Drop Biscuits

 

Drop Biscuits from Erin Jeanne McDowell

INGREDIENTS

360 g / 3 cups all purpose flour

39 g / 3 tablespoons brown sugar

15 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

226 g / 1 cup buttermilk

56 g / 1 large egg

egg wash, as needed for finishing (see Note)

METHOD

1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.

3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.

4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.

5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.

6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.