Drop Biscuits
User Reviews
4.8
Drop Biscuits
Description
Drop Biscuits start with a mix of all-purpose flour, baking powder, baking soda, sugar, and salt. Cold buttermilk mixed with slightly cooled melted butter is added to the dry ingredients, producing a lumpy batter that pulls away from bowl sides. The batter is dropped by a greased ¼-cup measure onto lined baking sheets, forming roughly 2¼-inch diameter biscuits without the need for rolling or cutting.
Baking at 475°F for a short duration results in golden biscuits with a soft texture inside and lightly crisp tops. The drop biscuit method simplifies biscuit-making by avoiding dough handling or shaping.
These biscuits pair well with butter, jam, or honey and can complement breakfasts, dinners, or snacks. Their size and shape make them quick to prepare and visually rustic.
The recipe comes from Cooks Illustrated, reflecting tested proportions and technique for optimal biscuit rise and texture.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup buttermilk cold
- ½ cup unsalted butter melted and cooled slightly
- butter optional, for serving
- jam
- honey
Instructions
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
- Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.
Notes
- Use cold buttermilk and slightly cooled melted butter to preserve light biscuit texture.
- Do not overmix batter; lumps are normal and help tender biscuits.
- Greasing the measuring cup helps drop uniform biscuit portions easily onto baking sheets.
- Use parchment paper or a silicone mat for easy cleanup and preventing sticking.
- Serve biscuits fresh and warm with butter, jam, or honey as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 214mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
