Butter Drop Biscuits
So buttery and delicious, these Drop Biscuits will blow your mind! No rolling or cutting, simply make the dough, drop by the heaping tablespoon onto your baking sheets and bake!
Servings 12 small
Calories 150kcal
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 1/3 cup cold butter cut into pieces
- 1 cup whole milk
Instructions
- 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.
Notes
No Food Processor? No problem!
Measure all dry ingredients into a large bowl. Cut cold butter into dry ingredients using a pastry cutter or a sturdy fork. (Or just use the tips of your fingers to crumble it into the dry ingredients.) Pour in the milk all at once and stir until *just combined*. Dough will be wet and sticky. Drop onto baking sheets and bake as listed in recipe
Storage Instructions
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Reheat in the oven at 300° F until warmed through. To freeze, let biscuits cool completely, then freeze in a sealed container for up to 2 months. Reheat straight from frozen at 325° F. You can also make the dough ahead, scoop onto a baking sheet, freeze, then bake from frozen adding a couple extra minutes.Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 150mg | Sugar: 5g | Vitamin A: 190IU | Calcium: 71mg | Iron: 1mg
