Multigrain Drop Biscuits

Multigrain Drop Biscuits
1 1/4 cups whole wheat flour
1/4 cup old-fashioned rolled oats
1/4 cup ground flaxseed
1/4 cup natural bran
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons soft margarine 
1/4 cup honey
1 cup buttermilk

Preheat oven to 425◦F. Stack two baking sheets together and line the top one with parchment paper (this prevents the bottoms from becoming too dark).
In a large bowl, mix the first six dry ingredients. Cut in the margarine until crumbly. Stir in the honey and milk, dough will be wet. Drop by spoonfuls (a medium ice cream scoop works really well). Bake for 12-15 minutes until golden.

This is a quick and easy, moist biscuit recipe for breakfast. There is no kneading, rolling, or cutting involved!