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13 Reviews
Cathy
December 16, 2015
I substituted the AP flour with 1/2 cup whole wheat flour + 1/2 cup whole grain spelt flour. I also upped the liquid just a tablespoon or two and let it sit in the fridge for 10 minutes before baking to hydrate the whole grain flours. They turned out a bit more scone like than biscuit but they're fantastic!! Thanks for a wonderful and easy recipe!
ImprovCuisine
November 30, 2014
Great biscuits! Replaced the sugar with three tablespoons agave and the buttermilk with 6 tablespoons plain milk and one tablespoon fresh squeezed orange juice. Turned out perfect.
Leemoe J.
September 9, 2014
I made ricotta earlier today and was so stoked to be able to use the whey for something else! I made these biscuits with just a sprinkling of brown sugar and no vanilla, and added some aged white cheddar and cracked pepper. They go marvelously with the ricotta. Yummo.
AntoniaJames
August 21, 2014
Made these last night - did not add all the sugar right away (added only about a teaspoon at the outset), as I wanted half of the batch to be savory, for use with this: https://food52.com/recipes/7331-chicken-and-mushrooms-on-toasts Best drop biscuit's I've ever had! Added about a tablespoon of brown sugar, plus a quick sprinkling of cinnamon and a tiny pinch of nutmeg, to the rest of the dough, and used it to top a blueberry cobbler that we'll be enjoying tonight. Used 256 grams of flour + ice cold ricotta whey. This one's a keeper, to be sure. ;o)
Danielle
June 19, 2014
For those avoiding white grains, these are absolutely beautiful as whole-grain biscuits. Simply substitute half of the A.P. Flour for whole wheat flour, and (optionally) add a heaping handful of oats. I haven't tried substituting in parts margarine for some of the butter to lower the fat, but that's the next test on the list. Somehow, I have a feeling they'll still be pretty damn good.
AntoniaJames
September 30, 2013
Great recipe! I always have a few quarts of whey in my freezer, because we make fresh ricotta here, too. I love what it does to my Pullman loaves. It also makes fantastic polenta, and dreamy mashed potatoes. ;o)
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