Drop Biscuits
No rolling, no cutting — a wetter dough dropped straight onto the sheet for craggy, rustic biscuits.
Makes 10 biscuits · Prep 8 min · Bake 14 min
Ingredients
Dough
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Cold butter, cubed
- 1 cup Buttermilk, cold — more than a rolled biscuit dough
Instructions
Prep
- Heat the oven to 220°C (425°F) and line a baking sheet.
Dough
- Whisk the flour, baking powder, and salt together, then cut in the cold butter until it looks like coarse crumbs with pea-sized pieces still visible.
- Stir in the buttermilk just until combined into a shaggy, wet dough. (Tip: This will look far too wet compared to a rolled biscuit dough. That's correct — it's meant to be scooped, not rolled.)
Shape
- Drop rough mounds, about 1/3 cup each, onto the sheet, spaced apart, without smoothing them. (Tip: Leave the peaks and crags as they fall. Smoothing them out just reduces the crisp surface you're baking these for.)
Bake
- Bake until golden brown.
Tips
- Two spoons work better than one: Scoop with one spoon and push the dough off with a second — trying to shape it with your hands warms the butter and defeats the point of keeping everything cold.
- Add mix-ins freely: Shredded cheese, chopped herbs, or crumbled cooked bacon fold in easily since there's no rolling or cutting to worry about disrupting.