I loved the biscuit topping in the Fruit Cobbler I made a few months ago so much that I decided to make a savoury version to serve with soup a few days ago. I know it is summer and hot but I still use the oven regularly. I can’t imagine not turning on the oven or stove in summer (this year I got smarter and installed a portable AC in the kitchen). Are we going to eat chia pudding till Halloween or what?! We do not eat much meat so all I can grill is vegetables and fish. Well, that is not much fun for me. Plus since our backyard has been in a reno mode for the past month, I can’t use BBQ anyways.
So, I baked these whole wheat drop biscuits with a hint of rosemary and garlic. Spices are optional but add a punch of flavour.
There are quite a few differences between traditional grandma’s biscuits and mine:
1. Mine are made with whole wheat flour which makes them more nutritious and a bit heavier but still absolutely delicious. If you use spelt flour biscuits will be lighter and as nutricious.
2. I used unsweetened applesauce instead of buttermilk and coconut oil instead of butter. Same idea – acid and fats but not from animal sources. You know, I could buy organic buttermilk but I’m too lazy for that plus I don’t know what to do with leftovers. Plus eating more plant-based is healthier. Hard to argue with that.
These whole wheat drop biscuits came out delicious and kids loved them! They freeze extremely well and are a breeze to make even if you are not a baker. I used large ice cream scoop to drop dough on a baking sheet instead of rolling and cutting it. Less mess and faster. And of course I doubled the recipe.
Whole Wheat Drop Biscuits
Whole Wheat Drop Biscuits are vegan and easy enough recipe to follow even for a novice cook. Nutritious and delicious too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits
- Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper.
- In a large bowl, whisk to combine flour, baking powder, garlic powder, rosemary and salt. Add coconut oil and work it into the dry ingredients with a pastry cutter, fork or I prefer hands, until dough is crumbly and oil is well incorporated into flour.
- In a small bowl, whisk the egg and then whisk in applesauce. Pour into the bowl from a previous step and mix with spatula until thick wet dough forms.
- Using large ice cream scoop, drop spoonfuls of dough 2″ apart on previously prepared baking sheet and bake for 20 minutes or until biscuits turn light brown. Remove from the oven and serve hot, warm or cold (I love them all).
Store: Store in a cool dry place for up to 3 – 4 days or freeze in an airtight bag or container for up to 3 months.
*Optional but add a nice flavour. **In summer months coconut oil might melt, just place it in a freezer for 10 minutes to solidify. It should be not rock solid because it will be hard to crumble but rather a playdough consistency.
Did you make this recipe? Please give it a star rating in the comments.