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Drop Biscuits Recipe:
1 1/2 cups (195 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) fine kosher salt
1 tablespoon (15 grams) granulated white sugar (optional)
6 tablespoons (85 grams) cold unsalted butter, cut into chunks
2/3 cup (160 ml/grams) cold milk (whole or 2% reduced fat)
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Drop Biscuits Recipe: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use a pastry blender, two knives, or fingertips). Add the milk, all at once, and stir with a fork until the dough comes together and all the flour is moistened (the texture should be sticky, shaggy, and moist).
Using your fork or a cookie scoop, drop 6 mounds (1/3 cup each (75 grams)) onto your baking sheet. You can smooth the top and sides of the biscuits or leave them shaggy. Bake for about 16 to 20 minutes or until golden brown. Remove from oven and place on a wire rack. Serve warm or at room temperature with butter and/or jam.
Makes about 6 Biscuits.
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Drop Biscuits have a beautiful golden brown crust that is nice and crispy. Yet when you split one in half, inside it is wonderfully soft and tender. These biscuits are so easy to make; no kneading, rolling, or shaping the biscuits. All you do is mix the ingredients together with a fork, and then 'drop' the batter by heaping spoonfuls onto you baking sheet. Serve the biscuits with soups or stews, or cut in half and spread with butter and jam and/or clotted cream. These also make a great Breakfast Sandwich; just cut in half and fill with a slice of cheese, a bacon or sausage patty, and a fried or scrambled egg. They also make a delicious Strawberry Shortcake.
The American Biscuit is very similar to the British Scone. Drop Biscuits are made by hand which prevents over mixing of the batter. It is important that the butter be cold so when it is mixed into the flour mixture it becomes small, flour-coated crumbs, not a smooth batter. This method is similar to how a pie pastry is made and gives the Biscuits a wonderful delicate and flaky texture. The cold milk is then added to the flour mixture and use a fork to combine the two. Mix the batter just until it comes together but is still a shaggy mess. Then drop large spoonfuls of the batter onto your baking sheet and bake in a hot oven so the biscuits set quickly thereby producing a beautiful crisp golden brown outer crust. Biscuits are best freshly made, but can be stored for a few days.