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Better Biscuits with Bitters

Biscuits drop typeHardly anything is more satisfying than homemade biscuits warm from the oven. So what’s special about these? Angostura bitters! Like so many foods, Angostura adds flavor depth and complexity — an umami of sorts — that raises these biscuits above your everyday fare.  And, for variety, these biscuits have more than one personality:  They can be dropped by the spoonful onto the baking tray, or with a bit less milk, rolled and cut out. They can be savory, or a bit sweet (Orange Currant Biscuits below). Whichever you choose, they are easy to make and perfect for breakfast, brunch or dinner. They stay fresh in the fridge for several weeks in a covered container. Just warm up in the toaster oven.

Print This Recipe
Prep Time: 25 minutes   Bake Time: 13-14 minutes
Makes 14 drop biscuits   or    12 cut-out biscuits

Angostura Drop Biscuits

2          cups flour
2          tsp. double-acting baking powder
2          tsp. sugar
1/2       tsp. salt
6          Tbsp. butter, room temperature
1          cup whole milk or 2%  (2/3 cup milk for cut-out biscuits)
1          Tbsp. Angostura aromatic bitters

Preheat oven to 400°F.  In a large bowl, whisk together flour, baking powder, sugar and salt.
Cut butter into slices. Add to flour, cutting in with two knives, or use a pastry blender or your fingers, until mixture looks like coarse crumbs.
Stir together milk and Angostura bitters. Add to flour mixture and gently stir until moistened. Do not over-mix.
Drop batter by the heaping spoonsful onto baking sheet; let rest 5 minutes. Sheet tray does not have to be greased.
Bake 13-14 minutes or until lightly golden. Serve warm.

Rolled Cut-Out Biscuits

Proceed as above, using 2/3 cup milk for either the savory, or sweet variation (below). Dough will be on the moist side, but should form into a ball with your hands. Place on a well-floured surface and knead 10-15 times, sprinkling with extra flour so that dough is not sticky. Roll or pat out to about 1/2” thick. Cut into rounds with a 3” cookie cutter or rim of a glass. Place rounds on sheet tray. Fold over remaining dough, knead once or twice and roll out. Cut rounds until dough is used up. Bake 13-14 minutes. Serve warm.

Orange Currant Drop Biscuits

Use 2 Tbsp. sugar (instead of 2 tsp.), 1/3 cup currants, zest of one orange and 1 Tbsp. Angostura orange bitters.  Add the sugar to the flour, baking powder and salt; whisk together. Cut in butter. Stir currants into flour mixture. Add orange zest and Angostura to the 1 cup milk; stir. Stir into flour mixture. Do not over-mix. Drop batter by heaping spoonsful onto baking sheet. Let rest 5 minutes. Bake 13-14 minutes or until lightly golden. Serve warm.

Biscuits, both types

Biscuit variations

Nutrition per Basic Drop Biscuit (14 biscuits total):  130 calories, 2g protein, 16g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 0g fiber

Nutrition per Orange Currant Drop Biscuit (14 biscuits using 1/3 cup currants and 2 Tbsp sugar):  140 calories, 2g protein, 20g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 1g fiber

 Recipes and photos by Rita Held for Angostura USA

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5 Comments

  1. Posted December 3, 2014 at 1:16 pm | Permalink

    Nice lighting on those bitter biscuits, Rita!

  2. JoAnn Campisi
    Posted December 3, 2014 at 3:49 pm | Permalink

    Rita,

    These look yummy – I was surprised to see that you use a tablespoon of bitters – need to give it a try.

    • Posted December 3, 2014 at 6:29 pm | Permalink

      Yes JoAnn, 1 tablespoon Angostura bitters. I looked back at my test sheet from two years ago. I started with 1 tablespoon and liked it. So each time I retested to get the biscuits just right, I used the same. However, I love the background flavor Angostura gives to food. Not everyone is a bitters fan. Please let me know what you think when you make them.

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