DROP BISCUITS

Drop Biscuits image

These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.

Provided by Food Network Kitchen

Time 40m

Yield about 10 drop biscuits

Number Of Ingredients 17

Ingredients

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1 stick cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
Flavored butters, for serving (recipes follow)
1 stick softened butter
1/4 cup chopped dill
2 tablespoons capers
Zest and juice of 1 lemon
1 stick softened butter
3 tablespoons mango chutney
2 tablespoons roasted curry powder
1 stick softened butter
2 tablespoons pure maple syrup
1 tablespoon adobo sauce, from a can of chipotles

Steps:

Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
Mash butter with dill, capers, lemon zest and juice.
Puree butter with mango chutney and curry powder.
Puree butter with maple syrup and adobo sauce.

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