Whole Wheat Drop Biscuits Recipes

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

WHOLE WHEAT DROP BISCUITS

Steps:

• Preheat oven to 475 degrees and grease a loaf pan (or if doubling the recipe, a round cake pan should work).
• Melt butter in microwave and let cool for about 5 minutes.
• Meanwhile, mix flour, baking powder, baking soda, sugar, and salt in large bowl. Mix cold buttermilk and milk with butter, stirring until butter forms small clumps.
• Add wet mixture to dry ingredients and stir until just incorporated. Do not overmix.
• Pour extra flour onto a plate or shallow bowl. Rub your hands in the flour to dust them well. Spoon a lump of wet dough (around 1/4 cup) into the flour, and sprinkle some flour over it to coat well. Gently pick it up and shape it into a soft round by tossing the dough gently back and forth between your hands. Place biscuit in pan and repeat with remaining dough, ensuring biscuits touch each other. This keeps them soft and ensures they rise nicely.
• Bake until tops are golden brown, 10 - 12 minutes. You can brush with an additional melted butter if desired. Cool for a minute or two, then dump out and break apart into individual biscuits.
• Serve immediately.

HONEYED WHOLE-GRAIN DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flours, baking powder and salt in a large bowl. Add the butter and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse cornmeal.
• Whisk together the milk, honey and egg white in a small bowl. Add to the dry mixture and stir with a fork until just incorporated.
• Drop 12 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Bake until golden brown, about 20 minutes. Cool on the baking sheet.
• Serve warm with honey on the side.

WHOLE WHEAT BISCUITS

Steps:

• Combine flours, baking powder and salt in a bowl.
• Cut in margarine with a pastry blender or 2 knives.
• Add milk, mix quickly.
• Turn out onto a floured board.
• Knead 6 to 8 times.
• Roll 1/4 inch thick.
• Cut into 12, 2 inch round biscuits or into wedges or squares.
• Place on a lightly greased baking sheet.
• Bake in a 425°F oven 12 to 15 minutes until lightly browned.
• For herb biscuits, add basil, thyme and parsley to dry ingredients.
• (These make great dumplings).

WHOLE WHEAT DROP BISCUITS

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Stir together the whole wheat flour, all-purpose flour, baking powder, and salt. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients all at once, and stir just until the dough pulls away from the sides of the bowl. Drop by heaping spoonfuls onto a baking sheet.
• Bake for 8 to10 minutes in the preheated oven, until the biscuits are browned on the top and bottom.

FLAKY WHOLE WHEAT BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.