Drop Biscuits Southern 3-Ingredient

Drop Biscuits Southern 3-Ingredient. Every spring Sunday my grandma makes them. You will not imagine it only uses 3 ingredients..

Servings: 8-10 biscuits

Ingredients

• 2 cups self-rising flour

• 1 1/2 cups well shaken whole buttermilk.

• 4 tablespoons salted butter, melted (a little bit additional for brush application on top, optional)

Drop Biscuits Southern: Directions

1. Warm your oven to 425degF (220degC). Prepare an old tin baking sheet (or any other hardy baking sheet) and put it aside. It does not need greasing much, just a little brush of melting butter will do it in case you would prefer to have a buttery bottom.

2. The self-rising flour must be added to a medium mixing bowl. Ensure that it is not packed in excessively by making sure it is loosely spooned and leveled.

3. Add the buttermilk and an approximate half of melted butter. Once all is combined stir with a wooden spoon or rubber spatula until everything comes together. The dough must be thick, soft and somewhat sticky,–lumps a little way here and there are all right. Not to be mixed too hard or the biscuits will be hard.

4. Allow the dough to rest in the bowl approximately 5 minutes as the oven is heated up. This allows the flour an opportunity to absorb the buttermilk and allows the biscuits to puff well.

5. Spoonful after spoonfuls of the dough should be dropped onto the baking sheet in heaps with about 1 inch between them with a large spoon or a small ice cream scoop. They do not have to be perfect but the craggy peaks will burn beautifully.

6. Dust the tops of the biscuits with a little of the remaining melted butter, retaining a little to brush on afterwards should one want.

7. Bake in the middle rack between 12-15 minutes or unless the biscuits are puffed and the tops are a deep golden brown all around the edges. The bottoms must be burnt pleasantly, without being burnt.

8. Take out the baking sheet out of the oven and brush the hot tops of the biscuits at once with the remaining melted butter in order to shine. Allow them to cool sufficiently to leave off your fingers, which is to say, about 5 minutes, and eat it warm out of the tin.

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