This is based on the “Drop Whole Wheat Biscuits” recipe in the 1933 copy of Better Homes Recipe Book by Marjorie Mills. Where there is no rolling or cutting of the dough these are not beautifully shaped discs. They are fast to make. The total number of biscuits you end up with depends on how large or small you make them.
Whole Wheat Orange Biscuits (yield: 4 – 6 biscuits depending on size)
1 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon shortening at room temperature or slightly melted
3/8 – ½ cup orange juice (this is 6 – 8 tablespoons, 2 tablespoons = 1/8 cup)
- Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit.
- In medium bowl and if desired soften/melt shortening
- Add flour and baking powder and combine with shortening.
- Add orange juice 1/8 cup or 2 tablespoons at a time until dough congeals into one ball moving away from sides of bowl. Do not go beyond ½ cup or 8 tablespoons.
- Using a spoon, drop on to non-stick or greased baking sheet.
- Bake for 5 minutes, turn and bake for another 5 minutes or until toothpick inserted in center of center biscuit comes out clean.
- Remove from baking sheet to either cool or serve.
- Store any leftovers in air tight container.
Whole Wheat Orange Biscuits
ready for serving
