Ingredients
- 2 cups of all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup (1stick) cold unsalted butter, cut into small cubes
- ¾ to 1 ¼ cup of cold milk (whole, 2%, almond, or other non-dairy milk)
Directions
1. Heat the oven to 450° degrees and take out an ungreased cookie sheet or round stone; I like using the round stone from Pampered Chef™. If using a baking stone, place the stone into the oven to heat.
2. Cut the butter into cubes and place the cubes onto a plate and put it in the freezer. I like to cut each tablespoon into 4 cubes. You want the butter to be cold when you add it to the dry ingredients.
3. Mix your dry ingredients, flour, baking powder, and salt. If you’d like you can sift the flour first but it is not required.
4. Measure the milk. Pouring the milk into a measuring cup now will help ensure you aren’t trying to open the fridge with your doughy fingers later.
5. Remove the butter from the freezer and add the cubes to the mixing bowl with the dry ingredients.
6. Next you need to blend the butter with the flour mixture. You can use a pastry blender for this part. I prefer to use my fingers. To do this by hand, you can blend by hand by squeezing the butter between your thumb and first and middle fingers and then rubbing your thumb past your fingers. You’re making the “money gesture” in the flour. You will continue squeezing the cubes and rubbing the mixture between your thumb and first and middle fingers until there are no more lumps of butter and the mixture is looks like coarse crumbs.
7. Wash your hands and mix the first ¾ of milk into the mixture using a large spoon or spatula to stir until combined.
If your mixture is dry or is not completely wet, keep adding milk until the consistency is all wet (and gloopy) and all the dry ingredients have been combined with the milk. Don’t overmix. You should have a soft moist dough.
8. Take your stone out of the oven and place it on hot pads. Do not place your stone directly onto your counter.
9. Using your spoon, drop biscuit dough onto your baking sheet or baking stone. We like our biscuits big and our spoonfuls are pretty large making about 8 biscuits. Your biscuits should be blobs of dough with little spikes on top.
10. Place your baking sheet or stone into the oven.
11. Bake for 12 minutes until the spikes on top have turned a golden brown and the bottoms of the biscuits are brown.
If you don’t see the spikes turning brown and the bottoms are not browned after 12 minutes, add a couple more minutes to your timer. If you made smaller biscuits, start with 9 minutes.
Drop biscuits go well with sausage gravy. I make a package of white pepper gravy. I also brown and crumble a roll of breakfast sausage such as Jimmy Dean®. Adding the browned sausage with some of the drippings adds a lot of flavor to the gravy.
I would make this for my family and my parents. If you are planning to serve more than four people and you like your biscuits big, then you may want to make a double batch.
Enjoy! From the kitchen of Michelle Wilson