Drop biscuits are the lazy cook's best friend. No rolling, no cutting, no chilling. You just mix the dough, drop it onto a sheet pan, and bake. These have a touch of honey and cinnamon that makes them irresistible warm, split open with butter.
Ingredients
- 2 cups unbleached all purpose flour
- 1 tbsp baking powder
- ½ tsp Redmond Real Salt
- ½ tsp Ceylon cinnamon
- 6 tbsp cold unsalted butter, cubed
- 2 tbsp Duck River honey
- ¾ cup cold milk
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Cut in the cold butter with your fingers or a fork until the mixture looks like coarse crumbs.
- Stir the honey into the milk, then pour into the dry ingredients. Stir until just combined. The dough will be shaggy.
- Drop large spoonfuls (about ¼ cup each) onto the prepared sheet, spacing them 2 inches apart.
- Bake for 12 to 15 minutes until golden on top.
- Brush with melted butter immediately out of the oven.
Notes
- The key is not overworking the dough. Lumpy is good. Smooth dough makes tough biscuits.
- Add ¼ cup thompson raisins or dried cranberries (apple juice infused) for a sweet version.
- These are best eaten warm the day they are made.
.png)
.png)
