How are drop biscuits different from rolled biscuits?

Whereas standard biscuits are typically rolled and cut into rounds or squares, drop biscuit dough is made with more liquid, so it's too sticky for a rolling pin. Instead, it's simply scooped into mounds and "dropped" onto the baking sheet; the resulting biscuits are still buttery and tender, just a bit more dense and coarse-textured.

Which liquid makes the best biscuits?

When it comes to making biscuits, there are lots of options for what liquid to use. And though there really is no wrong choice here, the type of liquid you use does impact the taste and texture of the baked biscuits. This recipe uses a combination of crème fraîche and buttermilk ; the tang of the cultured dairy is a great complement to the sweet berries, and the high fat content of the crème fraîche yields extra rich, tender biscuits.

Strawberry Biscuits with Crème Fraîche Recipe

Strawberry creme fraiche biscuits — Photo:
Food & Wine / Photo by Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Active Time:

35 mins

Total Time:

1 hr 35 mins

Servings:

Topped with whipped strawberry crème fraîche and studded with diced strawberries, these buttery, tender biscuits are bursting with strawberry flavor.

Frequently Asked Questions

How are drop biscuits different from rolled biscuits?

Whereas standard biscuits are typically rolled and cut into rounds or squares, drop biscuit dough is made with more liquid, so it's too sticky for a rolling pin. Instead, it's simply scooped into mounds and "dropped" onto the baking sheet; the resulting biscuits are still buttery and tender, just a bit more dense and coarse-textured.
Which liquid makes the best biscuits?

When it comes to making biscuits, there are lots of options for what liquid to use. And though there really is no wrong choice here, the type of liquid you use does impact the taste and texture of the baked biscuits. This recipe uses a combination of crème fraîche and buttermilk; the tang of the cultured dairy is a great complement to the sweet berries, and the high fat content of the crème fraîche yields extra rich, tender biscuits.

Notes from the Food & Wine Test Kitchen

Drop biscuits are easy to make, but just like their rolled-and-cut counterparts, their success depends on keeping the butter cold. This ensures that it stays in little pieces as you cut it into the flour. When the biscuits bake, the butter bits melt to create little pockets of air within, producing that signature tenderness that biscuits are renowned for.

Make ahead

The strawberry swirl can be refrigerated for three days. Fold into the whipped crème fraîche before serving.

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Ingredients

Strawberry Swirl

1 cup diced strawberries (6 ounces)
2 tablespoons sugar
2 teaspoons fresh lemon juice

Biscuits

2 1/2 cups all-purpose flour
5 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup crème fraîche
1 large egg
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1 cup diced strawberries (6 ounces)

Whipped Crème Fraîche

3/4 cup crème fraîche
1/2 cup heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

Directions

Make the strawberry swirl

In a small saucepan, cook the strawberries with the sugar and lemon juice over moderate heat until the berries break down and the juices thicken, about 12 minutes. Let cool completely.

Make the biscuits

Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until a dough just comes together. Fold in the diced strawberries, being careful not to overmix.
Scoop 12 (1/4-cup) mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let cool slightly.

Make the whipped crème fraîche

In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the cooled strawberry swirl until just combined. Serve with the warm biscuits.

Originally appeared: June 2016