Homemade Drop Biscuits

2 cups flour

1 tsp salt

2 tsp baking powder

1 tbs of sugar

1 cold stick of butter grated

1 1/2-2 cups of milk or buttermilk

and a few extra tbs of butter for the pan

Preheat your oven to 375. Put your cast iron in there while it preheats with a few tbs of butter in it so it will melt. Combine first 5 ingredients in a bowl and mix. Gradually add in your milk. You are wanting a thick brownie batter consistency. When the butter is melted drop dough into it and roll it around in the melted butter. You should get about 7. Bake at 375 till golden brown like 20-25 min but every oven is different. #homemadebiscuits #Recipe #fromscratch #biscuitrecipe #cookingideas

2/11 Edited to

... Read moreOne of my favorite baking traditions is making homemade drop biscuits, especially because they are incredibly easy and forgiving — perfect even if you're not experienced in baking. This recipe uses everyday pantry staples: flour, baking powder, salt, a touch of sugar, and cold butter. What really elevates the flavor is using buttermilk instead of regular milk, which adds a slight tang and helps the biscuits rise beautifully. I like to preheat my cast iron skillet with some butter inside, just like the recipe suggests, which is a game changer. When you drop the dough into the melted butter, it not only prevents sticking but also gives the biscuits a golden, buttery crust. The batter should be thick, almost like brownie batter, for the best texture. Be sure to use cold butter grated finely—that helps create flakier layers inside your biscuits. In my experience, every oven is different, so around the 20-minute mark, I start checking for a nice golden brown color. Adding a sprinkle of fresh herbs like rosemary or thyme to the dough can also add a wonderful aromatic touch if you're looking to experiment. These drop biscuits are incredibly versatile. Serve them warm with honey or jam for breakfast, or alongside your favorite soup or stew for a comforting dinner. They also freeze well; just reheat them wrapped in foil for a few minutes in the oven, and they taste freshly made. If you’re looking for a simple, from-scratch biscuit recipe that doesn’t require rolling or cutting, this drop biscuit method is a winner. The freshly melted butter, combined with buttermilk and a cast iron skillet, truly brings out a homemade freshness that’s hard to beat.

2 comments

nikki.six.w.the.bass's images
nikki.six.w.the.bass

Mine didn’t stay in a biscuit form, they all flattened out when I put them in my cast iron. Now I have baked one giant biscuit. I followed instructions except for the milk. I stopped at 1 cup because the dough was already too thin. I tried adding flower but there’s only so much you can add before it starts to feel like you’re improvising.

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