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Easy Whole-Wheat Drop Biscuits USDA Recipe for Child Care Centers

Nothing beats the smell of fresh-baked biscuits! Using a blend of whole-wheat and enriched flours keeps these whole grain-rich biscuits fluffy and light.
CACFP CREDITING INFORMATION
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time1 hour
Cook Time13 minutes
Total Time1 hour 13 minutes
Keyword: CACFP Breakfast Panner - Quantity Ages 3-5
Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast, Lunch, Snack, Supper
Conventional Meal Category: Side Dish, Vegetarian, Bread, Whole Grain-Rich
Program Meal Component: Grains, Whole Grain-Rich
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
25 servings
Calories: 109

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 8½ oz Flour, all purpose, enriched
    • 8½ oz Flour, whole-wheat
    • 1 oz Milk, dry, non-fat, instant
    • - - Baking powder
    • - - Salt, table
    • - - Shortening, vegetable, trans fat-free
    • - - Water, tap

    Measure

    • 1 spray Nonstick cooking spray
    • 2 cups Flour, all purpose, enriched
    • 2 cups Flour, whole-wheat
    • ¼ cup + 3 Tbsp Milk, dry, non-fat, instant
    • 2 tsp Baking powder
    • 1 tsp Salt, table
    • ½ cup Shortening, vegetable, trans fat-free
    • 1½ cups Water, tap

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 1 lb 1 oz Flour, all purpose, enriched
      • 1 lb 1 oz Flour, whole-wheat
      • 2 oz Milk, dry, non-fat, instant
      • - - Baking powder
      • - - Salt, table
      • - - Shortening, vegetable, trans fat-free
      • - - Water, tap

      Measure

      • 2 sprays Nonstick cooking spray
      • 1 qt Flour, all purpose, enriched
      • 1 qt Flour, whole-wheat
      • ¾ cup + 2 Tbsp Milk, dry, non-fat, instant
      • 1 Tbsp + 1 tsp Baking powder
      • 2 tsp - Salt, table
      • 1 cup Shortening, vegetable, trans fat-free
      • 3 cups Water, tap

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 8½ oz Flour, all purpose, enriched
        • 8½ oz Flour, whole-wheat
        • 1 oz Milk, dry, non-fat, instant
        • - - Baking powder
        • - - Salt, table
        • - - Shortening, vegetable, trans fat-free
        • - - Water, tap

        Measure

        • 1 spray Nonstick cooking spray
        • 2 cups Flour, all purpose, enriched
        • 2 cups Flour, whole-wheat
        • ¼ cup + 3 Tbsp Milk, dry, non-fat, instant
        • 2 tsp Baking powder
        • 1 tsp Salt, table
        • ½ cup Shortening, vegetable, trans fat-free
        • 1½ cups Water, tap

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 1 lb 1 oz Flour, all purpose, enriched
          • 1 lb 1 oz Flour, whole-wheat
          • 2 oz Milk, dry, non-fat, instant
          • - - Baking powder
          • - - Salt, table
          • - - Shortening, vegetable, trans fat-free
          • - - Water, tap

          Measure

          • 2 sprays Nonstick cooking spray
          • 1 qt Flour, all purpose, enriched
          • 1 qt Flour, whole-wheat
          • ¾ cup + 2 Tbsp Milk, dry, non-fat, instant
          • 1 Tbsp + 1 tsp Baking powder
          • 2 tsp - Salt, table
          • 1 cup Shortening, vegetable, trans fat-free
          • 3 cups Water, tap

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • Preheat oven to 400 °F.
          • Spray a sheet pan (18" x 26" x 1") with nonstick cooking spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • In a small mixing bowl, combine all-purpose flour, whole-wheat flour, dry milk, baking powder, and salt. Stir to mix.
          • Using a fork or pastry cutter, mash shortening into dry ingredients until the flour mixture is crumbly. Do not over-mix.
          • Add water and stir with a fork until a soft dough is formed. Scrape bowl with a rubber spatula as necessary during mixing.
          • Using a spoon, drop 2 Tbsp dough onto a baking sheet.
          • Bake for 12–13 minutes.
          • Serve 1 biscuit.

          Notes

          • Contains milk (powdered) and wheat (flour).
          • The symbol indicates the recipe is whole grain-rich.
          • Creditable grains contribution calculated using the Recipe Analysis
            Workbook, Method C.

          Nutrition

          Serving: 1Whole-Wheat Drop Biscuit | Calories: 109 | Total Carbohydrate: 15g | Protein: 3g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 139mg | Dietary Fiber: 1g | Total Sugars: 1g | Calcium: 42mg | Iron: 1mg