Whole-Wheat Cheddar Garlic Drop Biscuits

These biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!? :)

Whole-Wheat Cheddar Garlic Drop Biscuits from 100 Days of Real Food

Whole-Wheat Cheddar Garlic Drop Biscuits

These biscuits might be my family's new obsession...they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What's not to love!? :)
4.6 from 32 votes
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Print Recipe
Servings: 12 biscuits

Ingredients
  

Instructions
 

  • Preheat the oven to 375 degrees F.
  • In a medium sized bowl whisk together the flour, baking powder, salt, and garlic powder. Use a fork to stir in the grated cheese.
  • Mix in the melted butter and milk until well combined, but not over-mixed.
  • Drop 12 heaping spoonfuls of the mixture onto a large ungreased baking sheet (evenly spaced). Bake until light brown, about 18 to 20 minutes. Serve warm and enjoy.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Cheddar Garlic Drop Biscuits
Amount Per Serving
Calories 146 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 228mg10%
Potassium 76mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 345IU7%
Calcium 106mg11%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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143 thoughts on “Whole-Wheat Cheddar Garlic Drop Biscuits”

  1. Are these made with freshly milled wheat flour? That’s what I use and I’m wondering how to adjust the amount of ingredients.

    1. No, these were not made with freshly milled wheat flour. We have not tried it with this recipe before. – Nicole

  2. 5 stars
    Let me start by saying this recipe is fantastic exactly as written. It is one of my favorites and I make it frequently. I was out of cheddar today so I switched it up a little bit and used onion powder instead of garlic power and Swiss cheese instead of cheddar and it was delicious. I will absolutely make it again with onion and Swiss!

  3. Subbed low fat mozzarella with a little blue cheese. It was a little dry so added some extra milk and Greek yogurt. Baking now, we’ll see how it comes out.

  4. 5 stars
    Thumbs-up from the whole family (of 3 haha). The Red Lobster boxed mix was one of our favorites, and these are thankfully just as good, if not better. I melted too much butter so I did what the box mix usually calls for, and added some italian blend to the butter and basted the cooked biscuits with it. Yum!!

  5. We love these biscuits! The only change I made was 1/4 cup olive oil instead of butter… My grandson loves making these… He even made some for his teachers! He is 11…. Thank you for this recipe!!

  6. 5 stars
    This recipe is excellent just the way it is. Any combination of extras could be added, such as sunflower seeds and/or additional spices. These really are nice and cheesy and light. Highly recommended!

  7. After reading the reviews I adjusted this recipe by upping the baking soda to 3 tsps and 1 tsp of garlic powder and halving the butter down to 4 tbsps and keeping it cold in small pea size pieces like most biscuit recipes call for. I also keep my biscuits in the fridge for 15 mins prior to baking. They were amazing.

  8. 5 stars
    My family has food allergies and we have to eat gluten free…..so I took your idea and changed it up so that my family could eat them. They were amazing and we all LOVED them! Thanks

  9. 5 stars
    I have made this recipe many times for our large family. They are loved! I accidentally added to much milk once so I ended quadrupling the recipe, so why not freeze. Still very yummy reheated and even easier!

  10. 3 stars
    Despite being quite easy to make, these flattened quite a bit and looked like cookies, just like other people commented. I would use less milk and butter next time, or I would cut the cold butter into the flour just as the traditional way of making biscuits.

  11. I haven’t tried this recipe yet. I was looking for an easy whole wheat biscuit recipe and this one sounded good and easy. But I don’t have enough butter. Is there any way I can substitute oil for some of the butter?

  12. Way, way, way too much butter! They were flat and greasy, but I squished out as much butter as possible and crumbled it over top of chicken and broccoli Alfredo and it made a tasty crust. Next time I will cut the butter back to a half or fourth of a stick.

  13. 4 stars
    I made these last night. I had 1 cup of light cream in the fridge and used some of this in lieu of the butter & milk… just enough until the dough came together. Also, we sprinkled a little Old Bay on the tops just for fun. Super easy, fast and tasty! Nice addition to our soup. Thanks!

  14. Made these last night and they flattened out like cookies. I did put the dough onto an already heated cookie sheet, and they tasted good. Should I try to adjust the butter or add more flour?

