100% Whole Wheat Drop Biscuits

I ate three of these for lunch and then two more for dinner. Seriously, they are addicting. The fact that they are made with 100% whole wheat pastry flour is the butter on top. These biscuits are high in fiber and made with butter. Eaten in moderation, butter can be beneficial to your diet, especially grass fed butter which has a better nutritional profile. It’s a minimally processed, natural fat.

I highly recommend adding fresh chopped rosemary to the dough. The little bite of rosemary flavor you’ll get just takes these over the top.

Also, keep some sticks of butter in your freezer so they can be easily grated into your flour. The cold better creates steam and helps these rise.

Drop biscuits are incredible. Soft & light yet no kneading or folding involved. You literally mix your ingredients and drop the dough by the spoonfuls onto your baking sheet and this perfect, simple, wonderful biscuit comes out of the oven.

These are so delicious for mopping up every last bite of my Creamy Pumpkin Soup. While the onions are caramelizing, mix the dough and once you start simmering the soup for 15 minutes, pop these biscuits in the oven. These freeze well and when thawed can be reheated in the oven at 350 for about 10 minutes.

100% Whole Wheat Drop Biscuits

Recipe by Paige MurrayCourse: BreadCuisine: American

Servings

10

servings

Prep time

5

minutes

Cooking time

13

minutes

Calories

149

kcal

Protein

4

Carbs

21

Fats

6

Fiber

3

Ingredients

• 2 cups (120g) Whole Wheat Pastry Flour*

• 2 teaspoons Baking Powder

• 1/2 teaspoon Salt

• 1 cup 2% Milk*

• 1/4 cup, Non Fat Plain Greek Yogurt*

• 1/2 teaspoon Baking Soda

• 2 teaspoons Maple Syrup

• 2 tablespoons Chopped Fresh Rosemary (or 2 teaspoons dried)

• 4 tablespoons Frozen Butter

Directions

• Preheat oven to 375 & grease a baking sheet.
• Sift together flour, salt, baking soda and baking powder.
• Grate frozen butter into flour mixture and fluff butter into flour mixture with fingers.
• Stir in chopped rosemary.
• Mix together milk, syrup and yogurt.
• Pour liquid into flour mixture.
• Stir together with a spoon. Don’t over stir but make sure it’s all moist. If it looks a bit dry, add milk a teaspoon at a time until it’s all moistened. It should be very sticky. If you get it too wet, stir in a little flour.
• Drop by large spoonfuls onto a greased baking sheet. You should get 10 biscuits.
• Bake for about 13 minutes, until tops are golden browned.

Notes

• You can use 1 1/4 cup buttermilk instead of the milk and yogurt. Or if you don’t have yogurt, just use 1 1/4 cup milk with 1 tablespoon of lemon juice.
• If you don’t have whole wheat pastry flour you can try whole wheat flour or 1 cup whole wheat flour mixed with 1 cup all purpose flour.