I’ve made more biscuits lately than I have in a long time. Because Soup. I’ve been making a lot of Soup, too. Of all of the biscuits, my favorite are these. Serve them and everyone will ooh and aah & fight over the last one.
Best Drop Biscuits, Ever!
I know, I know – they look like a Bisquick thing. But they’re not. They’re the lightest, tenderest biscuit with a crispy top and fluffy center that you’ll ever bite into.
They’re so tender that buttering them needs a technique, lest they fall apart when splitting. Take your fork and poke a series of holes horizontally around the middle, then carefully lift that lid up.
Best Drop Biscuits, Ever!
As far as the butter, though, or jam, or syrup or anything else, these Drop Biscuits don’t even need it, they’re that good. I can’t say how well they keep – there’s never been one leftover! Count on two per person as these aren’t overly large.
Always look for baked goods on sale and pay attention to the butter specials, especially during Holiday weeks. Toss that butter into the freezer to keep it fresh and freeze all products containing flour for three day to avoid any surprises.
Best Drop Biscuits, Ever!
Drop Biscuits
- 1 stick, 8 tablespoons cold butter, cut into 1/4-inch pieces and refrigerated
- 1 1/2 cups flour, either bleached or unbleached
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 cup whole milk
Preheat oven to 400°F and spray or lightly oil a baking sheet.
In a large bowl, whisk together flour, baking powder, sugar and salt. Toss butter into the dry ingredients until coated with flour. Working quickly, either:
- Use fingertips to pinch and rub the butter into the flour until it resembles coarse meal with a few larger pea sized pieces.
- Add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl. Dump back in bowl.
Add milk and toss with a fork until it just comes together into a slightly sticky, shaggy dough. With a knife, and handling as little as possible, divide dough into 8 pieces.
Place lumps, patting them slightly into a round shape (lumpy top is fine) and handling them as little as possible, on baking sheet and bake for 14 to 18 minutes until golden brown. Serve immediately.
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I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!
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