Drop biscuits are the quickest way to get homemade biscuits on the table. Same ingredients – flour, butter, salt and milk or buttermilk – but instead of having to roll and cut, you simply drop on a pan like cookie dough; it couldn’t be easier. The cake flour makes them extra tender. Biscuits are best if eaten right away – and I mean right away, while they are still warm. Buttermilk biscuits provide a nice tang, but we made these with regular milk, as that’s what most of us have around; this way, you have hot biscuits on the spur of the moment.
Image: Peter Muka
- 1 cup all-purpose flour
- 1 cup sifted cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 cup milk
- Position rack in center of oven. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
- Place flour and cake flour in a bowl with baking powder and salt and whisk to combine. Add butter and use a pastry blender to cut in until butter is the size of peas. Slowly drizzle in the milk as you fold the mixture together just until combined. It will look somewhat lumpy; that’s okay.
- Drop 8 to 10 mounds evenly spaced on pan. Bake for about 10 minutes or until lightly browned on the bottom and tinged with brown on the tops. Serve as soon as possible, split with butter, if you like. A drizzle of honey would not be out of place.