Drop Biscuits
These easy Drop Biscuits are hot, buttery, and melt-in-your-mouth good! No special tools needed—just a bowl, a spoon, and a few simple steps.
Servings: 12 biscuits
Cost: $3.12
Equipment
- Large sheet pan or large cast-iron (oven-safe) skillet
- Parchment paper or a silicone baking mat
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, melted
- 2 cups all-purpose flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar optional
- 1 teaspoon salt
- 1 cup low-fat buttermilk cold
- 2 tablespoons melted butter optional
- Serving suggestions see note 2
Instructions
- Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone liner. Or generously butter a large cast-iron (oven-safe) skillet. Melt butter in microwave and set aside to cool for 3–4 minutes.
- Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and use a spatula to scrape every bit of the butter-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don’t overmix.
- Lightly spritz a 1/4 cup (66g) measuring cup and scoop the batter into the measuring cup and drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space between each biscuit. Place in the fridge for 10 minutes.
- Bake biscuits for 12–15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow. Pull from the oven and immediately use a pastry brush to brush on melted butter if using. A sprinkle of salt is also nice! Let stand on sheet pan for 5 minutes (steam will finish cooking the inside), then transfer to a wire cooling rack. Enjoy warm—these are best the same day! Spread on softened butter and jam or honey—however you like your biscuits!
Video
Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour (denser/drier biscuits). To accurately measure flour, spoon flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top.
Note 2: Serving suggestions: butter, jam, and honey.
Storage: Enjoy biscuits fresh for the best flavor. Store cooled biscuits in a sealed bag in the fridge. Eat within a few days. To freeze, wrap cooled biscuits individually in plastic wrap, put them in a freezer-safe bag, and freeze for 2–3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 2g | Protein: 0.8g | Fat: 7.9g | Cholesterol: 21.2mg | Sodium: 39.8mg | Sugar: 2g