Drop Biscuits
This is a rescue recipe. When you have twenty minutes before dinner and nothing to serve alongside your meal, these come together in the time it takes for your oven to preheat. Forget the perfect circles; the rough edges on these biscuits provide the best texture.
Keep the temperature low.
The secret to the lift is cold butter. If the butter melts before it hits the oven, you lose the steam pockets that create the flake.
- Large mixing bowl
- Pastry blender or two forks
- Large metal spoon or ice cream scoop
- Baking sheet
- Parchment paper
What goes in.
- 2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspsalt
- 6 tbspcold unsalted butter, cubed
- 1 cupwhole milk or buttermilk
Shaggy dough is the goal.
Stop mixing the moment the flour disappears. If you overwork the dough, you end up with heavy, tough biscuits instead of airy ones.
The method.
Prep the oven
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
Mix dry ingredients
Whisk the flour, baking powder, and salt together in your bowl.
Cut in the butter
Add the cold cubes of butter. Use a pastry blender or your fingers to break the butter into the flour until you have pea-sized bits coated in flour.
Add the liquid
Pour in the milk. Use a spatula or spoon to stir just until a sticky, shaggy mass forms. There should still be some dry flour streaks.
Drop the dough
Scoop large, rough mounds onto your prepared sheet. Leave about an inch of space between each. Do not flatten them.
Bake
Slide into the oven and bake for 12 to 15 minutes. They are ready when the peaks are golden brown and the bottoms are set.
Other turns to take.
Cheddar and Chive
Fold in a cup of shredded sharp cheddar and two tablespoons of chopped fresh chives before adding the milk.
Black Pepper and Parmesan
Add a generous teaspoon of cracked black pepper and a handful of finely grated parmesan to the dry mix.
When it doesn't go to plan.
Use an ice cream scoop to ensure all your biscuits are the same size so they bake at the same rate.
If using buttermilk, add 1/4 teaspoon of baking soda to the dry ingredients for extra lift.
Brush the tops with melted butter immediately after pulling them from the oven to keep the crust soft.
The ones that keep coming up.
Why are my biscuits tough?
You likely overmixed the dough. Once you pour in the milk, work fast and handle the dough as little as possible.
Can I use salted butter?
Yes, just reduce the salt in the recipe by half.