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Drop Biscuits

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"We had biscuits almost every weekend at my grandparents' house when I was a kid. I couldn't get enough of them. My grandma always let me help, and I so enjoyed rolling out the dough and using the biscuit cutter. Drop biscuits are kind of a shortcut biscuit, in that you don't have to take the steps of rolling them out and cutting them. Just mix the dough and drop them one by one onto a baking pan. I like to add different flavorings to them as well, like garlic cheddar (if you've ever been to a certain seafood chain restaurant, you know what I'm talking about). Just add 1 teaspoon of garlic powder to the dry ingredients and 1 ½ cups grated cheese and 2 tablespoons minced parsley when mixing in the butter and buttermilk. I also substitute Gruyère and tarragon, which is really tasty, and you can use these drop biscuits as a crust when making a pot pie."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ 1 tablespoon sugar
â—¦ ½ teaspoon kosher salt
â—¦ ½ cup (1 stick) unsalted butter, cut into small cubes and chilled, plus 2 tablespoons melted
â—¦ 1 ¼ cups buttermilk
â—¦ Flaky sea salt


Recipe

Preheat the oven to 450° F. Coat a baking sheet with nonstick cooking spray.

Whisk together the flour, baking powder, sugar, and kosher salt in a large bowl. Add the chilled butter and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Make a well in the mixture and add the buttermilk, then stir until just combined.

Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Use a pastry brush to lightly brush the tops with the melted butter. Sprinkle with flaky sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

Makes 12 biscuits