Marc Hood! (and anyone else with biscuit woes) – this is the only biscuit recipe you will ever need! Biscuits shouldn’t be overcomplicated or take excessive amounts of time to prepare. I think you should be able to quickly whip up a batch with minimal effort anytime, and this recipe delivers – [...]">

Drop Biscuits

Marc Hood! (and anyone else with biscuit woes) – this is the only biscuit recipe you will ever need! Biscuits shouldn’t be overcomplicated or take excessive amounts of time to prepare. I think you should be able to quickly whip up a batch with minimal effort anytime, and this recipe delivers – big time.

Drop Biscuits

Melted butter is whisked into cold buttermilk to form little butter droplets. When the biscuits go into the oven, these little droplets form tiny pockets of steam to give the biscuits more rise.

Drop Biscuits

Drop Biscuits

These are great plain, but if you want to spice them up with some fun add-ins like cheddar and scallions, check out the additional ideas below.

Drop Biscuits

 

Perfect Drop Biscuits

Adapted, slightly, from Cooks Illustrated, More Best Recipes
Makes 12 biscuits 
 
This recipe is easy to halve, if you only want 6 biscuits. If you don’t have buttermilk, clabbered or soured milk can be substituted. To make clabbered milk mix 1 tablespoon lemon juice and 1 cup of milk, let sit for 10 minutes. 
 
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar 
3/4 teaspoon salt
1/2 teaspoon baking soda 
1 cup cold buttermilk (or clabbered milk)
8 tablespoons unsalted butter, melted and cooled slightly 
2 tablespoons unsalted butter for brushing biscuit tops
 

Place rack in middle of oven. Heat oven to 475-degrees. Line baking sheet with parchment.

Whisk dry ingredients together in a large bowl. Set aside.

Whisk cold buttermilk and melted butter in a medium bowl (pyrex measuring cup works nicely) so butter forms small clumps.

Add buttermilk mixture to flour mixture with rubber spatula until just moistened, but well combined.

Portion dough out using a greased 1/4-cup measuring cup. Dough should be level in the 1/4-cup. Drop onto baking sheet. Repeat with remaining dough. Place biscuits 1 1/2-inches apart.

Bake 12 to 14 minutes, or until tops are golden brown and crisp. Remove from oven and brush with remaining melted butter. Cool five minutes before serving.

 

Black Pepper and Bacon Biscuits

Cut 6 strips (6 ounces) of bacon in half lengthwise and then crosswise into 1/4-inch pieces. Fry until crisp, 5 to 7 minutes. Drain on paper towel and cool to room temperature. Add bacon and 1 teaspoon fresh ground black pepper to flour mixture and continue with recipe above.
 

Cheddar Scallion Biscuits

Add 2 ounces of grated cheddar cheese (about 1/2 cup) and 1/4 thinly sliced scallions to flour mixture and continue with recipe above. 
 

Rosemary Parmesan Biscuits

Add 1 ounce of grated parmesan (about 1/2 cup) and 1/4 to 1/2 teaspoon minced rosemary, to taste, to flour mixture and continue with recipe. 
 
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6 Responses to Perfect Drop Biscuits

  1. I like the idea of the rosemary and parmesan. That sounds good.
    Thanks for sharing and have a great week.
    Linda

  2. Diane says:

    Made these with dinner tonight and they are delicious!

  3. Marc Hood says:

    My biscuit woes are solved! These are amazing with the beer braised stew, and are awesome with my biscuits and gravy. I can get away from the store bought biscuits.

  4. Mom says:

    this is my new go to recipe

  5. I just want you to know that this recipe is flawless. Ever since I discovered it, it’s the only way I make biscuits. I started to take the dough and form it into a log and then cut it into rolls so the biscuits are more circular! These are delicious! Thank you!

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