    1. Amy Taylor (comment moderator)

      Hi Kathy. They aren’t going to be fluffy like a traditional biscuit. Do make sure your baking powder is fresh. I also would not drop them on a hot sheet and be sure it is not greased. :)

    2. I found that the recipe didn’t require the entire amount of milk. I added a little at a time until it was a wet, sticky consistency, but not too wet or runny. Maybe that was your issue also? Did you add all the milk at once?

    3. I had the same problem. One thing that helped was I cut the cold butter into the flour with a pastry cutter instead of melting it. That is the way the Bisquick version does it and it keeps the dough a little more firm. They were still flatter than the Bisquick ones but not nearly as flat as before.

  15. 5 stars
    Can the cheese and milk be substituted with vegan cheese and almond milk? Also, silly question, but can a larger batch be frozen after baking for use within weeks?

    1. Amy Taylor (comment moderator)

      Hi Tiffany. It would be an experiment because those are not subs we have made. I do, typically, have no trouble subbing with almond milk. You can definitely freeze this recipe.

  16. 5 stars
    Absolutely delicious. This one is a keeper. I used to much butter. Will decrease the amount when I make them in the future.

  17. I loved these! So easy & yummy! I doubled the amount of garlic powder & thought the flavor was great. I am going to try using half the butter next time like some suggested & see how it tastes. My husband didn’t even mind that they were made with whole wheat flour & he is usually picky about that. I paired it with the broccoli cheddar soup for an easy weeknight meal.

  18. 5 stars
    I made these cheddar garlic biscuits last night for dinner. They were so easy and so good! My husband said they tasted like the ones at Red Lobster, and ate 3 of them!

  19. 5 stars
    These are called “crack biscuits” by my husband. I add in 2 grated zucchinis, and we like them even better that way! I love how easy they are!

  20. 4 stars
    I’ve been looking for a whole wheat drop biscuit recipe and now I’ve found it. Only change I made was 1/2 stick a butter instead of 1 stick of butter. They were so, so delicious. This recipe is a keeper!

  21. Assistant to 100 Days (Amy)

    Hi. I am a bit confused by the question. I’ve had no trouble with the biscuits rising as long as the batter isn’t over-worked.

  22. What would make them fluffy like the Red Lobster biscuits — buttermilk instead of whole milk?

    Thanks!!

  23. These were soooo yummy and really easy to make BUT way too much butter! The first time I made these I felt like I was eating biscuits drenched in melted butter :-/. I used 1/4 of a stick instead and they came out perfect!

  24. These are great, the second time around I wanted something less rich or an already heavy dinner. So I doubled the wheat flour, baking powder and salt but halved the butter and cheese and added the doubled amount of milk. They came out perfect. I also left out the garlic powder because my kids complained they were to garlicky,though I disagreed:)

  25. 5 stars
    I made these for lunch with some chicken soup. I was out of milk, so subbed in some plain yogurt and a few spoonfuls of the broth from the soup, reduced the butter to a third of a cup, and they turned out great!

    Well, I thought they were great. My three-year-old took one bite and told me, very seriously, “Mommy, I tried this kind of biscuit and I hated it.” More for me! I froze the rest for lunches.

    I love how easy this recipe is, so that I can just throw them together as an afterthought.

  26. Just made these for dinner and boy were they a hit. I cut butter back to 1/2 stick and they puffed up well. Looked just like red lobsters And tasted like it as well!

  27. Does anyone know if these freeze well? We have a new baby due in about 6 weeks, and I’m trying to freeze as much as possible.

  28. Made these for the first time tonight. Why did I wait so long?? These are amazing. They remind me of the cheddar biscuits at Red Lobster, but I like them better knowing they are real food. Thanks for this great recipe.

  29. 5 stars
    I was looking for something quick to make with soup tonight, but I didn’t have any cheddar. I subbed shredded parmesan and used minced garlic instead of powder, and these were unbelievably good! I am not going to fess up to how many of them I ate.

  30. These tasted delicious but mine also spread out flat-ish like a cookie as another reader commented. I like the suggestion of baking in a muffin tin next time to help retain some shape/height. I wonder if using softened vs. melted butter would also help the biscuits retain some shape and height. I did use the white whole wheat flour… followed all directions. Like I said the taste/texture is great but they just don’t really look like biscuits :)

  31. Can these be made ahead of time and then reheated? Or can the dough be made be put on the baking sheet, frozen, and then cooked later? I’m trying to find a way to get as much prep as possible done prior to Thanksgiving. Thanks!!

