These drop biscuits are ridiculously easy to make. Once you make them, I just know you’ll be itching to make them again and again. The entire process can be done in under 30 minutes and they taste fantastic.
8 tablespoons (115 grams or 1 stick) cold unsalted butter
1 1/2 cups (190 grams) all-purpose flour
1 3/4 teaspoons baking powder
1/4 to 1/2 teaspoon fine sea salt, see notes
1/2 cup (118 ml) cold whole milk, plus more as needed
Heat oven to 400 degrees Fahrenheit (see notes for using a hotter oven). Line a baking sheet with parchment paper or silicone baking mat. Alternatively, set aside a medium cast iron pan for baking the biscuits in.
Whisk the flour, baking powder and salt together until well blended.
Remove one tablespoon of butter and set aside (this will be melted and brushed onto the biscuits once they are baked).
Cut the remaining 7 tablespoons of butter into small cubes. If you are not immediately moving on to the next step, place the butter back into the refrigerator to keep cold.
Scatter the cold butter cubes over the flour mixture then use a pastry blender or your fingers to cut or rub the butter in until the mixture looks like coarse crumbs (see photos or video for reference).
Using a fork, gently stir the milk into the biscuit mixture until the dough comes together. It will be a bit sticky and look shaggy. If the dough is too dry, add a little more milk, a tablespoon or two should do it.
Drop mounds of dough, about 3 tablespoons in size, onto the prepared baking sheet. Dough mounds should be about an inch apart from each other. Bake for 10 to 15 minutes or until the biscuits are puffed and starting to turn brown on top. If some butter pools out around the bottom, it’s okay.
Meanwhile, melt the reserved tablespoon of butter. When they come out of the oven, gently brush the butter onto the top of each biscuit. Serve warm.