Homemade Drop Biscuits

My sister Maria recently sent me a recipe for Homemade Drop Biscuits. These are very easy to make, especially because you use melted butter instead of cutting cold butter into the flour mixture, and since they're drop biscuits there is no need to roll out the dough and use a biscuit cutter. I use a large cookie scoop which makes it very fast and easy! I also found that these biscuits still taste great a day or two or even three days later. They don't dry out like most biscuit recipes I've tried. These are delicious, and I will definitely be making them a lot more often!

Edit February 2022: I make these biscuits all the time - sometimes I make them in a cast iron skillet or even a heart-shaped pie dish as seen below. They may need to bake for a few extra minutes but they come apart easily and taste even better this way!

Homemade Drop Biscuits

Recipe courtesy “Finding Zest” Blog

2 cups all-purpose flour

1 Tablespoon baking powder

1 to 3 Tablespoons sugar (depending upon how sweet you like them)

¼ teaspoon salt

½ cup butter, melted

1 cup milk (whole milk preferred)

Heat oven to 450°. Mix together flour, baking powder, sugar and salt.

Let melted butter cool a bit, then add melted butter and milk to dry mixture. Stir just until moistened.

Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.

Cook for 10 to 12 minutes or until edges turn golden brown.

Yield: 15 biscuits.