See inspiration at the bottom of the recipe page to get started.Įasy, fast, and inexpensive? Three great reasons to make these biscuits part of your repertoire.Ĭover photo ( Easy Drop Biscuits) by Rick Holbrook food styling by Kaitlin Wayne. And while the basic recipe is satisfying on its own, you can customize it with mix-ins of your choice, like a combination of bacon, cheddar, and chives, or cooked sausage and diced apples. ![]() One 5-pound bag of self-rising flour yields around 160 biscuits, so keeping a bag in your pantry will have you 15 minutes away from a hot batch of freshly baked biscuits for a long time. Not bad! (For context, a refrigerated roll of Pillsbury Grands! Biscuits comes out to about $0.50 per biscuit based on prices at my local Target.) Cut your shortening into the flour by repeatedly pressing down with a fork and stirring it up a bit as you do so. Doing a little math, that comes out to about $1.72 per batch of 12 biscuits, or $0.14 per biscuit. Combine ingredients according to biscuit recipe above and continue as follows: Drop Biscuits: Preheat oven to 450F Add a little more liquid to the biscuit. A bag of King Arthur self-rising flour costs $6.95, while a quart of heavy cream costs $6.39 at my local Target. The benefits of this recipe go beyond ease: Because the ingredients are so basic, Easy Drop Biscuits have become my favorite budget bake for weeknight meals or a quick weekend breakfast. Combine the dry ingredients (Bisquick, baking powder, and sugar) in a medium bowl, whisking until combined. Sweet sides like marmalade or this raspberry hibiscus jam are excellent accompaniments. Steps: Preheat the oven to 450 degrees Fahrenheit. ![]() The resulting biscuits are soft and tender - cakey rather than flaky, with a rich mouthfeel thanks to the cream. Prepare a large baking sheet with non-stick cooking spray or parchment paper and set aside. They bake for just 10 minutes, meaning the whole process takes little more than a quarter of an hour. Unlike Buttermilk Biscuits, there’s no rolling, folding, or cutting the dough is scooped and dropped by mounds onto a baking sheet (a tablespoon cookie scoop is a handy tool here). You don’t even need measuring cups you could measure with just a cup, can, or jar if that’s all you’ve got. If you’re stuck in an ill-equipped kitchen (or maybe on a campsite) or you only have a certain amount of self-rising flour or cream, you can scale the recipe up and down easily. We found the taste of vegan margarine to be. ![]() Scooped instead of stamped, these biscuits are a breeze.īut here’s the best part: You don’t even need to follow a recipe! The biscuit dough can be mixed by following a simple, scalable formula: equal parts self-rising flour and cream by weight, or two parts flour and one part cream by volume. This versatile mix is best made with pastry flour because it contains less fat than most biscuit mix recipes. How to make quick and easy campfire drop biscuits, using a Dutch oven or pie iron, on the grill or over a campfire. Photography by Rick Holbrook food styling by Kaitlin Wayne
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