Drop biscuits are some of the easiest biscuits to make because you don’t have to roll them out or cut them with a biscuit cutter which makes for less equipment to use and less handling. Remember, the more you handle your dough, the tougher your biscuits turn out so you want to handle your dough as little as possible. These biscuits are Old Goat Honey’s favorite because he loves how they’re all crispy on the outside but chewy inside. I love making ham and cheddar drop biscuits, like the ones I have pictured, and serving them with eggs and coffee for breakfast.
BASIC DROP BISCUITS
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. sugar
- ½ tsp. salt
- ½ cup butter
- 1 cup cold buttermilk (can substitute milk)
- 2 Tbsp. melted butter, for brushing on top (optional)
- Preheat oven to 450°F. Line a cookie sheet with parchment paper.
- Combine flour, baking powder, baking soda, sugar, and salt together in a large bowl.
- In a small bowl, melt 1/2 cup butter in the microwave and let cool about 5 minutes.
- Pour melted butter and buttermilk into flour mixture and stir just till mixture comes together. You’ll have a soft, sticky dough.
- Drop about 1/3 cup of batter onto prepared baking sheet, about 1½ inches apart.
- Bake for 8-12 minutes or until tops are golden brown and crisp.
- Take biscuits out of oven and immediately brush tops with 2 tablespoons melted butter, if desired.
VARIATIONS: You can add things to the dry ingredients like ½ cup shredded cheese, or ½ cup chopped ham, or ½ cup crumbled bacon, or ¼ cup minced herbs, etc., alone or in combination with each other, before combining with the wet ingredients. You may have to increase the buttermilk to moisten the dough some more if you add other ingredients.
NOTE: For the biscuits pictured, I added ½ cup shredded cheddar, ½ cup minced ham, 2 chopped green onion stalks, and about another ½ cup buttermilk.
Pinky's Pantry 