THE DIFFERENCE BETWEEN DROP BISCUITS AND TRADITIONAL BISCUITS
Drop biscuits get their name because the dough is scooped (or spooned) and then “dropped” onto the baking sheet, rather than being folded, rolled out, and cut like regular biscuits. To make them easier to spoon, drop biscuit dough has a higher liquid content and tends to be more moist and sticky.
By contrast, regular biscuit dough is typically drier and more shaggy, with a firmer texture that results in a flakier biscuit. While drop biscuits lack the flakiness and layers of their traditional counterparts, their simpler technique and fast preparation make them a perfect choice for a quick dinner side.
THREE TIPS FOR MAKING TENDER AND MOIST DROP BISCUITS
- Use very cold butter: Cold butter releases steam in the oven, which creates those signature air pockets that make drop biscuits light and tender.
- Add enough liquid: Drop biscuit dough should be moist and slightly sticky, with no dry spots. This allows the dough to be easily spooned onto your baking sheet. If the dough seems too dry, gradually add more buttermilk, a tablespoon at a time.
- Don’t overwork the dough: Only mix the dough until it has just come together. Over-mixing results in gluten development, which can result in dense, tough biscuits.
CAN YOU MAKE DROP BISCUITS AHEAD?
Yes, you can make drop biscuits ahead, though I don’t recommend it. The best part about making drop biscuits is that they come together quickly and easily.
While you can always make drop biscuits in advance (and store them in an airtight container to avoid them from drying out), nothing beats the taste and texture of a fresh-out-of-the oven biscuit!
Start by cutting your chilled butter into ½” cubes. Place the cubed butter on a plate and into the freezer for 5 minutes while measuring out your dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if making by hand), whisk together the flour, baking powder, baking soda, kosher salt, and sugar.
With the mixer at a low speed, add in the cubed butter and allow to mix for 5 to 8 minutes, until only pea-sized pieces of butter remain. Alternatively, if mixing by hand, you can roll the butter and flour between the tips of your fingers.
Next, add in the shredded cheddar cheese and mix just until combined.
Pour in the buttermilk, and continue to mix at a low speed just until the dough comes together. The dough should be quite moist with no dry patches. If you have any dry patches, remove the bowl from your mixer and add in an additional 1 to 3 Tablespoons of buttermilk, while folding the dough by hand with a rubber spatula or wooden spoon.
Pro tip: Be extra careful not to overwork the dough when mixing, which can lead to tough biscuits.
Cover the dough with plastic wrap and place it in the fridge for 20 minutes to relax and chill.
In the meantime, preheat your oven to 425℉ and prepare your egg wash (by whisking together 1 egg yolk with one Tablespoon of buttermilk in a small bowl).
Using two spoons, scoop out the dough into 12 clumps (don’t flatten them!) and place them, 2 inches apart, on a baking sheet (or two) lined with parchment paper.
Brush each biscuit with the prepared egg wash, then bake them in the center of the oven for about 15 minutes, until nice and golden brown. If you are using two pans, swap and rotate them halfway through so they bake evenly.
When done, remove the biscuits from the oven and place them on a wire rack to cool slightly. I recommend serving them warm, straight away.
Allow any leftover biscuits to cool completely to room temperature before placing them in an airtight container.
PREPARING THE GARLIC HERB BUTTER (optional)
Heat the butter in a small pan over medium heat until it has melted and just begins to foam.
Add in the minced garlic and cook for only about 30 seconds, until fragrant. Remove the pan immediately from the heat so as not to burn the garlic.
Stir in the salt and chopped parsley and allow to sit for 5 minutes before brushing the tops of the biscuits.
Easy Cheddar Drop Biscuits
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher salt (I use Diamond Crystal)
- 1 ½ Tbsp granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into ½" cubes
- 1 cup sharp cheddar cheese, shredded
- 1 ½ cups buttermilk (plus 1 to 3 Tbsp more)
For the Egg Wash
- 1 egg yolk (large)
- 1 Tbsp buttermilk, or water
For the Garlic Herb Butter (optional)
- 4 Tbsp unsalted butter
- 2 tsp fresh garlic, very finely minced
- 1 Tbsp fresh parsley, finely chopped
- ⅛ tsp kosher salt (or to taste)
Instructions
- Cut chilled butter into ½” cubes and set them on a plate in the freezer while measuring out dry ingredients.¾ cup (1 ½ sticks) unsalted butter, chilled and cut into ½" cubes
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if making by hand), whisk together flour, baking powder, baking soda, salt, and sugar.3 cups all-purpose flour1 Tbsp baking powder½ tsp baking soda1 ½ tsp kosher salt1 ½ Tbsp granulated sugar
- With the mixer on low, add in chilled, cubed butter and mix until only pea-sized pieces of butter remain (about 5 to 8 minutes). (If making by hand, roll the butter and flour between the tips of your fingers.)
- Add in shredded cheddar cheese and mix just until combined.1 cup sharp cheddar cheese, shredded
- Pour in buttermilk (1 ½ cups) and continue to mix on low just until the dough comes together.Note: The dough should be quite moist with no dry patches. If there are any dry patches, remove the bowl from the mixer and add in an additional 1 to 3 Tbsp of buttermilk, folding the dough by hand with a rubber spatula or wooden spoon.Pro tip: Be extra careful not to overwork the dough when mixing, otherwise it will result in tough biscuits.
- Cover the dough with plastic wrap and set it in the fridge for 20 minutes to relax and chill.
- Meanwhile, preheat oven to 425℉.
- In a small bowl, prepare egg wash by whisking together egg yolk and buttermilk.1 egg yolk (large)1 Tbsp buttermilk, or water
- Using two spoons, scoop out the dough into 12 clumps (don’t flatten them!) and set each, about 2" apart, on a baking sheet (or two) lined with parchment paper.
- Brush each biscuit with the prepared egg wash. Bake in the center of the oven until nicely golden brown (about 15 minutes). If using two baking sheets, rotate and swap them halfway so the biscuits bake evenly.
- Remove biscuits from the oven and set them on a wire rack to cool slightly. Serve warm.
- Allow any leftover biscuits to cool completely to room temperature before placing them in an airtight container. Store at room temperature for up to 3 days.
Preparing the Garlic Herb Butter (optional)
- In a small pan set over medium heat, melt butter (until it just begins to foam).4 Tbsp unsalted butter
- Add in minced garlic and cook until fragrant (only about 30 seconds). Remove the pan immediately from the heat so as not to burn the garlic.2 tsp fresh garlic, very finely minced
- Stir in salt and chopped parsley. Allow to cool for 5 minutes, then brush the top of each biscuit with the prepared garlic herb butter, as desired.1 Tbsp fresh parsley, finely chopped⅛ tsp kosher salt
