Sunday, January 8, 2012

Drop Biscuits

This recipe is a gem because it's so easy, so convenient, and so impressive.

I mean, aren't you impressed? By easy I mean you get all the glory of homemade biscuits from scratch, without the hassle of rolling or cutting. By convenient I mean they freeze beautifully. I popped these two out of the freezer and baked them all by themselves. Just for me. I like them with honey or grape jelly. 

Drop Biscuits
(adapted from The Better Homes & Gardens New Cookbook)

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 3/4 cup cold butter
  • 1 1/4 cups buttermilk (or 1 cup milk)
  • 1/4 cup whipping cream
  • In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and whipping cream all at once. Using a fork, stir just until moistened.
  • Drop dough by spoonfuls onto a parchment paper lined baking sheet. (You have to use the parchment paper or they won't do right.) Bake in a 450° oven for 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve immediately.
If freezing, freeze the dropped dough overnight on a baking sheet covered with plastic wrap. Then, transfer the frozen biscuits to a plastic freezer bag the next day. Increase bake time to 15 minutes (or until golden) for frozen biscuits.

The original recipe says it makes 12 biscuits, but I make mine small, so it's more like 24. One of my small biscuits is approximately 150 calories.

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