What if I told you that you could have these delicious pillows of fluff from idea to fruition within thirty minutes? That you wouldn’t have to touch a rolling pin or try to find a biscuit cutter? That you wouldn’t have to futz with flour on your counters?
These slightly adapted Drop Biscuits from Shutterbean are just pure magic and they come together so fast with the most humble list of ingredients. I highly, highly recommend.
Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) butter, cut into tiny pieces
- 3/4 – 1 cup milk
Directions:
- Preheat oven to 450.
- Whisk together the flour, baking powder and salt until well-combined.
- Cut in the butter. I use my (very clean!) hands to do this. Basically, I make sure the butter gets coated in flour as soon as I break it up. You want it to flake into tiny pieces, so I mush the butter up and then I toss it in the flour, mush it up, toss it in the flour, you get the picture. Try to handle the flour as very little as possible so that your biscuits stay flaky.
- Once the butter is pretty well mixed with the flour, add the milk. You want to use just enough milk to make your dough wet, but not mushy. It’s a fine line. Start with 3/4 of a cup and add a little bit more if you need it. In all, I used a full cup of 1% milk. You might need a little less if you use milk with a higher fat percentage.
- Bake for about 12-15 minutes until they turn a delightful golden brown.
I fried a couple of eggs in butter to go with mine and had one of my biscuits with blackberry jam. All was well in my world.
Do you like biscuits? This was a my first time making drop biscuits and I am absolutely smitten!
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