Easy Drop Biscuits
These are the biscuits I make when I want fresh bread on the table but don’t have time to roll out dough. The wet dough means they’re more rustic looking but just as fluffy inside.
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Ingredients
Ingredients (~15 biscuits)
- 3 cups all-purpose flour
- 1 1/2 Tbsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp sugar optional
- 3/4 cup cold salted butter
- 1 to 1 1/4 cups whole milk
Instructions
- Preheat oven to 415F and butter a cast-iron skillet or 9x13 baking dish generously.
- Whisk together flour, baking powder, salt, and sugar in a large bowl.
- Cut cold butter into 1/2 inch cubes and add to flour mixture.
- Use a pastry cutter, two knives, or your fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
- Pour in 1 cup milk and gently toss with a fork until dough just comes together, adding more milk 1 tablespoon at a time if too dry.
- Drop spoonfuls of dough into buttered pan, spacing about 1 inch apart.
- Bake 15-18 minutes until tops are golden brown.
- Serve immediately or cool on a wire rack.
Notes
Dough should be wetter and stickier than regular biscuit dough for tender results. Do not overwork the dough.
Tried this recipe?Leave a comment below & let me know!