Drop biscuits have been appearing right and left in our house over the last few months, thanks to this recipe. I know it sounds so hoity-toity to call something the best, but let me tell you, these are simply the best drop biscuits I’ve ever had and if my insistence on making them at least weekly is any indication I’m telling the truth, then you should run to the kitchen and make them, too.
I love biscuits in any form, but drop biscuits are unparalleled in their simplicity. Here’s the brilliance of this recipe – chilled buttermilk is stirred together with melted butter which creates small clumps of butter.
When those pearls of butter hidden inside the biscuit dough hit the piping hot oven, they melt, creating steam which results in a flaky, tender biscuit.
These biscuits couldn’t be simpler – no rolling out, no carefully folding the dough into envelope shapes, just whisk, scoop, and bake. And then try not to eat all 12. Because let’s be serious, biscuits aren’t exactly parading around claiming to be calorie free.
I forgive them for that blatant error, especially since they are so quick and easy to throw together for nearly any meal imaginable. We buck tradition around here and eat them with everything from spaghetti to meatloaf. They are especially delicious with this crispy oven baked chicken and this chili rubbed pork loin. Just sayin’.