  32. I haven’t made anything from the cookbook itself, but I did subscribe to the fresh 20 meal planning for a year, and it was absolutely amazing. It’s healthy, and it’s delicious – the only meals that my husband and I both *consistently* find tasteful enough (and the hubby likes spicy foods). They use enough spices that everything tastes good, even things we thought were going to be weird. :) I’m looking forward to trying your recipes as well, I just recently found the blog!

  33. 5 stars
    These are great! So tasty and using ingredients I always have in the house. They go terrific with your Butternut Squash soup.

  34. We made these tonight. So super scrumptious and addicting. However, I wonder if we could get by with using only a half a stick of butter (instead of a whole!)to make it a little healthier. I could not help but think of all the butter that was sitting in my tummy after eating 4 of them!!

  35. 5 stars
    Made these for dinner last night. My 3 yr old helped and the whole family loved them! We used 2 cloves garlic instead of the powder. I had to remind my husband that there was a whole stick of butter and 1 cup of cheese in the batch, he wanted to eat them ALL! Thank you for an easy, fast, and yummy recipe!

  36. 4 stars
    Made these tonight but accidentally used only 1/2 stick butter–they came out fine. I found them to be salty and will reduce the salt next time. The dough seemed a bit wet to me so I added a small scoop of white flour–probably 1-2 Tablespoons. Love the garlic taste and texture! Yum!

  37. I made these a few times and they are delish! Last night I used fresh pressed garlic added to the melted butter instead of the garlic powder and it tastes and smells amazing! A lot better than garlic powder.

  38. My dough seemed really dry when I spooned it onto the cookie sheet. Then when cooked they fell apart into small pieces. What did I do wrong? The flavor was great, but they were really hard to eat. Should the melted butter have been room temp?

    1. Assistant to 100 Days (Amy)

      Hi Kristin. It is hard to know what might have happened. I made these last week and while they aren’t lofty like other biscuits they should not have fallen apart. The butter should have been melted. Did you use a full fat milk? Maybe give them another try. ~Amy

  39. I made these and they were wonderful! I noticed that you list 1/2 cup of butter and then say “1 stick”. I am pretty sure that 1 stick is 1/4 cup (not 1/2). that seems consistent with a couple of the comments that say that there seemed to be too much butter. I used 1/4 cup when I made them and that was perfect. Thanks for sharing these great recipes!

    1. never mind – I am a space cadet! I am wrong about the equivalences. I did use the recommended amount of butter (thinking i was using less) . . .and these were delicious!

  40. 5 stars
    THESE BISCUITS ARE AMAZING! Thank you so much for sharing the recipe! I ran out of Garlic Powder (I know who does that) so I used fresh minced garlic instead and OMG its like heaven lol. I also sprinkled a little oregano and Parmesan cheese on top. Yum!

  41. We doubled this recipe but forgot to double the butter – and they turned out even better (to us, at least) than they had when we made them exactly according to recipe!

  42. 5 stars
    Delicious and easy to make. I made a batch last night (without the garlic) to have with dinner tonight and then my son wanted one right out of the oven last night and liked them so much he asked for one to be packed in his lunch today.

  43. Hi!! I love the recipe..super easy to make & yummy! Is there a nutrition label for this? my son has type 1 diabetes & we try to keep nutrition labels so he can dose accurately, so the carb count is very important! :) thank you!!

    1. Assistant to 100 Days (Amy)

      Hi Lynn. No, I’m sorry. We do not track nutrition information on our recipes. It’s part of our real food philosophy to not do so. This post will help explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. I know it is necessary to keep track of specifics in the case of diabetes. Fortunately, there are several tools available online that can help you break down recipes and decipher nutrition facts. Wishing you the best. ~Amy

  44. Can’t wait, just ordered the book “Fresh 20”! I was SOLD when I read an excerpt from her Spring section bio “…growing up in snowy Minnesota”. I live in MN and if she can find fresh ingredients for me to cook with all year round, it’s a winner! Thanks :)

  45. 5 stars
    These were awesome! The whole batch was gone before dinner. My husband that isn’t a big cheese fan ate the most.

  46. I LOVE the taste of these, however when I made them they flattened out like a cookie! What went wrong? Any help is appreciated

    1. Assistant to 100 Days (Amy)

      Hi Jackie. These are not lofty biscuits. However, they should not have completely flattened out. Could you have been heavy handed with the butter, cheese, or milk? ;) ~Amy

      1. I think put too much batter on the pan for one biscuit. I actually ended up putting them in my mini muffin pan and they turned out great! Thank!

