Drop Biscuit Recipe
Biscuits have long been a staple in Southern American cuisine, with origins tracing back to English scones and bread traditions. Drop biscuits emerged as a simpler, quicker version of traditional biscuits, becoming popular in the 19th century when home baking was a daily practice.
Equipment
- Large mixing bowl
- Pastry cutter or two forks
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Spoon or cookie scoop
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup whole milk or buttermilk
Instructions
- Preheat Your OvenSet your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry IngredientsIn a large mixing bowl, whisk together the flour, baking powder, sugar (if using), and salt. This ensures even distribution of leavening and seasoning.
- Cut in the ButterAdd the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture.
- Add the MilkGradually pour in the milk or buttermilk, stirring gently with a spoon. Mix until just combined; the dough should be sticky but not overly wet. Avoid overmixing, as this can result in dense biscuits.
- Scoop and DropUsing a spoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough doesn’t need to be perfectly shaped—its rustic look is part of its charm!
- Bake to PerfectionPlace the baking sheet in the oven and bake for 12–15 minutes, or until the tops are golden brown.
- Cool and ServeLet the biscuits cool slightly on a wire rack before serving. Enjoy them warm with butter, honey, jam, or your favorite spread!