Variationsĭrop Biscuits are just the beginning. The pieces aren't big enough to give you distinct flaky layers, but they will give you nice tall, fluffy biscuits that everyone will love. By adding cooled melted butter to super cold buttermilk, the butter coagulates into smaller, semi-solid pieces that will still evaporate into steam in the hot oven. This drop biscuit recipe skips the butter cutting step that can be difficult for some. Whether those issues are due to injury, disability, age, or any other reason, nothing should stop you from making and devouring delicious biscuits.
Sometimes hand mobility issues can make cutting butter into dry ingredients, rolling out dough, even cutting out biscuits, difficult. When your biscuits encounter the heat of the oven, those pieces of butter release their water portion as steam and that steam causes the biscuits to separate into layers. Most biscuits, even my sweet biscuits, require that you cut cold butter into the dry ingredients either with your hands, some sort of pastry cutter, or a food processor, until the butter is in pieces about the size of peas. Olga Mae was even known to use lard or bacon fat in her biscuits from time to time and they were darn good! Melted Butter - These drop biscuits will work just as well with melted margarine or shortening.I just happen to think that a liquid with a bit of acidity, like buttermilk or yogurt, adds a distinctive flavor to biscuits that I otherwise miss. Nowadays, some people prefer to use milk alternatives. Buttermilk (one last thing) - Sometimes my Grandma Olga Mae just used milk.The amount of kefir remains the same at 1 cup. To do this, replace 1 cup of buttermilk with ¾ cup of yogurt and ¼ cup of milk or water. Because of the thickness of yogurt, you'll need to thin it to properly hydrate the flour. Buttermilk (continued) - Alternatively, you can replace the buttermilk with either plain or Greek yogurt or kefir.Stir and let stand for 5 minutes, or until it looks thick and curdled. Add enough whole milk to add up to 1 cup or 240 grams. For the 1 cup of buttermilk needed in this recipe, place 1 tablespoon of lemon juice or vinegar into a measuring cup. If you don't have access to buttermilk you can make your own substitute. Not everyone has buttermilk in their refrigerator. If you are missing something to make my drop biscuits, I've probably already thought of it. My goal is to make it easy for you to make my recipes. If you're not normally a baker, you will be after this, so stock up! If you do any type of baking, this drop biscuit recipe uses ingredients that are probably pantry staples in your kitchen. Like magic, the butter hits the cold buttermilk and clumps up, making butter bits that you mix right into the dough! The result is fluffy, airy biscuits with tons of butter flavor that pair perfectly with sausage gravy. In this recipe I have you melt some butter, chill some buttermilk, and mix the two together. My recipe is unique in that I took all of the hands-on work out of the process. If you can melt butter and stir with a spoon, you are more than halfway to fluffy biscuits.ĭrop biscuits got their name because, after mixing, they require nothing more than to be dropped in mounds on a pan and baked. These Drop Biscuits are a close cousin to my Buttermilk Biscuits, but using melted butter, they are practically foolproof. The result is a light and fluffy biscuit like no other! My Fluffy Drop Biscuits are made with melted butter and super cold buttermilk for a light and airy biscuit - no need to cut in cold butter.
0 kommentar(er)
