Quick Drop Biscuits
This is the method for when you want fresh bread but lack the time for lamination or rising. The result is a biscuit with a crisp, craggy exterior and a tender, steaming interior.
Cold butter is your only requirement.
If the butter melts before it hits the oven, the biscuits will be dense. Keep your fats chilled and your mixing brief.
- large mixing bowl
- pastry cutter or fork
- baking sheet
- parchment paper
- ice cream scoop or two spoons
What goes in.
- 2 cupsall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 1/2 cupcold unsalted butter, cubed
- 1 cupwhole milk or buttermilk
Do not overwork the shaggy mass
Mix only until the flour streaks disappear. If you knead or stir too long, you will develop gluten that turns the biscuits tough instead of flaky.
The method.
Heat the oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper so the bottoms brown evenly without sticking.
Combine dry
Whisk the flour, baking powder, and salt in your bowl until combined.
Cut in the butter
Use a pastry cutter or fork to work the cold butter into the flour until the largest pieces are the size of small peas.
Add the liquid
Pour in the milk and fold gently with a spatula. Stop the moment the dough comes together; it should look shaggy and uneven.
Drop the dough
Use an ice cream scoop to drop mounds of dough onto the baking sheet, spacing them about an inch apart.
Bake
Bake for 12 to 15 minutes. They are done when the tops are golden brown and the edges are firm to the touch.
Other turns to take.
Sharp Cheddar and Chive
Fold in one cup of shredded sharp cheddar and two tablespoons of finely chopped fresh chives before adding the milk.
Black Pepper and Parmesan
Add two tablespoons of finely grated parmesan and a heavy crack of black pepper to the dry ingredients.
When it doesn't go to plan.
Freeze your cubed butter for 10 minutes before mixing if your kitchen is warm.
If using buttermilk, add a half-teaspoon of baking soda to the dry mix for extra lift.
Brush the tops with melted butter immediately after pulling them from the oven for a softer crust.
The ones that keep coming up.
Can I use self-rising flour?
Yes. If you do, omit the baking powder and salt.
Why are my biscuits tough?
You likely overmixed the dough. Remember that a shaggy, uneven dough produces a lighter biscuit.
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