Better Biscuits with Bitters
Prep time: 30 minutes
Hardly anything is more satisfying than homemade biscuits warm out of the oven, except those made with ANGOSTURA® aromatic Bitters. Our delicious 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. And, they can be savory or a little sweet. Whichever you choose, Angostura® biscuits are perfect for breakfast, brunch or dinner.
INGREDIENTS
Basic Angostura® Drop Biscuits
2 cups flour
2 tsp. double-acting baking powder
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
Slightly Sweet Variation*
1/3 cup currants
Zest of one orange
1 Tbsp ANGOSTURA® aromatic bitters or 2 Tbsp. ANGOSTURA® orange bitters
Makes 14 dropped biscuits
METHOD
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® aromatic bitters. Add to flour mixture and gently stir until moistened. Drop batter by the heaping spoonfuls onto baking sheet. Let rest 5 minutes. Bake 13-14 minutes. Serve warm.
NOTE: Sheet tray does not have to be greased.
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Recipe by Rita Held
Rita Held Kitchen Notes:
*Slightly Sweet Variation
Use 2 tablespoons sugar with the flour, baking powder and salt; whisk together. Cut in butter. Stir currants into flour mixture. Add orange zest to the 1 cup milk and stir in Angostura® bitters. Stir into flour mixture. Drop batter by heaping spoonfuls onto baking sheet. Bake as directed above.
Rolled, Cut-Out Biscuits
Proceed as above, using 2/3 cup milk for either the savory or sweet variation. 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 dough, knead once or twice and roll out. Cut rounds until dough is used up. Bake 13-14 minutes. Serve warm.
Makes 12 cut-out biscuits
Nutrition information 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 information per Drop Biscuit–Slightly Sweet Variation (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
