Perfect for breakfast, supper, or served alongside your favourite soups and stews. Easy, dependable and delicious, this is the kind of recipe you'll find yourself reaching for again and again.
I adore biscuits and by that I mean North American Biscuits. Not cookies. There is always some confusion when I post a biscuit recipe like this. In the U.K. cookies are called biscuits. In North American the word biscuits refers to a short textured quick bread, similar to, and yet completely different from a British scone.
I will say I adore both North American Biscuits and British Biscuits/Cookies. Today I am sharing a beautiful recipe for a quick, easy and delicious North American Biscuit.
These tasty bakes require no rolling or patting out or cutting. You simply make an easy batter/dough and the drop it onto prepared baking sheets. The only faffy bit is grating the butter into the flour, but if you keep dropping your cube of butter into the flour and then grating, it will stay cold and the strands will stay separate.
It is this cold/frozen butter that creates lovely little pockets of air in this biscuit dough resulting in a light and flakey bake.
Quick and easy to make these make a great side to serve along with soups or stews, or with your eggs for breakfast. I enjoy enjoy them with a bit of butter and honey and a nice hot drink. In short, there are a multitude of ways to enjoy these delicious little quick breads.
On this day we enjoyed them, hot from the oven, split and buttered along with some fried eggs for a nice light supper.
INGREDIENTS NEEDED
💛TO MAKE BUTTERMILK DROP BISCUITS💛
There is nothing too out of the ordinary in these biscuits.
- 2 1/4 cups (281g) plain all-purpose flour
- 1 TBS baking powder
- 3/4 tsp baking soda
- 1/2 cup (114g) butter, frozen
- 1 cup (240g) buttermilk, very cold, plus extra to brush on top
- 1/2 tsp salt
- 1 tsp honey
💛NOTES ON INGREDIENTS💛
All-Purpose Plain Flour
Regular flour gives these biscuits the perfect balance of structure and tenderness. Be sure to measure it correctly by either weighing it, or by spooning it into the measuring cup and leveling it off. Too much flour can result in dry hard biscuits.
Baking Powder
This is what gives the biscuits their rise and fluffy texture. For best results, make sure your baking powder is fresh. If it's been sitting in the cupboard for a while, it may have lost some of its lifting power.
Salt
A small amount of salt enhances all of the flavours and helps to balance the richness of the butter and tanginess of the buttermilk.
Butter
Frozen butter is key to light, tender biscuits. As the butter melts in the oven, it creates little pockets of steam that help the biscuits rise beautifully. You can use either salted or unsalted.
Buttermilk
Buttermilk adds a lovey tangy flavour while helping to create a soft tender crumb. It's acidity also works with the baking powder to produce fluffy biscuits with a beautiful texture. I have given two suggestions for ways to make a buttermilk substitute in the recipe notes.
💛HOW TO MAKE BUTTERMILK DROP BISCUITS💛
These are really not difficult to make at all.
- Preheat oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl to combine. (I used a small wire whisk.)
- Grate in the frozen butter into the flour mixture using the large holes on a box grater, mixing it in gradually as you go to evenly distribute. (I drop the butter cube into the flour frequently for ease in grating.)
- Whisk your honey into the buttermilk.
- Make a well in the center of the dry ingredients and add your buttermilk all at once.
- Stir with a fork until just combined. (Its okay to have some dry streaks. Do not overmix.)
- Drop by the 1/4 cupful onto the baking sheet, leaving plenty of space in between. You should get about nine of them. (A muffin scoop works well.)
- If desired, brush the tops with some more buttermilk.
- Bake in the preheated oven until golden brown, puffy and nicely risen.
💛HINTS AND TIPS FOR SUCCESS💛
Don't overmix the dough
Mix just until the flour is moistened. A few lumps are perfectly fine and will help keep the biscuits light and tender.
Use cold ingredients
Frozen butter and cold buttermilk create steam as the biscuits bake, helping them to rise and develop a nice flaky texture.
For evenly sized biscuits, use a muffin scoop
This helps the biscuits bake at the same rate and gives them a more uniform appearance.
Leave the tops rough and craggy
Unlike rolled biscuits, drop biscuits are not meant to be perfectly smooth. Those rustic peaks and valleys become beautifully golden and crisp in the oven.
Bake right away
Once the dough it mixed, get it into the oven promptly for the best rise and texture.
Customize the flavour
Try stirring in some grated cheddar cheese, chopped fresh herbs, spring onions, crumbled bacon or a pinch of garlic powder to make them your own.
Brush with melted butter
For extra flavour and a beautiful finish, brush the warm biscuits with melted butter as soon as they come out of the oven.
