Drop Biscuits
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you’ve nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Ingredients
- 2cups/255 grams all-purpose flour
- 1tablespoon baking powder
- 1teaspoon kosher salt
- 1teaspoon granulated sugar
- 10tablespoons/141 grams cold unsalted butter, cut into cubes
- 3/4cup whole milk, plus 1 to 2 tablespoons, if needed
Directions
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 15 gramsCalories: 261Saturated Fat: 9 gramsUnsaturated Fat: 5 gramsSodium: 180 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 27 gramsProtein: 4 grams
Source: https://cooking.nytimes.com/recipes/1019276-drop-biscuits