I have memories of eating the drop biscuits that my mom made as a child. I used to love them! It always seemed like a special treat when she would make them.

Tonight I made Beef Stew {click here for the recipe} and was really wanting a biscuit to serve along side of it, but really, really, really didn’t want to go to the hassle of rolling out the dough, cutting it, etc. I then thought of my mom’s drop biscuits, and really how easy drop biscuits are to make. This isn’t my mom’s recipe {my mom never used whole wheat when cooking…that I remember anyway}. It is just a recipe that I came up with, but I am very happy with the results. Slathering a little bit of strawberry preserves on one reminds me of my dad eating them as well. So, even though we are states apart at the moment, tonight I feel a little bit closer!

Bake up and enjoy! -Shelley.

Whole Wheat Drop Biscuits
*Pre-heat oven to 400 degrees.

2 cups whole wheat white flour
1 t salt
2 T sugar
1/4 t baking soda
1 T baking powder
1/4 c shortening/lard
1 egg, whisked + enough water to equal 1 cup of liquid altogether

In a medium-sized mixing bowl, combine dry ingredients and whisk together.

Cut shortening into flour mixture until it resembles coarse meal.

Crack an egg in a liquid measuring cup and whisk well. Slowly add water to the egg in the measuring cup until liquid comes up to the 1 cup mark.

Add liquid to dry mixture.

Stir with a fork until just combined.

Drop by large spoonfuls onto a greased cast iron skillet, or cookie sheet.

Bake in a 400 degree oven for 14-18 minutes, or until starting to turn golden brown.

Take out and allow to cool for a few minutes. Serve and enjoy!

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Whole Wheat Pancake Mix

Beef Stew