How can I make delicious drip biscuits?

biscuits are a delicious delicacy, especially when fresh and warm from the oven are served. Although many rely on fast mixes for biscuits, a list of folders and preparation time are so short, mixes are not really necessary. In addition, by creating these hot fast breads from scratch you will get better taste, less sodium and satisfaction with the knowledge that you can be an excellent baker without any help. A quick shortcut is to make delicious drip biscuits. These are simply made and you will find many recipes for them. The simple one that follows is to use about two-thirds of a cup (5-6 tablespoons or 75-90 grams), shortening the butter of the preferred choice, up to 2 cups (240 g) flour. This recipe also requires a teaspoon (4.75 g) of baking powder (you can use 2 teaspoons if you want a higher rise), a quarter of a teaspoon (1.19 grams) of salt and eight liquid ounces (one cup or 0.24 liters) of milk.

The most important part is the biscuit. Always keep in mind two things: Keep the ingredients cold and do not mix. In front ofAlso, overload the oven to 450 degrees F (232.22 ° C), as mixing takes only a few minutes.

Basically, you start with all dry ingredients (flour, salt, baking powder) and you want to mix them slightly together. Then you hit cold butter into the mixture. Some people achieve it, but if you have a bread cutter at hand, you can easily integrate cold butter and flour together. For many, the simplest method is to cut cold butter into a mixture of dry ingredients and then for mixing flour and butter using a pastry shop. You can find out when the ingredients are fully mixed when the dough looks at it "corn meal", and there are no large pieces or visible small pieces of butter that would be mixed.

The next step in the braid re -drops is important: Add cold milk to butter/flour. Then quickly mix butter/flour and milk with the smallest stir. For thatDo not use the blender, because excessive biscuits will be instead of a scaly instead of a scaly. If dry ingredients become well and pour milk into this well, you can usually mix the dough along with about five to six bareness with a large spoon.

using a spoon or spoon, depending on the size you would like your biscuits, drop the dough into a cunning or non -stick sheet. Between each biscuit, put a larger biscuits of about two inches (5.08 cm) to avoid connecting. Smaller biscuits, about a teaspoon of size, will bake faster and also even more, and you may want to avoid using larger than a tablespoon. The tops of each drip biscuits can be placed around the top of the top and slightly press down, or you can leave the tops in the room.

smaller biscuits will bake in about 12-15 minutes. When cooking, check the DNA biscuits for a rich brown color to determine the Dareness. You can also clean the tops of biscuits with small butter for slightly HThe upper part does not.

Drop biscuits are excellent served with sauce, butter and jam for breakfast, or you can easily convert fast breads to classic dessert. By adding a small amount of sugar, about 2 tablespoons (28.47 g) to the biscuits, you can create an excellent strawberry base with delicious droplets. Simply divide biscuits and layer with whipped cream and chopped strawberries into a wonderful home dessert.