Then use a trigger-style ice cream scoop (or a large spoon) to scoop portions of dough onto a parchment paper lined baking sheet.įinally, bake the biscuits until they are golden brown on top, 13-16 minutes at 425° F. Mix just until the biscuit dough comes together. This is so much faster and easier than using a pastry blender to cut in cubes of butter!Īdd the milk to the bowl and stir with a fork. Next, grate the stick of frozen butter using the largest holes on a box grater. Use a fork to stir the shredded butter into the dry ingredients. Whisk together the dry ingredients in a large mixing bowl. Freezing the butter also makes it easier to shred using a box grater, which we’ll be doing in a later step of the recipe. Freezing the butter ensures that it will be extra cold when the biscuits go into the oven, which is important for light, flaky biscuits. How to Make Drop Biscuitsįirst, freeze the butter for at least 20 minutes. Milk: Whole milk is best in this recipe.įind the full printable recipe with ingredient amounts and instructions in the recipe card below.Without salt, the biscuits would be lacking in flavor. Salt: Salt brings all of the flavors together.Feel free to omit the sugar, or use a bit more for sweeter biscuits. Granulated Sugar: A little bit of sugar adds a touch of sweetness to the biscuits.The baking powder makes the biscuits rise as they bake in the oven. Baking Powder: The recipe calls for a full tablespoon of baking powder.All-Purpose Flour: All-purpose flour is best for light and tender biscuits.We’ll be freezing and then grating the butter before mixing it in. If using salted butter you will want to halve the amount of salt in the recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |