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

• Cheese Biscuits
• Fruit Biscuits
• Gingerbread Cookies
• Coconut Cookies
• Oatmeal Cookies

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

1. Remember not to knead the dough. Just gently bring the mixture together to make the biscuits light and crisp.
2. If using ghee instead of butter, ensure the ghee is in a semi-solid state.
3. You can also use fine jaggery powder instead of sugar. If the jaggery has small granules, grind it to a fine powder before using.
4. Add milk gradually while making the dough. Different brands of atta absorb liquids differently.
5. Do not over-bake the biscuits. Bake only till lightly golden to keep the texture crisp and tender.
6. You can flavor these wheat flour biscuits with a little vanilla extract or rose water for variation.
7. The recipe can easily be scaled to make a smaller or larger batch.