2/25/2024 0 Comments Drop biscuit recipe betty crockerThey can be dropped from a spoon or cut into shapes. You can make your own buttermilk ( like so) or whisk together yogurt or sour cream and milk for a similar effect. You can use (unleavened) cake flour for a more delicate biscuit, add herbs or a little grated cheese for a different flavor profile, and the sugar can be dialed up or down (the original calls for 1 1/2 tablespoons, but I use as little as 2 teaspoons when I want a savory biscuit). They never got the spotlight they deserved. I shared these on the site way back in its youth, 2007, but I’d adapted them as chive biscuits and it was buried in a post without any photos of their deliciousness. Six years ago: Red Split Lentils With Cabbage, My Favorite Indian Spiced Cauliflower and Potatoes and a Cucumber Scallion RaitaĪdapted from Dot’s Diner in Boulder via Bon Appetit ![]() Three years ago: Warm Mushroom Salad with Hazelnuts and Coconut Milk Fudgeįour years ago: Crispy Chewy Chocolate Chip Cookies and Pita Breadįive years ago: Homemade Devil Dog, Ding-Dong or Hostess Cake, Sweet Potato Wedges, Big Crumb Coffee Cake and Alex’s Chicken and Mushroom Marsala Lots of biscuits and scones in the archives as well. It’s not in my bones, it’s not in my history ( yet), it’s and so it must be the recipe, which is the best part: that means they can be yours this weekend too.īiscuits, previously: Cream Biscuits (the easiest biscuits in the world) and Blue Cheese Scallion Drop Biscuits. ![]() I mean, every single time I make them, I too am confused as to how I became someone who knew my way around a biscuit. Its formula - with two leaveners, buttermilk instead of milk and a much higher proportion of butter - isn’t even close to the classic and it’s not even a little sorry.īecause they are awesome. There’s a general formula I associate with most biscuit recipes, roughly 2 cups of flour to 5 tablespoons of fat and one cup of milk (or sometimes 2 1/4 cups to 6 tablespoons and 3/4 cup), but despite my every effort to love the results of this formula above all else, I failed, reverting to a random version I’ve been making from a diner in Colorado that I found in Bon Appetit in 2000, nearly as far from known biscuit country as one can roam. I’m totally cool with this: I make my biscuits wrong, too.Įven by my own standards. Either the flour isn’t right (all-purpose when it should be White Lily, cake flour or something equally delicate), the leavener is unacceptable (commercial baking powder instead of a homemade blend of baking soda and cream of tartar), you chose the wrong fat (shortening instead of lard, lard instead of shortening, butter instead of shortening or lard), you pulsed your fat into the flour instead of rubbed, you beat instead of rolled, you dropped instead of cut, you used a cookie cutter (gasp!) instead of a juice glass. Odds are, however you make your biscuits, you’re making them wrong. And growing up, our breakfast breads were a rotation of Thomas’ English muffins, bagels and maybe corn/blueberry or bran muffins, so it’s not like I have a deep well of biscuit nostalgia to tap into when I decide, on a whim, that what our morning, slicked with heavy snow, really needs is freshly baked biscuits. ![]() I am almost certainly the first person in my family to keep my fridge regularly stocked with buttermilk. I won’t lie: I generally feel - being a Jewish kid from suburban New Jersey - about the least qualified person on earth to talk about biscuits.
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