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Garden Salad
Lidey Heuck
9 ratings with an average rating of 4 out of 5 stars
9
20 minutes
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Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about ⅓-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Out of necessity I had to modify this recipe just slightly. I used 8 tbsp regular butter and 2 tbsp ghee. 1/2 c whole milk and 1/4 c yogurt. Also, I let them cook a couple minutes longer by accident. But they turned out just divine. Hot tip: grate your cold butter instead of cubing it, and it will incorporate into the flour faster.
I'm surprised at all the positive ratings for these. I make biscuits often and decided to try out this recipe. 10 tbls of butter was way too much. I questioned the amount while adding the ingredients, but went along with it anyway. Biscuits were extremely greasy. 8 tbls would probably have been sufficient. As a side note, you can use a food processor to combine the cold butter and dry ingredients. Much easier than cutting in the butter by hand.
I've made these more times than I can count, and the only instance they didn't turn out was when I reduced the amount of butter. I store most of my butter in the freezer, and love grating it directly into pastry or biscuit dough - much faster than a pastry cutter or the food processor, and quicker, too. These come together in under 5 minutes, so I wait until the oven is fully heated, quickly mix them up, and pop them into the oven.
Made twice as directed, once with whole milk and once with buttermilk (1.5% milkfat). Couldn't discern a difference but thought I had died and gone to heaven both times. Please ignore the butter naysayers. So delicious as written.
My dad used to make these. He would have them with canned peaches and they would soak up the syrup. In a pinch, we also used them as the "cake" for strawberry shortcake depending on who was doing the cooking that day.
We made these and split the recipe into thirds-put some on top of frozen peaches with additional sugar and a little nutmeg for a quick cobbler, put some cheddar and garlic into some for dinner and following the recipe exactly for breakfast biscuits. Each variety came out beautifully!
Called rock cakes in the uk. You could add dried fruit as well
I agree with Miki-- 10 T butter sounded like too much. I made the biscuits with 8T and they were fantastic! Thanks Miki.
I used buttermilk instead of regular milk and high fat butter. Oh my goodness, these are divine.
I used 8 T butter and substituted 1/4 C of white whole wheat flour in the remaining white flour. I processed the dry ingredients in the Cuisinart, then added the butter chunks, and put the bowl in the fridge for half-an-hour before adding the cold milk (a little more than 1 cup) and briefly processing the dough. After putting the dough on the cookie sheet, I used wet fingers to dampen the outside of the biscuit, which made the outside very crispy while the inside stayed soft.
Using unsalted butter is vital, OR reduce the amount of salt to a pinch. Still delicious with the salted butter but a tad briney.
Used light cream instead of milk (milk went bad too fast... ugh). Still were awesome. Added a handful of sharp cheddar cheese on a whim and it made them even better.
Super easy and delicious. Grating frozen butter was a terrific idea. Added a cup of sharp, grated cheddar and several twists of black pepper - perfect for dinner. Forgot to adjust the salt, tho - with the cheese, I could have left off the added salt entirely. Definitely a keeper.
Using your hands is much easier, in my opinion, and I use buttermilk. Perfect recipe!
Totally agree! I cut the butter into cubes, pop it back in the fridge for a few minutes, then work quickly to crumble and combine. Faster, easier, and less to wash!
Used the food processor to shred the frozen butter. Then mixed it all in the main bowl with the blade. Used as a topping for chicken and dumplings. Worked great!
Works great with no sugar and just one stick of butter. Almond milk is a fine substitute as well.
I love how quick this was to make! I had leftover buttermilk from another recipe so I subbed it instead of whole milk. These are light, with the perfect amount of flake. I’ll be making these again! My only change would be to maybe at a bit more salt. Or maybe sprinkle flaky salt on top to finish.
I've made these biscuits at least 20 times, always leaning more towards the savory side. I usually add some kind of dry cheese like Parmesan, Pecorino, Gruyère, and lots of black pepper. A few times, out of necessity, I substituted the milk with yogurt or sour cream, and they turned out even better! Such a good starting point!
Use salted butter instead of adding salt later Added 1/3 more tablespoons of baking powder Used 8 tbsps (1 stick) instead of 10. Really good turn out. Maybe some honey butter before cooking for additional carmelization.
So easy, so delicious. I used almost double the strawberries. Yum!
Buttermilk
I’ve made these twice today. The first time I mixed in dried chives and cheddar, and made 3 like that. My grandson was eating one and dropped it. (My dog got what was left.) He was upset and cried. It was the last one. I have another batch in the oven. I did reduce the butter to 8 tbs. My pan was swimming in butter after they were done. (I grated frozen butter.)
Made these biscuits tonight. I was pressed for time, so there wasn’t a lot of finesse involved. They turned out oh so delicious. Love the crunchy outside and the soft buttery inside. I will be using this recipe again and again.
I've made these multiple times, and they are quick. Come out delicious every time. I feel like it's the right amount of butter, but if you do not have frozen butter, grate or cut it up and put it in the freezer for a bit.
These were fantastic! We made them almost exactly as the recipe states, but added around ¾ cup of shredded cheese and pepper.
Loved these. For my second batch I used buttermilk and substituted 1tsp Garlic Salt instead of the 1tsp regular salt it calls for. Yum!
The kitchen is not my natural habitat, but I love trying a recipe from time to time. These drop biscuits were the easiest and best thing I ever made. I followed the suggestions to grate and use 8 tbsp of butter and it worked splendidly. Will definitely make again and experiment with some herbs, etc.
I didn’t want to cut into a second stick of butter so only used 8 TBL. Also, due to the absorption level of King Arthur Flour, I used about 1 cup of milk. Grated the butter. Divinely crunchy on the outside and soft on the inside.
I subbed buttermilk for the milk and it was phenomenal. Will definitely be using this recipe again. It was a breeze and completed our new years eve meal perfectly!
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