Easy Drop Biscuits Recipe

Ingredients

• 2 cups All-Purpose Flour (240 g, sifted or lightly fluffed before measuring)
• 2.5 teaspoons Baking Powder (Leavening agent)
• 1 teaspoon Salt (Reduce by ¼ tsp if using salted butter)
• 1 stick Unsalted Butter (113 g, cold and cubed; can use salted butter (reduce salt))
• 0.75 cup Whole Milk (Can substitute buttermilk (up to 1 cup) for extra tang)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 425°F

2. Cube Cold Butter

   Cut the cold butter stick into ½‑inch cubes and return the pieces to the refrigerator to stay chilled.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed.

   Time: PT3M

4. Work Butter Into Flour

   Add the chilled butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the largest pieces are about the size of a pea.

   Time: PT5M

5. Add Milk and Fold

   Pour ¾ cup of whole milk over the dough and gently fold with a spatula or spoon until the mixture just comes together. If the dough looks dry, add milk a tablespoon at a time until no loose flour remains.

   Time: PT4M

6. Portion Drop Biscuits

   Line the baking sheet with parchment paper. Using an ice‑cream scoop or large spoon, drop eight mounds of dough onto the sheet, spacing them about 2 inches apart.

   Time: PT3M

7. Bake Biscuits

   Place the sheet in the preheated oven and bake for 15–18 minutes, or until the tops are golden brown.

   Time: PT17M

   Temperature: 425°F

8. Cool Slightly

   Remove the biscuits from the oven and let them cool on a rack for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g