Drop Biscuits
from kristineskitchenblog.comThese Drop Biscuits are the easiest biscuit recipe! They are tender, buttery and flaky and perfect for spreading with jam or honey butter. We love to serve these alongside eggs for breakfast or as a side dish with dinner.
Servings: 12 biscuits
Calories: 177kcal
Ingredients
- ½ cup unsalted butter
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup cold milk whole milk is best
Instructions
- Place butter in the freezer for at least 20 minutes.
- Preheat oven to 425° F with a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, sugar and salt until well combined.
- Use the largest holes on a box grater to shred the frozen butter. Add the shredded butter to the bowl with the dry ingredients. Mix in with a fork.
- Pour in the milk and use the fork to mix the dough just until it comes together and all of the flour is incorporated. If the dough seems very dry and is not coming together, add 1 to 2 tablespoons more milk.
- Use a trigger-style ice cream scoop to scoop the dough onto the prepared baking sheet. You should get 11-12 biscuits.
- Bake immediately in the preheated oven for 13-16 minutes, until the tops are lightly golden brown.
Video
Notes
- Biscuits are best the day they are made, but can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Leftover biscuits can be reheated in a 350° F oven for about 5 minutes.
Nutrition
Serving: 1biscuit | Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 108mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Calcium: 73mg | Iron: 1mg
