Honeyed Whole-Grain Drop Biscuits
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 12 biscuits
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 236 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 5 grams
- Sugar
- 6 grams
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 12 biscuits
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 236 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 5 grams
- Sugar
- 6 grams
Ingredients
2 1/2 cups white whole wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups reduced-fat (2-percent) milk
3 tablespoons honey, plus more for serving
1 large egg white
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flours, baking powder and salt in a large bowl. Add the butter and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse cornmeal.
- Whisk together the milk, honey and egg white in a small bowl. Add to the dry mixture and stir with a fork until just incorporated.
- Drop 12 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Bake until golden brown, about 20 minutes. Cool on the baking sheet.
- Serve warm with honey on the side.
