31 lines
1.6 KiB
Markdown
31 lines
1.6 KiB
Markdown
---
|
|
title: "Drop Biscuits"
|
|
date: 2022-06-27T14:17:21-07:00
|
|
draft: false
|
|
|
|
tags: ["Breakfast", "Sides"]
|
|
categories: ["Sides"]
|
|
|
|
thumbnail:
|
|
parenturl: https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html
|
|
---
|
|
|
|
|
|
## Ingredients
|
|
|
|
- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
|
|
- 1 1/2 cups all-purpose flour (8 ounces; 225g)
|
|
- 2 teaspoons baking powder
|
|
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
|
|
- 3/4 cup (180ml) whole milk
|
|
|
|
## Directions
|
|
|
|
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
|
|
1. In a large bowl, whisk together flour, baking powder, and salt.
|
|
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.
|
|
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.
|
|
1. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
|
|
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.
|
|
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.
|