Whole Grain Drop Biscuits
Yields: 10 Biscuits
Ingredients:
Non-stick cooking spray
2 cups fine barley flour
1 Tablespoon baking powder
1⁄2 teaspoon salt
1⁄3 cup plant-based buttery spread
1 cup unsweetened plant-based milk
Directions:
Preheat oven to 425°F.
Spray the baking sheet with non-stick spray. Set aside.
In a medium mixing bowl, stir together dry ingredients.
Add buttery spread to the flour mixture.
Using a pastry cutter or two knives, cut in spread until the mixture resembles coarse crumbs. Make a well in the center of the mixture.
Add milk all at once to the well of the mixture. Using a fork, stir just until moistened.
With a spoon, drop rounded spoonfuls of biscuit dough onto the prepared baking sheet, placing the biscuits very close to each other (this will help them rise up and not out).
Bake for 10-12 minutes.
Variations: You can use oil instead of buttery spread and reduce the milk to 3/4 cup. The biscuits may be a bit heavier.
Gluten-Free Biscuits: You can replace barley flour with all-purpose gluten-free flour.
Hints: These are best fresh but can be reheated, lightly sprinkled with water, and loosely wrapped in aluminum foil.
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