• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 24 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tsp granulated sugar
  • 1 cup warm water
  • 1 pkg active dry yeast
  • 1/2 cup wheat germ
  • 1/4 cup lightly packed brown sugar
  • 3/4 tsp salt
  • 1 egg
  • 3 tbsp butter, melted
  • 1 1/2 cups Robin Hood® Best For Bread Whole Wheat Flour
  • 1 1/2 cups Robin Hood Best For Bread Homestyle White Flour

Serving Size: 24 biscuits


Serving Size: 24 biscuits

  • Preheat oven to 375ºF (190ºC). 
  • Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Add wheat germ, brown sugar, salt, egg, melted butter and whole wheat flour, beating until smooth, about 2 minutes.
  • Stir in just enough flour to make a dough that is easy to handle. Turn out onto floured board. Work gently into a smooth ball. Knead dough 5 minutes, or until no longer sticky.
  • Place dough in large greased bowl. Turn dough to grease top. Cover with plastic wrap and tea towel and let rise in a warm place (75-85ºF/24-29ºC) until doubled (75 to 90 minutes).
  • Punch down. Shape small portions of dough into 1 1/2" (3 cm) balls. (You should have 24 balls.)
  • Arrange balls in a circle in 2 well-greased 9" (1.5 L) round cake pans. Cover with tea towel and let rise until doubled (45 minutes).
  • Bake in preheated oven for 20 to 25 minutes or until golden. Cover tops with foil if becoming too brown. Let cool 5 minutes in pans, then remove to wire cooling racks.


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