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
Preheat Oven and Prep Your Pan
Get your oven to 415F.
Butter a cast-iron skillet or 9×13 baking dish really well – these will stick if you skimp on the butter.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
The sugar is totally optional but it helps with browning in the same – it’s the same reason I use it in Pizza dough.
Cut Cold Butter into Small Cubes and Work into Flour
Cut your cold butter into ~1/2 inch cubes.
Add the butter to the flour mixture and use a pastry cutter, two knives, or your fingers to work it in.
You want the mixture to look like coarse crumbs with some pea-sized butter pieces still visible – don’t overwork it or the biscuits will be tough.
Add Milk and Form the Dough
Pour in 1 cup of milk and gently toss with a fork until it just comes together.
This dough should be wetter and stickier than regular biscuit dough – that’s what makes them so tender.
If the mixture seems too dry and won’t hold together, add milk 1 tablespoon at a time until it does.
Scoop and Bake the Biscuits
Use a large spoon or ice cream scoop to drop portions of dough into your buttered pan, leaving about an inch between each one.
They’ll look pretty rustic and that’s exactly right.
Bake for ~15-18 minutes until the tops are golden brown.
Pull them from the oven when they’re done and serve immediately, or let them cool on a wire rack if you’re not eating right away.
Easy Drop Biscuits
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 9×13 baking dish generously.
- Whisk together flour, baking powder, salt, and sugar in a large bowl.
- Cut cold butter into 1/2 inch cubes and work into flour mixture with pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in 1 cup milk and gently toss with fork until just combined, adding more milk 1 tablespoon at a time if too dry.
- Drop dough portions into buttered pan using large spoon or ice cream scoop, leaving 1 inch between each.
- Bake 15-18 minutes until tops are golden brown.
