Wednesday, May 16, 2012

Whole Wheat Drop Biscuits

Several months ago, I went looking for a great drop biscuit recipe. I wanted something I didn't have to bother with rolling out, and it needed to have wheat flour.  I came across a recipe that we've now made at least 15 times at our house.  Because it is so quick, I can have bread on the table with dinner on those nights that I forget to put together a yeast bread earlier in the day.  We've had these with breakfast, soup, roast, and veggies, and they've worked well with each meal. 

These have just a hint of sweetness (and are amazing with a little bit of honey!), but the possibilities are endless.  If you wanted savory biscuits, you could leave out some or all of the sugar and add in garlic, onion, cheese, chives, or any other combinations of herbs and flavors to pair with the meal.  Every time I've made these, they've been a hit!

Whole Wheat Drop Biscuits
adapted from Hospitably Yours


2 cups white whole wheat flour
1 tsp baking powder
2 Tbsp sugar
1 tsp salt
1/4 cup (1/2 stick) butter, melted
3/4 cup milk (may need more depending on batter consistency)


Preheat oven to 450 degrees.  Spray a cookie sheet with non-stick spray or line with parchment paper.

In a medium-sized bowl, mix the flour, baking powder, sugar, and salt until well-blended.  Add the milk and the melted butter, and stir the mixture just until it all comes together. 

Using a tablespoon, drop by large spoonfuls onto the prepared pan.  Bake at 450 degrees for 13-15 minutes, or until brown on top.  Serve with butter, honey, or preserves.

Makes approximately 9 large biscuits or 12 smaller biscuits.  One of the large biscuits is 4 Weight Watchers Points Plus points.

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