Whole Wheat Drop Biscuits with Lingonberry Preserves
As you can probably guess, I often receive kitchen items and interesting ingredients for my birthday and Christmas. Actually, I receive them year round when friends travel or when my parents visit here in Louisiana. One of my favorite birthday gifts that I received this year was a Try The World subscription. Thank you my sweet daughter. Every other month I receive a box filled with authentic ingredients from a specific country. I look forward to opening each shipment of unique ingredients with incredible recipe suggestions. My latest box was from Sweden and it had Lingonberry preserves which I have seen in recipes, but have not ever tried. I was surprised to discover that it is similar to our fresh cranberry sauce...a little tart and sweetened by the preserve process. So good! The recipe suggestion was Swedish Dumplings which looked divine, but I was in need of a breakfast item. I made these super easy drop biscuits, which we slathered with lingonberry preserves for the perfect Sunday morning treat.
Whole Wheat Drop Biscuits With Lingonberry Preserves
Servings: 9 biscuits
2 3/4 cup whole wheat flour
2 Tablespoons granulated sugar
1 Tablespoon baking powder
2 teaspoons kosher salt
1 2/3 cup buttermilk
2 Tablespoons melted butter, plus more for brushing on biscuits
Lingonberry preserves
1. Preheat oven to 425° F. Coat a 9-inch round baking pan with non-stick spray.
2. In a shallow bowl, spread ¾ cup of flour and set aside.
3. In a medium bowl, whisk the remaining 2 cups of flour, granulated sugar, baking powder and salt.
4. Make a well in the middle, and add the buttermilk and melted butter. Slowly stir, incorporating the flour just until loose dough forms.
5. Working with one biscuit at a time, use a spring release ice cream scoop (a scant ¼ cup) to form biscuits. Scoop dough and drop into the shallow bowl with flour. Gently roll dough in flour and place in prepared baking pan. Repeat with remaining dough. Arrange 7 biscuits around the outer edge of the pan, and 2 biscuits in the middle.
6. Bake until golden brown, 17-20 minutes. Brush top with melted butter and serve with butter and Lingonberry Preserves.
