Drop Biscuits
The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still free-form like that of traditional drop biscuits.
How to Make It
Step 1
Preheat oven to 450º.
Step 2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist.
Step 3
Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 450° for 12 minutes or until golden. Remove biscuits from pan immediately, and place on a wire rack.
sukeedog's Review
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Vicuska's Review
Quick, easy recipe from ingredients always have at home. Taste wonderful. We ate it for breakfast as well with some honey or jam. I will make this often.
smd1212's Review
Great quick recipe for when I don't have buttermilk on hand - I often throw these together with CL's Old-Fashioned Chicken Potpie. Great tip from another reviewer to just drop on cookie sheet and skip muffin tin (I use parchment so no cleanup) and make 9 bigger biscuits which are easier to split and butter.
foxylettuce's Review
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lwickert's Review
This recipe was great. I used 50/50 whole wheat flour/all-purpose flour and they were delicious!
erinslog's Review
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vbak66's Review
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gambrinus's Review
Great recipe, use these all the time for biscuits and gravy. The muffin tin thing is stupid, though, just use a cookie sheet.
mandapooh's Review
Made with half flour and half masa, used as a topping for mexican style potpie. Would definitely make again, maybe follow the advice of the others and add some cheese
Brighton's Review