Drop Dead Easy Rock Biscuits
Rock Biscuits
Equipment
- Mixing Bowl
- Measuring Equipment (Cup/Tablespoon/Teaspoon)
- Scale (optional, but highly recommended)
- Large Spoon
- Baking Sheet
- Oven
Ingredients
- 256 g All-Purpose Flour (2 Cups)
- 113 g Unsalted Butter, Cold (1/2cup)
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Whole Milk
Instructions
- Pre-heat the oven to 200°C (400°F).
- Cut the butter into chunks, roughly the size of peas.
- In a bowl, or food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form.
- Add the milk and mix just until moistened.
- Cover a baking sheet with wax paper.
- Using a large spoon, scoop and drop 6 large mounds of the dough onto a baking sheet. Each mound should be about ½ cup of dough.
- Bake until golden, 18 to 20 minutes.
Notes
These Biscuits Are Rockin’
Rock biscuits, sometimes called easy drop biscuits, are so simple to make that you’ll wonder why you haven’t made these before. Plus, they taste amazing. They have a very down-home country to feel to them. Part of that comes from their irregular rock-shape that just screams authentic, rustic cooking.
This is a pretty stripped down and straight forward recipe, but there are still tips and tricks to teach about these biscuits.
Tips & Tricks
If you don’t have unsalted butter, you can substitute with salted butter. Make sure you reduce the added salt by half, to 1/2 a teaspoon. This is doubly true if you make something that is high in sodium, like this amazing Creamy Chicken Stew in the slow cooker. You don’t want to over power the other flavors in your meal.
They aren’t hard to mix by hand in a bowl, but a food processor really makes short work of this task. Definitely not required, but helpful.
The dough is incredibly tacky and will stick your hands and all over everything. When scooping the dough onto the baking sheet, try to aim for the right place. If so mounds end up too close together, don’t worry. They are easy enough to cut apart after they’ve been baked. Because of their irregular shape and size, no one be none the wiser.
Remember that the beauty of these rock biscuits is in their jagged, uneven shape. However, if you feel the need to have something more uniformed, you can use a muffin mold to cook these in. You’ll can smooth out the top with your spoon or butter knife. Personally, I don’t see any reason for the extra work required in doing this, but to each their own.
Right now, you could care less about these biscuits, but soon enough, you will care by the time they’re done.