Delicious Drop Biscuit Recipe: Making these drop cookies at home is really simple. With just a few basic ingredients from your cupboard, you can quickly prepare them. If you enjoy rolled biscuits, you will adore this recipe for drop biscuits,
which are a quick and simple weekday alternative. You may simply place a scoop of dough on your baking sheet and bake it without needing to roll or laminate it.
On the outside, they are softly golden and crisp, while on the inside, they are flaky, soft, and fluffy. They enhance every meal wonderfully.
They pair perfectly with everything, but I especially enjoy pairing them with a big bowl of my homemade chicken fried steak or chicken pot pie soup. Your new favorite side dish will be these!
Delicious Drop Biscuit Recipe
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Ingredients
- 2 cups all-purpose flour (240g)
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup cold unsalted butter cubed (113g)
- ¾ cup whole milk plus more for if needed (160ml)
Instructions
- Set oven temperature to 425F. Use parchment paper to line a baking sheet. (Alternatively, coat a big cast-iron skillet with butter.)
Mix the flour, baking powder, and salt in a sizable mixing bowl.
- Toss to coat in flour after adding the cubed butter. Work the butter into the flour until the largest bits are the size of peas, either with a pastry blender or by rubbing the butter pieces between your fingertips.
- Using a fork or silicone spatula, gently stir the milk into the flour mixture until it becomes sticky but does not form a cohesive mass. Stir in an additional tablespoon or two of milk if there are noticeable pockets of dry dough.Set oven temperature to 425F. Use parchment paper to line a baking sheet. (Alternatively, coat a big cast-iron skillet with butter.)
Mix the flour, baking powder, and salt in a sizable mixing bowl.
- Toss to coat in flour after adding the cubed butter. Work the butter into the flour until the largest bits are the size of peas, either with a pastry blender or by rubbing the butter pieces between your fingertips.
- Using a fork or silicone spatula, gently stir the milk into the flour mixture until it becomes sticky but does not form a cohesive mass. Stir in an additional tablespoon or two of milk if there are noticeable pockets of dry dough.
ALSO SEE
Nutrition
- Calories: 230 kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33 mg | Sodium: 434mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392I U | Calcium: 110mg | Iron: 2mg
Notes
- You can use whole milk or buttermilk to make these delicious yet easy biscuits. Buttermilk will create a slightly fluffier biscuit. If using whole buttermilk, you may need to use up to a cup of liquid as it’s thicker than regular milk.
- Whisk 2 to 3 tablespoons of sugar into the flour mixture for a sweet biscuit. Brush the tops of each biscuit with extra milk and sprinkle with additional sugar before baking.
- If you have difficulty cubing the butter, you can grate it instead with a box grater.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
- If you want more of a crust on the bottom of your drop biscuits, bake them on a cast-iron skillet instead of a baking sheet.
- Start preheating the oven as early as possible. The longer the dough sits out waiting for the oven to be ready, the more the butter will warm up to room temperature.
FAQs AND Questions
WHAT YOU NEED TO MAKE THIS RECIPE
- All-purpose flour works well for this recipe of drop biscuits since cake flour will make the biscuits too light and bread flour will make the biscuits more dense. For this recipe, all-purpose flour, whether bleached or not, will work. Never use self-rising flour in place of this.
- Baking powder: this keeps the inside of the biscuits fluffy and aids in their rising. Make sure it is still fresh and hasn’t gone bad.
- Butter: For this drop biscuit recipe, make sure your butter is really cold so it can melt into the biscuits as they bake. The airiness and flakiness of the biscuits come from the steam that forms inside them when the butter melts.
- Milk: milk adds moisture and flavor. The milk can be kept cold since it keeps the butter fresh.
