Drop Biscuits – Bake from Scratch



This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

Drop Biscuits

  • ½ cup (113 grams) cold unsalted butter
  • 1¾ cups (219 grams) all-purpose flour
  • 1½ cups (187 grams) cake flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1¾ cups (420 grams) whole buttermilk, chilled
  • 2 tablespoons (28 grams) salted butter, melted
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
  3. In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add cold buttermilk, stirring just until combined. (Dough will be sticky and wet.)
  4. Using a ¼-cup measuring cup, scoop dough, and drop 2 inches apart onto prepared pan. Brush top of biscuits with melted, salted butter.
  5. Bake for 8 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, 8 to 10 minutes more. Remove from oven, and brush with melted, salted butter. Serve hot.

3.5.3251

 


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