Let's Dish With Linda Lou

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Home Made Drop Biscuits

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These are the best drop biscuits ever! Once you’ve tried them, you’ll want to make them all the time. So easy just watch.

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First I line a few baking sheets with parchment paper. Next I get the food processor out, it’s going to do all the work for me. If you don’t have a food processor, you can mix all your ingredients in a large mixing bowl, and use a pastry cutter to cut the butter into the flour mixture.  I add flour, baking powder and salt to the food processor, and pulse a few times just to combine everything.

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Next for some really cold butter. I keep the cubed butter in the frig until right when I’m going to use it. I also have some shredded cheddar that I’m going to add to these biscuits. It’s important to add the cheese to the flour mixture before adding in the butter, I measure out some of the shredded cheddar, and add it in to the flour mixture in the food processor. This way the cheese will distribute through the flour evenly. Once the cheese has been added, and by the way, the cheese it totally optional, I add in the cold cubed butter. At this point you want to keep pulsing the flour mixture and butter until the butter is the size of peas throughout the flour. Now for the liquid. I have whole milk here that I’m slowly going to add in through the feed tube at the top.

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I start off with 1-3/4’s cup of whole milk, but I may not have to use all of it. As you feed the milk slowly through the feed tube, the dough will start to come together. You can see this in the 2nd picture above. Once the dough has reached this stage, stop adding the milk in and turn the processor off. The dough almost comes together into a ball. The dough is sticky and that’s what you want.

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Remove the blade from the food processor, take a spoon and drop them onto the parchment paper lined baking sheet. Now I like my biscuits to be a good size, so this recipe will give me 7 large biscuits. Now, if you use a 1/4 cup measure, this recipe will yield 8-10 biscuits. They just bake off at 425 degrees for 14-16 minutes. Listen, every one’s oven can be a little different. I like to check on the biscuits at 14 minutes by sticking a toothpick in to the center of one biscuit while it’s still in the oven to see if it comes out clean. This way I’ll know if they need a couple of minutes more. On the top of the stove I have a stick of unsalted butter that I’ve melted. I like to add dried parsley flakes to the butter once its melted for some extra color. You could also if you wanted to play around a little, add some garlic powder as well. That would be delicious too.  I’m just using butter and parsley for this recipe. Once they come out of the oven, you just brush the tops of the biscuits liberally. with the melted butter and parsley mixture. Pretty easy right? Now you have the most delicious drop biscuits and you don’t have to buy the box mix anymore.

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Yields: 7 large biscuits or 8-10 standard size
Oven Temp: 425 degrees F.
Equipment: Food processor, baking sheet pans, and parchment paper
Prep Time: 10-15 minutes
Cooking Time: 14-16 minutes
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
1-3/4 sticks of cold cubed unsalted butter plus 1 stick of melted butter for the tops of the biscuits
1/2 cup of shredded cheddar (optional)
1 tablespoon of dried parsley flakes
1-3/4 cups of whole milk
Place all the dry ingredients into the food processor and cheese if you desire. Next add the cold cubed butter and pulse util the butter is the size of small peas. Through the feed tube add the milk in slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment lined baking sheets. Make sure they are a couple of inches apart. Bake at 425 for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops with melted butter and parsley.


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