Drop Biscuits
Carla Hall · foodnetwork.com · 2019 · 16 servings
Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less fat than 87% of recipes: 26% of the flour weight against the typical recipe's 40%.
- Sugar in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 3.3%.
Ingredients (12)
- 2 cups all-purpose flour, plus more for the dough≈ 250 g
- 1/2 cup sorghum flour≈ 63 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon sugar≈ 4.2 g
- 1 teaspoon salt≈ 6 g
- 1/2 teaspoon baking soda≈ 3 g
- 2 tablespoons trans-fat-free vegetable shortening≈ 26 g
- 1 cup cold buttermilk≈ 244 g
- 4 tablespoons (2 ounces) unsalted butter, very soft≈ 57 g
- 1 teaspoon sorghum syrup≈ 4.9 g
- Pinch of salt≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 tablespoons (4 ounces) unsalted butter, frozen, plus softened butter for the pan≈ 114 g
flour 313 gbatter 671 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat26% · 12th percentile · median 40%
- Buttermilk78% · 43rd percentile · median 84%
- Leavening5.4% · 55th percentile · median 5.1%
- Sugar1.3% · 32nd percentile · median 3.3%
- Salt2% · 68th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 minutes
- median 15 minutes
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