Simplest Whole Grain Cream Biscuits

  • Prep-Time 10 Mins
  • Cook-Time ~12 Mins
  • Servings 12


  • 1/2 cup Sun-Maid California Sun-Dried Raisins, Zante Currants or Mediterranean Apricots, chopped
  • 1 cup all-purpose flour, measured lightly in cup
  • 1/2 cup whole wheat flour measured lightly in cup
  • 1/4 cup wheat germ (Can omit wheat germ and increase whole wheat flour to 3/4 cup)
  • 2-1/2 tsp. baking powder
  • 2 tsp. granulated sugar
  • 1/8 tsp. salt
  • 1 cup whipping cream


  • 1

    MIX flours, wheat germ, baking powder, sugar and salt in a large bowl. Stir in choice of dried fruit.

  • 2

    TURN dough out onto a floured work surface. Fold and turn dough 8-10 times. Dough should be moist and soft but not sticky.

  • 3

    PLACE 2 inches apart on an ungreased or parchment lined baking sheet.

  • 4

    BAKE 10-12 minutes until golden brown. Serve hot with jam.

Product used

Sun-Maid California Sun-Dried Raisins 12 oz. box

California Sun-Dried Raisins

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Sun-Maid California Sun-Dried Zante Currants 10 oz. box

Zante Currants

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Sun-Maid Mediterranean Apricots 6 oz. bag

Mediterranean Apricots

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