Pull-Apart Drop Biscuits

By Adell Shneer and the Test Kitchen

Tested till perfect

58 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Pull-Apart Drop BiscuitsThese biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.1 user reviews.
Pull-Apart Drop Biscuits

Pull-Apart Drop Biscuits
Photography by Jim Norton

This recipe makes 9 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per biscuit: about -
cal 244244 cal
pro 4 g4g pro
total fat 14 g14g total fat
sat. fat 9 g9g sat. fat
carb 25 g25g carb
fibre 1 g1g fibre
chol 41 mg41mg chol
sodium 159 mg159mg sodium
potassium 90 mg90mg potassium
% RDI: -
calcium 77 calcium
iron 1111 iron
vit A 1212 vit A
folate 2323 folate
  • Preparation time: 10 mins
  • Total time : 25 mins

These biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.

Ingredients

  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 1/2 cup sifted cake-and-pastry flour 1/2 cup sifted cake-and-pastry flour
  • 2 tbsp granulated sugar 2 tbsp granulated sugar
  • 2 tsp baking powder 2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
  • 1 cup buttermilk 1 cup buttermilk
  • 1/3 cup whipping cream 1/3 cup whipping cream

Preparation

In large bowl, stir together all-purpose and cake-and-pastry flours, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.

Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.

Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.

Related content

You might also like

Contests

All contests



Most popular

Most popular videos