Drop biscuits are the simple, hearty buddy to your favorite winter soup, or a delicious afternoon snack with butter and jam, or even a perfect breakfast with sausage and an egg.
Prep Time15 minutesmins
Cook Time13 minutesmins
Total Time28 minutesmins
Course: Side Dish
Servings: 10biscuits
Calories: 171kcal
Ingredients
2cupsflour
1 ½teaspoonsbaking powder
1teaspoonsalt
1tablespoonsugar
6tablespoonunsalted butter cold and cubed
1cupbuttermilkany milk or milk substitute will also work
Milk or melted butter for topping
Instructions
Preheat the oven to 425°F.
In a food processor combine flour, baking powder, salt and sugar. Pulse twice to mix.
Add in cubed butter and process for 5-10 seconds, until butter is no larger than the size of a pea.
Dump flour mix into a large bowl and using a spatula fold in the buttermilk (or regular milk). Dough will be wet and sticky to the touch.
Using a large cookie scoop (or a soup spoon), scoop batter onto a baking sheet about 2 inches apart.
Brush the tops with milk or melted butter to help them brown.
Bake at 425°F for 11-15 minutes or until lightly browned.
Serve warm with butter, jam, or honey.
Notes
To store biscuits, place in a zip-top bag lined with a paper towel. This will keep them from getting soggy. They will keep at room temperature for 3 days or in the refrigerator up to a week.