Drop Biscuit Recipe

Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper OR generously butter a large cast-iron (oven-safe) skillet. Melt butter in microwave and set aside to cool for 3–4 minutes.

Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and use a spatula to scrape every bit of the butter-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don’t overmix.

Lightly spritz a 1/4 cup (66g) measuring cup with cooking spray and scoop the batter into the measuring cup and drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space between each biscuit. Place in the fridge for 10 minutes.

Bake for 12–15 minutes, or until the tops and bottoms are lightly golden and the biscuits sound hollow when gently tapped on top. Remove from the oven and immediately brush with melted butter, if using. A sprinkle of salt is also nice!

Let the biscuits sit on the pan for 5 minutes so the steam can finish cooking the centers, then transfer to a wire rack. Enjoy warm with softened butter, jam, or honey. These are best fresh!