Drop Biscuits
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/255 grams all-purpose flour
- 1tablespoon baking powder
- 1teaspoon kosher salt
- 1teaspoon granulated sugar
- 10tablespoons/141 grams cold unsalted butter, cut into cubes
- ¾cup whole milk, plus 1 to 2 tablespoons, if needed
Nutritional analysis per serving (8 servings)
261 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Step 2
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about ⅓-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Private Notes
Comments
Out of necessity I had to modify this recipe just slightly. I used 8 tbsp regular butter and 2 tbsp ghee. 1/2 c whole milk and 1/4 c yogurt. Also, I let them cook a couple minutes longer by accident. But they turned out just divine. Hot tip: grate your cold butter instead of cubing it, and it will incorporate into the flour faster.
I'm surprised at all the positive ratings for these. I make biscuits often and decided to try out this recipe. 10 tbls of butter was way too much. I questioned the amount while adding the ingredients, but went along with it anyway. Biscuits were extremely greasy. 8 tbls would probably have been sufficient. As a side note, you can use a food processor to combine the cold butter and dry ingredients. Much easier than cutting in the butter by hand.
I've made these more times than I can count, and the only instance they didn't turn out was when I reduced the amount of butter. I store most of my butter in the freezer, and love grating it directly into pastry or biscuit dough - much faster than a pastry cutter or the food processor, and quicker, too. These come together in under 5 minutes, so I wait until the oven is fully heated, quickly mix them up, and pop them into the oven.
Agreed that 8tbs of butter was good. These make 8 perfect sized flaky biscuits. As someone who never bakes this recipe was easy to follow. I liked that someone gave a tip to freeze a stick of butter and then grate it into the mixture. I also added crumbles of Traders Joe’s unexpected cheddar cheese!
The best base for any flavor biscuit so good and easy
I made these gluten free. I used King Arthur all purpose gluten free flour blend and measured by weight. I wound up baking them for about 30 minutes to get a nice color on them. They were great! Not gummy like GF baked goods can be. The butter was pooling out of them bout 1/2 way thru baking, which had me worried, but somehow it all reabsorbed by the end and were not at all greasy. They had a really nice taste and texture.
Advertisement