This recipe for Drop biscuits is divine. Considering how little effort it takes to make them, they're a true kitchen miracle. They are excellent by themselves, although some honey butter doesn't hurt either.
For a sweeter take, once you've mastered the basic version, try mix-ins, such as Parmesan cheese, green onion, or even chocolate chips.
For more Biscuits recipes, check out these Savory Biscuits, Cheese Biscuits, Ham and Cheese Biscuits, Cheddar biscuits, Sweet Potato Biscuits, Buttermilk Biscuits, and Homemade Biscuits.
How to Make Drop Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425ºF and set an oven rack in the middle. Line (2) 13x18-inch baking sheets with parchment paper; set aside.
In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces, shortening, and pulse until the mixture resembles coarse crumbs.
Transfer the mixture to a large stainless steel mixing bowl and drizzle buttermilk over the top. Using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough. If the dough seems dry, add a few more tablespoons of buttermilk.
Do not overwork! (Alternatively, you can cut the butter into the flour in a large mixing bowl using a pastry cutter or rub your fingertips into the butter-flour mixture.)
Using a large spring-loaded Ice Cream Scoop or a ½ cup measuring, scoop the dough into 12 rough mounds, place them on the prepared sheets, spacing them evenly apart.
Keep one batch in the freezer while baking the first batch to prevent the butter from melting. Bake until golden brown, 18 to 20 minutes.
Let the biscuits cool in the sheet pan for 10 minutes, then transfer them to a wire rack. If desired, brush with melted butter after you remove them from the oven.
Pair with
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Recipe
Easy Drop Biscuits
Ingredients
- 4 cups all-purpose flour , spooned into measuring cup and leveled-off
- ⅓ cup cornstarch or cake flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1-¾ teaspoons kosher salt
- 226 g (2 sticks) cold unsalted butter , cut into ½-inch chunks
- 48 g (4 tablespoons) cold vegetable shortening such as Crisco Brand , cut into chunks
- 1-¾ cups plus 1 tablespoon cold buttermilk , as necessary
Instructions
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line (2) 13x18-inch baking sheets with parchment paper; set aside. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and shortening and pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or use your fingertips to rub the butter into the mixture.)
- Using a large Spring loaded Ice Cream Scoop, or a ½ cup measuring, scoop the dough into 12 rough mounds, place them on the prepared sheets, spacing them evenly apart; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
- Bake until golden brown, 18 to 20 minutes. Let the biscuits cool in the sheet pan for 10 minutes, then transfer them to a wire rack. If desired, brush with melted butter after you remove them from the oven.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
