Perhaps a bit unique, this recipe relies on rendered poultry fat for its oils and texture. These biscuits are muffin-like in their texture and density, being less ‘buttery’ than the typical butter-based biscuit. The insides are moist and tender, making a delicious base for a biscuits-and-gravy breakfast!
Whole Grain Drop Biscuits
- 4 C freshly ground wheat (tested with red fife wheat)
- 1 tsp salt
- 2 tsp baking soda
- 1/4 C schmaltz (fridge temperature)
- 1 1/2 C warm chicken broth
Directions: combine flour, salt and soda in a bowl. Add fridge temp (soft) schmaltz and rub into flour with fingertips. Once accomplished, add broth in 1/2 C amounts, quickly mixing in each time. When mixed into a stick dough, plop roughly shaped drop biscuits onto a greased stoneware baking dish. Bake at 375F for 12-15 minutes.