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A great way to stretch your main dish is to serve plenty of options on the side, including a bread option. I love a nice, crusty loaf of sourdough most of the time, but it is nice to have a change of pace. Which is why I adapted a drop biscuit recipe I’ve used for years to use whole wheat flour.
These drop biscuits flatten out a bit more than your average biscuit, but they have a nice, fluffy texture and a bit of sweetness from the added sugar. These also come together in about 35 minutes, including preparation and cooling time. Whole Wheat Drop Biscuits are great dunked into a steamy soup or chunky stew.
What Do I Need to Make Whole Wheat Drop Biscuits?
- Whole Wheat Flour: Just regular, all purpose whole wheat flour you get at the grocery store works great here.
- All Purpose Flour: Just a little bit of regular all purpose flour helps give the whole wheat drop biscuits a little extra rise and fluffiness.
- Salted Butter: Don’t worry, this doesn’t have to be softened. You cut cold, cubed butter right into the flour. No planning ahead necessary.
- Milk: Just a little bit of milk brings the dough together and adds moisture.
How Should I Serve These Biscuits?
There are so many ways to serve these little biscuits!
- With soup or stew
- Slathered with butter and jam/jelly
- With fresh, sliced strawberries and whipped cream
- As a bread option with a veggie-filled salad
- With baked beans
- Served with sausage gravy
- Crumbled into a soup or salad as a “crouton” (especially good for leftover biscuits)
Whole Wheat Drop Biscuits
- 1/2 cup Whole Wheat Flour + 2 Tbsp.
- 1/4 cup All Purpose Flour
- 1 1/2 tbsp. Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/4 cup Cold Salted Butter cubed
- 1/2 cup Milk
- Preheat the oven to 400F and line a cookie sheet or sheet pan with parchment paper or a silicone liner.
- Add the whole wheat flour, all purpose flour, sugar, baking powder, and salt to a medium sized bowl.
- Use a pastry cutter to cut the cold cubed butter into the dry ingredients until it resembles coarse crumbs.
- Pour in the milk and fold it in until all of the dry ingredients are moistened.
- Use a #40 scoop (or 1.5 tbsp. Size) to portion out the batter and scoop onto the prepared baking sheet, leaving 2” between each biscuit.
- Bake for 15 minutes, or until the edges are lightly browned.
- Cool on the cookie sheet for 5 minutes, then move to a cooling rack or serve immediately.