Easy Drop Biscuits
This recipe for Drop biscuits is divine, and considering how little effort it takes to make them, they're a true kitchen miracle. They are excellent, although some honey butter doesn't hurt either. Once you've mastered the basic version, try mix-ins, such as Parmesan cheese, green onion, or even chocolate chips, for a sweeter take.
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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
How to Store & Re-Heat
Drop biscuits can be made by preparing the dough and storing it in the refrigerator. Form the dough into mounds on the baking sheets and cover them tightly. When ready to bake, preheat the oven and bake the chilled dough as directed. This convenient make-ahead method allows you to enjoy freshly baked biscuits with ease.
To freeze, drop biscuits, form the dough into mounds on baking sheets and freeze until firm. Transfer the frozen biscuits to airtight containers or freezer bags, and store them for up to three months. When ready to bake, arrange the frozen biscuits on baking sheets and bake as directed, adding extra time as needed. Enjoy the convenience of having homemade biscuits on hand whenever you want them.
Nutrition Facts
Easy Drop Biscuits
Amount per Serving
Calories
342
% Daily Value*
Fat
20
g
31
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
41
mg
14
%
Sodium
290
mg
13
%
Potassium
56
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
479
IU
10
%
Calcium
95
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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