Whole Wheat Drop Biscuits

September 5th, 2012 | Posted by Milana in Breads | Breakfast/Brunch | Thanksgiving

I love warm buttery biscuits straight from the oven on a damp, rainy day. It’s just the most comforting piece of food that can go with either breakfast or brunch. I guarantee this fast and easy recipe will have your taste buds asking for more! This is also a staple at our annual Thanksgiving Feast!


1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 Tbsp Baking powder

1/4 tsp salt

4 Tbsp unsalted cold vegan butter

1 cupĀ RippleĀ Original Unsweetened Milk

**Herb & Garlic Version:

3 Tbsp Dried Parsley

1 tsp Fresh Rosemary, Basil and Thyme or 1-1/2 tsp dried

1 tsp Dried Sage

2 tsp Garlic Powder

Heat oven to 450F. Whisk together flours, baking powder and salt. Cut the butter in with a pastry blender. If you do not have a pastry blender use 2 knives to the cut the butter into the flour mixture until the butter resembles size of peas. Stir in the milk just until moist. do not over mix. Use a small -medium cookie scoop to scoop the batter onto a greased cookie sheet about 2″ apart. Bake for 7-9 min and serve warm.

*** Add these ingredients into the flour mixture before the vegan butter for the Herb & Garlic version…enjoy!

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Rating: 5.0/5 (3 votes cast)
Whole Wheat Drop Biscuits, 5.0 out of 5 based on 3 ratings

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