Drop Biscuits
User Reviews
5
Drop Biscuits
Description
Drop Biscuits combine all-purpose flour, leavening agents like baking powder and baking soda, sugar, salt, cold buttermilk, and melted butter to produce a tender biscuit with a golden exterior. The cold buttermilk and warm melted butter mixture creates small clumps that contribute to the biscuit's texture. After gently folding the wet and dry ingredients, the dough is portioned using an ice cream scoop, a technique that keeps the biscuits similarly sized and rustic in shape. Baking at a high temperature ensures a crisp top while maintaining softness inside.
The biscuits' flavor is subtly buttery with a slight tang from the buttermilk, adaptable to different tastes through the inclusion of ingredients like cheddar cheese, green onions, green chilies, or herbs. Their texture is tender with a delicate crumb, ideal for accompanying soups, chilis, or used for a dessert biscuit with additional sugar and cinnamon.
Enhancements such as grated cheese or herbs can be folded into the dough to suit various meals. Brushing the baked biscuits with additional melted butter adds richness and shine. The recipe offers room for customization, including sweeter versions appropriate for pairing with berries and whipped cream.
Grated cheeses like cheddar or Monterey Jack can be folded into the dough to create savory variations.Fresh herbs or scallions may be added to enhance flavor complexity.For sweeter options, increase sugar and add cinnamon for a dessert-style biscuit.Brushing with extra melted butter after baking adds moisture and gloss.
Ingredients
- 2 cups all-purpose flour (I prefer White Lily brand)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 cup buttermilk very cold
- 8 tablespoons butter warm, melted, salted, plus additional 1-2 tablespoons melted for brushing
Instructions
- Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. In a separate bowl, stir together 8 tablespoons of warm melted butter with the cold buttermilk (you should see little clumps of butter form, which is good).
- Add the buttermilk mixture to the flour mixture and fold together just until everything is combined (do not over-mix).
- Spray an ice cream scoop with cooking spray and use the scoop to drop the batter 1 ½ -inches apart on the prepared baking sheet.
- Bake on the middle rack of the 475°F oven until the tops are golden brown – about 10-12 minutes.
- Brush the biscuits with the remaining 1-2 tablespoons of melted butter, then transfer to a wire rack to cool for a few minutes before serving.
Notes
- Grated cheeses like cheddar or Monterey Jack can be folded into the dough to create savory variations.
- Fresh herbs or scallions may be added to enhance flavor complexity.
- For sweeter options, increase sugar and add cinnamon for a dessert-style biscuit.
- Brushing with extra melted butter after baking adds moisture and gloss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9biscuits
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 300mg | 13% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 355IU | 7% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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