#BUTTERMILK DROP BISCUIT RECIPE EASY HOW TO#
How to Use Up Your Sourdough Discard 19 of 26. You only need to set aside about five minutes of prep time. I love these quick biscuits for breakfast Biscuits and Gravy with my sausage gravy or white gravy, as I mentioned but they are also delicious warm out of the oven with butter and jam as well (or even my homemade pumpkin apple butter!).įor dinner, we'll serve these on the side with hearty meals like Instant Pot Beef Stew, Broccoli Cheese Soup, or Slow Cooker Ham, Cheese, and Potato Soup. Put your sourdough discard to good use with this easy drop biscuit recipe.
Don't overwork the dough or use an electric mixer for this recipe, the faster you mix the dough and the colder the butter and milk stay, the better your result.For the lightest biscuits, keep the butter and milk as cold as possible.I rarely take the extra time to do this because they taste the same and it keeps my kitchen cleaner! If you want your biscuits to be "prettier" you can easily flatten the dough out on a lightly floured surface to 2" thick (with your hands, not a rolling pin) and cut with a biscuit cutter.You then add the wet ingredients and mix.īiscuits from scratch in less than thirty minutes! Tips for best results.Start by simply cutting your butter into the flour and dry ingredients to form the perfect base.
These biscuits are more fluffy than flaky but every bit as delicious as traditional biscuits! Ingredients It's the same ingredients in slightly different ratios. With drop biscuits there's no rolling out the dough so you don't need a biscuit cutter. Start to finish they take about thirty minutes so it's a fast recipe too. Finely grated cheddar keeps these biscuits light, and boosts the recipe's yield. To thaw, place on your counter or heat in the oven.These quick biscuits are made totally from scratch and you don't need anything fancy whatsoever. Video: Natalie Holt In This Recipe Making the Drop Biscuit Mix Assembling the Dough Why This Recipe Works Butter will make the biscuits richer, but less fluffy use or omit as you prefer. Yes! Let the buttermilk drop biscuits cool completely, then seal in a freezer bag for up to 3 months. However, since this recipe requires so few ingredients I highly recommend buying real buttermilk for the best flavor and texture. Turn the dough a quarter turn and press it out into a one inch thick rectangle again. You can possibly use a mixture of whole milk and lemon juice or vinegar to make a DIY buttermilk substitute. Use a ¼ cup measure to drop the dough onto a parchment-lined baking tray.Add the buttermilk mixture to the dry ingredients and stir just until combined.You then add the wet ingredients and mix. In a separate bowl, whisk together the melted butter and buttermilk until small clumps form. Step by step Start by simply cutting your butter into the flour and dry ingredients to form the perfect base.To make these easy drop biscuits, you’ll need the following ingredients: What’s Needed for Buttermilk Drop Biscuits? These quick drop biscuits are perfect in the traditional breakfast sense with gravy or jams and jellies, but they could also go well with more savory meals like corn chowder or chili. I only wish I had been patient enough to make some gravy because that would have been heavenly with these! Approaching my second trimester, I can go from “yeah I could eat” to “I need to eat all the things” in a matter of minutes. I’m okay with baking with yeast - but let’s be honest, sometimes you want a piping hot biscuit right now and not after a lengthy proofing and rising process. This recipe is up there with my favorite Best Ever Pancake recipe in both ease and consistent stellar results. It’s empowering to know that you can throw together a few simple ingredients and make something totally delicious (and way better for you than most premade mixes or refrigerated doughs). In fact, I always feel a little bit of pride when I make something like this from scratch. Glorious Buttermilk Drop Biscuits with apricot preserves.
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