You might want to have some Biscuits & Gravy. Always keep an eye on biscuits while they’re baking! Your actual bake time will vary depending on the size you make your biscuits and even the type of pan used. These biscuits are moist, so they take a little longer to bake. (Yum.)īake at 450 degrees for 15-20 minutes. My mother always used to dip (rolled and cut out) biscuits in a cast iron skillet after frying bacon, flipping to coat each side with extra flavor, then put them on a baking sheet. I’m using a cast iron skillet here, with a little bacon grease. Spoon biscuit dough into a lightly greased pan or onto a baking sheet. Drop biscuits are all about the extra milk! Place first 5 ingredients (or 2 cups baking mix) in a large bowl and work in the shortening, lard, or butter with a pastry cutter then pour in the milk. Note: To use a baking mix, replace first 5 ingredients with 2 cups baking mix. Printer-Friendly How to make Drop Biscuits:ġ/2 cup shortening, lard, or (softened) butter You can make almost any biscuit recipe variation into drop biscuits simply by increasing the milk. Here’s how I make drop biscuits using my homemade Quick Mix recipe (and I’ve set out the entire from-scratch recipe just in case you aren’t a biscuit mix devotee). It makes a bit of a messier-looking biscuit (more rustic), too, but it gets that biscuit in your belly that much faster! And when you’ve been under biscuit deprivation, that’s all that matters. It saves a little mess, and a little time. Drop biscuits are a sort of biscuit cheat–cutting out the cutting out (and rolling out and so on). I’m slightly on a biscuit craze due to my biscuit deprivation during the Great Power Outage of 2009.
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