I served them up as breakfast sandwiches. Scoop the biscuit dough into the skillet. Milk goes in after you’ve cut the butter into the flour. This is my Mom’s pastry cutter and that pleases me greatly! I use salted butter because I don’t bake enough to buy unsalted butter regularly.Ĭut the butter into the flour/baking powder/salt mixture. These simple pleasures, like surprising your family with biscuits help keep memories of good times alive. It was nice to have these in our house this week. I like that I don’t have to have buttermilk (we always have milk!) and I can just scoop them out into a skillet to bake. I tend to overwork it and my dough doesn’t always rise as much as I want it to. I love biscuits but I don’t really like rolling out the dough or cutting them. I was already prepped with toilet paper before this all went down (phew!), so you know, priorities… She would have enough flour to make these drop biscuits every day for the next few months. Grate butter using the large holes of a box grater. In a large bowl, combine flour, baking powder, salt and baking soda. Pour buttermilk and heavy cream into dry ingredients, mix until a sticky lumpy dough has formed. Mix butter and dry ingredients with a fork until well distributed. Grate cold salted butter into dry ingredients. They make me think of my grandma, who was able to whip anything up on a whim because she stocked her pantry to the nines. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. Melt 2 tbs salted butter, spread evenly over bottom and sides of 8-inch cast iron pan. Even though I don’t have a lot of flour at my disposal right now (social distancing from coronavirus), I have made these Simple Drop Biscuits twice since we’ve been sheltering in place.
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