Miracle Drop Biscuits
Instructions:
- I call these miracle biscuits because it is a miracle that anybody can make a decent
biscuit with only three ingredients. These drop biscuits are billowy and unruly,
so they aren’t ideal for splitting and filling, but they are wonderful eating
out of hand, for gravy, or for simple sopping. This recipe requires self-rising flour,
so do not substitute all-purpose flour mixed with added leavening.
- Preheat the oven to 475 F. Line a baking sheet with a silicone baking mat or parchment paper.
- Place the flour in a medium bowl and make a well in the center. Pour the cream into the well and stir with a fork to make soft, slightly wet dough. If necessary, finish bringing the dough together with your hands or a rubber spatula, but handle the dough as little as possible.
- Drop the dough into 6 equal lumps on the prepared baking sheet. Brush the tops with the melted butter. Bake until the tops are golden, about 12 minutes.
- Serve hot, although they’re not bad at room temperature, even for the next day or two. Store at room temperature in an airtight container.