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.
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.
- 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
- 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.
- 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.
- 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.
- Breads, Breakfast/Brunch
- North American
- Makes 16 biscuits