Thursday, October 11, 2012

(Partially) Whole Wheat Herb Drop Biscuits

Remember that lentil soup recipe I posted a few days ago mentioning some drop biscuits that accompanied the meal? Well they were a huge hit with both Mark and me, like made-the-meal kind of hit. So I thought I would post the recipe.

I ate mine by placing it at the bottom of my bowl and pouring the soup on top while Mark enjoyed his with butter and honey. Obviously we are two very different individuals.

Welcome back Fall, when I bit into these biscuits it made me think I actually missed you.

(Partially) Whole Wheat Herb Drop Biscuits
Adapted from here

Makes 12 biscuits


1 cup whole wheat flour

1 cup all purpose flour

5 teaspoons baking powder

4 teaspoons herbs of choice (I used 1 tsp ground thyme, 1.5 tsp basil, 1.5 tsp oregano)

1 teaspoon salt

1/2 teaspoon garlic powder

5 tablespoons cold butter cut into chunks*

1 cup milk of choice*


Preheat oven to 450 degrees Fahrenheit and line a baking sheet with a Silpat or spray with cooking spray.

Mix together flour, baking powder, herbs, salt, and garlic powder in a large bowl with a wooden spoon.

Using your hands cut butter into flour mixture until well incorporated (you can use a pastry knife, I just don't have one).

Add milk to bowl and stir until sticky dough forms.

Drop 12 equally sized (about 1/4 cup each) chunks of dough onto baking sheet.

Place in oven and bake for 15-20 minutes, or until your home "smells like pizza dough" as Mark enthusiastically stated.

Serve with soup, butter, eggs, etc. Store any leftovers in an airtight container, but use as soon as possible.

Enjoy :)

*Obviously use vegan butter and non-dairy milk to make these vegan.

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