Name: Drop Biscuits
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 10 drop biscuits
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; 1 teaspoon kosher salt; 1 stick cold unsalted butter, diced; 3/4 cup whole milk, plus more for brushing; Flavored butters, for serving (recipes follow); 1 stick softened butter; 1/4 cup chopped dill; 2 tablespoons capers; Zest and juice of 1 lemon; 1 stick softened butter; 3 tablespoons mango chutney; 2 tablespoons roasted curry powder; 1 stick softened butter; 2 tablespoons pure maple syrup; 1 tablespoon adobo sauce, from a can of chipotles

Directions

Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.

Dill-Caper Butter:

Yield: 1/2 cup dill-caper butter

Mash butter with dill, capers, lemon zest and juice.

Sweet Curry Butter:

Yield: 1/2 cup of sweet curry butter

Puree butter with mango chutney and curry powder.

Maple-Chipotle Butter:

Yield: 1/2 cup of maple-chipotle butter

Puree butter with maple syrup and adobo sauce.

Photograph by Mike Garten

On Tonight

Drop Biscuits

Dill-Caper Butter:

Sweet Curry Butter:

Maple-Chipotle Butter:

Dill-Caper Butter:

Sweet Curry Butter:

Maple-Chipotle Butter:

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