Wheat Biscuits (Atta Biscuits)
Wheat Biscuits, also called Atta Biscuits or Wheat Cookies, are crisp, buttery Indian style cookies made with whole wheat flour, gram flour, butter and flavored with cardamom, saffron and nutmeg. They have a light crumbly texture with a delicious nutty flavor from the wheat flour. These homemade wheat flour biscuits make for a lovely tea-time snack or festive treat.
About Wheat Biscuits Recipe
This homemade Wheat Biscuits recipe is my whole wheat version of the classic Indian bakery style biscuit. Instead of all-purpose flour, these atta biscuits are made primarily with whole wheat flour, making them a slightly better everyday option.
In India, whole wheat flour is called atta. It is a finely ground wholemeal flour made from hard wheat varieties and is commonly used for making flatbreads like Roti and Paratha. Atta gives these wheat biscuits a slightly nutty taste and wholesome flavor.
If you are outside India, you can easily make this recipe with regular whole wheat flour. Since many international whole wheat flour varieties are slightly coarser in texture, I recommend sifting the flour once or twice before using. This helps in getting a lighter texture in the biscuits.
I often prefer baking cookies and biscuits with whole wheat flour because it gives a nice rustic flavor and texture. These wheat cookies are not as delicate or crumbly as those made with all-purpose flour (maida), but they have a pleasant nutty taste that pairs really well with cardamom and saffron.
A small amount of besan (gram flour) is added in the recipe to give some lightness and a slightly crumbly texture. Butter gives richness, while saffron, cardamom and nutmeg add the classic Indian bakery-style aroma.
These atta biscuits are perfect to serve with chai or coffee. You can also make them during Diwali or festive occasions as they store well for a few weeks in an airtight jar.
The recipe yields about 13 to 14 medium sized wheat biscuits or approximately 300 grams. You can easily double the recipe for larger batches.
If you enjoy baking with whole wheat flour, then do check my Butter Cookies and Chocolate Chip Cookies recipes made with atta.
For classic bakery-style cookies, check my Nankhatai recipe made with all-purpose flour.
More Homemade Biscuit and Cookie Recipes
How to make Wheat Biscuits (Step-By-Step)
Preparation
1. In a grinder jar, take ⅓ cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of saffron strands and ⅛ teaspoon grated nutmeg.
2. Grind to a fine powder. Keep aside.
Note: If you have powdered sugar already, then use ½ cup of powdered sugar along with ½ teaspoon of cardamom powder, ⅛ teaspoon grated nutmeg and a few crushed saffron strands.
3. Grease a baking tray or pan very well with 1 to 2 teaspoons butter or ghee. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit.
Preheat the oven for 15 minutes before baking.
Make Dough
4. In a sieve, take 1 cup whole wheat flour (atta), 2 tablespoons gram flour (besan) and ¼ teaspoon baking soda.
Tip: Add ½ teaspoon baking powder if you do not have baking soda.
Note: You can also add a pinch of salt at this step, if using unsalted butter or ghee. If using salted butter then skip adding salt.
5. Sift the dry mixture very well in a mixing bowl.
6. Add approximately ⅓ cup or 70 grams cold butter.
Butter substitute: You can also use 70 grams semi-solid ghee (about ⅓ cup).
7. With your fingertips mix the butter into the flour.
Tip: You can also cut the butter into the flour using two knives, a pastry cutter, food processor or stand mixer.
If the butter softens slightly while mixing with your hands, it is fine.
8. Mix till the mixture resembles breadcrumbs.
9. Add the powdered sugar mixture.
10. Lightly mix with clean fingers or a spoon.
11. Add 1 to 2 tablespoons milk in parts and mix gently.
The quantity of milk depends on the quality and texture of the flour.
The mixture should come together and hold itself. If needed, add 1 to 2 tablespoons more milk. I added 2 tablespoons.
12. Gently bring the mixture together to form a dough.
13. Do not knead the dough. Just gently gather and mix to a neat dough ball. Kneading can make the atta biscuits dense.
14. Pinch small to medium sized portions from the dough and lightly roll between your palms.
Place them on the greased baking tray, leaving some space between each cookie or biscuit.
15. You can gently flatten them slightly.
You may also make designs with a fork or toothpick.
I used a cookie design maker to flatten them lightly and create a pattern on top.
16. Here the tray is ready for baking.
If you want, sprinkle and lightly press chopped nuts like pistachios, cashews or almonds on top.
Bake Wheat Biscuits
17. Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 minutes or until the biscuits are lightly golden on top.
Note 1: Since oven temperatures vary, baking time may be less or more. So keep a check while baking.
Note 2: Do not brown them too much, as the texture can become dense and hard. A light golden color keeps these atta biscuits crisp yet slightly crumbly.
Once baked, let the wheat biscuits rest on the tray for 2 to 3 minutes. Then remove carefully with a spatula and place them on a wire rack for cooling.
Note 3: For convection ovens, use the preheating and baking temperature of 170 degrees Celsius/338 degrees Fahrenheit.
18. Once cooled at room temperature, store the wheat biscuits in an airtight jar. Serve these atta biscuits or wheat cookies as a tea-time snack with chai or coffee.
Serving Suggestions
These Wheat Biscuits pair well with a hot cup of Masala Chai, Ginger Chai, Cutting Chai, Irani Chai, Hot Coffee or milk.
Serve them as a tea-time snack, pack them in lunch boxes or enjoy them as a light evening treat. They also make a nice addition to festive snack platters and homemade gift hampers during Diwali and other celebrations.
Storage
Allow the wheat biscuits to cool completely before storing.