  47. Hi

    I’m from the uk, and to us, biscuits are sweet things that we dunk in tea!! I hope this doesnt sound like a dumb question, but how would you use these biscuits and the others you have on your site? Are they bready, like a bread roll, or are they denser like a scone? I think they look great and want to try them, just not sure what they are meant to turn out like, and what you would eat them with!!
    Thanks for any help for a confused Brit!!

    1. Assistant to 100 Days (Amy)

      Hi Lynne. I would probably describe them as more scone-like. I think they go with just about anything…or on their own as a snack. : ) ~Amy

  48. These taste very good. However mine spread out pretty thin and were more like cookies. It seems like they have way too muçh butter in them. (They’re kind of a gut bomb! I felt so heavy after eating them.) Next time I’m going to try less butter. It’s nice that they are “real food” but I wouldn’t say they are healthy. Still, they’re better than a lot of things and very easy to make.

  49. Most folks don’t realize that whole wheat flour gets stale at room temp. and will taste bitter. White flour isn’t eaten by many organisms as it does not have much nutrition. I avoid buying flour on sale as the store might be getting rid of it, and buy smaller bags, which I store in the fridge or freezer (tightly sealed).

    The biscuits are bound to taste good with 1/2 c butter per cup of flour. I’d try about 1/3 good olive oil instead.
    Love your site! Thanks for sharing.

  50. 5 stars
    I made these last night and they were so delicious! The whole wheat flavor adds so much! YUM!!!! Can’t wait to make them again!

  51. These biscuits are absolutely amazing!! They’re too good, I can’t eat just one, but I love that they are whole-wheat and real. Thanks for your amazing recipes.

  52. Help! I love your recipes (huge fan of your granola, berry sauce and many others) but I am struggling to learn how to bake with 100% whole wheat. I have been baking with 50/50 regular flour and whole wheat flour and the results turn out just fine. But once I go to 100% whole wheat, everything turns out flat and tasting like cardboard. This has happened with your biscuits and cheese crackers, which look like super recipes. I suspect it has something to do with the admonition not to “over mix.” But I don’t know what that means! Would you please consider some blog tutorials on baking with 100% whole wheat, or would you point me in the direction of some resources that might guide me. I don’t want to give up, but I’m getting frustrated and my family is beginning to dread the sight of that whole wheat flour! Thanks so much. And thanks for all you do to help us transition to real food.

    1. If you’re using store-bought whole wheat flour it’s probably better to stick with a half and half mix. Most whole wheat flour I’ve tried that I bought from a grocery store shelf has not been good. I met somebody who has a grinder and turned me on to freshly ground 100% whole wheat flour and, no surprise really, it’s fabulous! I purchased my own grinder (under $300)and now do it myself. You can easily get info overload trying to learn all about grain but, to keep it simple, I mostly use hard and soft white wheat (the soft bakes more like pastry flour). It’s really not as overboard as it sounds. Otherwise I hear many others say King Arthur flour is good. Can’t wait to try these cheddar biscuits with fresh flour!!

    2. Assistant to 100 Days (Amy)

      Hi Sarah. In addition to Lauri’s comments, you should try King Arthur’s White Whole Wheat. It is 100% whole wheat but just a lighter variety. It will help as you transition. Best of luck! ~Amy

      1. Hi!

        I just wanted to jump in and second the suggestion for King Arthur Flour White Wheat. I use it as a 1 to 1 substitute for all purpose, and it works beautifully. It does, of course, taste a little different, but even my extraordinarily picky son has no complaints about 100% whole wheat cookies, pizza crust, etc.

        Enjoy your baking,

        Grace

    3. I too have struggled with recipes turning out “flat” when made with 100% whole wheat flour. Increasing the amount of baking powder does the trip. I typically triple the amount called for in the recipe.

  53. These are delicious! They are so tasty, I was tempted to eat one after another… I love how quick and easy they are to make! Thanks, Lisa!

  54. Made these tonight and there were great! Thank you for sharing all so many recipes – I have loved everything I’ve tried… and so has my 2-year-old!

  55. I had some spinach that I needed to use up, so I chopped it up real quick in the food processor and added it to the dough. They came out great! Thanks for taking the time to share. :)

  56. Last week I did Joy the Baker’s whole wheat drop biscuits with honey and goat cheese, and a few weeks before that I made my own garlic and cheddar biscuits. This marries those two ideas together brilliantly. I loved them both, and this might make me even like them more :)

  57. You could use lard (from pastured pork, of course) in place of the butter to get a more traditional biscuit texture or to make roll out biscuits.

