Food recipes
Whole Wheat Cheddar Drop Biscuits
Whole Wheat Cheddar Drop Biscuits Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, gr...
Whole Wheat Cheddar Drop Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
1.
Preheat oven to 450 degrees F. Coat 2 sheet pans with cooking spray.
2.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
Cut the butter into the flour using a pastry blender or two knives, until the butter is the size of small peas.
Stir in the grated cheese.
Add the milk, and stir just until barely incorporated, dont over-mix.
Allow the mixture to rest for about 10 minutes.
3.
Drop the batter onto the sheet pans into mounds a little smaller than a golf ball; I used a 1-5/8 ounce scoop, leaving a couple of inches between each biscuit.
Bake in the oven for 12 to 14 minutes, or until the tops of the biscuits are deep golden brown.
These are best served warm.
Notes: 1.
All-purpose flour gives a lighter texture to the biscuits, but if you would like to use only whole wheat flour, then increase the amount of milk by 1/4 cup.
2.
To reheat leftover biscuits, brush them with a bit of melted butter and warm them in a 275 degrees F oven for 5 to 8 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
1.
Preheat oven to 450 degrees F. Coat 2 sheet pans with cooking spray.
2.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
Cut the butter into the flour using a pastry blender or two knives, until the butter is the size of small peas.
Stir in the grated cheese.
Add the milk, and stir just until barely incorporated, dont over-mix.
Allow the mixture to rest for about 10 minutes.
3.
Drop the batter onto the sheet pans into mounds a little smaller than a golf ball; I used a 1-5/8 ounce scoop, leaving a couple of inches between each biscuit.
Bake in the oven for 12 to 14 minutes, or until the tops of the biscuits are deep golden brown.
These are best served warm.
Notes: 1.
All-purpose flour gives a lighter texture to the biscuits, but if you would like to use only whole wheat flour, then increase the amount of milk by 1/4 cup.
2.
To reheat leftover biscuits, brush them with a bit of melted butter and warm them in a 275 degrees F oven for 5 to 8 minutes.