How to Make Drop Biscuits
Joanne Ozug · thepioneerwoman.com · 2016 · 12 serving(s)
Get the method at thepioneerwoman.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 salt than 81% of recipes: 1.1% of the flour weight against the typical recipe's 1.6%.
- Sugar in the middle half of recipes: 4.4% of the flour weight against the typical recipe's 3.3%.
Ingredients (6)
- 10 oz. weight All-purpose Flour (or 2 Cups Measured)284 g
- 1 tbsp. Baking Powder≈ 14 g
- 1 tbsp. Sugar≈ 13 g
- 1/2 tsp. Salt≈ 3 g
- 1/2 c. Cold Unsalted Butter, Cubed≈ 114 g
- 1 c. Whole Buttermilk≈ 244 g
flour 284 gbatter 670 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.
- Fat40% · 48th percentile · median 40%
- Buttermilk86% · 55th percentile · median 84%
- Leavening4.9% · 41st percentile · median 5.1%
- Sugar4.4% · 63rd percentile · median 3.3%
- Salt1.1% · 16th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 15 minutes
- median 15 minutes
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