I have made these with and without the cream of tartar, and much prefer them without. The cream of tartar, I thought, gave them a slight bitter aftertaste. With that correction, these are tender, fluffy, and ohhh so tasty. Not to mention EASY. Hope that little tip helps everyone.
Excellent easy receipe. Note - Baking Soda already has some Cream of Tarter, or similar acidic leavening in it, and this may be the reason Cream of Tarter may be left out without too noticeable an effect. Also note all dry ingredients should be mixed THROUGHLY before adding liquids.
Finally, note there is a TIME LIMIT of about 15 to 20 minutes from the time you have added liquid to Baking Powder until you start baking them for Baking Power to have its best leavening(rising)affects. So be sure to preheat oven so its ready for baking when bisquits mixed and ready
I've been looking for a biscuit recipe that doesn't use hardened shortening/butter...as my daughter doesn't tolerate dairy or soy and we have to use oil for everything. Thanks for the awesome recipe! It's so forgiving, as I made many changes. I used half whole wheat flour and half ap flour; accidentally doubled the sugar; left out the cream of tartar; used 1 teaspoon salt (since I was not using butter); used olive oil instead of butter; used rice milk instead of milk. They turned out tender and delicious. Thanks so much for sharing!
I was looking for a quick biscuit recipe when I decided to try this one. It was fantastic! I did not change the ingredients at all. The only change I made was to not melt the butter, but to freeze the stick of butter and grate it (using a box grater) into the flour mixture. Stir this around and then add the milk. This process yields very flaky
biscuits.
These biscuits are quick, good, and easy. I haven't used the cream of tartar just because I don't buy it on a regular basis but these work just fine without. I have added brown sugar and cinnamon, and will try them with crushed garlic and herbs, Thanks.
These biscuits are perfect! I omitted the cream of tartar. I mixed the butter and milk together and added them both into the flour mix. I added the milk/butter mix a bit at a time and found that I got a good consistancy when there was still about 1/3 of a cup left, so I did not use the rest. May only use 3/4 of a cup of milk the next time.
I made larger biscuits (got 7 out of the recipe...LOL), so they took about 20 minutes to cook instead of the regular time.
These were perfect and went great with stew! But they also would taste great on their own with some butter! A keeper!
Light tender flaky...and so QUICK to make!! These are YUMMY biscuits and the easy preparation is great for busy mornings when I'm trying to get my family out the door!! Put an egg or slice of sausage in there and you have a cheap delicious biscuit that rivals any restaurant!! I made mine twice as big as the recipe calls for and they turned out great. They do fall apart a little so you have to handle them carefully. But you get to skip all the kneading cutting and MESS!! Thanks Angela for this great recipe!!
Easy easy easy did I mention these are easy? Delicious I love drop biscuits because they are no trouble. My batch only made 10 biscuits I think the recipe said the yield was 12. Served with homemade sausage gravy and eggs. Way better than the yellow box drop biscuits!
I followed the recommendations of others and deleted the cream of tartar. However I also substituted 1 cup of the all purpose flour for a cup of whole wheat white flour and in my experience you need a little extra leavening when you do that, so I added about 1/3 of a tsp more of baking powder. I dropped teaspoonfuls of the dough over a homemade simmering berry/apple compote to make berries and dumplings. I left the lid off for a few minutes to promote lightness then put the lid on, turned it down to very low and simmered for about 12 minutes. (You check them with a fork to see if the insides are cooked yet.) Mmmmm, they turned out great! (Drop biscuits generally make fabulous dumplings. I use them for chicken and dumplings too, but today we wanted something sweet.) I wasn't sure about the melted butter thing, but I was in a hurry to feed the kids before school so I tried it and I'm glad I did. Oh, and I baked up about 1/3 of the dough as biscuits because I didn't need it all for the dumplings. They also were lovely. TIP: if you smooth over the bumpy lumpies on the drop biscuits before baking with a silicone brush dipped in melted butter, people won't even know you used a drop biscuit recipe AND the butter makes the outsides crust up a teeny bit and sooo yummy!
These were OK. A little too crunchy and bland tasting for though.
