Ingrédients pour Drop Biscuits
- All Purpose Flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 cup (1 stick) cold unsalted butter
- Skim Milk
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Comment préparer Drop Biscuits
- Preheat oven to 450°F (232°C). Line a 12-cup muffin tin with paper liners or grease generously with cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon sugar, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup buttermilk, stirring gently until just combined. Do not overmix.
- Drop spoonfuls of batter (about 1/4 cup each) into the prepared muffin cups.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Remove biscuits from the muffin tin immediately and place them on a wire rack to cool slightly.
- Serve warm. Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
12g
Carbs
5g