I don’t know about you, but when I eat soup or stew or salad
even, I’ve got to have some kind of bread with it. A meal isn’t complete without carbs! I’m pretty sure that I will never, ever,
ever, go on a carb free diet!
Actually I don’t
diet, why set myself up for failure? I have my opinions about diets…and I’m
sure that you don’t care about them…not even a little bit!
Any hoo…What I love about drop biscuits is that they are
super quick and easy to make, and I always have the ingredients on hand to whip
them up on a whim.
While I am not dieting, I am making some smart adjustments
to some of my favorite recipes in order to make them more nutritious.
This recipe is about compromising. I find that baked goods need some all-purpose
flour to give them a pleasing texture, so I used half AP flour and half whole
wheat flour. If you like a more dense
texture, then by all means, add more whole wheat flour. I also use strong flavored cheese so that you
can use less cheese and still taste it.
Whole Wheat Cheddar Drop Biscuits are best served warm from
the oven, with a hot bowl of soup. They
are soft and cheddary, and don’t even need a bit of butter. And while yes, there are some compromises in
these biscuits, you won’t feel like you’re compromising…not even a little bit!
WHOLE WHEAT CHEDDAR DROP BISCUITS
Makes 12 biscuits
1 cup Whole wheat flour
1 cup All-purpose flour
1 Tbsp. Baking powder
1 tsp. Sugar
¼ tsp. Salt
¼ cup cold butter, cut into cubes
1 cup Sharp or extra sharp cheddar cheese,
grated on the biggest holes
1 ¼ cups Cold milk
1. Pre-heat oven to
450 degrees. Coat 2 sheet pans with cooking spray.
2. In a large bowl,
whisk together the whole wheat flour, all-purpose flour, baking powder, sugar,
and salt. Cut the butter into the flour
using a pastry blender or two knives, until the butter is the size of small
peas. Stir in the grated cheese. Add the milk, and stir just until barely
incorporated, don’t over mix. Allow the
mixture to rest for about 10 minutes.
3. Drop the batter
onto the sheet pan into mounds a little smaller than a golf ball; I used a 1-5/8
oz. scoop, leaving a couple of inches between each biscuit. Bake in the oven for 12 to 14 minutes, or
until the tops of the biscuits are deep golden brown. These are best served warm.
Notes: *All-purpose
flour gives a lighter texture to the biscuits, but if you would like to use
only whole wheat flour, then increase the amount of milk by ¼ cup.
**To reheat left over biscuits, brush them with a bit of
melted butter and warm them in a 275 degree oven for 5 to 8 minutes.
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