Hi everyone. Welcome to my fifth post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. I can’t believe how close Thanksgiving is getting! I’m going to have to move up the frequency of these posts to get done in time for the big day!
I first wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. I followed up with how to make stuffing from scratch and how to make a delicious river of gravy. Yesterday I explained how to make the best mashed potatoes ever. Today we are going to move on to fluffy biscuits!
Two important things: 1) We are going to make drop biscuits instead of the more traditional round, buttermilk biscuits because buttermilk biscuits simply have too many variables and require a lot of counter space, something many kitchens in China don’t have; and 2) biscuits require butter, so like I pointed out in the mashed potato recipe, these might not be possible for you or could require significant planning.
Drop biscuits are super easy to make and a lot of fun. Make sure your hands are clean before starting this recipe because they are going to get messy!
Preheat your over to 450 degrees Fahrenheit (230 degrees Celsius) and lightly grease a baking sheet.
In a large bowl, combine 2 cups of flour, 2 1/2 tsp baking powder, 1/2 teaspoon of salt, and 1/2 cup cold butter with your hands. Yes! Get your hands all up in there! You want to squeeze the butter together with the flour until the mixture resemble coarse cornmeal.
Once the flour/butter mix is done, add 1 cup of cold milk. Blend together with a spoon or fork. Drop batter on to the baking sheet by the spoonful. You should be able to get 12 biscuits out of this recipe. It’s OK if you need to add more batter to one biscuit or take some batter off of a few of them to make an extra one. Whatever! These biscuits are flexible and don’t have to look perfect.
Bake for approximately 10 minutes or until golden brown on top.
Serve hot with honey, jam, or cranberry sauce.