5 minute whole wheat drop biscuits

With simple ingredients and the use of a handy kitchen appliance, you can have fresh biscuits out of your oven in a half hour from start to finish - and in the oven in just 5 minutes from when you start. These are my current go-to when I am making a big pot of soup or stew and we want a little something to go with it.  They are absolutely perfect for soaking up gravy and broth, and they are amazing just piping hot with a little butter. They are also perfect for my couple of picky kids, because even if they don't eat the soup or stew that I'm serving for dinner, they are at least getting something made with whole grain and the protein of yogurt, milk, and egg. 

Ingredients:

• 2 Cups of whole wheat flour

• 1 cup whole milk plain yogurt

• 1/2 cup whole milk

• 1/2 cup (1 stick) cold butter, cut into cubes

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 egg

Directions:

Food Processor: Put everything except the flour the food processor bowl and process until blended, then add the flour and turn on again just until the flour is combined.

High Powered Blender: Put everything except the flour in the blender and blend until mixed. Measure flour into a separate bowl, pour the liquid mixture in, and stir/fold until just combined.

The key with either method is to not over process the flour, that will make them tough. The secret to light biscuits, even with whole wheat flour, is mix just enough to get all the flour combined, and no more.  It's even ok if you have a few little spots of dry flour, because it will get absorbed as they bake. You can see in my picture below, these weren't perfectly mixed, there are spots of flour and spots of yogurt that aren't mixed in. But they came out perfect. 

Once combined, use a medium sized cookie scoop to drop balls onto a parchment lined baking sheet. You can also do this with a spoon, but the cookie scoop is much faster. Bake at 350 for 20-25 minutes, until puffed and golden brown. 

Notes:

• You could do this with half whole wheat and half AP flour

• I have made these with cottage cheese instead of yogurt and they are equally amazing. The cheese gets blended in, so the chunks are not an issue.

• You could also use buttermilk instead of the combination of yogurt + milk. Just do 1 1/4 cup buttermilk.

• I've used plain kefir instead of the milk also.

• I pretty much always cook with salted butter.

• Try adding a handful of grated cheese and/or some herbs to your finished dough!

• I have also made this recipe as a loaf, and it's equally awesome and even faster. Just dump the whole batch of batter in a buttered loaf pan, and bake for about an hour. It's great as a side with a soupy dinner, and also great toasted - a perfect solution if you need a quick loaf. It's basically like a savory quick bread.