Drop Biscuits
Photo by Mark Weinberg
MAKES
About 8-10 biscuits (see Note)
TAKES
Prep time: 15 minutes
Cook time: 30 minutes
Total: 45 minutes
✻ ABOUT THIS RECIPE
Say hello to the recipe I’ve made more often than any other; I am endlessly tweaking and customizing it. The method is flexible too—I usually make the dough in the food processor because that is quick and easy, but I’ve also whipped them up using just a bowl and my hands while staying in an Airbnb. The biscuits can be flavored with spices, herbs, or other inclusions like shredded cheese (see Notes below). Egg-wash the biscuits if you want a golden brown, slightly crisper crust, to try butter basting them (Notes again). And don’t miss me making them on the Biscuit Bonanza!
INGREDIENTS
360 g / 3 cups all purpose flour
39 g / 3 tablespoons brown sugar
15 g / 1 tablespoon baking powder
3 g / ¾ teaspoon fine sea salt
113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes
226 g / 1 cup buttermilk
56 g / 1 large egg
egg wash, as needed for finishing (see Note)
Bake This Recipe With Me:
Don’t Miss Biscuit Bonanza Part One:
METHOD
1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.
2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.
3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.
4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.
5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.
6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.
NOTES
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt together to combine.
This is such a fun recipe to riff on - here’s some of my favorites:
Sandwich Sized Drop Biscuits: When I want to use these biscuits as the “bread” or “roll” for a sandwich, I like to make them slightly larger - dividing the dough into 8 even portions (each biscuit will be made of a heaping ⅓ cup / #12 scoop of dough). Increase baking time to 32 - 36 minutes.
Scallion or Chive + Cheese Drop Biscuits: Add 170 g / 1 ½ packed cups shredded cheddar, Gouda, or Gruyère cheese and 105 g / 1 cup thinly sliced scallions or minced fresh chives (from about 2 bunches) to the dough after you’ve incorporated the butter. Egg-wash the biscuits and top each with another 6 g / 1 tablespoon shredded cheese.
Mama’s Chocolate Chip Drop Biscuits: Whisk 7 g / 1 ½ teaspoons of vanilla extract into the buttermilk/egg mixture in step 3. Add 226 g / 8 ounces finely chopped bittersweet or semisweet chocolate to the dough after you’ve incorporated the butter.
In my book Savory Baking, I talk about making basting butters, which are especially great on these biscuits. You can baste before, halfway through, and/or after baking. Here’s some of my favorites:
Garlic Butter: In a medium saucepan, melt 113 g / 4 ounces / 8 tablespoons butter. Add 10 g / 2 cloves garlic, finely grated, and 3 g / 1 teaspoon garlic powder to the butter and heat over low heat, swirling the pan constantly, for 1 minute, or until the butter is fragrant. This is also delicious with the addition of 3 g / 1 teaspoon dried Italian seasoning and/or a pinch of flaky salt.
Spicy Butter: Add 15 to 30 g / 1 to 2 tablespoons hot sauce or up to 1 tablespoon red pepper flakes to 113 g / 8 tablespoons melted butter.
Honey Butter: Whisk 85 g / ¼ cup honey into 113 g / 4 ounces / 8 tablespoons melted butter.
Maple Butter: Whisk 40 g / 2 tablespoons maple syrup into 113 g / 4 ounces / 8 tablespoons melted butter.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
