Very simple drop biscuits
Dec. 12th, 2011 11:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
steorra posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityI've been remembering recently what a simple and useful recipe scones are. They're a very versatile recipe, and I've made a post in boilingwater giving my mom's basic recipe and outlining some of the various substitutions and variations that are possible. I thought for this community I'd try posting a version of the recipe that's stripped down to the bare minimum, to be as simple as possible. This is a cross between a variant of my mother's scone recipe and a biscuit recipe from the More with Less cookbook. I'm calling this version biscuits rather than scones because they use baking powder rather than baking soda and cream of tartar as leavening. They're drop biscuits because you drop them like cookies onto a baking sheet rather than rolling out the dough and cutting out the scones.
Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine (or less; down to 2 tablespoons should be okay)
1 cup water
Instructions
Preheat oven to 425 degrees Fahrenheit (approximately 215-220 degrees Celsius).
Mix together in a bowl the flour, baking powder, and salt.
Cut or rub in the butter or margarine.
Add the water, and mix quickly to form a soft dough.
Grease a baking sheet. Use spoons to drop the dough like cookies onto the baking sheet.
Bake 10 to 12 minutes. Best served hot.
(Note: this is an unsweetened variant, because omitting sugar is simplest. For slightly sweet biscuits, add 2-3 tablespoons sugar before adding water. For more information about variations and substitutions, see my post on scones inboilingwater.)
boilingwater giving my mom's basic recipe and outlining some of the various substitutions and variations that are possible. I thought for this community I'd try posting a version of the recipe that's stripped down to the bare minimum, to be as simple as possible. This is a cross between a variant of my mother's scone recipe and a biscuit recipe from the More with Less cookbook. I'm calling this version biscuits rather than scones because they use baking powder rather than baking soda and cream of tartar as leavening. They're drop biscuits because you drop them like cookies onto a baking sheet rather than rolling out the dough and cutting out the scones.Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine (or less; down to 2 tablespoons should be okay)
1 cup water
Instructions
Preheat oven to 425 degrees Fahrenheit (approximately 215-220 degrees Celsius).
Mix together in a bowl the flour, baking powder, and salt.
Cut or rub in the butter or margarine.
Add the water, and mix quickly to form a soft dough.
Grease a baking sheet. Use spoons to drop the dough like cookies onto the baking sheet.
Bake 10 to 12 minutes. Best served hot.
(Note: this is an unsweetened variant, because omitting sugar is simplest. For slightly sweet biscuits, add 2-3 tablespoons sugar before adding water. For more information about variations and substitutions, see my post on scones in
boilingwater.)