Recipe: Basic Drop Biscuit

Just a disclaimer. I wanted to make breakfast biscuits for Carlo and ones that specifically fit Spam slices, square cheese slices, and square-folded omelettes. So I made these drop biscuits in a rectangular Pyrex dish instead of the usual cast iron pan. Also, I just made half the recipe. Yup, these massive square biscuits are just half of the recipe below.

The term "Biscuit" can mean so many different types depending where you're coming from or what dish you want to make. They can mean the thin and crunchy biscuits similar to cookies served with tea. They can mean the southern biscuits which are the buttery, they have a crispy top, and are very moist inside - these use the drop method. They can mean the rolled biscuits cut into rounds. They can also mean buttermilk biscuits - soft, fluffy, and best served with honey (and let's not joke around... BEST served with a bucket of fried chicken). Then, there's the shortcake kind of biscuit - the ones you serve with sliced strawberries and a dollop of Devonshire cream. Scones are also a type of biscuit and you can flavour these anyway you want - savoury or sweet. Lastly, there are also the moist biscuits that are called "dumplings", served with and in a stew.

For these drop biscuits, I just loooove how buttery these are with the nicely browned top. And they're sooo easy to make. These are "drop biscuits" because these don't need to be rolled out and cut into rounds, wedges, or formed into dumplings. This recipe is basically mixing all dry ingredients and then incorporating the wet ingredients. That easy! Serve it with just a nice country-churned butter or use it to make really savoury sandwiches. Plus, these aren't expensive AT ALL to make. You can literally wow your guests with just a few simple ingredients and your kitchen will also smell sooo buttery-good.

This makes a very good side dish or a comforting companion through rough times. (Haha)
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Basic Drop Biscuit
This can make 8 big squares or 10 generous drop biscuits. You can also just drop the whole thing on a larger rectangular Pyrex pan (the 2.8L one) and just divide the drop dough with a knife to look like buns for easy pull-away.

You'll need a mixing bowl, a sifter/strainer, a whisk, a wooden spoon, and... I think that's it. (If you want to make these drop biscuits on a cast iron pan, you can use that skillet too. Or, on a baking sheet - just make sure you space it out at least 2 inches apart.)

Ingredients
2 cups all-purpose flour
1 tbsp baking soda
2 tbsp white sugar
1/2 tsp salt

1/2 cup melted butter, unsalted
1 1/2 cup milk or buttermilk, warmed

2-3 tbsp melted butter, salted, for brushing

Procedure
1. Preheat the oven to 450℉. Brush your baking dish (or pan or skillet) with butter, set aside.
2. Sift all dry ingredients into a mixing bowl and whisk together.

3. Add the warmed milk and melted butter and stir with a wooden spoon or spatula. Do not over-mix the batter, you just want them incorporated.

 

4. Transfer the batter to the baking dish if you're making square biscuits - score and divide into segments. (If you're using the drop method, spoon some of the batter in the dish. No need to space these out if you're using a baking dish or cast iron skillet, only if you're using a baking sheet.)
5. Brush the top with the remaining melted butter.
 

6. Place in the centre rack in the oven and bake for 10-12 minutes. Once done, let it cool for about 5-7 minutes.
7. Enjoy!

 

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*You can serve these as a side item. Because you brushed them with salted butter, best to serve with a sweet component to compliment contrasting flavours (like honey, creamed honey, sweet cream, etc.).

**If you make your own breakfast sausages or yes, you can buy them ready made from the groceries, you can definitely make these biscuits ahead for a quick breakfast. You can store them in your freezers and heat them up when you're ready to head out the door. 

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