Homemade biscuit recipe: simple drop biscuits
This homemade biscuit recipe makes American-style quick breads, not sweet British biscuits. The dough is spooned onto a tray, so there is no cutter and little extra handling.
Cold butter gives small pockets in the crumb. Work it into the flour without melting it, then stop mixing as soon as the milk brings the dough together. The result is deliberately rustic rather than perfectly smooth.
The dough should mound on a spoon. If it pours like pancake batter, too much liquid has been added. Weighing flour makes the proportions more dependable than compressing it into cups.
Butter and milk make this a dairy recipe; ordinary flour contains wheat. This is a home-kitchen drop-biscuit adaptation, not the cream-and-self-rising-flour formula used in some two-ingredient recipes.
Sources and cooking guidance
Ingrediënten
Stap 1
Heat oven to 425°F/220°C. Line a baking sheet with suitable parchment. Mix flour, baking powder and salt thoroughly.
Stap 2
Cut butter into small cubes. Rub or cut into the dry ingredients until the mixture has coarse crumbs with a few pea-sized pieces.
Stap 3
Add milk and stir with a fork just until no large dry patches remain. If absolutely needed, add another teaspoon or two of milk; do not knead smooth.
Stap 4
Drop into eight similar mounds with room between them. Bake about 12–16 minutes until risen, lightly golden and cooked through in the center. Split one to check there is no wet dough.
Stap 5
Cool briefly on a rack and serve warm. Rewarm leftovers gently rather than repeatedly baking them until dry.
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