Drop biscuits are a simplified version of traditional biscuits that require less time and effort. Jay Craddick, an executive chef, suggests using a fork to mix the dough, as this reduces gluten formation, preventing tough biscuits. The correct texture before adding wet ingredients should resemble coarse meal with small butter pieces. Additionally, a quicker two-ingredient biscuit method using self-rising flour and heavy cream can be a convenient alternative for quick preparation, allowing users to forgo the detailed process of cutting in butter.
"Using a fork is a better way to prevent overmixing your dough, which could lead to tough biscuits."
"The texture should be coarse like meal before adding wet ingredients; you want the butter to be in very small pieces, with some pea-sized chunks."
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