Whole Wheat Cinnamon Raisin Biscuits

Whole Wheat Cinnamon Raisin Biscuits
Yield: 15 small biscuits
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 6 Tablespoons vegetable shortening
  • ¾ cup milk
  • ¼ cup raisins, chopped


  1. Wash hands with soap and water. Preheat oven to 425°F.
  2. Combine dry ingredients. Cut in shortening until mixture resembles coarse cornmeal.
  3. Add milk and raisins; stir until dough leaves side of bowl. Turn dough onto a lightly floured board. Knead about 20 times or until just smooth. Shape into a ball.
  4. Pat or roll lightly until ½" to ¾" thick. Cut out biscuits with a floured cutter. Place biscuits on ungreased baking sheet. Wash hands after handling raw flour.
  5. Bake at 425°F for 12 to 15 minutes until golden brown and internal temperature reaches 200 °F.

Optional Icing: In a microwave-safe dish combine 1 teaspoon margarine and ½ tablespoon milk. Microwave on medium power until margarine melts. Add ¼ teaspoon vanilla and ½ cup powdered sugar. Stir until smooth. Spread on warm biscuits.

 Additional ideas:

  • Try using white whole-wheat flour. Get the same nutritional benefits as whole white flour but with a lighter color and texture.
  • A tomato paste can with the "ends" cut out makes a perfect biscuit cutter — inexpensive and results in the perfect "sized" biscuits for little tummies.
  • This a great recipe to make with kids. The dough is easy to handle and only takes a few minutes to bake!

Nutrition Information:

  • Serving Size (1 biscuit):
  • Calories 110
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrates 15g
  • Fiber 1g
  • Total Sugars 3g, includes 0g Added Sugars
  • Protein 2g
  • Vitamin D 0%
  • Calcium 6%
  • Iron 6%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor