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Easy Drop Biscuits

Drop Biscuits

Drop Biscuits

Drop Biscuits


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


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


  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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