DROP BISCUITS
Down South, we make biscuits with White Lily flour. It produces featherlight biscuits because it's ground finer and sifted more than all-purpose flour. It's milled from soft red winter wheat, which has a lower protein content than regular flour, meaning it produces less gluten, which is what makes bread denser and chewier. To get the effect of White Lily with regular all-purpose, I mix in some sorghum flour, another traditional Southern ingredient. Ground from sorghum, which is actually in the grass family, the flour has no gluten at all. And thanks to the popularity of the gluten-free diet, you can find sorghum flour in supermarkets now. It has hints of malt in taste and makes these drop biscuits delicate and tender. Sorghum syrup tastes like the love child of molasses and honey. I like to stir a little into butter to spread all over biscuits.
Provided by Carla Hall
Categories side-dish
Time 35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the sorghum drop biscuits: Preheat the oven to 450 degrees F. Butter a large cast-iron skillet.
- Mix both flours, the baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
- Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all of the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until the dough forms a shaggy mass. Scrape the dough off your hand.
- Using a large spoon or cookie scoop, drop 16 mounds of dough into the prepared skillet, spacing 1 inch apart.
- Bake until golden brown, about 20 minutes.
- For the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum and salt until fully incorporated. Use immediately.
- Serve the Drop Biscuits warm with the Sorghum Butter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #5-ingredients-or-less #breads #breakfast #lunch #american #canadian #oven #easy #potluck #dinner-party #fall #finger-food #kid-friendly #winter #rolls-biscuits #dietary #seasonal #high-calcium #comfort-food #pacific-northwest #inexpensive #high-in-something #taste-mood #to-go #equipment #presentation
You'll also love
Laure Lama
[email protected]Not a fan.
mucunguzi Emmanuel
[email protected]These drop biscuits were delicious! They were so easy to make and they turned out perfect. I'll definitely be making them again.
Abebe Taye
[email protected]These drop biscuits were just okay. They weren't bad, but they weren't great either. I think I'll try a different recipe next time.
Ngozi Nwadiugwu
[email protected]These drop biscuits were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Shadia Mayikana
[email protected]I've never made drop biscuits before, but these were so easy to make and they turned out so well. I'll definitely be making them again.
Todd Thurman
[email protected]These drop biscuits were amazing! They were so light and fluffy, with a perfect golden brown crust. I'll definitely be making them again and again.
Asamoah Richmond
[email protected]These drop biscuits were a disappointment. They were dry and crumbly. I won't be making them again.
Nazir khan Nazir khan
[email protected]I made these drop biscuits for my kids and they loved them. They were so easy to make and they tasted delicious. I'll definitely be making them again.
Elven Awong
[email protected]These drop biscuits were a little too dense for my liking. I think I might try adding a little more baking powder next time.
Keya Akter
[email protected]I've made these drop biscuits several times now and they always turn out great. They're so versatile, I can serve them with anything from soup to salad. They're also a great addition to my breakfast casserole.
Jessiya Lawrence
[email protected]These drop biscuits were a hit at my potluck! Everyone loved them. They were so soft and fluffy, and the flavor was perfect. I'll definitely be making these again.
Samuel Quayson
[email protected]Meh.
Brian Mong'are
[email protected]Not bad!
TT_BROTHERS 16
[email protected]These drop biscuits were a bit dry for my taste. I think I may have overcooked them. I'll try again next time and reduce the cooking time.
Ashraf Siddik Tuhin
[email protected]I was skeptical about making drop biscuits from scratch, but I'm so glad I tried this recipe. They were incredibly easy to make and they turned out so well. They were light and fluffy, with a crispy exterior. I'll definitely be making these again!
Rabi Lama
[email protected]These drop biscuits were a breeze to make. I had them in the oven in less than 15 minutes. They were perfectly golden brown and had a wonderful aroma. They were a great addition to my chicken pot pie.
Imran Mano
[email protected]I've tried many drop biscuit recipes, but this one is by far the best. The biscuits were moist and flavorful, with a slightly sweet taste. I added some chopped chives to the batter for an extra burst of flavor. They were a hit at my brunch party!
Emerson Adonai Arredondo Garrido
[email protected]These drop biscuits were an absolute delight! They were incredibly fluffy and buttery, with a golden brown crust that was perfectly crispy. I followed the recipe exactly and they turned out perfectly. My family loved them and they disappeared in minu