Guess who got a new dslr camera!
I have hardly had the time to use it yet and oh my goodness, there are so many buttons and functions! It may take a little while before I learn how to use them all.
I am so so excited to get the chance to use every one. I never knew that photography could be so fun and yet challenging at the same time. There is so much to learn.
This is my recipe for buttermilk drop biscuits. I hadn’t actually planned on posting these until our new camera got here in the mail and I just had to start photographing something. These happened to be sitting around from breakfast and I thought I would just snap some pictures for practice.
The pictures that I just quickly threw together looked so good with the new camera that I just had to post the recipe. Funny right?
I’m not sure why I haven’t posted this recipe before. It’s a really good one that I make pretty often and it is so simple.
I love making biscuits this way because you get to skip the whole roll out and cut process. They are way less messy that way.
Bread in any form is meant to be shared but these scream comfort food with their flaky softness and simply beg to be topped with some gravy.
Ingredients
- 2 2/3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) cold butter cut into tiny cubes
- 3/4 cup buttermilk
- 1 egg
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Combine dry ingredients in a bowl and cut in butter until the dough is fine and crumbly. Add buttermilk and egg and mix well.
- Separate the dough into 12 pieces and roll into balls. Flatten slightly into discs and place about 2 inches apart on a parchment lined baking tray.
- Bake for 12 – 15 minutes until they star to brown.
- Remove from oven and cool for about 5 minutes before serving.
