Drop Biscuits — sea salt and honey

May 2

May 2 Drop Biscuits

Hi, friends! I hope everyone had a wonderful Thanksgiving! I had a great one but always find the days after to be a little bit of a letdown once the holiday cheer has dissipated. Luckily, we’re in full swing for Christmas preparations and I’ve been decking the halls every day since we’ve been back! Boughs of holly, twinkle lights, and warm candles are setting the scene throughout our downstairs, but what really makes it feel like the holidays is, of course, the food. From classic beef stew to divine roasted chicken, I’ve been firing up the stove and oven to make comfort food every week this month. Which leads me to the point of this post! Biscuits. BISCUITS!

I know I’ve written about my obsession with biscuits before. But I’ve been making this drop biscuit recipe every chance I get lately and I knew I had to share it from the very first time I tried it. They are SO QUICK to assemble and come out perfectly every time. (Unless, of course, you do what I did…and get distracted by your toddler and add way too much baking soda. And leave out salt. When your in-laws are here for dinner. Because believe me, the biscuits will be utterly inedible if you do that.) But when you follow the recipe (ha!), they will turn out perfectly golden and crunchy on the outside, and soft and buttery on the inside. And, best of all, they are the perfect accompaniment to any stew or roast you might be making this holiday season.

Drop Biscuits

adapted from The New York Times

Yield: 8 biscuits
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
10 tablespoons cold unsalted butter, cut into cubes
¾ cup whole milk, plus 1 to 2 tablespoons, if needed

Directions:

Preheat oven to 400°. In a medium bowl, mix flour, baking powder, salt, and sugar. Using clean hands, work the butter into the flour mixture with your fingertips until the butter is pea-sized and the mixture resembles coarse meal. Pour the milk into the mixture, using a fork to combine the shaggy dough. If the dough is too dry, add extra milk 1 tablespoon at a time until it comes together.

On a parchment paper-lined (or silpat-fitted) baking sheet, drop biscuits into loose mounds (about 1/3 cup dough each). There should be 8 in total. Bake for 20-25 minutes until biscuits are golden brown. Serve hot and enjoy the same day they’re baked!