Easy Buttery Drop Biscuits
- PREP 10min
- COOK 10min
- TOTAL 20min
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.
You Will Need
8 tablespoons (115g) cold unsalted butter
1 ½ cups (190g) all-purpose flour
1 ¾ teaspoons baking powder
1/4 to 1/2 teaspoon fine sea salt, see notes
1/2 cup (118ml) cold whole milk, plus more as needed
Directions
Heat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat. Alternatively, set aside a medium cast iron pan.
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 after 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 tablespoon or two more milk.
Drop mounds of dough, about 3 tablespoons, 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 the biscuits come out of the oven, gently brush the butter onto the top of each. Serve warm.
Adam and Joanne's Tips
- Salt: I love my biscuits to be well seasoned with salt, which is why I choose to add 1/2 teaspoon of fine sea salt. If you don’t like your salt level as high, stick with 1/4 teaspoon instead.
- Vegan variation: Use a cold vegan stick butter and non-dairy unsweetened milk.
- Measuring the flour: Flour should be spooned and leveled in the measuring cup. Use a spoon to add the flour into your measuring cup, and then use a flat edge to scrape the top of the cup flat. This method of adding flour to your measuring cup makes sure that you do not add too much flour to the dough.
- Self-raising flour: Omit the baking powder and salt in the recipe.
- The nutrition facts provided below are estimates.