Drop Biscuits

Drop biscuits have a rustic crunch that stands up beautifully to butter, jam or gravy.

TOTAL TIME: 45 minutes

MAKES: 10 biscuits

Ingredients

• ½ cup (1 stick) very cold unsalted butter
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup buttermilk, plus more as needed
• Melted butter, to finish (optional)

Directions

1. Place cold butter in freezer to chill until very cold but not frozen, 10 minutes.
2. Preheat oven to 375 degrees and place a rack in the center position. Line a baking sheet with parchment paper or a silicon mat.
3. In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine.
4. Remove butter from freezer. Use the large holes on a box grater to grate butter into bowl. Use your hands to toss shredded butter with flour to coat without clumping.
5. Pour buttermilk evenly over flour-butter mixture. Use a rubber spatula to fold until combined, working quickly so butter stays cold. Add 1-2 tablespoons buttermilk if dough is not holding together.
6. Scoop out a scant ⅓ cup dough at a time and mound on prepared baking sheet. You should have 10 biscuits, spaced evenly.
7. Transfer to oven and bake until golden brown on top and set in center, 22-25 minutes. Serve warm or at room temperature. Brush with melted butter, if desired.