Whole Wheat-Walnut Biscuits with Grape Seed Flour

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 2" biscuits

Recipe photo

Tender and tasty, these are great with preserves (try fig jam) for breakfast; or alongside soup or stew.

Whole Wheat-Walnut Biscuits with Grape Seed Flour

star rating (8) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 2" biscuits
Published: 01/20/2011


Tips from our bakers

  • No grape seed flour? Substitute either all-purpose or whole wheat flour. The texture will remain the same; the biscuits' color will be lighter.


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1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

2) Whisk together the flours, buttermilk powder, baking powder, and salt in a large mixing bowl.

3) Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the nuts.

4) Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

5) Turn the dough onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

6) Pat the dough into a 1"-thick circle. Use a 2" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits.

7) Transfer the biscuits to the prepared pan. Brush the tops with milk.

8) Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove them from the oven and serve warm.

Yield: 1 dozen biscuits.


  • star rating 12/30/2012
  • janetpbenson from KAF Community
  • I almost didn't try this recipe because I didn't have any grape seed flour. I am so glad I did! My husband and I don't eat white bread any more and we miss having biscuits occasionally. Anyone who expects the flavor and texture of an old-fashioned, white flour biscuit may be disappointed. But anyone who enjoys the taste of whole wheat bread as we do will be pleased with this recipe. It is so nice to be able to eat a biscuit again!
  • star rating 03/25/2012
  • Drsamples from KAF Community
  • Excellent, I added 1/2 cup dried cranberries. I did use the grape seed flour as I like it and still have some, but where can you get it? I am running out.
    I am pleased to hear you enjoy this recipe. Unfortunately, we no longer carry this flour. I would do an internet search or visit a specialty store near you for assistance. Elisabeth
  • star rating 02/19/2012
  • anorowzi from KAF Community
  • You MUST make these biscuits! Even if you don't have the grapeseed flour, substite more flour or I used flaxseed meal like other reviewers. They were light , flaky & crunchy with the walnuts - very flavorful! I omitted buttemilk powder and used fresh buttermilk (also added 1/2 tsp baking soda). I added 1/2 cup currents just because I don't use jam on my biscuits. The rest of my family spread them with raw honey. I don't have a biscuit cutter so I shaped dough into a 6" by 8" rectangle & cut 12, 2-inch square bicuits with a sharp floured knife and then rounded the corners. These are VERY easy. DEFINITELY a KEEPER!
  • star rating 08/20/2011
  • hrstearns from KAF Community
  • These biscuits are really yummy! Tender, and I love the crunch of the walnuts. We had them with strawberry butter, and with plain salted butter, and liked both. And they actually look just like the picture! However, for my taste, I thought they could use a bit more salt, but I really only noticed that when eating them totally plain. This is definitely a "have again" recipe.
  • star rating 05/04/2011
  • rositafresita59 from KAF Community
  • I made these biscuits last Sunday they were delicious! tender and flaky. There was just enough crunch from the walnuts. This recipe is a keeper.
  • star rating 03/06/2011
  • 5hamiltons from KAF Community
  • Tried this recipe this morning. Could not find Grapeseed flour anywhere local; added flaxseed meal instead. These were a HUGE hit with the family. Very filling and wholesome tasting.
  • star rating 03/05/2011
  • whalen99 from KAF Community
  • Just baked these for our afternoon tea - and then had them with butter jam and marmalade. Like the other reviewer, I subbed flax flour for the grapeseed and omitted the nuts. I'm trying to keep the cholesterol lower so I used smart butter in lieu of real butter, eggbeaters for the egg and subbed 1/2 cup of water for the milk. I did brush them with half and half - They baked up GORGEOUS and DELICIOUS! I am going to make these for St. Patrick's Day rather than my usual brown bread. They should be wonderful with my corned beef and cabbage dinner.
  • star rating 01/30/2011
  • robynechristmas20 from KAF Community
  • I made these for the first time today and they were very good. I did not have grape seed flour, so I used flax flour.I also did not put nuts in them. They came out tall and fluffy with great whole wheat flavor. Do you think I could substitute some canola oil for half of the butter? Thanks,KAF Robyne Johnson
    It would be possible to use 50% canola oil for the fat content, just whisk it into the egg/milk mixture. ~Amy @KAF

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