Drop Biscuits

This was one of my first successful recipes while learning to make breads from scratch. We love eating these on Saturday mornings with eggs and bacon, gravy, or just with butter and jelly. These are best when using an all-purpose flour, which I know isn’t the most nutrient dense of flours, but a wheat flour makes these crumbly and dense. I order in bulk my organic all-purpose flour from breadtopia.com or azurestandard.com. I like both of those companies because their milling process keeps some of the bran and germ in tact while still keeping a high protein content. They are buttery and flaky and so easy to make for a biscuit. This is a family favorite recipe!

*Here is a new tip that we accidentally stumbled on! You can make this dough the day or night before, refrigerate in an airtight container and then bake in the morning. It makes your morning prep easier, and it makes the biscuits easier to cut and less crumbly.

Ingredients

• 2 cups organic, unbleached, unbromated all-purpose flour (I love breadtopia.com for my flour)
• ½ cup (1 stick) salted sweet cream butter (grass-fed if possible)
• 1 tablespoon baking powder
• 1 teaspoon course Celtic sea salt or Redmond’s Real Salt
• 1 cup whole milk (raw milk or Super Kalona)

Directions

Preheat oven to 400 degrees.

In stand mixer or food processor, combine flour, softened butter, baking powder, and salt.

Pulse until pea size clumps form.

Add milk.

Pulse until mixed through and moistened.

Use an ice cream scoop to drop biscuits onto parchment lined cookie sheet.

Makes about 8-9 biscuits

Bake for 18-20 minutes. 

**I always double this recipe. Leftovers keep well in ziplock on counter for a couple days or in refrigerator.