Serve warm for the best experience
These biscuits are at their absolute best when enjoyed fresh from the oven with butter, jam, honey or alongside soups and stews.
💛FREQUENTLY ASKED QUESTIONS💛
CAN YOU USE REGULAR MILK INSTEAD OF BUTTERMILK?
You can, but you will need to convert it into a buttermilk substitute. I give two ways of doing this in the recipe.
WHY ARE THESE CALLED DROP BISCUITS?
Unlike traditional rolled biscuits, drop biscuits are made with a softer dough that's simply dropped by spoonfuls onto the baking sheet. No kneading, rolling or cutting required.
CAN I MAKE THESE BISCUITS AHEAD OF TIME?
Yes, you could certainly whisk together the dry ingredients ahead of time. I don't recommend grating in the butter or stirring in the buttermilk until just prior to baking them.
HOW DO I KEEP THE DROP BISCUITS TENDER?
Be careful not to overmix the dough. Stir just until the ingredients come together.
CAN THESE BE FROZEN?
Yes. Baked biscuits freeze well for up to three months. Wrap tightly, label and date. Thaw at room temperature and warm in the oven before serving.
💛A FEW MORE BISCUIT RECIPES TO CONSIDER💛
I have never met a Biscuit I didn't fall in love with.
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits! Because the butter in this recipe is quite cold when blended in and is only coarsely blended into the flour mixture, when it melts it leaves lots of air pockets, which is what creates all of that flakiness! And yet . . . there are only 4 TBS butter in the whole recipe, which works out about 1/2 TBS per biscuit. More of the flakiness comes from the baking powder reacting with the acid in the Greek yogurt, causing the dough to expand exponentially. The end result is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy! They use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a store bought baking mix such as Bisquick, or make your own biscuit mix. I do that and keep it in the freezer, ready to use as and when. Super easy to make with delicious results.
Pin this delicious recipe to your Biscuit or Quick Bread recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 9 biscuits
Buttermilk Drop Biscuits
Prep time: 10 MinCook time: 18 MinTotal time: 28 Min
These are delicious. Buttery, soft and such a simple make.
Ingredients
- 2 1/4 cups (281g) plain all-purpose flour
- 1 TBS baking powder
- 3/4 tsp baking soda
- 1/2 cup (114g) butter, frozen
- 1 cup (240g) buttermilk, very cold, plus extra to brush on top
- 1/2 tsp salt
- 1 tsp honey
Instructions
- Preheat oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl to combine.
- Grate in the frozen butter into the flour mixture using the large holes on a box grater, mixing it in gradually as you go to evenly distribute.
- Whisk your honey into the buttermilk.
- Make a well in the center of the dry ingredients and add your buttermilk all at once.
- Stir with a fork until just combined.
- Drop by the 1/4 cupful onto the baking sheet, leaving plenty of space in between. You should get about nine of them.
- If desired, brush the tops with some more buttermilk.
- Bake in the preheated oven until golden brown, puffy and nicely risen.
Notes
To make your own buttermilk:
1- whisk together 1 TBS white vinegar or lemon juice and whole milk to give you the amount needed. Leave to sit for 5 minutes to clabber.
2 - whisk together equal amounts of whole milk and full fat plain yogurt to give you the amount needed. Leave to sit for 5 minutes to clabber.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
There's nothing quite as satisfying as coming home to a slow cooker that's been quietly working its magic all day. These Slow Cooker Shredded Beef Tacos are packed with rich, savoury flavour, featuring tender beef brisket cooked low and slow until it practically falls apart at the touch of a fork. A blend of garlic, herbe and smoky chipotle creates a deliciously robust filling that's perfect tucked into warm tortillas and piled high with your favourite toppings.
Whether you're feeding a hungry family, entertaining friends, or simply looking for an easy meal with plenty of leftovers, these tacos never disappoint. Simple to prepare and wonderfully versatile, they are the perfect combination of convenience and comfort. Set everything in the slow cooker, walk away, and return hours later to a meal that tastes like you've spent all day in the kitchen.
The recipe I am sharing today is loosely based on one I found on Gimme Some Oven, who borrowed her recipe from .My Kitchen Addiction. And I will wager that she probably was inspired from somewhere else. You know that old saying . . . "There is nothing new under the sun." This is one I love about the food blogging community. We are always sharing with and inspiring each other.
I saved a few steps in the recipe. They rubbed the meat in the herbs and spices and then browned it first before putting it into the slow cooker. I didn't have time for faffing about with browning and such. I just put everything into the slow cooker and cooked it. I simply placed the onions and garlic on the bottom of the slow cooker and topped it with the meat . . . Then I stirred everything else together and poured it around and on top of the meat. That's it . . .
Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours . . . Once the meat is tender you take it out of the slow cooker and shred it with two forks. I also cut into it with my kitchen scissors so that it was more chunky and less strand-like. Any leftovers can be used to make quesadillas, or burritos, maybe even empanadas . . . if you enjoy these even half as much as we did, you are in for a real treat!
We really enjoyed these, along with all of our favourite taco toppings, and believe it or not the leftovers were even more delicious the day after! The meat also freezes well. Check out the recipe notes to find out how!
INGREDIENTS NEEDED
TO MAKE
🌮SHREDDED BEEF TACOS🌮
There is nothing out of the ordinary here. Simple ingredients, delicious flavours.
- 2 pounds Beef Brisket in one piece
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp coriander leaf
- 1/2 tsp smoked paprika
- 1 cup (240ml) beef stock
- 2 TBS tomato puree (tomato paste)
- 1 tsp Chipotle in adobe paste
- 1 juice of one lime
- 1 small white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- salt and black pepper to taste
you will also need:
- 6-inch soft flour tortillas, warmed
- your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.
🌮NOTES ON INGREDIENTS🌮
Beef Brisket
Brisket is one of my favorite cuts of beef for slow cooking. It transforms from a fairly tough piece of meat into something wonderfully tender and flavourful after several hours in a slow cooker. If you cannot find brisket, a chuck roast makes an excellent substitute.
Onion
The onion melts into the cooking liquid as the beef cooks, adding both flavour and natural sweetness. I like to use a yellow cooking onion, but a sweet onion works beautifully as well.
Garlic
Fresh garlic provides the best flavour. Don't be afraid to use plenty. Long, slow cooking softens its sharpness and leaves behind a rich savory taste.
Beef Stock
The stock helps create a flavourful cooking liquid while keeping the meat moist. I using store-bought stock, choose a good-quality, low-sodium variety so you can better control the seasoning.
Tomato puree/paste
This adds a slight touch of sweetness and balances the smoky flavours perfectly.
Chipotle in Adobe Paste
Chipotle brings a lovely smoky heat to the beef The amount can easily be adjusted to suit your family's preferences. If you're sensitive to spice, start with a smaller amount and add more to taste later.
Herbs and Seasonings
They add a level of earthy flavours and smokiness to the meat. Warmth and classic Mxican inspired flavours.
Soft Taco Shells or Tortillas
Both flour and corn tortillas work well in this recipe. Flour tortillas are soft and easy to fold, while corn tortillas have a more traditional flavour. Use whichever your family prefers.
Taco Toppings
This is where you can really make the recipe your own, Lettuce, cheese, salsa, sour cream, guacamole, diced tomatoes, black olives, chopped coriander/cilantro, pickled onions and fresh lime wedges are all delicious options
🌮HOW TO MAKE SHREDDED BEEF TACOS 🌮
Slow cooking in the crock pot. This is a real doddle.
- Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these. (They form a bit of a base for the meat, flavouring it from the bottom up.)
- Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat. (Make sure all are whisked together thoroughly.)
- Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours. (Resist the temptation to lift the lid)
- When the meat is falling apart, remove from the slow cooker and shred with two forks. (I also like to cut the shreds shorter, a personal preference.)
- Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings. (We like cheese, onions, lettuce, tomatoes, olives, sour cream, guacamole, salsa.)
- Cover and refrigerate any leftovers.
🌮HINTS AND TIPS FOR SUCCESS🌮
Choose a well-marbled cut of beef
Brisket is ideal because the fat melts into the meat as it cooks, creating tender, juicy shreds packed with flavour.
Don't rush the cooking time
Low and slow is the secret to perfectly shredded beef. If the meat isn't pulling apart easily with a fork, it likely needs a bit more time.
Trim excess fat, but not all of it
A little fat helps to keep the beef moist and flavourful during the long cooking process.
Position the beef fat side up
As it cooks the fat will slowly baste the meat, adding additional flavour and moisture.
Resist lifting the slow cooker lid
Every time you peek, valuable heat escapes and can add extra cooking time.
Shred the beef in the cooking juices
This allows the meat to soak up all those wonderful flavours and stay nice and moist.
Taste before serving
Once the beef is shredded, give it a taste and adjust the seasoning with a little extra salt, pepper, lime juice, or chipotle if needed.
Warm your tortillas
A quick warming in a dry skillet, oven, or microwave makes them softer, more pliable, and much more delicious. If you have a gas flame you can toast flour tortillas over the flame.
Prep toppings ahead of time
Having your lettuce, cheese, salsa, tomatoes and other toppings ready to go makes serving easy and fun.
Save some of the cooking liquid
If you're storing leftovers, a spoonful or two of the juices will keep the beef most when reheating.
