![]() ![]() See inspiration at the bottom of the recipe page to get started.Įasy, fast, and inexpensive? Three great reasons to make these biscuits part of your repertoire.Ĭover photo ( Easy Drop Biscuits) by Rick Holbrook food styling by Kaitlin Wayne. Stir in milk, a little at a time, until dough is moistened. ![]() Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Mix flour, sugar, baking powder, and salt together in a large bowl. Slowly pour milks into your dry ingredients. Cut shortening and very cold butter into dry ingredients of flour, salt and sugar. Add flour, salt and sugar to a large mixing bowl. And while the basic recipe is satisfying on its own, you can customize it with mix-ins of your choice, like a combination of bacon, cheddar, and chives, or cooked sausage and diced apples. Preheat the oven to 450 degrees F (230 degrees C). Prepare baking sheet pan with shortening, butter, or a nonstick cooking mat. One 5-pound bag of self-rising flour yields around 160 biscuits, so keeping a bag in your pantry will have you 15 minutes away from a hot batch of freshly baked biscuits for a long time. Not bad! (For context, a refrigerated roll of Pillsbury Grands! Biscuits comes out to about $0.50 per biscuit based on prices at my local Target.) In a mixing bowl, stir together the flour, baking powder, salt, and sugar. In fact, this is a great dish for camping. Doing a little math, that comes out to about $1.72 per batch of 12 biscuits, or $0.14 per biscuit. is only made better by the topping a golden crust of cheddar jalapeno drop biscuits. A bag of King Arthur self-rising flour costs $6.95, while a quart of heavy cream costs $6.39 at my local Target. The benefits of this recipe go beyond ease: Because the ingredients are so basic, Easy Drop Biscuits have become my favorite budget bake for weeknight meals or a quick weekend breakfast. Sweet sides like marmalade or this raspberry hibiscus jam are excellent accompaniments. The resulting biscuits are soft and tender - cakey rather than flaky, with a rich mouthfeel thanks to the cream. They bake for just 10 minutes, meaning the whole process takes little more than a quarter of an hour. Unlike Buttermilk Biscuits, there’s no rolling, folding, or cutting the dough is scooped and dropped by mounds onto a baking sheet (a tablespoon cookie scoop is a handy tool here). You don’t even need measuring cups you could measure with just a cup, can, or jar if that’s all you’ve got. If you’re stuck in an ill-equipped kitchen (or maybe on a campsite) or you only have a certain amount of self-rising flour or cream, you can scale the recipe up and down easily. Scooped instead of stamped, these biscuits are a breeze.īut here’s the best part: You don’t even need to follow a recipe! The biscuit dough can be mixed by following a simple, scalable formula: equal parts self-rising flour and cream by weight, or two parts flour and one part cream by volume. Photography by Rick Holbrook food styling by Kaitlin Wayne ![]()
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