Drop biscuits
![drop biscuits drop biscuits](https://i.pinimg.com/originals/55/d7/46/55d74609721ecf856dd0e9a700bd59fd.jpg)
Plain kefir can also be used as a 1:1 substitute.
DROP BISCUITS FREE
If you cannot/do not drink dairy, feel free to use a non-dairy milk.Īlternatively, use 1/2 plain yogurt and 1/2 milk, whisked together (use slightly less yogurt, more milk if it is Greek yogurt, which is especially thick). In a glass measuring cup, stir together 1 cup (250 mL) milk and 1 teaspoon (5 mL) lemon juice or neutral-flavor vinegar (e.g., cider vinegar, white vinegar).
![drop biscuits drop biscuits](https://lh4.googleusercontent.com/-RmACDc3MT-s/TXWyZT1VgwI/AAAAAAAAAGA/W-l9J5eKbmc/s1600/IMG_3565a.jpg)
Q: What can I use in place of buttermilk?Ī: If you do not have buttermilk on hand, you can make your own (it is called clabbered milk). I suggest rewarming them for a few minutes at 350F (180C) in an airfryer or toaster oven. Can I store them?Ī: Yes! You can store the cooled biscuits in an airtight container at cool room temperature for up to 2 days. Happy baking! FAQ Q: I have leftover biscuits. The bumps and ridges that occur from “dropping” (rather than rolling) them add crisp contrast to the pillow-y interiors. The biscuits are seriously buttery, light, and fluffy. Eat them plain, or spread with any and all of your favorite go-tos (e.g., jam, Nutella, more butter). If gilding the lily is your jam, brush the warm biscuits with an additional 2 tablespoons (28 g) melted butter. If using a baking sheet, space the dough 2 inches (5 cm) apart.īake the biscuits in the preheated oven for 17 to 22 minutes until puffed and golden brown. If using a cast iron skillet, scoop the dough into the pan as pictured below. I use my #16 size scoop, but a measuring cup works fine, too. Portion the dough by 1/4 cup (60 mL) scoops into 8 large mounds of dough. Stir until just combined, scraping the bottom and sides of the bowl with a rubber or silicone spatula. Step Four: Add the Wet IngredientsĪdd the clumpy butter-buttermilk mixture to the flour mixture. Whisk the flour, baking powder and salt in a large mixing bowl. Clumps! These will serve the same function as bits of cold butter that are “cut in” the traditional way. Place in the refrigerator for 2 to 3 minutes and stir again. Stir the melted butter into the cold buttermilk. Measure the buttermilk for the recipe into a 2-cup liquid measuring cup. I have a melted butter hack that produces the same result with incredible ease. The steam action results in high-rising, fluffy biscuits. The small pieces of cold butter melt as the biscuits bake, creating steam. The tried & true method for adding butter to biscuit dough is to “cut in” cold butter to the flour mixture. You can also use a large baking sheet (sprayed/greased, or lined with parchment paper) instead of a skillet. Spray (with nonstick cooking spray), or lightly grease, a 9-inch (22.5 cm) cast iron skillet.
DROP BISCUITS HOW TO
How to Make 1-Bowl Easy Drop Biscuits Step One: Preheat the Oven & Prep the Skillet The regular, fine (table) variety, or fine sea salt. Be careful, not baking soda (they have very different strengths). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is). I prefer unsalted butter in all of my baking (so that I can control the amount of salt). Use real buttermilk, or make your own with milk and vinegar or lemon juice in 5 seconds (guidelines in the recipe notes). The biscuits are made with everyday items from your pantry and refrigerator.Ī complete list of the ingredients, with amounts and instructions, is located in the recipe card below. No “cutting in” the butter (simply stir).Flaky, tender, and so easy, my 1-bowl easy drop biscuits are perfect for every occasion! My simple melted butter hack is the secret to their success.