Easy Drop Biscuits
The most accurate way to measure flour (especially important when baking) is to use a large spoon to scoop the flour into a dry measuring cup, then run the flat edge of a knife across the top of the cup to sweep off any excess. Resist the urge to scoop flour with the measuring cup directly from the bag: The flour will become compacted and you’ll get more than is intended for the recipe. By Abigail Chipley, March 2011; from the Real Simple website: http://www.realsimple.com/food-recipes.
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- 2 cup(s) all-purpose flour, spooned and leveled
- 1/2 cup(s) (1 stick) cold unsalted butter, cut into small pieces
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) kosher salt
- 1 cup(s) whole milk
- 1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
- 2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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