Fluffy And Delicious Self Rising Flour Drop Biscuits

Fluffy And Delicious Self Rising Flour Drop Biscuits

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MAYONNAISE BISCUITS
MAYONNAISE BISCUITS from cookingwithserena.com

Are you craving a warm and buttery biscuit but don’t have any yeast in the pantry? Fear not, because our self rising flour drop biscuits are here to save the day! These fluffy and delicious biscuits are quick and easy to make, and they will surely impress your family and friends. Plus, they only require a handful of ingredients that you probably already have on hand. So, let’s get baking!

Ingredients

  • 2 cups self rising flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 3/4 cup milk
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the self rising flour and salt.
  3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the milk and honey. Add the milk mixture to the flour mixture and stir until just combined.
  5. Using a spoon or cookie scoop, drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the biscuits are golden brown on top and cooked through.
  7. Remove from the oven and let cool for a few minutes before serving.
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Nutritional Information

Each serving of these self rising flour drop biscuits (assuming 10 servings) contains approximately:

  • Calories: 148
  • Total Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 18mg
  • Sodium: 347mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 3g

Cooking Time

These self rising flour drop biscuits take about 10-12 minutes to bake.

Equipment

  • Large mixing bowl
  • Pastry cutter or your fingers
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Serving Suggestions

These self rising flour drop biscuits are perfect for breakfast, brunch, or as a side dish for dinner. Serve them warm with butter and honey, jam, or your favorite gravy.

Variations

You can customize these self rising flour drop biscuits by adding shredded cheese, herbs, or spices to the dough. You can also brush the biscuits with melted butter or egg wash before baking for extra flavor and shine.

Substitutions

If you don’t have self rising flour, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. You can also use buttermilk instead of regular milk for a tangier flavor and more tender texture.

Storage

These self rising flour drop biscuits are best served fresh and warm, but you can store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (177°C) oven for 5-10 minutes.

Tips

  • Make sure to use cold butter and cold milk to keep the dough from becoming too soft and sticky.
  • Don’t overwork the dough, or the biscuits will become tough and dense. Mix until just combined.
  • For even baking, make sure to space the biscuits at least 2 inches apart on the baking sheet.
  • If you don’t have a pastry cutter, you can use a fork, two knives, or your fingers to cut the butter into the flour.
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Notes

This recipe makes about 10 medium-sized biscuits, but you can easily double or triple it to feed a crowd.

Frequently Asked Questions

Can I freeze these self rising flour drop biscuits?

Yes, you can freeze these biscuits for up to 3 months. Let them cool completely, then wrap them tightly in plastic wrap or foil and place them in a resealable freezer bag. To reheat, thaw the biscuits overnight in the fridge, then warm them in a 350°F (177°C) oven for 10-15 minutes.

Can I use whole wheat flour instead of self rising flour?

You can, but the biscuits may be denser and less fluffy. You’ll also need to add baking powder and salt to the whole wheat flour to create a self rising flour substitute.

If you want your self rising flour drop biscuits to be even more tender and fluffy, try this variation:

Ingredients

  • 2 cups self rising flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the self rising flour and salt.
  3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the sour cream, milk, and honey. Add the milk mixture to the flour mixture and stir until just combined.
  5. Using a spoon or cookie scoop, drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the biscuits are golden brown on top and cooked through.
  7. Remove from the oven and let cool for a few minutes before serving.
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These extra fluffy self rising flour drop biscuits are perfect for special occasions or when you want to impress your guests. The addition of sour cream adds richness and tang, while the milk makes the biscuits even more tender. Try them with your favorite jam or jelly, or serve them alongside scrambled eggs and bacon for a hearty breakfast.

Final Thoughts

These self rising flour drop biscuits are a staple in our household, and we hope they become one in yours too. They are easy to make, delicious, and versatile, and they never disappoint. Whether you’re a seasoned baker or a novice, you can make these biscuits with confidence and pride. So, grab your apron and let’s get baking!

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