Whole Wheat Drop Biscuits

These Whole Wheat Drop Biscuits are super simple, quick, and delicious for holidays or even weeknights. We use only a handful of basic ingredients to create healthy little clouds of goodness that you can feel good about serving your family. This recipe is easily doubled, too!

Course Bread

Cuisine American

Diet Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 154kcal

Author Laura Yautz

Equipment

Ingredients

¾ cup Unsweetened Soy Milk
1 tablespoon Lemon Juice
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Soda
optional ¼ teaspoon Salt
2 tablespoon Olive Oil

Instructions

Preheat oven to 425° F.
Mix the soy milk with the lemon juice in a small bowl, and set aside for a few minutes.
In a medium mixing bowl, combine the flour, baking soda, and salt, if using.
Pour the curdled soy milk and olive oil into the mixing bowl, and stir to combine.
Scoop 6 portions of the batter onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 15 minutes.
Remove from the baking sheet and cool on a wire rack.

Notes

*The sodium content listed below includes the optional salt. Omitting the salt will lower the sodium content to 117 mg per biscuit.

Nutrition