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Pull-Apart Drop Biscuits Image by: Pull-Apart Drop Biscuits Author: Canadian Living

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.

  • Portion size 9 servings
  • Credits : Canadian Living Magazine: May 2010



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.

Nutritional facts Per biscuit: about

  • Sodium 159 mg
  • Protein 4 g
  • Calories 244.0
  • Total fat 14 g
  • Potassium 90 mg
  • Cholesterol 41 mg
  • Saturated fat 9 g
  • Total carbohydrate 25 g


  • Iron 11.0
  • Folate 23.0
  • Calcium 7.0
  • Vitamin A 12.0
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