Healthier and still tasty. I did make a few adjustments. I only had regular whole wheat flour so I used that but added about 1 teaspoon extra baking powder. I also didn’t have whole milk so I used whole milk greek yogurt thinned out with 2% milk as a substitute. I decided to fold/flatten the dough by hand and cut into squares. Came out golden on the top and pretty fluffy in the middle. Yummy and pretty simple!

I notice that in your book and in the site, you often use volume measurements for flour rather than weight. In the every baking class that I’ve taken (which are many), I’ve always been taught not to rely on volume measuring flour because it can vary widely depending on who is doing the measuring and how they do it. (You probably know the standard line, “A cup of lead and a cup of feathers are the same volume but their weight is dramatically different.”)

I don’t tend to worry so much when cooking. (If I’m making a stew and dice more carrots than a recipe calls for, it does no harm just tossing the extra into the pot.) I tend to see cooking as an art. Baking, on the other hand, is part art / part science. Too much or too little flour can ruin a recipe and make consistent results all but impossible.

I’m wondering if you would consider offering weight measurements in addition to volume. I can, of course, make the conversions (King Arthur Flour says 1 cup = 120 grams, other sites say 125-130) but I don’t really know if that’s the way you’re measuring. Alternatively, if you could just give me a sense of how much your measured cup of flour weighs, I can take it from there and make the conversions for the rest of your recipes.

I’ll be making these biscuits tonight to accompany a fish stew. I’m sure that for this particular recipe a few grams more or less of flour won’t make an appreciable difference. Thanks for your many healthy contributions to our household’s culinary adventures!

Not going to lie: I was dubious about these as they went into the oven. The temp seemed too high, the batter was weirdly chunky. And then they came out AND I ATE THREE. Absolutely delicious. I just added some thyme and oregano to the dry ingredients to complement the chicken pot pie base I had made, and they were perfect. Will definitely be adding these into the regular rotation when I need a starchy side!

I made vegetable pot pie soup tonight to have over the next few days and I was just going to eat it with crackers. On a whim decided I wanted something better but still relatively easy. I googled “healthier drop biscuits” and found your recipe pretty quickly and it sounded better than the other one I looked at. I only have skim milk so I used that and the nonfat plain greek yogurt and all AP flour but the mixture turned out very thin and not dough like at all, which isn’t necessarily the recipe’s fault. I added some Trader Joe’s protein pancake mix to help with that issue and just dropped them on a baking sheet with my fork. At first I was worried about the texture and although not super buttery, they baked up wonderfully! I used fresh thyme and dried chives and the biscuits were delicious! Thanks for posting this recipe!

Very simple and absolutely delicious! I used buttermilk and added garlic and sharp cheddar cheese. It’s a hit with the whole family.

Absolutely wonderful! I didn’t have any fresh herbs but used Italian seasoning, garlic powder, and shredded parmesan. The next day (can’t believe we even had any left) they reheated great in my toaster oven on “Toast”.
Easy and delicious!

Made these for Easter dinner and they were so, so good! I added sharp cheddar cheese, thyme, and garlic powder. I made up the dough a couple of days ago and froze it in ice cream scoop portions. They baked like a dream at 450 for 18 minutes. Thank you, Erin!

Very simple to make and delicious! Served with the crockpot pot pie & they were all gobbled up! 🙂

This is the best drop biscuit I have ever made. We all like it.

Hack – use grated cold/frozen butter. So easy!!!