Drop Biscuits
These easy Drop Biscuits are hot, buttery, and melt-in-your-mouth good! No special tools needed—just a bowl, a spoon, and a few simple steps.
Nutrition Facts
Ingredients
Instructions
Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone liner. Or generously butter a large cast-iron (oven-safe) skillet. Melt butter in microwave and set aside to cool for 3–4 minutes.
Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.
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Continue Reading at Chelseasmessyapron →Chef's Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour (denser/drier biscuits). To accurately measure flour, spoon flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top.
Note 2: Serving suggestions: butter, jam, and honey.
Storage: Enjoy biscuits fresh for the best flavor. Store cooled biscuits in a sealed bag in the fridge. Eat within a few days. To freeze, wrap cooled biscuits individually in plastic wrap, put them in a freezer-safe bag, and freeze for 2–3 months. Thaw in the fridge overnight.
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Reviews from the Original Source
Oh my goodness, these were absolutely the most wonderful fluffy delightful drop biscuits I have ever had, period! I cannot say enough how delish they are. I did follow exactly and weighed my flour. If people will follow as written and do what you say they will never be disappointed! My husband loved these. I am making more tomorrow to freeze. Thank you so much Chelsea, you are a genius. Love your recipes dear heart.....
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