Drop Biscuits

 https://www.inspiredtaste.net/47394/drop-biscuits/#itr-recipe-47394

Next time I will try oven at 425 - would be great with cheese and/or bacon

Makes 8 biscuits

YOU WILL NEED

8 tablespoons (115 grams or 1 stick) cold unsalted butter

1 1/2 cups (190 grams) all-purpose flour

1 3/4 teaspoons baking powder

1/4 to 1/2 teaspoon fine sea salt, see notes

1/2 cup (118 ml) cold whole milk, plus more as needed

DIRECTIONS

Heat oven to 400 degrees Fahrenheit (see notes for using a hotter oven). Line a baking sheet with parchment paper or silicone baking mat. Alternatively, set aside a medium cast iron pan for baking the biscuits in.

Whisk the flour, baking powder and salt together until well blended.

Remove one tablespoon of butter and set aside (this will be melted and brushed onto the biscuits once they are baked).

Cut the remaining 7 tablespoons of butter into small cubes. If you are not immediately moving on to the next step, place the butter back into the refrigerator to keep cold.

Scatter the cold butter cubes over the flour mixture then use a pastry blender or your fingers to cut or rub the butter in until the mixture looks like coarse crumbs (see photos or video for reference).

Using a fork, gently stir the milk into the biscuit mixture until the dough comes together. It will be a bit sticky and look shaggy. If the dough is too dry, add a little more milk, a tablespoon or two should do it.

Drop mounds of dough, about 3 tablespoons in size, onto the prepared baking sheet. Dough mounds should be about an inch apart from each other. Bake for 10 to 15 minutes or until the biscuits are puffed and starting to turn brown on top. If some butter pools out around the bottom, it’s okay.

Meanwhile, melt the reserved tablespoon of butter. When they come out of the oven, gently brush the butter onto the top of each biscuit. Serve warm.

• Salt: I love my biscuits to be well seasoned with salt, which is why I choose to add 1/2 teaspoon of fine sea salt. If you don’t like your salt level as high, stick with 1/4 teaspoon instead.
• Oven temperature: These can be baked at 400° F and at 425° F. I find that 425° F gives the biscuits a nicer golden brown crust on top, but some ovens vary and can be temperamental. If your oven runs hot, stick with 400°F and keep an eye on the biscuits as they bake. I check the biscuits at 10 minutes and stay close by until I am happy with the color on top.
• Vegan variation: Use a cold vegan stick butter and non-dairy unsweetened milk.
• Measuring the flour: Flour should be spooned and leveled in the measuring cup. Use a spoon to add the flour into your measuring cup, and then use a flat edge to scrape the top of the cup flat. This method of adding flour to your measuring cup makes sure that you do not add too much flour to the dough.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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NUTRITION PER SERVING: Serving Size 1 biscuit (1 of 8) / Calories 199 / Total Fat 12.3g / Saturated Fat 7.5g / Cholesterol 32.1mg / Sodium 155.9mg / Carbohydrate 19.6g / Dietary Fiber 0.7g / Total Sugars 0.8g / Protein 3g

AUTHOR:Adam and Joanne Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/47394/drop-biscuits/