Drop biscuits are a crumbly texture, not a flaky layer one, just so you know what to expect.
Makes 3 batches, yield of 12 biscuits each
| 3 cups | unbleached white flour |
| 3 cups | whole wheat flour |
| 2 tablespoons | baking powder |
| 1 1/2 tsp | baking soda |
| 1 tablespoon | sugar |
| 2 1/4 tsp | salt |
1. Mix all ingredients in a bowl and stir well. Put into an airtight jar for storage.
THE RECIPE: Drop Biscuits
Makes about 12 biscuits (the drop method is not a perfect measure)
2 1/4 cups of DIY Biscuit Mix
8 Tbs unsalted butter, melted
1 cup buttermilk (see notes)
2 Tbs unsalted butter, melted
1. Adjust oven rack to middle position and heat oven to 475°F. Add baking mix to a large bowl. Combine buttermilk and 8 tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.
drop biscuits2. Add liquid ingredients to dry ingredients and stir with a spatula until just incorporated and batter pulls away from the sides of the bowl. Scoop 1/4 cup portions (I use a medium ice cream scoop) onto a baking sheet and press them down to flatten them ever so slightly–just to give them more of a traditional biscuit shape. Bake until the tops are golden brown, about 12 minutes.
3. Brush biscuit tops with the last 2 tablespoons of melted butter. Allow to cool a few minutes before serving. Have just a little patience. LOL
NOTES:
If you don’t have actual buttermilk, you can use pretend buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes.
The world will not end if you use salted butter instead of unsalted.
To refresh day old biscuits, heat them in a 300-degree oven for 10 minutes.