Drop Biscuits

I've been asked for the recipe for the drop biscuits I made in a fit of late evening hunger the other day, so here it is. It's pretty much from the Joy of Cooking (1997 edition, not the 75th anniversary piece of crap), except I use a bit more salt.




DROP BISCUITS

2 cups all purpose flour
1 cup milk (or buttermilk). May need up to 1.25 cups to get the right consistency
1 tsp salt
2.5 tsp baking powder (note change from above)
6 Tbsp cold butter, cut into chunks

1. Preheat oven to 450 (note temp increase from above)
   
   
2. Mix the flour, salt and baking powder.
   
   
3. Cut in the butter with a pastry blender until fairly coarse.
   
   
4. Stir in one cup of the milk. If it isn't fairly wet, use a bit more milk. It should be like a very thick batter, fairly wet and sticky.
   
   
5. Using 2 soup spoons, put blops of dough on the sheet about the size of a tangerine. Or a small tennis ball. Or a drop biscuit. You should get ~ 12 drop biscuits.
   
   
6. Bake for about 12 minutes or so until golden brown.