Drop Biscuits

2018-03-07-18-50-19

 

I’ve said it before and I’ll say it again: nothing beats homemade, from scratch bread. Sure, the ease of buying it at the store is sometimes worth it, and there’s no shame in doing it that way. But it’s just not as tasty as making something on your own – assuming you have the ability to bake the item. ‘Cause bad bread is not good.

Fortunately, these biscuits are the epitome of easy, and continue just a few simple ingredients you probably already have in the fridge and pantry. They come together quicker than it takes for your oven to preheat. And if you’re quick enough, you can have the dough made, biscuits dropped, and dishes done by the time the oven is ready to receive these.

Drop Biscuits

1 1/2 cups unbleached all-purpose flour
3/4 cup milk (any percentage)
6 Tablespoons unsalted butter, melted
1 Tablespoon sugar
3/4 Tablespoon baking powder
1/2 teaspoon kosher salt

optional spices:

1 teaspoon dried sage, or
1 teaspoon onion powder, or
1 teaspoon garlic powder, or
1/2 teaspoon ground black pepper, or
1/2 teaspoon paprika

  1. Preheat the oven to 450º. Line a baking sheet with parchment paper.
  2. In a bowl, mix together the flour, sugar, baking powder, kosher salt, and any spices you might want to use.
  3. Pour the melted butter and milk into the dry ingredients and fluff together with a spatula, until just incorporated. Do not overwork the dough, as it will make dense little balls of floury yuck.
  4. Once mixed together, scoop out the dough with either your hands, a spoon, or the spatula, and divide into 9 rough dough-domes. Don’t worry about shaping them.
  5. Bake for 12-15 minutes, until the edges start to turn a very light golden brown. Remove from the oven and serve.
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