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.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- 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 Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 2 grams, TransFat 1 gram
DAD'S DROP BISCUITS
Boy-O- Boy! now this recipe has some history behind it. My dad practiced making these with me as a young teenager. I tell you what, i never went without a breakfast before school when i was a teenager thanks to my dad. But i swear until he got this recipe down pat! I could have shot them in sling shots at the neighbors dogs, or knocked windows out with them on several mornings!
Provided by Chef Teer
Categories Breads
Time 17m
Yield 12 Biscuits, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix Flour,baking powder,and salt. Mix in shortning with a fork untill crumbly. Add milk,mix enough to wet dry ingredients.
- Drop dough from a tablespoon on a greased cookie sheet.
- Bake at 450' F 10-12 minutes until lightly brown.
Nutrition Facts : Calories 484.8, Fat 27.9, SaturatedFat 7.5, Cholesterol 6.4, Sodium 877.4, Carbohydrate 50.6, Fiber 1.7, Sugar 0.2, Protein 8
DADDY'S BISCUITS
Steps:
- Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray.
- Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the cake round 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes.
DADS BIG & FLUFFY BISCUITS
My dad made all kinds of biscuits, but these fluffy ones are my favorite. They're great for breakfast w/ jam or used for breakfast sandwiches. They're also good w/ gravy, served w/ a nice country dinner.
Provided by sherry monfils
Categories Biscuits
Time 30m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 425. In lg bowl, whisk together flour, baking powder, salt and sugar. Cut in butter until crumbly.
- 2. Slowly stir in milk. Turn dough out onto a floured surface. Knead about 20 times. Pat dough out to 1"-thick.
- 3. Cut biscuits w/ a juice glass dipped in flour, or a biscuit cutter. Repeat w/ remaining dough. Brush off excess flour from biscuits. Place biscuits on a baking sheet. Bake 13-15 mins, or until edges start to brown.
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