EASY DROP BISCUITS
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup cold buttermilk (place in refrigerator until needed)
4 tbsp. butter at room temperature.
1 tbsp. sugar
Preheat oven to 475°F.
Lightly grease a baking sheet.
Measure dry ingredients into a medium bowl (sifting is not necessary). Add
butter and milk to the dry ingredients and stir until just combined (do not
overwork the batter!)
Immediately drop by 1/4 cupfuls onto baking sheet about 2 inches apart. Bake
for 10-15 minutes.
For larger biscuits, drop by half cupfuls onto baking sheet about 3 inches
apart, and bake for 20-25 minutes.
Biscuits are done when golden brown on top and lightly browned on the
bottom.
Cooks Note: Biscuits may be brushed with cream or egg wash before baking, if
an extra sheen is desired. To make egg wash, beat 1 egg with 1 tablespoon
water.
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup cold buttermilk (place in refrigerator until needed)
4 tbsp. butter at room temperature.
1 tbsp. sugar
Preheat oven to 475°F.
Lightly grease a baking sheet.
Measure dry ingredients into a medium bowl (sifting is not necessary). Add
butter and milk to the dry ingredients and stir until just combined (do not
overwork the batter!)
Immediately drop by 1/4 cupfuls onto baking sheet about 2 inches apart. Bake
for 10-15 minutes.
For larger biscuits, drop by half cupfuls onto baking sheet about 3 inches
apart, and bake for 20-25 minutes.
Biscuits are done when golden brown on top and lightly browned on the
bottom.
Cooks Note: Biscuits may be brushed with cream or egg wash before baking, if
an extra sheen is desired. To make egg wash, beat 1 egg with 1 tablespoon
water.
