal side for weeknight meals or weekend gatherings.
Ready in under 25 minutes, this simple recipe requires minimal prep: mix the ingredients, spoon into a muffin tin, bake, and serve warm.
🩵 About This Recipe
These whole wheat cheese biscuits are a satisfying, more nutritious take on a classic side. Whole wheat flour adds fiber and a heartier texture while the melted mozzarella center delivers crowd-pleasing comfort. The recipe uses pantry-friendly ingredients and comes together quickly, making it perfect for busy nights.
🧂 Gather Your Ingredients
- Whole wheat flour – adds fiber and a nuttier flavor than all-purpose flour.
- Baking powder & baking soda – both leaveners ensure a light, tender crumb.
- Seasonings – salt, garlic salt, and parsley flakes add simple flavor.
- Sour cream – keeps the biscuits moist and adds a pleasant tang.
- Canola oil – contributes tenderness and flakiness.
- String cheese (mozzarella) – convenient for portioned, melty centers.
🔪 Let’s Make Whole Wheat Biscuits!
Mix Ingredients
Whisk together the dry ingredients in one bowl. In a separate bowl, stir the sour cream, oil, and water until combined.
Combine
Stir the wet ingredients into the dry mix to form a soft dough; add a splash more water if it feels too stiff.
Add Cheese
Spoon about half of the dough into a greased 6-cup muffin tin. Cut string cheese into thirds and place one piece in each cup.
Add Remaining Dough
Top each cheese-filled cup with the remaining dough, gently pressing to seal and smoothing the tops.
Garnish and Bake
Lightly spray or brush the tops, sprinkle with garlic salt and parsley if desired, then bake at 425°F (220°C) for 9–11 minutes, until golden. Serve immediately for melty centers.
💡 Expert Tips and Tricks
- These biscuits work well for dinner, brunch, or as a warm appetizer.
- Reheat leftovers briefly in an air fryer or oven to revive a crisp exterior and melty cheese center.
- Serve with marinara, pizza sauce, or a simple herb butter for dipping.
❔ FAQs
Whole wheat flour includes the bran and germ of the wheat, which retain fiber, vitamins, and minerals. It yields a heartier texture and more nutrients than refined all-purpose flour.
Compared with biscuits made from refined flour and heavy fats, these are a healthier option thanks to whole wheat flour and the use of sour cream and canola oil for moisture and tenderness.
📝 Substitutions and Variations
- Swap mozzarella for cheddar, gouda, provolone, or pepper jack for different flavor profiles.
- Add herbs and spices—thyme, rosemary, Italian seasoning, paprika, or red pepper flakes—to the dough for extra depth.
- Try fillings like sun-dried tomatoes, cooked bacon, or sautéed spinach for variety.
Kristin’s Kitchen Tip
Sift the dry ingredients to avoid lumps and ensure a uniform dough texture.
🥡 Storage and Reheating
Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate for up to a week. To freeze: cool completely, wrap individual biscuits, and freeze in a sealed bag for up to 3 months. Reheat in a 350°F (175°C) oven for about 5–7 minutes, or until heated through and the cheese is melty.
⏳ Make Ahead Instructions
Prepare the dough and refrigerate for 2–3 days. Bring to room temperature for 10–15 minutes before assembling and baking.
🍴 What To Serve With This Dish
These whole wheat cheese biscuits pair beautifully with pasta, roasted chicken, grilled vegetables, tomato soup, or a green salad. They also work well alongside creamy soups and make a comforting addition to holiday meals.
Whole Wheat Cheese Biscuits
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📋 Recipe Card
Cheesy Whole Wheat Biscuits
Comforting, cheesy biscuits made with whole wheat flour—ready in less than 25 minutes.
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 (add more if needed)
- 2 sticks mozzarella string cheese (cut into thirds)
- 1/4 teaspoon garlic salt
- 1/2 teaspoon parsley flakes (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, combine sour cream, canola oil, and water.
- Stir the wet ingredients into the dry ingredients until a soft dough forms. If the dough is too sticky or too dry, adjust with a little water or flour as needed.
- Grease a 6-cup muffin tin. Distribute about half of the dough among the cups, creating small wells for the cheese.
- Place a piece of mozzarella (one third of a stick) into each cup, then top with remaining dough, pressing gently to enclose the cheese.
- Lightly spray or brush tops with oil, sprinkle with garlic salt and parsley if desired.
- Bake 9–11 minutes, until tops are golden. Serve warm so the cheese remains gooey.
Notes
- Make ahead: prepare dough and refrigerate up to 3 days. Bring to room temperature 10–15 minutes before assembling.
- Freeze baked biscuits after cooling; wrap individually and store up to 3 months. Thaw in the fridge overnight and reheat before serving.
- Try different cheeses, herbs, or add-ins like bacon, sun-dried tomatoes, or spinach for variety.
Nutrition (per serving, estimate)
Calories: 170 • Carbs: 17 g • Protein: 5 g • Fat: 10 g • Fiber: 2 g
Update Notes: Originally published February 2016; updated with photos, tips, and a revised recipe in December 2024.
Thanks for reading! Happy cooking.
