These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | about 10 drop biscuits |
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, diced
- 3/4 cup whole milk, plus more for brushing
- Flavored butters, for serving (recipes follow)
- 1 stick softened butter
- 1/4 cup chopped dill
- 2 tablespoons capers
- Zest and juice of 1 lemon
- 1 stick softened butter
- 3 tablespoons mango chutney
- 2 tablespoons roasted curry powder
- 1 stick softened butter
- 2 tablespoons pure maple syrup
- 1 tablespoon adobo sauce, from a can of chipotles
Instructions
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
- Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
- Mash butter with dill, capers, lemon zest and juice.
- Puree butter with mango chutney and curry powder.
- Puree butter with maple syrup and adobo sauce.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 285 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 63 mg |
| Sodium | 157 mg |
Reviews
Delicious and super easy. The tops were crispy, and the insides were light and fluffy. We just used lightly salted butter instead of one of the flavored butters.