This is the layered drop biscuit recipe that has been modified in Step 6 of instructions.
“Creamy, lite and fluffy!”
Easy recipe and delicious. Makes about 6 to 8 biscuits.
2 cups flour
1 Tbl baking powder
1/2 tsp table salt
8 Tbl (1 stick) of unsalted butter
1 cup of whole milk
1. Pre-heat oven to 425F.
2. Grate the butter and place in the freezer for at least 10 min.
3. Mix flour, baking powder and salt.
4. Mix grated butter to dry ingredients.
5. Add the milk and stir just until combined. Do not over-mix.
6. Spray a 1/4 cup measuring cup with cooking spray and fill the measuring cup with the dough, then turn it out onto a parchment-lined baking sheet. Spray measuring cup as often as needed to prevent dough from sticking to measuring cup. (See alternative step below.)
7. Place in heated oven for about 20 minutes, rotating the pan half-way through the cooking time.
For a flakey texture:
6. Bring the dough together and turn it out on a floured surface. Use a rolling pin to gently roll out the dough into a square shape (about 12 inches). Fold the dough into 1/3rd portions and roll out again. Repeat this process three times. After the third iteration cut the dough into the desired shape.