Buttermilk Powder Drop Biscuits
An easy biscuit recipe using self-rising flour. For the milk, you can use buttermilk powder or actual buttermilk.
Servings 10 biscuits
Cost 5
Ingredients
- 2 cup self-rising flour or all-purpose substitute in notes. (260 grams)
- 2 tablespoons sugar (25 grams)
- ½ teaspoon salt, scant (you can use less if you want)
- 3 tablespoons buttermilk powder or omit and use buttermilk in place of water
- 8 tablespoons cold butter (114 grams grams)
- 1 large cold beaten egg (48-52 grams)
- ⅔ cup APPROXIMATE ADD GRADUALLY cold water or use ⅔ cup buttermilk and omit the buttermilk powder
Instructions
- Preheat oven to 450 degrees F. Line a baking pan or toaster oven pan with parchment paper.
- Put your flour in a mixing bowl and stir in the sugar, salt and buttermilk powder.
- Grate cold butter into the flour mixture, tossing gently to distribute. Mix until uniformly crumbly.
- Add the cold egg and stir well, coating the flour mixture.
- Gradually pour the cold liquid into the mixture, stirring until it is lumpy and wet, but still holds its shape. Again, do this gradually. You want the batter to be thick enough to hold its shape. If you end up needing to use more liquid, use more.
- Scoop 10 even size balls of lumpy dough onto the greased pan. You can use a ¼ cup measure or a large cookie scoop.
- Bake for about 15 minutes or until browned and cooked through. Keep an eye on biscuits! The bake time will vary from oven to oven.
Notes
Salt: USA self-rising flour has salt in it, but I still think these need a tiny bit more -- especially if using unsalted butter, shortening, or a combination of the two. If using salted butter, don't add the extra salt.
All-Purpose Flour Version: To substitute all-purpose flour, use 2 cups of all-purpose flour mixed with 1 tablespoon of baking powder and ⅛ teaspoon of salt. If you like your biscuits slightly salty, add another pinch of salt to the recipe or use salted butter.
