My kids love biscuits. Last night they ate a full dozen before I could get dinner on the table! And homemade are so yummy! And so much tastier and healthier than the kind the Doughboy makes — even if you get them for a quarter a can.
While it’s nice to make the fluffy cut-out kind, drop biscuits are much easier and hold much less room for error. This recipe is a great one to make into a mix. Simply combine the dry ingredients in a ziptop bag, mark with wet ingredients to add and baking instructions and you’re ready to whip up a batch at a moment’s notice.
Drop Biscuits
1 cup unbleached flour
1 cup whole wheat pastry flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons light olive oil
1 egg
3/4 cup milk
Preheat oven to 450°. In a large mixing bowl combine flours, baking powder, and salt. In another bowl, combine oil, egg, and milk. Fold wet mixture into dry and drop by scant 1/4 cup fulls onto cookie sheet. Bake for 10 – 15 minutes or until golden brown.
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Can you use regular flour (all purpose) and regular Wheat Flour instead of unbleached and wheat pastry flour? I already have all purpose and Wheat flour and would love a simple recipe for Baking Mix.
Thanks
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Jessica Reply:
July 9th, 2010 at 8:50 pm
Yes, that should be fine. They’ll be denser, though, with the reg whole wheat. Maybe change the proportion a little?
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could I use cocunut oil instead of olive oil?
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Jessica Reply:
October 3rd, 2010 at 6:36 pm
I think so, but I’ve never tried.
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I just made these in a Rachael Ray soup recipe as dumplings, and they were terrific! Thanks for sharing!
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I’m planning on making these tonight and was thinking of doing little bacon, egg, and cheese sandwiches on biscuits. Are these biscuits dry enough to actually use a cookie cutter versus just dropping them? If not, can I just add more flour to make them drier? I’m afraid they won’t slice well if I don’t shape them more. Thank you!
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Jessica Reply:
May 11th, 2011 at 12:22 pm
Just reduce the amount of liquid by about 1/4 cup.
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Elizabeth Reply:
May 11th, 2011 at 3:37 pm
Thank you! FYI, I did not get an automatic email that you replied to my comment. I saw a comment on another post where you were asking someone about that and thought I’d pass it along.
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Are these mixes something I can prepare and put in a freezer bag and freeze? How long do you think it would stay good?
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Jessica Reply:
June 4th, 2011 at 10:34 am
You can store the dry mix for quite some time. You can also freeze the biscuits unbaked or bake them up and freeze them in a freezer bag. I would say about two months in a refrigerator freezer, up to six months in the deep freeze.
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Great idea to have the mix on hand. I will use these for with my leftover pot pie mixture tonight.
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