This recipe for Butter Drop Biscuits makes a quick and easy, tender and slightly sweet biscuit from scratch! Plus, they taste amazing!
My cold rages on and so I present to you this drop biscuits recipe.
My immune system left my body weeks ago and went on vacation or something. Things are not within homeostasis levels in really any part of my life. I got a cold then just as I was getting over that one, I was hit with another! Jerky germs. GET OUT OF MY BODY!!
My boys caught something too and it is not pretty. I think they have minor versions of what I have. (Thankfully its not the full-blown version!)
Since I seem to have this illness the worst and I’m the Mom and in charge of three little people and there is no Dad around to help, I haven’t been the normal ray of sunshine that I usually am. Shocking!
So, what is my answer to this problem and the rest of life’s problems? CARBS! (And Diet Coke.)
I’m not much of a stress eater, but I’ve been known to eat large quantities of anything when I’m not feeling well, emotionally or physically…or pregnant, but that’s another story.
So, I made a version of my Mom’s biscuit recipe the other day in hopes it would make me feel better and I fell in love all over again.
These are super speedy drop biscuits made in the food processor! Say what?? I make them all the time (usually once a week) because:
- they are so fast
- no rolling or cutting out required
- I have the recipe memorized
- They go with just about any meal
- The leftover biscuits make killer ham and cheese sandwiches
- Homemade biscuits fresh out of the oven are the bomb.
Be sure to scroll down to get my printable recipe below and don’t forget to read through my tips and helpful links section to ensure maximum success!
Have a great weekend, friends! Stay healthy!
PS–> if you have any tips for making my immune system stronger, I am all ears!! So done with being sick.
Helpful Links & Tips
(some affiliate links below)
If you don’t have any butter for this recipe, you can totally use crisco or butter flavored crisco. Not quite the same, but still yummy! The original recipe from my mom calls for crisco. They are delicious!
Because I use a food processor for this recipe, I just use the pulse function very minimally. After I add in the milk, I literally pulse for 4-5 whirls around the bowl. You want the dough to have *just* come together. Over processing it will result in a chewy (read: not tender) biscuit. This is the food processor I use because my Mom has owned the same Cuisinart for 30+ years. Jumped on that train.
If you want a completely soft biscuit without a crispy, crunchy, dark bottom, be sure to use light colored baking sheets. That is the trick for keeping things lighter in color and less crispy. I swear by these half sheet pans for anything, but especially my latest chocolate chip cookie recipe.
Butter Drop Biscuits
Preheat oven to 425 degrees. Line a light colored baking sheet with parchment paper and set aside.
In the bowl of a food processor, measure and pour in all the dry ingredients plus the cold butter. Pulse to break apart the butter into small pieces. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
Drop by the spoonful onto prepared baking sheet.
Bake for 10-12 minutes or until the bottoms are golden brown and the tops have a little color too. Serve warm.