Butter Drop Biscuits (easy recipe) - Lauren's Latest (2024)

FAQs

Is it better to use butter or Crisco for biscuits? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

If your biscuits are falling apart…

If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

As soon as the dough is frozen, pack them in an airtight container or a freezer bag. Then, when you're ready for hot, flakey buttermilk biscuits, pull out what you need and bake them! Put them frozen straight onto a baking sheet and bake about 18-20 minutes at 450 degrees. See, great bread doesn't have to be hard!

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

What are the ingredients in farmhouse biscuits? ›

Rolled Oats (49%), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings. For allergen information, including cereals containing gluten see ingredients in bold. May also contain Egg, Milk, Soya and Tree Nuts.

High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.

Can I substitute butter for shortening (or vice versa) in a recipe? The short answer is yes, butter and shortening can be used interchangeably in baked goods as one-to-one swap. However, results may differ depending on fat used because butter and shortening are two very different ingredients.

Shortening is more effective at reducing gluten formation in doughs. Indeed, this is where the name comes from — it “shortens” gluten strands. It also has a higher melting point than butter, making it less likely to smear into biscuit dough, even if you use your hands to mix it.

If you're starting with a biscuit recipe that calls for shortening, you can swap in butter or margarine at a 1:1 ratio.