Glendorn Drop Biscuits

Chef David Haick of Glendorn shares an easy, delicious recipe for flaky, buttery drop biscuits.

Chef David Haick of Glendorn shares recipes for a cozy, holiday brunch.

Glendorn Drop Biscuits

Makes 1 dozen

Ingredients

4 cups all-purpose flour

2 tbsp baking powder

2-3 tbsp granulated sugar

½ tsp kosher salt

1 cup large chunks cold butter

2 cups buttermilk

Instructions

In a bowl, combine all dry ingredients then reserve.

Add cold butter, and work into pea-sized pieces.

Add buttermilk, and gently work until soft dough begins to form; then scoop dough into mounds.

Place onto a parchment-lined sheet pan and bake at 365 degrees for about 12 minutes.

RECIPE BY DAVID HAICK/PHOTOGRAPHY BY LAURA PETRILLA/STYLING BY KEITH RECKER

---

---

TABLE Magazine - Western Pennsylvania - ANNUAL Subscription (with auto-renewal)

$39.94 every 12 months

12 Month - 6 issue subscription

Subscribe

---