Deb's Cookbook
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Breads & Rolls

Best Drop Biscuits

No rolling or cutting — melted butter is clumped into cold buttermilk, scooped with a measuring cup and baked hot at 475.

Not this recipe — add a photo of yours.Photo: Brooke Cagle (CC0, via Wikimedia Commons)

Cook
14 min
Servings
12
Source
Cook's Magazine

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 cup cold buttermilk
  • 8 tablespoons butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits

Directions

  1. Heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
  2. Combine buttermilk and the 8 tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.
  3. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl.
  4. Using a greased ¼ cup dry measure, scoop a level amount of batter and drop onto a parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 ½ inches apart.
  5. Bake until tops are golden brown and crisp, 12-14 minutes.
  6. Brush biscuit tops with the remaining 2 tablespoons melted butter.

Notes

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