🌮FREQUENTLY ASKED QUESTIONS🌮
WHAT IS THE BEST CUT OF BEEF FOR SHREDDED BEEF TACOS?
Beef brisket works beautifully in this recipe because it becomes tender and flavourful during slow cooking. You can also use chuck roast if that is what you have on hand. Both cuts shred well after cooking low and slow.
CAN I MAKE THESE TACOS AHEAD OF TIME?
Yes, the shredded beef can be made up to three days in advance and stored in an airtight container in the refrigerator. In fact, many people find the flavours even better the next day.
IS THIS RECIPE SPICY?
These tacos have a mild to moderate level of heat. The chippotle paste adds a gentle smoky warmth rather than intense spice. For a milder version, reduce or omit the chipotle. For extra heat, add additional chipotle paste or your favorite hot sauce.
CAN I COOK THIS ON THE STOVETOP OR IN THE OVEN INSTEAD?
Yes, place everything in a covered Dutch oven and cook at 325*F/165*C for about 3 to 4 hours, or until the bee is fork tender and easy to shred.
WHY DON'T I NEED TO BROWN THE BEEF FIRST?
Browning adds extra flavour, but it isn't essential. The recipe is designed to be simple. and fuss-free. The long, slow cooking time allows the beef to develop plenty of flavour without the extra step.
HOW DO I KNOW WHEN THE BEEF IS DONE?
The beef is ready when it pulls apart easily with two forks. If it still feels tough, continue cooking a little longer until it becomes tender.
WHAT TOPPINGS GO WELL WITH SHREDDED BEEF TACOS?
Some favourites include shredded lettuce, grated cheese, salsa, guacamole, sour cream, sliced black olives, diced tomatoes, spring onions and chopped cilantro/coriander. Feel free to customize them to suit your own family's tastes.
CAN I FREEZE THE SHREDDED BEEF?
Yes! Allow the beef to cool completely, then transfer it along with some of the cooking juices to a freezer-safe container. Label and date. It can be frozen up to three months. Thaw overnight in the refrigerator before reheating.
HOW SHOULD I REHEAT LEFTOVERS?
Reheat the beef gently in a saucepan over medium-low heat, adding a splash of the reserved cooking juices, if needed, to keep it moist. You can also microwave it in short intervals until heated through.
CAN I USE FLOUR TORTILLAS OR CORN TORTILLAS?
Both work well. Flour tortillas are soft and tender, while corn tortillas offer a more traditional taco flavour and texture. Use whichever your family enjoys most.
🌮A FEW MORE TACO RECIPES TO ENJOY🌮
We love tacos. Here are a few more tacos recipes which we enjoy that I think you might also enjoy!
CRISPY REFRIED BEAN TACOS - Some recipes are diamonds and some are dust… and these little tacos are pure diamonds. Born from a determination to turn a soggy taco disaster into something wonderful, these Crispy Refried Bean Tacos are everything you want in a quick, comforting meal. The filling starts with refried beans perked up with smoked paprika, chili powder, cumin, lime juice, and chopped green chilies — a simple mix that becomes rich, warm, and beautifully spiced once it hits the pan. If you love quick, budget-friendly meals that deliver BIG comfort, these tacos are going to become a fast favorite.
THAI CHICKEN TACOS - Tacos with a delicious twist, these Thai Chicken Tacos are about to become a new favorite. They’re fresh, colorful, a little exotic, and absolutely bursting with flavor. The magic starts with the chicken, which gets soaked in a vibrant lemongrass marinade—a mix of brown sugar, fish sauce, garlic, sesame oil, and herbs that gives every bite that unmistakable Thai brightness and depth . After a quick flash in the pan, the chicken turns beautifully caramelized on the outside while staying tender and juicy inside. What really makes these tacos sing is the crunchy cucumber and carrot salad piled on top.
Pin this delicious recipe to your Tex Mex, Crockpot or Taco recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 3 to 4
Shredded Beef Tacos (slow cooker)
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
Fork tender beef that works very well in tacos, and would indeed also be great in burritos or quesadillas.
Ingredients
- 2 pounds Beef Brisket in one piece
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp coriander leaf
- 1/2 tsp smoked paprika
- 1 cup (240ml) beef stock
- 2 TBS tomato puree (tomato paste)
- 1 tsp Chipotle in adobe paste
- 1 juice of one lime
- 1 small white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- salt and black pepper to taste
you will also need:
- 6-inch soft flour tortillas, warmed
- your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.
Instructions
- Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
- Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
- Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- When the meat is falling apart, remove from the slow cooker and shred with two forks.
- Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
- Cover and refrigerate any leftovers.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons