Monday, August 18, 2014
Recipe: Perfect Drop Biscuits
I have been working on perfecting this biscuit recipe. Every weekend, I make a slightly different version, and then I force my friends and family to eat it and tell me what they think. It's really hard work, but it's worth it.
The good news is that this recipe is amazing! It's a bit rich because of the butter, and I thought about cutting a bit of the butter out, but then I came to senses.
This biscuit recipe is perfectly fluffy and practically melts in your mouth. I want to write more words and wonderful adjectives to describe how happy you'll be when you place this in your mouth, but I think that sentence says it all.
I cannot vouch for the recipe if you use margarine, as I think the butter plays a huge role. I use grass fed butter and it's incredible, though I understand not everyone has access to such deliciousness.
3 cups all-purpose flour
1/2 tsp salt
4 tsps baking powder
1.5 sticks (or 12 tbsps) of butter
1 cup of milk
Preheat oven to 450 degrees.
Mix your dry ingredients (flour, salt, baking powder) together in a large mixing bowl.
Cut the butter into small pieces and mix it in with your dry ingredients. I prefer to use my hands to gently knead the butter in. As it melts with the dry ingredients, it creates clumps of flour. You want the butter mostly mixed in, but some larger pieces are okay as well.
Add the egg and the milk and mix well. You should have a wet mixture, but it should still be able to hold its form.
Knead a few times. (I'm lazy and like to just squish it a bit in the bowl so that I know it's been mixed really well.)
With a spoon, get a heaping amount of dough and plop it into your oven-safe pan. (I LOVE cooking mine in cast iron.) The dough makes about 7-8 large biscuits.
Bake for 15-20 minutes or until golden brown.
(And if you want to add goat cheese and honey blueberries and syrup like I did - go right ahead, it's delicious!)