Drop Biscuits

Drop Biscuits

These delightfully easy drop biscuits come to us from Chef Cory Bahr of Monroe.

Drop Biscuits
Yields 24
A tasty drop biscuit.
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  1. 4 cups all-purpose flour
  2. ¼ cup sugar
  3. 2 teaspoons baking powder
  4. 1 tablespoon salt
  5. ¾ cup unsalted butter, chilled and cubed
  6. 2½ cups whole buttermilk
  7. ¼ cup unsalted butter, melted
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, salt, and ¾ cup cold butter together using a pastry blender until mixture has pea-size pieces of butter.
  3. Add buttermilk, mixing until just incorporated.
  4. Use a spoon or a large spring-loaded (3-tablespoon) scoop, divide mixture into 24 mounds on prepared baking sheets. Chill on baking sheets until ready to bake.
  5. Bake until golden brown, about 15 to 20 minutes. Brush biscuits halfway through baking time with ¼ cup melted butter.
Louisiana Cookin https://www.louisianacookin.com/



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