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parent"><a href=/cookbook/recipies/>Recipies</a><ul><li data-nav-id=/cookbook/recipies/pasta-e-fagioli-soup/ title="Pasta e Fagioli Soup" class=dd-item><a href=/cookbook/recipies/pasta-e-fagioli-soup/>Pasta e Fagioli Soup</a></li><li data-nav-id=/cookbook/recipies/drop-biscuits/ title="Drop Biscuits" class="dd-item active"><a href=/cookbook/recipies/drop-biscuits/>Drop Biscuits</a></li><li data-nav-id=/cookbook/recipies/instant-pot-pinto-beans/ title="Instant Pot Pinto Beans" class=dd-item><a href=/cookbook/recipies/instant-pot-pinto-beans/>Instant Pot Pinto Beans</a></li><li data-nav-id=/cookbook/recipies/japanese-curry/ title="Japanese Chicken Curry" class=dd-item><a href=/cookbook/recipies/japanese-curry/>Japanese Chicken Curry</a></li><li data-nav-id=/cookbook/recipies/chicken-tikka-masala/ title="Chicken Tikka Masala" class=dd-item><a href=/cookbook/recipies/chicken-tikka-masala/>Chicken Tikka Masala</a></li></ul></li></ul><section id=footer><p>Built with <a href=https://github.com/matcornic/hugo-theme-learn><i class="fas fa-heart"></i></a> from <a href=https://getgrav.org>Grav</a> and <a href=https://gohugo.io/>Hugo</a></p></section></div></nav><section id=body><div id=overlay></div><div class="padding highlightable"><div><div id=top-bar><div id=breadcrumbs itemscope itemtype=http://data-vocabulary.org/Breadcrumb><span id=sidebar-toggle-span><a href=# id=sidebar-toggle data-sidebar-toggle><i class="fas fa-bars"></i></a></span>
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<span class=links><a href=/cookbook/></a> > <a href=/cookbook/recipies/>Recipies</a> > Drop Biscuits</span></div><div class=progress><div class=wrapper><nav id=TableOfContents><ul><li><a href=#ingredients>Ingredients</a></li><li><a href=#directions>Directions</a></li></ul></nav></div></div></div></div><div id=head-tags><div class=tags><a class=tag-link href=/tags/breakfast>Breakfast</a>
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<a class=tag-link href=/tags/sides>Sides</a></div></div><div id=body-inner><h1>Drop Biscuits</h1><h2 id=ingredients>Ingredients</h2><ul><li>4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated</li><li>1 1/2 cups all-purpose flour (8 ounces; 225g)</li><li>2 teaspoons baking powder</li><li>1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight</li><li>3/4 cup (180ml) whole milk</li></ul><h2 id=directions>Directions</h2><ol><li>Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</li><li>In a large bowl, whisk together flour, baking powder, and salt.</li><li>Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.</li><li>Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.</li><li>Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.</li><li>For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.</li><li>Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.</li></ol><footer class=footline></footer></div></div><div id=navigation><a class="nav nav-prev" href=/cookbook/recipies/pasta-e-fagioli-soup/ title="Pasta e Fagioli Soup"><i class="fa fa-chevron-left"></i></a>
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