Drop Biscuits

Tender, Butter-Studded Biscuits Without All the Fuss

April 4, 2013

Flaky, multilayered biscuits are unbeatable, but when I want to whip up a batch of biscuits in a flash, the supersimple drop biscuit comes into play. These biscuits — essentially a dump-and-stir operation, aided by the heat of a cast-iron skillet — are a useful addition to your baking arsenal for days when a buttery treat needs to come together with minimal effort.

These are best warm (or reheated) and are tangy enough to be enjoyed plain, thanks to a hefty dose of buttermilk. They're extra special when drizzled with honey or split in half and spread with jam or a hearty pat of butter.

Get the tender, buttery recipe.

Adapted from The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company

Drop Biscuits

Recipe Notes

If you don't have a cast-iron skillet, bake the biscuits on a buttered half-sheet pan — cooking them on cast iron aids in browning but isn't imperative.

Ingredients

2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon cream of tartar
A heaping 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons (4 ounces) butter, chilled and cut into small pieces, plus more for the pan
1 1/4 cups buttermilk

Directions

Preheat the oven to 450°F, and lightly butter two large cast-iron skillets, or bake the biscuits in two batches, wiping the skillet clean and then greasing it again between batches.
Whisk together the flour, baking powder, sugar, cream of tartar, salt, and baking soda in a large mixing bowl. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Add the buttermilk and gently toss the liquid and dry ingredients with the fork just until everything is blended and a soft, sticky, loose dough forms.  
Form biscuits by loosely shaping dough into blobs with two large spoons and dropping the blobs onto the prepared skillet, spacing them about an inch apart. Bake for 18-20 minutes, or until browned on top.

Makes 16 biscuits.

28 Comments

Annie Scudder 5 weeks 1 day

Very easy! I subbed in more baking soda since I didn't have cream of tartar. Turned out great. Thanks for the great recipe!

3 years 26 weeks

I made these recently and they were great and so easy. I'll never stoop to Pillsbury biscuits again!

3 years 38 weeks

These biscuits are rich & delicious! The only problem I've had is that twice now, the batter doesn't pull away from the of the bowl, and it stays watery (not sticky and thick). So I never get dough I can "drop" but rather flat, thin (though yummy) biscuits. Is there a trick to it?

Autumns_Elegy 4 years 18 weeks

I made these just last night. I put parmesan cheese in them and ended up eating until I felt sick. However I couldn't get the butter mix to clump, I sat in fron of the TV stirring until my wirsts were sore! I ended up just chucking the mix in with the dry mix anyway and they came out a bit doughy but delicious! I came out with small buns instead of cookies, but they were so crispy it was like eating fresh bread.

rochliz 5 years 2 weeks

I just made them , they are DELICIOUS!! Thanks for the recipe.

Stephanym 5 years 24 weeks

You've outdone yourself I made these a few weeks ago and they're amazing! I L-o-v-e baking!

aimeeb 5 years 24 weeks

I love KFC ones :)

aimeeb 5 years 24 weeks

I'm still drooling...

LaLaLaurie06 5 years 27 weeks

oh man i LOVE biscuits!

ReRe 5 years 27 weeks

O oh, my stomach is growling!

celebrity_soup 5 years 27 weeks

they remind me of scones! mmmmmm delicious

michichan 5 years 27 weeks

they seem better sweet biscuits to me.

emalove 5 years 27 weeks

Biscuits are delicious!

emperatriche 5 years 27 weeks

I bet adding a bit more sugar would make for a start of a fantastic strawberry short cake. But other wise, some biscuits and gravy sounds right in this cold weather.