Solid Fat vs Liquid Fat Drop Biscuits

Ingredients

• 1 cup (128 grams) all-purpose flour
• 1/2 (7 grams) baking powder
• 1/2 tsp kosher salt
• 1/4 cup (57 gr) cold unsalted butter, vegetable shortening, or lard
• 1/2 cup (113 grams) milk of choice, cold
• 1 cup (128 grams) all-purpose flour
• 1/2 (7 grams) baking powder
• 1/2 tsp kosher salt
• 1/4 cup (57 gr) oil of choice
• 1/2 cup (113 grams) milk of choice, cold

Instructions

1. 1

   Preheat the oven to 400 F (205 C).

2. 2

   Gather two mixing bowls. Mix the dry ingredients...: Gather two mixing bowls. Mix the dry ingredients for each type of biscuits together in separate bowls. In one bowl, cut the fat into the flour using a pastry cutter or a fork until it is the texture of peas. In the other bowl, stir in the oil until completely combined.

3. 3

   Add the milk into each of the mixtures...: Add the milk into each of the mixtures and stir just until everything comes together. The oil biscuit mixture will seem too liquidy at first, but continue stirring until it thickens slightly. These are drop biscuits, so the consistency will be a thick batter.

4. 4

   You can bake these on a baking sheet...: You can bake these on a baking sheet or in a cake tin or baking dish. Scoop about 1/4 cup of batter for each biscuit and drop onto your baking surface. You should get about 3 biscuits for each type of batter.

5. 5

   Bake at 400 F (205 C) for 18-20...: Bake at 400 F (205 C) for 18-20 minutes, until lightly browned.