Easy Drop Biscuits
Quick and fluffy biscuits that require no rolling or cutting, perfect for any meal.
Ingredients
Dry Ingredients
- 240 grams 240 grams (2 cups) all-purpose flour
- 14 grams 14 grams (1 tablespoon) baking powder
- 1.25 teaspoons 1 ¼ teaspoons kosher salt
Wet Ingredients
- 113 grams 113 grams (½ cup, 1 stick) unsalted butter, very cold and cut into small pieces
- 170-227 grams 170-227 grams (¾-1 cup) milk or buttermilk Adjust based on batter consistency.
Instructions
Preparation
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the pieces of cold butter and mix into the dry ingredients using a pastry cutter or fork until the mixture looks like coarse meal.
- If desired, stir in any add-ins like cheese or herbs at this point.
- Add the smaller amount of milk or buttermilk and mix until just combined. If the batter seems too dry, add a bit more milk until it feels like a very thick batter. Remember, do not over-mix; it should be lumpy.
- Drop large mounds (about ¼ cup each) onto a parchment-lined baking sheet or a buttered cast-iron skillet. The mounds can touch each other.
Baking
- Bake for 16-20 minutes until golden brown.
- Brush with melted butter and sprinkle with flaky salt if desired.
Notes
Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Use a cookie scoop for evenly sized mounds.