Incredible Easy Drop Biscuits
These ultra easy drop biscuits are crisp on the outside, tender and flaky on the inside. Made with simple pantry ingredients in less than 20 minutes!
Servings 16 biscuits
Calories 119kcal
Equipment
- Microplane Premium Classic Series Zester Grater, 18/8, Green
- Measuring Cups and Magnetic Measuring Spoons Set
- Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
- Stainless Steel Whisks
- Stainless Steel Ice Cream Cookie Dough Small Scooper
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Wilton Industries Perfect Results Mega Cooling Rack
Ingredients
- ½ cup salted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt or table salt
- 1 tablespoon white sugar
- 1 cup milk
Instructions
Frozen butter method:
- Place butter in the freezer for about 2 hours or longer until frozen solid (optional). Preheat oven to 450 degrees.
- Measure flour, baking powder, cream of tartar, salt and sugar into a medium sized mixing bowl. Whisk to combine.
- Grate the frozen butter with the large holes of a box grater, onto a piece of parchment. It’s helpful but not necessary if the parchment and box grater are ice cold. Put the pieces of cold butter into the flour mixture, and mix gently with a fork or your hands to combine, until all pieces of butter are well coated with flour.
- Add the milk all at once, and stir just enough to combine.
- Drop biscuit dough by heaping tablespoons onto 2 ungreased baking sheets. Bake 8-12 minutes until golden brown.
Melted butter method:
- Melt the butter and set aside to let it cool slightly. Preheat oven to 450 degrees.
- Measure flour, baking powder, cream of tartar, salt and sugar into a medium sized mixing bowl. Whisk to combine.
- Add the milk and melted butter all at once, and stir just enough to combine.
- Drop biscuit dough by heaping tablespoons onto 2 ungreased baking sheets. Bake 8-12 minutes until golden brown.
Notes
6g fat, 13g carbs, 2g protein per biscuit