Video: E-Z Drop Biscuits - Allrecipes.com

Video: E-Z Drop Biscuits

See how to make quick-and-easy drop biscuits from scratch.

 
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In this video, you’ll see how to make simple drop biscuits that come out light, flaky, and tender. Amazing just with butter and jam, these classic biscuits are also warm and wonderful slathered with sausage gravy or drizzled with honey and eaten with fried chicken. Watch the video, then get Angela’s top-rated recipe for E-Z Drop Biscuits. Add a little shredded cheese to the batter for a special treat. See more Southern food videos >>

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Comments

 
 
Black_Oblivion 
Jul. 29, 2014 12:34 pm
These were incredibly easy to set up. I tried them as drops and also with the biscuit cutter. I like both but the drops are more interesting just less functional for putting spreads since having a flat even surface serves better for that. I found that the drops need to be wide to accommodate a good surface for spreading butter,jam etc. Made them fast enough to have scrambled eggs over them for breakfast in the same morning. If using the biscuit cutter, i spread flour lightly on a flat surface and dusted my hands with it. I patted the dough to get it even enough to cut a biscuit and just cut the biscuit from it, no need to use a rolling pin or roller. I imagine you can use a jar or other circular object to cut shapes. Placed the raw biscuits on a sheet of foil until I had enough to bake a batch. I followed the instructions for everything else.
 
bullwhip 
Apr. 22, 2013 4:12 pm
wow i am not a cook per say ! and these have got to be the quickest biscuits and so simple to make, and they taste great will make them again for sure !
 
ButterCrunch 
Apr. 20, 2013 1:55 pm
I like to follow a recipe's ingredients all the way through. But, I find that whenever I give out a recipe I try to give the option of alternative ingredients; things one might not otherwise have on hand. In this case, Cream of Tartar. The only thing I would probably use in case I didn't have cream of tartar readily available would be sour cream--which is another thing I don't always have. Thanks for this recipe.
 
 
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