Loading...
Fluffy cathead biscuit with sweet molasses – a homestyle, energy-giving start, perfect for busy mornings!
These giant, fluffy drop biscuits are a Southern classic for a reason. With a tender crumb and a golden-brown top, they're perfect for sopping up gravy or slathering with butter and jam. No rolling or cutting required!
Serving size: 1 serving
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until thoroughly combined. This ensures the leavening is evenly distributed.
A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.
Crispy chicken tikka roll - a quick, protein-packed lunch that's perfectly spiced and delicious!
Hearty gosht curry with iron-boosting saag and aloo - homestyle comfort that's super tasty!
Soul-satisfying Chicken Biryani with cool raita - a perfectly spiced, energy-giving meal for all!
Aromatic keema curry with creamy aloo and saag - melt-in-mouth comfort food, perfectly spiced!
Fluffy cathead biscuit with sweet molasses – a homestyle, energy-giving start, perfect for busy mornings!
This southern dish is perfect for breakfast. With 352.01 calories and 6.87g of protein per serving, it's a low-calorie option for your meal plan.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
Pour the cold buttermilk into the flour mixture all at once. Use a fork or a rubber spatula to gently stir until a shaggy, sticky dough forms. Stop mixing as soon as the dry ingredients are moistened; do not overmix.
Using a large spoon or a 1/3-cup ice cream scoop, drop 12 generous mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top. A toothpick inserted into the center should come out clean.
As soon as the biscuits come out of the oven, immediately brush the tops with the 2 tablespoons of melted butter. Serve warm.
