Drop Biscuits Recipe & Video

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Drop Biscuits have a beautiful golden brown crust that is nice and crispy. Yet when you split one in half, inside it is wonderfully soft and tender. These biscuits are so easy to make; no kneading, rolling, or shaping the biscuits. All you do is mix the ingredients together with a fork, and then 'drop' the batter by heaping spoonfuls onto you baking sheet. Serve the biscuits with soups or stews, or cut in half and spread with butter and jam and/or clotted cream. These also make a great Breakfast Sandwich; just cut in half and fill with a slice of cheese, a bacon or sausage patty, and a fried or scrambled egg. They also make a delicious Strawberry Shortcake.

The American Biscuit is very similar to the British Scone. Drop Biscuits are made by hand which prevents over mixing of the batter. It is important that the butter be cold so when it is mixed into the flour mixture it becomes small, flour-coated crumbs, not a smooth batter. This method is similar to how a pie pastry is made and gives the Biscuits a wonderful delicate and flaky texture. The cold milk is then added to the flour mixture and use a fork to combine the two. Mix the batter just until it comes together but is still a shaggy mess. Then drop large spoonfuls of the batter onto your baking sheet and bake in a hot oven so the biscuits set quickly thereby producing a beautiful crisp golden brown outer crust. Biscuits are best freshly made, but can be stored for a few days.