Whole Wheat Drop Biscuits

Whole Wheat Drop Biscuits

61 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Shelley W.
Recipe by  Shelley W.

“These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.”

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Ingredients

Adjust Servings

Original recipe yields 16 biscuits

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Stir together the whole wheat flour, all-purpose flour, baking powder, and salt. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients all at once, and stir just until the dough pulls away from the sides of the bowl. Drop by heaping spoonfuls onto a baking sheet.
  3. Bake for 8 to10 minutes in the preheated oven, until the biscuits are browned on the top and bottom.

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Reviews (61)

Rate This Recipe
DOLLCHIQUE
36

DOLLCHIQUE

Loved 'em! I used all whole-wheat flour, and I added a dollop of honey ... the dough was sticky, but I patted it out and cut the biscuits, anyway ... I'm just not crazy about "drop" anything ... just used enough flour on the counter and dough to get the job done ... they baked up fluffy and golden ... I didn't think they were dense at all ... they warmed up well, too ... I had them for a few breakfasts! :)

Jeni D.
27

Jeni D.

Good and VERY easy. I served them with gravy. Without any toppings, I thought the flavor was a tiny bit lacking. If it weren't for the flavor I would have given them 5 stars. The texture was very moist a little dense but that is typical of whole wheat and one of the reasons why I prefer it. I did add a bit more milk (I used cow's milk). I also only got 9 large biscuits.

Eileen in OK
24

Eileen in OK

These were wonderful. I'd been addicted to making regular biscuits (J.P.'s from this site) and managed to severely deplete my all purpose flour supply. I used a cup of each, and used olive instead of canola oil. I also added 1 tsp. of white sugar. They were a little crumbly, but no more than your average drop biscuit. My son LOVED them, and they were great with the chicken and rice soup I made. Oh. I used regular 1% milk too. I'm not vegan, so soy milk just isn't in the pantry! Thanks for the recipe!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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