Flaky is definitely not my thing, so when it comes to biscuits, tea biscuits, pie crust, I can easily pass them by. Despite not liking them, biscuits have definitely been on my to-bake list for a long time mostly because I love how they just split in half when they're pullled apart. I chose this recipe because there was no food processor to clean, no frozen butter to grate and everything is done in one bowl, and two measuring cups. If the food processor made superior biscuits, I would drag that thing out, but this was a Cook's Illustrated recipe (how can I not believe them!). The coolest part was watching the melted butter turn into clumps when it was poured into the buttermilk. That's actually the secret to fluffy and flaky biscuits because the clumps mimick the effect of frozen clumped butter. Even though I'm not crazy about biscuits, these were pretty good and very light tasting. They were especially yummy with peanut butter!
By the way, what kind of baking sheets do you use when the baking temperature is 475!! If I used my jelly roll instead of the airbakes, the bottoms would have burned badly before the top would even cook. Does anyone have a good recommendation for a non burning, nicely browning jelly roll or cookie sheet pan?
Cook's Illustrated
Best Drop Biscuits Recipe
These look GREAT. I love biscuits! CI rarely lets us down. In fact, I know that they reviewed jellyroll pans recently and recommended a professional grade (but still less expensive then many others) available online. I need to dig that up.
ReplyDeleteThese look so delicious. I love the peanut butter - never had that on a biscuit!
ReplyDeleteThat last photo = food porn.
ReplyDeleteGeez these photos are killing me! I love the crust on the bottoms of these bad boys.
ReplyDeleteWilliams Sonoma has these wonderful gold-tone baking sheets, a bit pricy, but I just love them and they are non-stick. When looking online, look for the gold-tone ones
I like the airbake pans. These biscuits look great. But pour some honey on those for me!
ReplyDeletein the south, there is a clean line of demarcation between drop biscuits and rolled: drop are "everyday biscuits" and rolled are only brought out on special occasions... i am usu not a fan of dropped, but yours look perfectly AMAZING!!! very soft, not too brown, etc.
ReplyDeleteoh, and everyone i know who does drops uses pyrex, tho i have no personal experience w/ it.
sorry i don t have any reccomendations. i dont have experience. these cookies look so good especially with the peanut butter :)
ReplyDeleteHi sorry didn t mean to offend you but here we call cookies biscuits and vice versa so i wrote cookies.
ReplyDeleteI love that last picture. These biscuits look yummy.
ReplyDeleteThese look really appetizing. Love CI recipes. Great photos!
ReplyDeleteOooooooooohh. That's all I can say. Gorgeous biscuits and even more gorgeous photos!
ReplyDeleteI don't have a good recommendation for pans...I have two old, still good, heavy nonstick cookie sheets that I really like...and I want to get two more of them, but I have no idea who made them (or where I bought them), there's no markings on them to say, and I haven't been able to find them in any store. Drives me nuts.
I grew up eating the rolled/cut version and yours look absolutely delicious. Love hot biscuits, buttered with honey. However, I would give for that one with the peanut butter and maybe just add a tiny dollop of jelly or preserves. Sorry. Anyway, my hubs is not big on biscuits, darn, so not sure about the pans. I use Chicago Metallic regular ( NO non-stick stuff here) with a silpat. You probably have silpats right? I have two airbake cookie sheets as well, but don't use them as frequently. Those might be the ticket though for such beautiful biscuits. Go girl. Thanks for sharing those yum.
ReplyDeleteAmyRuth
I love the crusty golden bits on your biscuits. Just lovely!
ReplyDeleteYou wanted a baking sheet that you can use and not burn the bottoms of the buscuits? You parchment paper on any sheet. It will keep your pan clean, won't burn your baked goods and comes out very nicely. It works wonderfully. :)
ReplyDeleteThose biscuits look really good.
ReplyDeleteI've read that non-stick pans are what causes the bottoms to brown faster, and possibly burn (although, I've never had a problem with my non-stick pans).
ReplyDeleteMaybe try a Wilton aluminum cookie sheet? Do you use a convection oven? I wonder if you might also have "hot pockets" in your oven because of uneven heat distribution.
I would love these for breakfast. Delicious.
ReplyDeleteDrizzle some honey and I am set! The biscuits look marvelous!
ReplyDeleteI actually made these last night. Delicious. I buttered (greased) and floured the baking pans. It worked fantastically. I hope this helps. :)
ReplyDeleteI have a large Wilton cookie sheet. It's heavy duty aluminum and only has one side. It works great for biscuits!
ReplyDeleteI made these recently! They were the "lazy" biscuits!
This is really late, but adding parchment paper to whatever pan you use can help keep the bottoms from getting too dark and slick/crispy.
ReplyDeleteBiscuits are something I don't make too often, but when I do I make loads of them. These look quite tasty and something I could eat in large amounts. Drop biscuits are always a favorite in the house. May have to whip some up for dinner tonight.
ReplyDeleteThanks for the post,
Bill M.
I use a great big cast iron skillet for high temp baking. Those bad boys can take any heat you want to throw at them and with no creepy Teflon fumes =)
ReplyDeleteOh my my my!!! Can you share your recipe for that? That looks so yummy. My kids will surely love it.
ReplyDeleteI'm looking for an easy to do biscuits but taste deliciously. I'm a beginner, thus, I'm counting drop biscuits to master first, hope you could share your recipe on that. Thanks!