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Drop biscuits

  • 110 g Unsalted Butter, cold, cut into 1/4-inch cubes
  • 220 g White Wheat Flour
  • 2 t Baking Powder
  • 1 t Medium-Grain Salt
  • 180 g Whole Milk
  • 60 g Cheddar Cheese, shredded (optional)
  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or grease the baking sheet with butter.
  2. Make dry mix. Whisk together flour, baking powder, and salt in a large bowl.
  3. Work in butter. Toss butter into dry mix until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. If adding, add cheese now.
  4. Form shaggy dough. Add milk, and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  5. Form biscuits. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a small measuring cup to mound balls of dough onto prepared baking sheet.
  6. Bake biscuits until golden brown; bake 15 minutes for small biscuits and 20 minutes for large ones. Remove from heat.
  7. Cool. Let cool slightly on the sheet pan, then transfer to a wire rack. Serve warm or at room temperature.

  1. Sertich Velie, Marissa. "Quick and Easy Drop Biscuits Recipe." Serious Eats. 2 April 2021. ↩