Flaky, multilayered biscuits [1] 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.