I’ve made more biscuits lately than I have in a long time. Because Soup. Yep, I’ve been making a lot of soup lately, so that’s what I’m blaming these biscuits on! Well, you have to have something to go with the soup, amirite? Seriously, as much as I love soup, you won’t need any excuse to make these Drop Dead Simple Drop Biscuits.

Drop Dead Simple Drop Biscuits

These easy drop biscuits rank very high on my list of biscuits. There’s nothing easier to make, they’re beautifully buttery and fluffy, soft and tender, moist inside, with edges that are just perfectly crispy.

About Drop Dead Simple Drop Biscuits:

At first glance, these might look like a Bisquick thing – no shade to them. I discovered how to make those in junior high school and proudly contributed them to every meal I could, lol!

These biscuits, though, are anything but! One taste proves it, and I swear, serve these drop biscuits and peeps will ooh and ah and be fighting over the last one.

Even when everyone is full, if there are any left on the plate, someone will grab one, and slowly, while protesting they shouldn’t, start slowly breaking off the crispy edges, bit by bit, slowly inhaling that biscuit until they look down, almost surprised (and maybe just a little disspointed), to find it all gone!

These ARE that good!

Drop Dead Simple Drop Biscuits

Serving Drop Dead Simple Drop Biscuits:

These biscuits are so tender, serving and buttering them requires a special technique, lest they fall apart in your hands as you split them open.

You’ll take your fork and gently insert the prongs horizontally through to the center, repeating by working your way around the equator of the biscuit. Then carefully lift the lid, exposing the gorgeous, steaming center.

Add a pat of butter if you want (they don’t really need it), or a dollop of jam, or a drizzle of syrup. Then, of course, replace the lid and enjoy.

When serving, I count on two biscuits per person. Partially because they aren’t overly large, and partially because most people will want more than one.

Making the Biscuits:

I’ve never really understood why people want to grate their butter for biscuits. Ok, I get the concept, not overworking the biscuit and keeping the butter cold, but here’s why I question it:

• One: I love the variation that different-sized bits of butter give to the biscuits. To me, if the butter is all very fine, the biscuit is too homogenous and dare I say (yep, I’m saying it) somewhat boring. I like a lot of flakiness and little pockets of goodness, surprising me with each bite.
• Two: The butter is cut into small pieces and put back in the fridge. When making the biscuits the flour mixture and the butter come together fast, whether made in a food processor or by hand. There’s no chance for the butter to get too warm.

So if you want to freeze and grate your butter, go ahead. If not, just forge ahead with the recipe.

Part of what makes these special is the high fat to flour ratio, but the real key is to perfection is to handle them minimally after mixing the butter into the flour. If using a food processor, dump everything into a bowl (and if making by hand, it’s already in a bowl).

Add the milk, toss together using a fork, then divide into 8 sections for 8 biscuits. Move each of those shaggy lumps onto a thin metal (not an airbake if possible) sheet tray with an offset spatula or a knife.

Keep your hands off, and only if needed, give them a little pat to shape them. Don’t do anything to compress the biscuits; these should be lumpy and freeform.

One more hint: Make sure the oven is properly preheated for the best rise. As ovens reach the set temperature, they will cycle off and on to maintain it. After preheating, waiting for about 5 to 10 minutes ensures the heat is on point.

Store and Reheat:

I can’t say how well these biscuits keep because we’ve never had any leftovers, but biscuits are always the best the day they’re made.

That being said, they can be kept for a day or two in an airtight container stored at room temperature.

To reheat, wrap in a slightly dampened towel or paper towel and place in a microwave for 30 seconds or so.

Can you see how lovely, moist, and tender these Sharp Cheddar Biscuits are?

Other Biscuit Recipes You Might Like:

• Sharp Cheddar Drop Biscuits
• Classic Biscuits with Sausage Gravy
• Buttermilk Biscuit Topping for Casserole

Classic Biscuits & Sausage Gravy

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

General Baking Items:

Cherry-pick baking items during holiday sales, stocking up on items that make sense for you and your family, operating within your means and ability to store.

• Most baking items (including butter) at the grocery will be at a rock bottom low at some point during the weeks leading up to Easter and the weeks before the Winter Holidays.
• You’ll find holiday sales not only at the regular grocery store, but also at discount stores and your buyers’ club, too. In addition, pricing at those stores is going to be decent all year long.
• There will always be sporadic sales popping up and sales before other holidays (Valentine’s Day, Mother’s Day, and so on), but the greatest opportunities to buy at a low price are going to be Easter and the Winter Holidays.

Hi, I hope you enjoy these simple biscuits as much as we have over the years! They’re so easy to make by hand that I rarely dirty the food processor! Happy Cooking!

Mollie

Drop Dead Simple Drop Biscuits

Drop Dead Simple Drop Biscuits

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mollie kirby
• Total Time: 20 minutes
• Yield: 8 1x
• Category: Quick Breads

Ingredients

Scale 1x2x3x

• 1 stick, 8 tablespoons cold butter, cut into 1/4-inch pieces and refrigerated
• 1 1/2 cups flour, either bleached or unbleached
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 3/4 teaspoon  salt
• 3/4 cup whole milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F and spray or lightly oil a baking sheet.

In a large bowl, whisk together flour, baking powder, sugar and salt. Toss butter into the dry ingredients until coated with flour. Working quickly, either:

• Use fingertips to pinch and rub the butter into the flour until it resembles coarse meal with a few larger pea sized pieces.
• Add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
• If hands are warm and food processor is not an option, feel free as a last resort to grate the butter into the flour mixture.

Add milk and toss with a fork until it just comes together into a slightly sticky, shaggy dough. With a knife, and handling as little as possible, divide dough into 8 pieces.

Place lumps, patting them slightly into a round shape (lumpy top is fine) and handling them as little as possible, on baking sheet and bake for 14 to 18 minutes until golden brown. Serve immediately.

_______________________________________________________

I’ll be bringing these Drop Dead Simple Drop Biscuits to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.