• Cooking Time: 12
  • Servings: 30
  • Preparation Time:


  • 3-1/4 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 can (5 ounces) evaporated milk
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons salt
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour


  • In a large mixing bowl, dissolve yeast in water. Add sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth.
  • Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down; divide into thirds.
  • Let rest for 5 minutes.
  • On a floured surface, roll out each portion to 1/2-in. thickness.
  • Cut with a 2-1/2-in. biscuit cutter.
  • Place on lightly greased baking sheets.
  • Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 10-12 minutes or until golden brown.
  • Remove from pans and cool on wire racks. Yield: about 2-1/2 dozen.


Categories: Biscuit  Bread 

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