Drop Biscuits
Light and flaky, rich and buttery, these easy drop biscuits are a quick way to add a special homemade touch to any meal.
9 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 210 kcal | Sugar | 2 g |
| Carbs | 24 g | Cholesterol | 30 mg |
| Protein | 4 g | Sodium | 300 mg |
| Fat | 11 g | Fiber | 1 g |
| Sugar | 2 g | ||
| Cholesterol | 30 mg | ||
| Sodium | 300 mg | ||
| Fiber | 1 g |
Prep Time: 10 min Cook Time: 12 min Total Time: 27 min
Ingredients
2 cups all-purpose flour (I prefer White Lily brand)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sugar
½ teaspoon kosher salt
1 cup very cold buttermilk
8 tablespoons warm, melted, salted butter (plus additional 1-2 tablespoons melted for brushing)
Instructions
Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper; set aside.
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. In a separate bowl, stir together 8 tablespoons of warm melted butter with the cold buttermilk (you should see little clumps of butter form, which is good).
Add the buttermilk mixture to the flour mixture and fold together just until everything is combined (do not over-mix).
Spray an ice cream scoop with cooking spray and use the scoop to drop the batter 1 ½ -inches apart on the prepared baking sheet.
Bake on the middle rack of the 475°F oven until the tops are golden brown – about 10-12 minutes.
Brush the biscuits with the remaining 1-2 tablespoons of melted butter, then transfer to a wire rack to cool for a few minutes before serving.