Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits.
3 1/2 cups self-rising soft-wheat flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons sugar
1/4 cup shortening
1/4 cup butter, chilled and cut into pieces
1 1/2 cups buttermilk*
1 tablespoon butter, melted
How to Make It
Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.
Bake at 500° for 12 to 15 minutes or until golden.
*Nonfat buttermilk may be substituted.
Note: For testing purposes only, we used White Lily Self-Rising Flour.
Cheese-Chive Drop Biscuits: Stir 3/4 cup (3 oz.) shredded Cheddar cheese and 1/4 cup chopped fresh chives into crumbly flour mixture just before adding buttermilk. Increase buttermilk to 1 3/4 cups. Proceed with recipe as directed.
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