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Easy Buttermilk Drop Biscuits (with Whole Wheat)

Buttery, melt-in-your-mouth biscuits made with half wheat flour
Course Breakfast, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 8 minutes
Servings 20 biscuits
Author Megan

Ingredients

  • 2 1/4 Cups Whole Wheat Flour
  • 2 1/4 Cups All-Purpose Flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/8 teaspoon Cream of Tartar
  • 1 1/8 Cup Butter cold but not frozen
  • 2 1/4 Cups Buttermilk or plain kefir

Instructions

  • Preheat the oven to 425 degrees. In a large bowl, stir together the flours, baking powder, salt, and cream of tartar. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture and add the kefir (or buttermilk) all at once. Use a fork to stir just until combined. It should resemble a thick, lumpy batter.
  • On a greased baking sheet, drop dough by spoonfuls about one inch apart. Use a lightly greased spatula to scrape the dough out of the spoon and onto the sheet.
  • Bake for 6 to 8 minutes. or until the tops are barely golden brown. Watch them carefully, because the bottoms will brown before the tops.

Notes

I use kefir in place of buttermilk because it’s what I always have on hand. Either one will work in this recipe.