Drop Biscuits are not a new recipe for me; however, I took advantage of the long weekend to make breakfast and try a few new things. The last time I made drop biscuits they ended up coming out pretty dense and dry. It was almost like a scone, which is not at all what I wanted. So let the research begin.
I prefer drop biscuits to traditional biscuits really because of the simplicity. Having to do a bunch of rolling and needing to get the layers needed to make a traditional flaky biscuit is too much. The drop biscuit eliminated most of the work.
The last time I made drop biscuits, I tried to follow the normal biscuit process of using really cold butter. That cold butter is a key aspect of traditional biscuits and is central to the hallmark flakiness. The problem with drop biscuits is that it doesn’t really have the same effect. Hence the dry, dense results the last time I made them.
When I started researching drop biscuit recipes, I was a little shocked to see so many that called for melted butter. I thought this had to be wrong and there was some other trick I was missing. Based on what I knew about biscuits, melting the butter seemed like it wouldn’t work. Boy, was I wrong!
Combining the melted butter and buttermilk made for a really great, soft biscuit. The texture and flavor were just right and they were still good 24 hours later (even left out). The other benefit of this is not having to cube a bunch of cold butter and try and mix that all in. So, what can I say? I am definitely a melted butter for drop biscuits person now!
New Drop Biscuits
- 2 cups all purpose flour
- 1 stick of butter melted
- 1 tbsp baking powder
- 1 tsp salt if using unsalted butter
- 1 cup buttermilk
- Preheat the oven to 400F.
- Combine all of the ingredients in a bowl, stirring for a consistent texture.
- For the dough into roughly 1-1.5 inch balls and place on a baking sheet (a ice cream scoop works well).
- Bake for 20 minutes or golden-brown.