Keep them in an airtight jar or container at room temperature. They stay good for about 2 to 3 weeks.
For longer storage, refrigerate them in an airtight container for up to a month. Bring them to room temperature before serving for the best texture and flavor.
Dassana’s Recipe Tips
- Remember not to knead the dough. Just gently bring the mixture together to make the biscuits light and crisp.
- If using ghee instead of butter, ensure the ghee is in a semi-solid state.
- You can also use fine jaggery powder instead of sugar. If the jaggery has small granules, grind it to a fine powder before using.
- Add milk gradually while making the dough. Different brands of atta absorb liquids differently.
- Do not over-bake the biscuits. Bake only till lightly golden to keep the texture crisp and tender.
- You can flavor these wheat flour biscuits with a little vanilla extract or rose water for variation.
- The recipe can easily be scaled to make a smaller or larger batch.
Step by Step Photo Guide Above
Wheat Biscuits (Atta Biscuits)
Ingredients
- 1 cup (125 grams) whole wheat flour
- 2 tablespoon gram flour (besan)
- ¼ teaspoon baking soda or ½ teaspoon baking powder
- 1 pinch salt – do not add if using salted butter
- ⅓ cup (70 grams) cold butter – salted or unsalted, swap with 70 grams or ⅓ cup semi-solid ghee
- ⅓ cup (70 grams) sugar – can use 70 grams or ½ cup powdered sugar instead
- 4 to 5 green cardamoms – lightly crushed, husks discarded and seeds reserved
- 1 pinch saffron strands
- ⅛ teaspoon grated nutmeg or nutmeg powder
- 1 to 2 tablespoons milk or add as needed
- 1 to 2 teaspoon butter or ghee for greasing the baking tray
Instructions
Making Dough
- In a grinder, add the sugar, cardamom seeds, saffron strands and grated nutmeg.
- Grind to a fine powder and keep aside.If you already have powdered sugar, use ½ cup powdered sugar along with the ½ teaspoon cardamom powder, grated nutmeg and crushed saffron strands.
- Grease a baking tray or pan very well with butter or ghee. Also preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- In a sieve, take the whole wheat flour (atta), gram flour (besan) and baking soda.If you do not have baking soda, use baking powder instead.
- Sift the dry ingredients very well into a mixing bowl.
- Add the cold or chilled butter to the sifted flour mixture. You can also use semi-solid ghee.
- Using your fingertips, mix the butter with the flour. You can also cut the butter into the flour with two knives.This can also be done in a food processor or stand mixer. If the butter softens slightly while mixing with your hands, that is fine.
- Mix until the mixture resembles breadcrumbs.
- Add the powdered sugar mixture and lightly mix with your hands.
- Add the milk gradually. The amount needed depends on the quality and texture of the flour.The mixture should come together and hold itself. If needed, add a little more milk, mixing as you go.
- Gently bring the mixture together to form a dough ball. Do not knead the dough. Just gently mix and gather it together.
Making Wheat Biscuits
- Now pinch small to medium-sized portions from the dough and lightly roll them between your palms. Place them on the greased baking tray.
- Gently flatten them slightly. You can also make patterns with a fork or toothpick. I used a cookie press to lightly flatten the biscuits and create a design on top.
- Bake in the preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes or until light golden.
- Since oven temperatures vary, the baking time may be less or more. So keep a close watch while baking.
- Do not brown them too much as the texture can become dense and hard. A light golden color keeps these atta biscuits crispy yet slightly crumbly.
- Once baked, let the wheat biscuits rest on the tray for 2 to 3 minutes. Then carefully transfer them to a wire rack and cool completely.
- When cooled at room temperature, store in an airtight jar. Serve whole wheat biscuits as a tea-time cookie.
Serving & Storage
- Serve these Wheat Biscuits (Atta Biscuits) with masala chai, ginger tea, coffee or a glass of milk.
- They make a nice tea-time snack and can also be served during festivals, family gatherings or as part of a homemade cookie platter.
- Allow the biscuits to cool completely before storing.
- Store them in an airtight jar or container at room temperature for up to 2 to 3 weeks.
- If you live in a warm or humid climate, keep them in an airtight container in the refrigerator. Bring them to room temperature before serving.
Dassana’s Notes
- Remember not to knead the dough.
- If using ghee instead of butter, ensure the ghee is in a semi-solid state.
- You can also use fine jaggery powder instead of sugar in this recipe. If the jaggery powder has small granules, run it through a mixer-grinder to get a fine powder.
- The recipe can be scaled easily to make a smaller portion or a larger portions.
Hi Dassana, I love all your recipes and you are my go-to source! However, while baking these atta biscuits – the bottom got burnt in just 12 minutes. I am using a brand new Bajaj OTG, and had kept the baking tray in the middle rack. I even lined the baking tray with parchment paper. Can you please advise what could have gone wrong? Thanks!
Hi Sonali, thank you so much for your kind words. It sounds like your OTG may be heating more strongly from the bottom or running hotter than the set temperature. This can vary quite a bit between different OTGs. Try baking the biscuits at a slightly lower temperature and, if possible, place the tray one rack higher than the middle. You can also keep an empty baking tray on the lower rack to reduce the direct bottom heat. Do keep an eye on them earlier, as baking time can vary with each oven. Hope this helps!
I baked these wheat cookies for my kids and they loved it. This time I followed the recipe given. Will be making again a double batch of the same. Thank you.
Thank you for sharing your feedback, Sneha. I am so glad your kids loved the wheat biscuits.
Making a double batch next time sounds like a great idea. Happy baking!