Wheat and White Biscuits are a baking powder drop biscuit made with half whole wheat flour and half all purpose flour.
Baking powder drop biscuits are a handy addition to have in your cooking repertoire. They’re quick and easy to make, they taste good, they’re filling, and they’re made from ingredients readily found it most kitchens. They’re a great accompaniment to soups and stews and a wonderful way to stretch a meal when you have unexpected company. Served for breakfast, they make a more substantial accompaniment to eggs than toast.
If you have half an hour to work with, you can whip up a batch of Wheat and White Biscuits. Here’s what you’ll need to make them:
2 cups each wholewheat flour and all purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1/4 cup cold butter
1-1/2 cups of milk
Preheat the oven to 400˚F. Whisk together the flours, baking powder, and salt.
Cut the butter into slices and add the slices to the flour mixture. Rub the butter between your thumb and fingers to break it down into cornflake-sized pieces.
Toss the butter gently to distribute it through the flour.
Once the butter has been incorporated into the dry mixture, make a well in the center of the bowl and add the milk. Stir until the ingredients mix into a sturdy but sticky batter.
Drop large spoonfuls of batter onto a greased cookie sheet.
Bake the biscuits for about 20 minutes. They’ll be lightly browned on the top, browned on the bottoms, and set inside. Serve them hot from the oven.