Drop Biscuits
Total Time
35 Minutes
Prep Time
15 Minutes
Cook Time
20 Minutes
Rating
5 out of 5 stars
(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
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.
Step 9
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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.
