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We had a horrible ice storm the other night. With well over 80% of our county being out of power, we were among the blessed few to have electricity still. We decided we wanted to have food ready in case any one needed a hot meal and also in case our power went next! The perfect meal to “stretch” is soup so Chicken Vegetable Soup simmered on the stove and we made a big batch of these hearty Whole Wheat Cheddar Biscuits.

Whole Wheat Cheddar Biscuits and Chicken Soup

This batch makes approximately 32 biscuits so  you can make some and freeze the rest for later. I ended up freezing half of them between sheets of wax paper.  When I need a quick meal I can pop them out and into the oven. Fresh biscuits in 20!


Whole Wheat Cheddar Biscuits

  • Author: Heather McCurdy


  • 4 cups whole wheat flour
  • 2 cups white/unbleached flour
  • 3 Tbsp. baking powder
  • 2 Tbsp. sugar
  • 1 and 1/2 teaspoons cream of tartar
  • 1 Tbsp. dried parsley
  • 3/4 tsp. salt
  • 1 and 1/2 cups butter
  • 2 cups milk
  • 1 cup shredded cheddar


  1. Mix dry ingredients in mixer.
  2. Add butter, cut into cubes and mix until crumbly.
  3. Add cheese and mix.
  4. Add milk and mix until combined.
  5. Roll out on floured counter or board until 1/2 inch thick.
  6. Cut with glass or cookie cutters.
  7. Bake at 450 for 10-12 minutes on un-greased cookie sheet.
  8. Makes (32) 3 inch biscuits. I cut out with a drinking glass.


Recipe can be halved for a smaller batch.

 Whole Wheat Cheddar BiscuitsAnother popular chicken soup recipe from Real: The Kitchen and Beyond:
Chicken Couscous Soup

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