Drop Biscuits

As seen on

once upon a chef

Total Time

35 Minutes

Prep Time

15 Minutes

Cook Time

20 Minutes

Rating

(16)

Ingredients

8 servings

2 cups all-purpose flour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
1¼ teaspoons salt
11 tablespoons cold unsalted butter, cut into ½-inch chunks
¾ to 1 cup buttermilk, as necessary (or make your own)
Melted butter, for brushing baked biscuits (optional)

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Preparation

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Step 1

Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt.

Step 3

Add the butter and, using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.)

Step 4

Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass.

Step 5

Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.

Step 6

Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape.

Step 7

Bake for 17 to 20 minutes, until the biscuits are lightly golden.

Step 8

Brush the biscuits with melted butter, if you like. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don't plan to serve right away.

Chef’s notes

Freezer-Friendly Instructions:

The biscuits can be frozen, unbaked, for up to 3 months. If unbaked prior to freezing, put the biscuits on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put them in a resealable freezer bag. Bake without thawing, but allow a few extra minutes in the oven.

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Drop Biscuits

Ingredients

Preparation

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Chef’s notes

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