    Many biscuit recipes call for crisco (yuck!!!!). Real, healthy lard will give you the same flakiness and it tastes good.

    Use a pastry cutter or sharp knives to cut in the lard to the mixed dry ingredients, then add the milk and cheese, roll out and cut or just drop.

  58. 3 stars
    I thought these were good. I asked my hubby if they were “much better” than Red Lobster’s as you mentioned. He said, “Not even close, but for whole wheat they’re pretty good.” I would agree with some of the others that next time I will half the amount of butter and add herbs.

  59. These were great! We had them for lunch today. We live at altitude (6000 ft), so I used a heaping 1/2 tsp baking powder instead of what was listed and they worked great! Just wanted to share for anyone else at altitude :)

  60. Can’t wait to get this cookbook and try the biscuits. Since we have been making the transition to a “green family” we rarely eat out anymore. My husband sure does miss those Red Lobster biscuits!! Thanks so much for the recipe and I’ll be writing about this today with a link back to your site. Thanks again!

    1. Assistant to 100 Days (Amy)

      Hello Anjuli. I think pastry flour might work okay with these little biscuits. Let us know how they turn out. ~Amy

  61. This recipe makes me very happy. My brother, who’s been missing for almost six years, worked at Red Lobster for a while. He would bring home those biscuits and oh.my.

    I was just thinking about them last week on his birthday and wishing I could have some- and here this is.

    Thank you!

    1. Thanks for sharing about your brother. It’s amazing how the little things like food or smells, etc can bring you the happiest memories. my thoughts are with you

  62. Obviously there are endless benefits to freshly ground whole grain flours, but I have heard that most store bought whole wheat flours have the germ removed during processing, just not the bran. This prevents rancidity. Does anyone know if or to what extent this is true?

  63. 2 stars
    You obviously eat a lot healthier than I do. I was wondering how you deal with the sodium in the baking powder. I suppose if you’re eating so much less processed food it might not add up much, but with the powder a single biscuit could be as much as 300-500 milligrams of sodium, which is a lot for a person whose daily total should be 1500 mg or less.

    My biggest struggle with eating healthy is juggling a medical condition that eats up a lot of my energy and having to watch fat, sodium and carbs. I often can’t control all three in a lot of the things I cook. But I can’t take the huge amount of sodium in biscuits, and I miss biscuits and scones a lot. I made them from scratch, but they’re still not a good thing for me to eat.

    1. I think it’s time you find a new brand of baking powder. I use Trader Joe’s, as it is the cheapest Aluminum Free baking powder in my area. It has 55 mg of sodium per 1/8 tsp. Since the biscuit recipe calls for 1 1/4 teaspoons, that would be 550 total milligrams. Since the recipe makes 12 biscuits, that would mean each biscuit would have 46 milligrams of baking powder derived sodium. The sodium from 1/12 of 1/2 teaspoon of Hain sea salt would be 98 milligrams. For a grand total of 144 milligrams of sodium per biscuit.

      If you don’t have a Trader Joe’s in your area, Rumford aluminum free baking powder is also 55 per 1/8 tsp. Also, Redmond sea salt is only 530 milligrams per serving and one can use less them called for in a recipe given its strong taste.

      When cooking, I still prefer the taste of Diamond Crystal kosher salt. It has 280 milligrams per 1/4 teaspoon. Because the flakes are large, I feel like I can use less. I also use less when seasoning my own food. 1 teaspoon fine sea or table salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt. Fluer De Sel (400 milligrams per 1/4 tsp) is also nice for finishing meats and risotto. The flakes are large and flavorful and require only a small sprinkle.

    2. Sam – The average American gets the majority of their sodium intake through preservatives and additives (not table salt) in processed foods, so yes for us we don’t actually have to “deal with” the sodium in the baking powder since we consume so little processed foods anyway. Some sodium is necessary in a healthy diet. But as Kristin pointed out, these biscuits have only 46 milligrams of baking powder derived sodium each (not 300-500 mg). Hope that helps!

