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!
Keyword drop biscuits
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 16biscuits
Calories 119kcal
Author Marsha Maxwell
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
½cupsalted butter
2cupsall-purpose flour
1tablespoonbaking powder
½teaspooncream of tartar
½teaspoonkosher salt or table salt
1tablespoonwhite sugar
1cupmilk
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.