Flaky Mozzarella-Stuffed Whole-Wheat Biscuits Recipe

Perfect for any dinner table, these Whole Wheat Biscuits are a healthier twist on a classic. Made with whole wheat flour and stuffed with gooey mozzarella, they make a satisfying side or snack the whole family will enjoy.

Quick to prepare and ready in under 25 minutes, this easy recipe is a nutritious alternative to traditional biscuits. Mix the dough, press into a muffin tin with a cheese center, bake, and serve warm.

Side shot of a biscuit split in half with mozzarella inside garnished with fresh herbs on a white plate.

🩵 About This Recipe

If you want a comforting, cheesy side that’s a bit more nutritious, these whole wheat cheese biscuits fit the bill. Whole wheat flour adds fiber and a nuttier flavor while sour cream and a touch of oil keep the dough tender. Each biscuit hides a melty mozzarella center for an irresistible pull-apart moment.

This recipe uses simple pantry ingredients and a muffin tin for easy portioning. It’s versatile, quick, and great for weeknight dinners, weekend brunch, or as party appetizers.

🧂 Gather Your Ingredients

Overhead shot of ingredients - whole wheat flour, sour cream, baking powder, baking soda, canola oil, mozzarella sticks, salt and garlic salt.

Whole wheat flour – adds fiber and a heartier texture compared with all-purpose flour.
Baking powder & baking soda – both help the biscuits rise and stay light.
Seasonings – salt, garlic salt, and parsley flakes add a simple, savory finish.
Sour cream – keeps the biscuits moist and adds a gentle tang.
Canola oil – contributes tenderness without a heavy butter flavor.
Mozzarella string cheese – convenient portions for stuffing each biscuit; other mozzarella forms work too.

🔪 Let’s Make Whole Wheat Biscuits!

Overhead view of process shot 1 - combine the flour, baking powder, baking soda, and salt in a medium bowl.

Mix Ingredients

Combine the dry ingredients in a medium bowl: whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sour cream, canola oil, and water.

Combine

Add the wet mixture to the dry ingredients and stir until a cohesive dough forms. If the dough feels too sticky, add a small additional splash of water, a teaspoon at a time.

Overhead view of process shot 3 - distribute about half of the dough among 6 muffin cups and place a small piece of mozzarella in each of the muffin cups.

Add Cheese

Prepare a 6-cup muffin tin by greasing or spraying each cup. Press about half of the dough into the bottoms of the cups. Cut mozzarella sticks into thirds and place a piece of cheese in the center of each cup.

Overhead view of process shot 4 - distribute the remaining dough among the muffin cups, gently pressing the dough down around the cheese.

Add Remaining Dough

Top each cup with the remaining dough, gently pressing the edges to seal the cheese inside and smoothing the tops as needed.

Overhead view of process shot 5 - spray the tops lightly with cooking spray, and sprinkle with garlic salt and parsley flakes, if desired.

Garnish and Bake

Lightly brush or spray the tops with oil, then sprinkle with garlic salt and parsley flakes if desired. Bake at 425°F (220°C) for 9–11 minutes, until golden on top. Serve warm so the cheese is oozy and melty.

💡 Expert Tips and Tricks

These biscuits are great with dinner, but also pair well with breakfast or brunch.
To reheat quickly, warm a biscuit in a hot oven or air fryer for a minute or two to restore crispness and melt the cheese.
Serve as an appetizer with marinara, ranch, or your favorite dipping sauce.
For an even lighter texture, be gentle when mixing—overworking whole wheat dough can make biscuits dense.

❔ FAQs

What’s the difference between whole wheat flour and all-purpose flour?

Whole wheat flour includes the bran and germ of the wheat, which retain more fiber, vitamins, and minerals. It yields a heartier texture and slightly nuttier flavor compared with all-purpose flour.

Are whole wheat biscuits healthy?

Compared to traditional biscuits made with white flour and large amounts of butter, these whole wheat biscuits are a healthier option thanks to whole wheat flour and modest amounts of sour cream and oil. They still make an indulgent treat, so enjoy in moderation.

Side shot of two biscuits garnished with fresh chives on a wooden cutting board on a blue plaid cloth.

📝 Substitutions and Variations

Swap mozzarella for cheddar, pepper jack, gouda, or provolone for different flavors.
Stir in dried herbs like rosemary, thyme, or Italian seasoning for extra aroma.
Add mix-ins such as cooked bacon, sun-dried tomatoes, or sautéed spinach for a hearty variation.
For a spicy kick, sprinkle in red pepper flakes or use pepper jack cheese.

Kristin’s Kitchen Tip

Sift the dry ingredients together to avoid clumps and ensure a light, even texture.

🥡 Storage and Reheating

Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to a week. To freeze, cool completely, wrap each biscuit individually, and place in a freezer bag for up to 3 months.

Reheat in a 350°F (175°C) oven for about 5–7 minutes, or until warmed through and the cheese is melty. An air fryer or toaster oven also works well for crisping the exterior.

⏳ Make Ahead Instructions

Prepare the dough up to 3 days ahead and store covered in the refrigerator. Bring to room temperature for 10–15 minutes before assembling and baking.

🍴 What To Serve With This Dish

These cheesy whole wheat biscuits pair perfectly with pasta, roasted chicken, grilled vegetables, hearty soups, or a fresh green salad. They also make a comforting side for weeknight meals or a tasty addition to holiday spreads.

Overhead shot of biscuits in a metal muffin tin on a cork trivet.

Whole Wheat Cheese Biscuits

If you try this recipe, please consider leaving feedback to help others discover it and to let me know how it turned out for you.

📋 Recipe Card

Cheesy Whole Wheat Biscuits

Comforting, cheesy biscuits made with whole wheat flour—ready in under 25 minutes.

Prep Time: 15 minutes

Cook Time: 9–11 minutes

Servings: 6

Ingredients

1 cup whole wheat flour
1.5 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
3 teaspoons canola oil
1 teaspoon water (plus more if needed)
2 sticks mozzarella string cheese, cut into thirds
1/4 teaspoon garlic salt
1/2 teaspoon parsley flakes (optional)

Instructions

Preheat oven to 425°F (220°C). Grease a 6-cup muffin tin.
In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, mix sour cream, canola oil, and water until smooth.
Add the wet mixture to the dry ingredients and stir until a dough forms. Add a little more water if the dough is too dry or crumbly.
Divide about half of the dough among the muffin cups, pressing to form a base. Place a piece of mozzarella in each cup.
Top with the remaining dough, sealing the edges around the cheese.
Brush or spray the tops lightly with oil, then sprinkle with garlic salt and optional parsley flakes.
Bake 9–11 minutes, until the tops are golden brown. Serve warm.

Nutrition (estimate per serving)

Calories: 170 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 10 g | Fiber: 2 g

Notes

Prep the dough earlier in the day and refrigerate until ready to bake. Let sit at room temperature 10–15 minutes before assembling.
Try different cheeses or add-ins like cooked bacon, sun-dried tomatoes, or spinach for variety.
To freeze, bake, cool, wrap individually, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Update Notes: This post was originally published in February 2016 and updated with tips, step-by-step photos, and a revised recipe in December 2024.

Thanks for reading and happy cooking!