24 lines
1.4 KiB
Markdown
24 lines
1.4 KiB
Markdown
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---
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title: "Drop Biscuits"
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date: 2022-06-27T14:17:21-07:00
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draft: true
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---
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## Ingredients
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- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
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- 1 1/2 cups all-purpose flour (8 ounces; 225g)
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- 2 teaspoons baking powder
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- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
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- 3/4 cup (180ml) whole milk
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## Directions
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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
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1. In a large bowl, whisk together flour, baking powder, and salt.
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1. 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.
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1. 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.
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1. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
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1. 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.
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1. 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.
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