Easy Biscuit Recipe With NC Wheat
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Collapse ▲Did you know that North Carolina wheat makes great biscuits?
The type of wheat grown in our state, soft red winter wheat, is prized by bakers for making excellent flour for biscuits. North Carolina farmers harvest over 1 billion pounds of wheat each year.
If you would like to make biscuits using North Carolina grown wheat, we have an easy recipe for you! NC State Family and Consumer Sciences Agent, Andrea Sherrill, demonstrates how to make this recipe.
These particular biscuits are especially quick and easy, thanks to 3 ingredients from North Carolina: self-rising flour, buttermilk and butter. With a few simple tricks, you’ll achieve the perfect biscuit combination: crispy and golden brown on the outside, but tender and light on the inside. Pair these with a fresh baked or microwaved apple, and you will have a quick, delicious and locally good treat!
3 Ingredient Drop Biscuit
2 cups self-rising flour
½ cup unsalted butter (freeze, then grate)*
1 cup whole milk (buttermilk, half & half or 2% milk also work)
*Before you get started, freeze your stick of butter to make grating it easier.
- Preheat your oven to 450°F
- Measure your self-rising flour into a large mixing bowl then grate the butter directly into your bowl of flour.
- Give the flour and butter a quick stir, then make a well in the center of the flour.
- Pour the milk into the center of the well and mix briefly, just enough to combine.
- Portion the dough onto your prepared baking sheet in large tablespoonful amounts.
- Bake at 450°F for approximately 10 minutes or until golden on the top and lightly browned on the base.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet before serving or cooling completely to store.
This project is funded by the NC Small Grain Growers Association. For more information on NC wheat visit the North Carolina Small Grain Growers Association.