Homemade honey wheat drop biscuits are a slightly sweet alternative to regular dinner rolls or biscuits. All you need is one bowl and one cast iron skillet to get going.

Thanksgiving is rapidly approaching. I have a few new recipes up my sleeve.

First off, are these not too photogenic, honey whole what drop biscuits.

These lumps of brown fluffy dough taste way better than they look.

A glowing endorsement, I know.

I love a classic biscuit just like the next person.

The layers of butter and the thick, flakey texture are a great side for breakfast, chili, or soup.

Sometimes, I don’t want to mess with all the chilling and the rolling out of the dough.

Enter the drop biscuit.

I am sure there is a mic drop joke somewhere here, but I haven’t the brain capacity for a lot of humor these days.

Down to business!

The recipe for honey wheat drop biscuits consists of  whole wheat flour, cold butter, cold buttermilk, and honey.

Start as you normally would for a classic biscuit.

Either using your fingers or a pastry blender to work the butter into small oat sized pieces.

Add the wet ingredients and mix until you do not see any dry bits of flour.

Heat the skillet in the oven while it preheats.

Add some butter to the hot skillet and then drop the batter into the hot, buttery pan.

Your house will smell delightful!

Top the hot, cooked drop biscuits with more melted butter and honey.

I can see these replacing classic dinner rolls at Thanksgiving for sure!

Think about some little leftover turkey biscuit sandwiches the day after! Yum!

Honey Wheat Drop Biscuits

Yield: 6-8 Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Buttery and soft honey whole wheat drop biscuits made in one bowl and one cast iron skillet.

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Ingredients

• 2 cups whole wheat flour
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp salt
• 1/4 cup unsalted butter, cold, cubed, plus more for the pan
• 1 cup buttermilk, cold
• 2 tbsp honey, plus more for drizzling

Instructions

1. Preheat the oven to 400 degrees F. Place a 10-12 inch cast iron skillet in the oven while it preheats.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Use your fingers or a pastry blender to mix the cold cubed butter into the dough. Once the butter is the size of peas and oats, you are good to go.
4. Add the honey and buttermilk, use a fork to combine. The dough is fully mixed once you see no more dry flour bits.
5. Carefully remove the hot skillet form the oven. Add about 1 tbsp of butter to the hot pan and swirl it to coat.
6. Use a 1/4 scoop to scoop the dough into the hot pan. You should be able to get about 6-8 biscuits into the pan. Be sure to leave space between the biscuits for when they rise.
7. Bake the biscuits for 16-20 minutes, depending on how close they are and how big you scooped them.
8. Check the biscuits after about 10 minutes and give the skillet a turn. The biscuits are done once the top is dry and slightly firm.
9. Add a little melted butter and honey to the top of the hot biscuits. Allow them to cool in the pan for 5 minutes before serving.
10. Biscuits will last up to three days, well wrapped at room temperature.

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  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black