Whole Wheat Drop Biscuits Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 450 degrees F.
• Whisk together the flour, baking powder, and salt in a large mixting bowl.
• Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
• Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
• (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
• Knead it gently 20 to 25 times.
• Then smooth it into a ball.
• Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
• Push the center straight down into the dough without twisting it.
• Reroll and recut the scraps of dough.
• Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
• Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
• Do not overbake.
• Serve hot or warm.