Both of these recipes make yummy drop biscuits, but I always make them Bakery-style (see below) because my favorite drop biscuits are HERE. I like to make these delicious Sweet Cream Biscuits to serve with jam or honey. But, if we're making Biscuits and Gravy (our Pizza & Wraps Mix makes grrreat gravy!) we prefer the Buttermilk Biscuits. We like to have choices!
TIPS BEFORE STARTING:
1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 Cup mix weighs approx. 125g.
2. Metal pans brown and crisp more than glass pans.
3. Glass pans take longer to come to temperature.
4. Ovens and pans vary, so bake times may need to be adjusted.
Each Recipe Makes 6 - 8 Biscuits
INGREDIENTS for SWEET CREAM BISCUITS
Use cold ingredients
2 1/4 C MULTI-USE BAKERY MIXÂ (281g)
1 T S'WEEET! Sweetener Blend (9g)
4 t Baking Powder
1 Cup Cream (240g)
1 Lg Egg (50g)
2 T Cold Butter (28g)
INGREDIENTS for BUTTERMILK BISCUITS
Use cold ingredients. *You can substitute Milk and 1 t Apple Cider Vinegar for the Buttermilk.
2 1/4 C MULTI-USE BAKERY MIXÂ (281g)
4 t Baking Powder
*1 Cup minus 2 T Buttermilk (210g)
1 Lg Egg (50g)
4 T Cold Butter (56g)
DIRECTIONS:
1. Preheat oven to 400°F. Butter an 8" x 8" pan
2. Line a sheet pan for drop biscuits or butter an 8" x 8" pan for bakery style biscuits.
3. In a medium-size bowl combine the Bakery Mix and the baking powder.
4. Grate or chop the cold butter into small pieces and toss into the dry mix, using your fingers or two forks to coat the pieces of butter in mix.
5. Add the egg and work into the mixture.
6. Add the cream or buttermilk and mix to combine.
7. If it's a warm day, refrigerate the dough until cold.
8. For Bakery-style Biscuits, divide into 6-8 sections, shape into balls and gently pat the tops flat once in the pan. You can also pat the dough out and cut into biscuits, each biscuit should be about 2" tall.
9. Place in a buttered pan close to each other so they keep each other from spreading too much.
10. Bake about 18-22 minutes.
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