Buttery Milk Drop Biscuits

1. Preheat Oven

First, preheat your oven to 400°F (200°C). Get a baking sheet ready by either lining it with parchment paper or greasing it with butter to ensure your biscuits don’t stick.

2. Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, and salt. Mixing the dry ingredients thoroughly ensures that the baking powder, which is your leavening agent, is evenly distributed throughout the flour.

3. Add Butter

Next, add the cold butter cubes to the bowl. Toss them in the flour mixture to coat each piece. This step helps prevent the butter from sticking together. Using your fingers or a pastry blender, rub or cut the butter into the flour until the mixture looks like coarse meal with pea-sized pieces of butter. This is a crucial step for achieving a flaky texture in your final biscuits.

4. Add Milk

Pour in the whole milk and stir with a fork until the dough just comes together. The dough should be slightly sticky and shaggy, indicating that it’s ready to be shaped.

5. Shape Biscuits

Using either a teaspoon or a small cookie scoop for smaller biscuits, or a 1/4-cup measuring cup for larger ones, drop the dough onto your prepared baking sheet. Keeping the sizes consistent helps the biscuits bake evenly.

6. Bake Biscuits

Bake the biscuits in the preheated oven. If you opted for smaller biscuits, bake them for about 15 minutes. If you made larger ones, let them bake for around 20 minutes. You’ll know they’re done when they turn a beautiful golden brown.

7. Cool and Serve

Once baked, allow the biscuits to cool slightly and then transfer them to a wire rack. This prevents them from overcooking due to the residual heat from the baking sheet. Serve the biscuits warm or at room temperature, and enjoy the buttery goodness!