5 INGREDIENT EASY DROP BISCUITS

 

HOW TO MAKE DROP BISCUITS

Drop biscuits, like traditional biscuits, utilize require very cold butter and milk to keep their flakiness. It is also extremely important not to over-mix the dough so the biscuits don’t get tough. 

STEP 1: COMBINE DRY INGREDIENTS

Whisk together the flour, salt, and baking powder. If you want to add any herbs or spices you would add those here.

STEP 2: CUT IN THE BUTTER

Add the pieces of cold fat into the dry ingredients and and use a pastry cutter or fork to cut the butter through. You can opt to pulse this in a food processor if you like, however be careful not to over process. 

Once the mixture is the texture of a coarse meal you are ready to move on to the next step. If you wanted to add in cheeses or other add-ins you would stir them in here before adding the milk. 

STEP 3: ADD THE MILK

Now its time to add the milk and stir until we get a thick dough. Start with part of the milk and stir until incorporated. Add more milk until a very thick dough forms. 

STEP 4: SCOOP DOUGH

Use a large trigger scoop or a spoon to scoop large mounds of dough onto a baking sheet or into a greased cast iron skillet. You can make them as big or small as you like but I like really big biscuits. 

INGREDIENTS

• 2 cups (240 gr) all-purpose flour
• 1 TBSP (14 gr) baking powder
• 1 1/4 tsp kosher salt
• 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
• 3/4 cup-1 cup (175-240 ml) milk or buttermilk

INSTRUCTIONS

1. Preheat the oven to 450 F (232 C).
2. In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
3. Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
4. Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
5. Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
6. Bake at 450 F (232 C) for 18-22 minutes until golden brown
7. Brush with melted butter if desired.

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