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| All photos courtesy of Test Kitchen |
Since America's Test Kitchen uploaded its video on YouTube, I'm bringing it here for you, my readers. Thank you, TK for making the recipe publicly available for all of us to make!
The drop biscuit recipe uses cream instead of butter and buttermilk, and this allows us to break a cardinal rule in biscuit making which is keeping ingredients ice cold. It also eliminates the steps of rolling out and cutting the dough into biscuits.
Test Kitchen's Easier Ever Drop Biscuits
Ingredients:
Dry:
3 cups all-purpose flour
Now we come to the easy part!
5) Bake in a 450 degree F preheated oven for 10 - 12 minutes. Rotate the tray halfway through the baking. When golden brown and done in the middle, remove from the oven. (see top image👆).
4 teaspoons sugar (it browns yet will not noticeably sweeten the biscuits)
1 tablespoon baking powder
1/4 teaspoon baking soda (for flavor and browning)
1 1/4 teaspoons salt
Wet:
1 cup cream
Directions:
1) Toss the dry ingredients into a mixing bowl and whisk them together.
2) Heat the cream in a microwave to 95 - 100 degrees F. Takes 60 - 90 seconds. You can't omit this step as it melts the butterfat in the cream thinning it to get the right consistency to make a dropable dough. If you leave the cream cold as you would to make the perfect classic biscuits, the batter will be too dry and then if you add more cream to combine into a dough, the butterfat will melt while baking in the oven, turning the drop biscuits into pancakes.
3) Combine the heated cream into the dry ingredients and don't be afraid to mix well. The high-fat content in the cream will keep the dough from forming too much gluten. Another rule you can break with this recipe is not touching the biscuit dough too much.
4) Spray a 1/3 measuring cup with cooking spray, scoop up the dough and drop onto a parchment paper-lined baking sheet. Repeat for 10 biscuits. With your hand feel free to get in there to pretty up your biscuits.
5) Bake in a 450 degree F preheated oven for 10 - 12 minutes. Rotate the tray halfway through the baking. When golden brown and done in the middle, remove from the oven. (see top image👆).
Test kitchen suggests melting 2 tablespoons of butter to brush on the top of each biscuit after you pull them out of the oven.
Eat the biscuits while they are warm. Enjoy!
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I get comments for my blogs posted on Facebook as opposed to here. I'm bringing one over so I can answer it here.
ReplyDeleteGB asked, "Easy! Looks delish on any table...is the cream a regular cream?"
My answer was, "Yes, regular supermarket cream. It's the high fat content you want to replace the butter."