Drop Biscuits
Recipe by Samantha Seneviratne for New York Times | photo credit: Craig Lee for The New York Times
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 10 tbsp cold unsalted butter
- 3/4 cup whole milk (add 1-2 tablespoons if needed)
Instructions
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.
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