Quick and Easy Drop Biscuits

Quick and Easy Drop Biscuits

from seriouseats.com
Biscuit
35 min
20 servings
81 kcal / serving

Here are the techniques to turn out soft biscuits in record time, no rolling or cutting required.

Ingredients

  • 1 ½ cupsall-purpose flour (6.6 ounces; 190g)
  • 2 teaspoonsbaking powder
  • 1 teaspoondiamond crystal kosher salt; for table salt use half as much by volume or the same weight
  • 4 ouncescold unsalted butter (1 stick; 115g), cut into 1/4-inch cubes and refrigerated
  • ¾ cupwhole milk

Directions

  1. 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.

  2. 2

    In a large bowl, whisk together flour, baking powder, and salt.

  3. 3

    Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.

  4. 4

    Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.

  5. 5

    For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.

  6. 6

    Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.