Whole Wheat Drop Biscuit Mix |

In response to a large number of views for my Whole Wheat Pancake Mix post, I decided to post the mix that I use for Whole Wheat Drop Biscuits. I love having the mix on hand in the fridge or freezer to be able to whip up a batch of biscuits any time without all of the hassle of measuring ingredients out.

The amounts for this mix end up being enough for 6 batches of whole wheat drop biscuits. You could easily halve it or double it to suit your specific needs, though. I like to use whole white wheat flour and I do grind my own flour using my WonderMill grain mill. You can easily use pre-ground whole wheat flour as well.

Whole Wheat Drop Biscuit Mix

12 c whole wheat white flour {or 8 c wheat berries before ground – I grind them on “Pastry” setting}
2 T salt
3/4 c sugar
1 1/2 t baking soda
6 T baking powder
1 1/2 c vegetable shortening, lard or chilled coconut oil {for the healthier option}

If needed, grind wheat berries into flour. Measure out 12 cups of flour into a large mixing bowl. Add salt, sugar, baking soda and baking powder. Whisk well until well combined. Cut in fat with a pastry cutter until pretty fine {smaller than peas}. Transfer to a gallon sized plastic bag or storage container and seal. Transfer to the fridge or freezer to retain freshness and to keep bugs out.

*I place one bag inside of another bag and store the recipe card {that has the Biscuit Mix Recipe on one side of the card and the directions for making 1 batch of biscuits on the other side of the card} place in between the bags. Seal second bag as well.

Directions for making 1 batch of drop biscuits:

2 1/2 c Whole Wheat Drop Biscuit Mix
1 egg, whisked + enough water = 1 cup of total liquid

Pre-heat oven to 400 degrees.

Measure 2 1/2 c of biscuit mix to a large mixing bowl. Crack egg into a 1 cup measuring cup. Whisk. Add water to whisked egg to bring liquid up to the 1 cup mark and give another whisk. Add liquid ingredients to biscuit mix and stir until just combined. Drop by about 1/4 cupful onto a greased or parchment lined pan. Bake for 14-18 minutes or until starting to turn golden brown. Makes about 10 drop biscuits.