Drop Biscuits

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Picture of Drop Biscuits Recipe Photo: Drop Biscuits Recipe
Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
18 to 22 biscuits
Level:
Easy
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Ingredients

  • 6 cups all-purpose flour
  • 4 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3 sticks cold butter, cut into pieces
  • 3 1/2 cups whole milk
  • Melted butter, for brushing, optional

Directions

Preheat the oven to 400 degrees F.

Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.

Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.

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Newest Ratings and Reviews

Read all 6 reviews

  • on May 18, 2013

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    Ended up needing biscuits for my meal last minute and found this recipe. I halved the recipe as I didn't need to make that many biscuits and I still ended up making over 25 medium sized biscuits. The recipe is quick an easy, I would make this again, maybe only third the recipe next time though as it really does make a lot of biscuits.

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  • on April 02, 2013

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    These are divine! I didn't want to make 20 biscuits, so I checked out the Pioneer Womans' website and used the recipe for drop biscuits there (recipe is for 12 biscuits with easy to follow step by step instructions I have tried to make biscuits, yeast rolls, etc for years and was beginning to think I was "biscuit or bread challenged" but these are so easy and quick, I will not be buying canned biscuits ever again. Made me look good on Easter, Thanks so much Ree!

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  • on March 31, 2013

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    Loooove this. So quick, easy and delicious. Dont think I'll be buying biscuits anymore... Thank You, Ree.

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