Drop Biscuits
User Reviews
5
Drop Biscuits
Description
This recipe for Drop Biscuits combines all-purpose flour, baking powder, and salt. Cold unsalted butter cut into cubes is incorporated into the dry mix by tossing and pressing until pea-sized butter pieces remain, which helps create flaky layers. Whole milk is gently mixed in until the dough is sticky but not fully cohesive, adding small amounts as needed.
The dough is portioned into eight mounds on a prepared baking sheet or cast-iron skillet and baked at 425°F for 15 to 18 minutes until golden brown on top. The resulting biscuits have a tender crumb with a slightly crisp exterior. They can be enjoyed warm or at room temperature and keep well when stored in an airtight container or frozen for longer preservation.
For variations, buttermilk can be used instead of milk for a fluffier texture, possibly requiring more liquid due to its thickness. Adding sugar to the dry mix and brushing the tops with milk and sugar before baking creates a sweeter biscuit. Using a box grater to shred butter is an option to mix it more quickly. Pre-chilling butter helps maintain flaky pieces. Baking on cast-iron can produce a crisper bottom crust. Early oven preheating helps maintain cold butter in the dough.
Ingredients
- 2 cups all-purpose flour (240g)
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter cubed (113g, cold unsalted
- ¾ cup milk plus more for if needed (160ml, whole
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper. (Or, lightly butter a large cast-iron skillet.)
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cubed butter and toss to coat in flour. Using a pastry blender or pressing the butter pieces between your fingers, work the butter into the flour until the largest pieces are the size of peas.
- Gently fold the milk into the flour mixture using a fork or silicone spatula until the mixture is sticky but hasn’t formed a cohesive mass. If the dough has large dry pockets, mix in another tablespoon or two of milk.
- Scoop the dough into 8 mounds onto the baking sheet, spacing them evenly apart.
- Bake for 15 to 18 minutes or until the tops are golden brown. Let cool for a few minutes. Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- Buttermilk can replace whole milk for fluffier biscuits; adjust liquid quantity accordingly.
- Adding sugar and brushing tops with milk and sugar before baking creates sweet biscuits.
- Grate cold butter to incorporate easily if cubing is difficult.
- Use a scale or properly fluff and spoon flour to avoid overpacking.
- Freeze cubed butter before use if the kitchen is warm to preserve texture.
- Baking in a cast-iron skillet intensifies crust on biscuit bottoms.
- Begin preheating the oven early to prevent dough sitting at room temperature and melting butter prematurely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 434mg | 18% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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