Servings 9 biscuits
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, cold
- 1 cup whole milk, plus more for brushing biscuits
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder with 1/2 teaspoon kosher salt.
- Using the large hole on the side of a box grater, grate in the cold butter. (Alternately, cut it into small cubes and add it to the bowl.) Using your fingers, work the butter into the flour mixture just until it’s the texture of wet sand.
- Stir in half of the milk just until combined then stir in the remaining half.
- Using an ice cream scoop (or two spoons), scoop out 1/4-cup portions of the dough onto the baking sheet, spacing the biscuits at least 2 inches apart.
- Brush the tops of the biscuits with milk then bake them until pale golden and cooked through, 14 to 18 minutes. Remove the from the oven and serve.
Notes
- Add up to 1 1/4 cups of mix-ins like shredded cheese, chopped chives, scallions or crumbled bacon after incorporating the butter, but before adding the milk.
- For extra flavor, brush the biscuits with milk, then sprinkle with flaky sea salt or Everything Bagel seasoning before baking.
- To store: Drop biscuits are best warm from the oven, but leftovers will keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 (they may start to dry out slightly). To reheat, pop them in a 300°F oven for about 5–10 minutes until warmed through—this brings back a bit of that fresh-baked magic.
- To freeze: Cool completely, then freeze in a zip-top bag or airtight container for up to 2 months. Just thaw at room temp or reheat straight from frozen in a low oven.
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