Western Cooking in an Eastern World: Simple Drop Biscuits

I was elated when I found a really simple recipe on Pinterest for homemade biscuits made with butter.

The original recipe calls for the biscuits to be rolled out and cut, and then you can actually freeze them to use at later times. But I got annoyed and frustrated the first time I made them and rolled them out with how long it took, and then decided they would taste just as good as drop biscuits instead of cut out ones, since I was baking them right away and not freezing them.I also personally think they bake up with a much fluffier texture this way than when they've been rolled out. Pretty much...I'm just lazy.

I love these because they're simple, quick, fluffy, and really yummy. I make them to go along with several recipes, to use in a breakfast casserole, or just to eat plain with some butter and honey/jam. They've been my go to bread to make when I wish I could reach for a can of crescent rolls to pop in the oven for dinner. Drop biscuits for the win!

Drop Biscuits

Original recipe

4 Cups of Maida (flour)

2 TBS baking powder

1 tsp salt

1 cup butter (I use slightly less than one half of the block of butter)

1 3/4 cups milk

About 5-10 minutes before mixing up the biscuits, put your butter in the freezer (just trust me).

Mix the dry ingredients together in a large bowl. Then get your butter out of the freezer and grate it into your dry mixture, using the large holes on the grater. This makes it easier to mix the butter in to get the right consistency than trying to cut the butter into tiny pieces and keeping it cold. Work the grated butter into the dry ingredients with your hands until it resembles crumbly sand. Add in the milk and stir with spoon until a ball of dough forms.

Drop the dough by spoonfuls onto a greased cookie sheet. I use my large sized Pampered Chef cookie scoop (yes, I brought it with me).

Bake at 220 degrees C (or 450 degrees F) for 10-12 minutes or until the tops start turning golden brown. Makes 16 biscuits.