INGREDIENTS
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (14 grams) baking powder
- 1 1/4 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
- 3/4 cup-1 cup (175-240 mililiters) milk or buttermilk
INSTRUCTIONS
- Preheat the oven to 450 F (232 C).
- In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
- Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
- Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
- Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
- Bake at 450 F (232 C) for 18-22 minutes until golden brown
- Brush with melted butter if desired.
- https://bakerbettie.com/5-ingredient-basic-drop-biscuits/
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