Now, I grew up in a small mountain town in Colorado and biscuits were not a common addition to our meals. But when I am craving a little snack or quick dessert, drop biscuits have become a go-to dish. They are great warm with butter. And with jam or apple butter for a sweeter note.
They are not fancy, but they are just what you might want when you start thinking about it. All warm from the oven, with butter melting into the crumb... so good! And all in about the time you can brew a cup of tea to go with them.
QUICK DROP BISCUITS
- 2 cups flour
- 1 T. baking powder
- 1/2 t. salt
- 1/2 cup butter, cold
- 1 1/4 cup whole milk
Preheat oven to 450 degrees. Set out two baking sheets, line with parchment paper or foil.
In a medium bowl, whisk flour, powder, and salt together with a pastry blender (or fork). Cut in cold butter with the pastry blender (or fork), until butter is cut into pieces the size of peas. Measure out milk, but leave in measuring cup.
Once the oven reaches temperature, stir milk into flour mixture. Once well combined, scoop large spoonfuls onto the baking sheets. You can use two spoons for less mess. Measure out about six on each sheet and bake for 10-14 minutes, until edges start to turn golden. Let cool slightly and dive right in. It's that simple. Really.