    3. There are sodium-free baking powders available although I can’t recall a brand name at the moment. For low sodium eating, I highly recommend the books by Donald Gazzaniga. No-Salt-Lowest-Sodium-Cookbook is one. I don’t recall how it fits in with eating real food, but the primary source of dietary sodium is processed food, so I’d imagine it fits pretty well.

  64. OOOOH These look delicious! I’m definitely going to try them soon. Thanks for the recipe :) Also, I hope the Fresh 20 put their recipe for minestrone soup in that cookbook (I am waiting on my copy, which they were very nice to give me for helping test out some of the recipes). Anyway, that minestrone was definitely the hit at my house – super delicious!

  65. I have tried the Coconut Curry-Style fish with lime coconut rice out of the new The Fresh 20 cookbook. It was yummy, although a little spicy for my family. My children are a bit picky, but they loved the fish (that they picked out of the sauce). The rice was very limey by itself but worked very well when all was put together. I can’t wait to try another recipe tomorrow!

  66. Made these with a few changes. I decreased butter to 1/2 stick and I increased milk to about 3/4 cups.I also added a little bit of chopped chives. Got 12 buiscuits using a small scoop. They were really good even with these changes! Thanks!

  67. 5 stars
    These were awesome! I made them tonight to round out some ravioli and roasted vegetables. My only question is…will you add these to your recipe list? I didn’t see them there.

  68. Just tried these tonight (following directions as written) and I am wondering if the butter measurement is off. They were crazy buttery but also did not rise – instead they looked like flat garlic cheddar cookies. Love your site though and have enjoyed many of the other recipes. Thank you!

    1. I wondered about the butter quantity too! So I made them with 1/2 stick of butter and I increased milk to about 3/4 cups of milk. They were just right for my taste this way and they did rise.

    2. Mine too…I was so disappointed! They were greasy and flat. My husband was calling them cheddar pancakes. I thought maybe the butter measurement was wrong ?

  69. I was getting on my computer to look for a bread side for my homemade soup that I have already made for dinner tonight, when I got the email for these biscuits! You have been a huge help in me being able to feed my family “real food”, always coming up with new and delicious ways to keep meals anything but boring! Trying these tonight, thanks for everything you do.

  70. Do you have any suggestions on what could be used in place of the butter? My daughter is allergic to dairy, egg, and soy.

    1. Coconut oil would be my preference though as Alisha stated above you may lose a bit of flavor. You can add a bit more cheese or some herbs if you’d like.

    2. Sustainable palm shortening (melted) would work as well.

      Though I am curious why the recipe calls for “melted” butter. My favorite Better Homes & Gardens biscuit recipe says to cut in the shortening and increase the buttermilk when making drop biscuits to 1 part shortening, 2 parts buttermilk. The all butter biscuit recipe in the Cuisenart manual also has a 1 to 2 ratio. I am sure that has something to do with the low height people are getting in their biscuits.

  71. I am sooo excited to try these! My husband will go crazy! Alisha- question about subbing coconut oil for the butter- is it the same amount?

    I am so glad I have found you all- we have been inspired to start moving in the direction of eating real food- we are not quite there yet but making strides every day! Thanks for all the hard work and great information!

  72. Sounds yummy! Love trying new things in the “real” food realm. You have been inspirational to me and I am proud to say I’m almost 100% there. Finding suitable substitutes for my picky family has been a challenge! Tonight was (whole wheat) couscous, roasted potatoes and broccoli with fresh chives and rosemary from my garden and whole wheat blueberry muffins with honey and applesauce (instead of sugar and oil). It was great! Thanks for inspiring me!

    1. For my blueberry muffins I use approx: 1 cup whole wheat flour, 1 cup oatmeal, 1/4 cup oat bran, 1 egg, 1/4 cup honey, 1 cup applesauce, 1 tbsp cinnamon, 1/4 tsp baking powder, 1/4 tsp salt and I add milk until it is the right consistency. Oh and a cup of blueberries too! I bake @350 until they are firm to the touch.

    1. You can use coconut oil for a butter substitute. But you will lose a little flavor so maybe adding herbs or a little more cheese would help.

    1. Kim – We use garlic powder (not garlic salt) in some recipes because it distributes the flavor more evenly and is milder than raw garlic. We have kids and if they bite into a chunk of mostly raw garlic they can sometimes view the recipe as “too spicy.” Sauted garlic is another story…the garlic mellows out and whatever fat is used in cooking spreads the flavor evenly. Given the small amount of garlic in this recipe, I would not recommend a substitution. But you could always try it out!

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