INSIDE: A delicious, quick and easy drop biscuit recipe. Plus, why I use Cream of Tartar!
I grew up in the deep south in Memphis, TN and we made biscuits almost every Saturday morning. Mom and Dad would wake up early and cook a full, Southern breakfast complete with eggs, bacon, sausage, country ham, grits, homemade waffles and biscuits.
It was heaven. Saturday morning breakfasts were some of my best memories growing up! Except that when breakfast was over, the list of chores came out! LOL
Well, chores are still with me, but the big Saturday Breakfasts are mostly just memories. We’re so busy running to Swim meets and such, we rarely cook a big breakfast like we did when I was growing up.
But Morgan, my husband, LOVES biscuits. He’d eat at Biscuitville every morning if he could.
But I love to make them too. When I have time. But when I don’t????
This Quick and Easy Drop Biscuit Recipe comes in quite handy!
Not only is it fast, it’s really, really good. Light and fluffy on the inside and gold and crispy on the outside.
Tips for Making Drop Biscuits
- Cube the butter then freeze it for and hour. The colder your butter is and the less you work it, the lighter and fluffier the biscuits will be!
2. Use a Blender (I have a Ninja) to cut the butter into the flour mixture.
This keeps your warm hands off the cold butter, and it makes it very, very easy to cut the butter in!
3. Use real parchment paper for your baking tray. I was out and used these cupcake liners that worked in a pinch, but they did stick a little!
Why Cream of Tartar?
My recipe is a very old family recipe. The cream of tartar is great in biscuits. It gives them a little bit of a tang while helping them rise better!
Also it helps to keep the sugar from crystalizing!
Can I Use Buttermilk instead of Milk?
Absolutely! Buttermilk will give the biscuits an even tangier flavor and help with rising as well.
Can I freeze the dough?
I would not recommend freezing this dough. Since it is a drop biscuit recipe and so easy to make, it will be best if made fresh.
I’ve actually never tried to freeze it, so if you give it a go, come back and let me know how it went!
- 2 Cups of Flour (240g)
- 1 TBS Baking Powder
- 1 tsp Sugar
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 Cup of Butter (113 g) - VERY COLD
- 1 Cup Milk
- Preheat oven to 450 degrees F.
- Stir together the Flour, Baking Powder, Cream of Tartar, Salt and Sugar.
- Cube Butter
- Pulse flour mixture and butter in a blender (4 to 5 times until the mixture looks like very coarse sand)
- Return to a large mixing bowl and add milk. The consistency should be think but spoonable. Add TBS of milk at a time until you get the desired consistency.
- Drop 1/4 cup of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 until golden brown.
- Serve with butter, jelly and honey!
For best results, cube butter then freeze.
The dough will be sticky and very thick but spoonable.
I recommend using parchment paper over the cupcake liners you see in the images. The cooked biscuits stuck to the liners just a little bit, but parchment paper works best!
I hope you enjoy this yummy, drop biscuit recipe! It’s a generational, family favorite of mine.