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Drop Biscuits

Tender, Butter-Studded Biscuits Without All the Fuss

Flaky, multilayered biscuits are unbeatable, but when I want to whip up a batch of biscuits in a flash, the supersimple drop biscuit comes into play. These biscuits — essentially a dump-and-stir operation, aided by the heat of a cast-iron skillet — are a useful addition to your baking arsenal for days when a buttery treat needs to come together with minimal effort.

These are best warm (or reheated) and are tangy enough to be enjoyed plain, thanks to a hefty dose of buttermilk. They're extra special when drizzled with honey or split in half and spread with jam or a hearty pat of butter.

Get the tender, buttery recipe.

Drop Biscuits

Drop Biscuits

Notes

If you don't have a cast-iron skillet, bake the biscuits on a buttered half-sheet pan — cooking them on cast iron aids in browning but isn't imperative.

Easy Drop Biscuits

Ingredients

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon cream of tartar
A heaping 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons (4 ounces) butter, chilled and cut into small pieces, plus more for the pan
1 1/4 cups buttermilk

Directions

  1. Preheat the oven to 450°F, and lightly butter two large cast-iron skillets, or bake the biscuits in two batches, wiping the skillet clean and then greasing it again between batches.
  2. Whisk together the flour, baking powder, sugar, cream of tartar, salt, and baking soda in a large mixing bowl. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Add the buttermilk and gently toss the liquid and dry ingredients with the fork just until everything is blended and a soft, sticky, loose dough forms.


  3. Form biscuits by loosely shaping dough into blobs with two large spoons and dropping the blobs onto the prepared skillet, spacing them about an inch apart. Bake for 18-20 minutes, or until browned on top.

Makes 16 biscuits.

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