I have one cardinal rule for any biscuit recipe: enjoy them right away, while they are still warm from the oven. Step 6 – Bakeīake for 15-18 minutes, until golden brown on top. Gently pack the dough in the scoop.ĭrop the dough directly onto the prepared baking sheets, with about an inch or so of space between each. Using an ice cream or cookie scoop, or a 1/4-cup measuring cup, scoop the dough in small mounds. Keep the final baked goods soft and tender by only mixing until the dough forms. Stir with a sturdy spoon or with your hands, combining everything to make a dough.ĭo not overmix! The risk of developing too much gluten is pretty high. Make a well in the center of the mixture and pour in the buttermilk. You can also use your hands, two knives, or two forks to mix in the butter, but the pastry cutter is a huge help! Step 4 – Add Buttermilk Step 3 – Cut in ButterĪdd the cubed unsalted butter to the flour mixture, using a pastry cutter to incorporate the butter until it’s reduced to pea-sized pieces. Thinking about using an alternative flour? We love it! Try using any combo of all-purpose and whole wheat flour, einkorn flour, or spelt flour. Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. With a sturdy knife and cutting board, cut the butter into small cubes. Measure the flour, granulated sugar, leavening agents, salt, and buttermilk. Line a baking sheet with a silicone mat or parchment paper. Tag on Instagram and hashtag it #EatFoodal Cooking by the Numbers… Step 1 – Prep Or just love them as they are: plain, simple, and (im)perfect. I’ve gone both ways when I reach that serious fork in the road between sweet and savory: I’ve smeared them with softened butter and fruity jam, and I’ve used them on top of chicken stew or tomato cobbler and I’ve made killer breakfast sandwiches with a runny fried egg, bacon, and cheese. With a couple spoonfuls of sugar mixed into the dough, you have the subtly sweet freedom to enjoy them with any variety of accompaniments. He may be the one to deliver all of my Amazon Prime packages, but I’m scarfing down all these biscuits myself! They’ll come out of the oven puffy and golden, and smelling so good that you could have sworn you heard the mailman outside loudly breathe in the heavenly scent while he was on your doorstep delivering packages.Īnd you may have heard him mutter under his breath, loud enough that you could hear it from your front door, that he wishes he could have some of whatever delicious item is baking behind the door of Apartment B. Stir: My Broken Brain and the Meals That Brought Me Home (via Amazon) With large chunks of butter that melt throughout the dough, each golden-brown, lumpy morsel offers the (excited) eater a delicate, buttery, flaky bite. But there’s still no kneading, no folding, no cutting, or careful measuring involved! I like to shape them lightly when I’m portioning the dough on the baking sheets for a more uniform shape and size. To be slightly more exact, I’d call these a modified drop biscuit. Inspired by Jessica Fechtor’s recipe from her food memoir Stir: My Broken Brain and the Meals That Brought Me Home, you won’t find an easier drop biscuit that you can make in less than thirty minutes. And, yes, you will be covered in crumbs when you eat them.īut every imperfection is, actually, perfect. No, they don’t have a cookie-cutter-flawless shape. You might not think this is the perfect biscuit. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. We occasionally link to goods offered by vendors to help the reader find relevant products.
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