Buttery Drop Biscuits

1Heat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat. Alternatively, set aside a medium cast iron pan.

2Whisk the flour, baking powder, and salt together until well blended.

3Remove one tablespoon of butter and set aside (this will be melted and brushed onto the biscuits after they are baked).

4Cut the remaining 7 tablespoons of butter into small cubes. If you are not immediately moving on to the next step, place the butter back into the refrigerator to keep cold.

5Scatter the cold butter cubes over the flour mixture then use a pastry blender or your fingers to cut or rub the butter in until the mixture looks like coarse crumbs (see photos or video for reference).

6Using a fork, gently stir the milk into the biscuit mixture until the dough comes together. It will be a bit sticky and look shaggy. If the dough is too dry, add a tablespoon or two more milk.

7Drop mounds of dough, about 3 tablespoons, onto the prepared baking sheet. Dough mounds should be about an inch apart from each other. Bake for 10 to 15 minutes or until the biscuits are puffed and starting to turn brown on top. If some butter pools out around the bottom, it’s okay.

8Meanwhile, melt the reserved tablespoon of butter. When the biscuits come out of the oven, gently brush the butter onto the top of each. Serve warm.