Dr. Oz's Thanksgiving Superfoods
Whole Wheat Drop Biscuits
with Shredded Leeks
Serves 12 (makes 12 biscuits)
Adding melted butter to the cold, curdled
milk mixture makes these biscuits fluffy,
not heavy like some whole wheat baked
goods can be. Shredded leeks contribute to
the delicate savory flavor and bone-boosting
vitamin K content.
1 stalk leeks, washed, drained, dried,
and sliced into 1-inch rounds
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 cup and 2 tablespoons whole milk
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
4 tablespoons unsalted butter, melted
and cooled slightly (about 5 minutes)
4 tablespoons extra virgin coconut oil
1. Working in small batches, place the
sliced leeks in a food processor and pulse
to shred. Measure 1 cup shredded leeks.
2. In a small skillet over medium-high
heat, heat the oil; add the garlic and leeks
and sauté until leeks are soft, about 3
minutes. Set aside.
3. Position rack in center of oven; preheat
oven to 450°F.
4. In a medium bowl, mix the lemon juice
into the milk. Set aside until curdled,
about 10 minutes. After the milk has separated
into little curds, immediately stick
it into the freezer for 10 minutes.
5. In a large bowl, whisk flour, baking
powder, baking soda, sugar, and salt.
6. Remove milk mixture from freezer. Add
melted butter and coconut oil, quickly
whisking until butter and oil form small
clumps. Stir in sautéed leeks and garlic.
7. Add the wet ingredients to the dry
ingredients. Stir with a whisk or fork until
just incorporated and the batter pulls
away from the sides of the bowl, forming
a sticky ball. If batter feels too firm and
dry bits are not gathering into a ball, add
about a tablespoon of milk. Be careful not
to overmix, as it will make the biscuits
8. Line a rimmed baking sheet with
parchment paper. Spoon batter into
approximately 1/4 cup portions and drop
onto baking sheet, about 1 1/2 inches apart.
Bake until tops just begin to brown and
become crisp, 12 to 14 minutes. Transfer to
a wire rack to cool.
Per serving: 174 calories, 11 g fat (7 g
saturated), 36 g carbohydrates, 7 g
protein, 3 g fi ber, 301 mg sodium (13%