These drop biscuits are just what they say, soft and tender, and so quick and easy to make.
- 1 stick real butter, cold
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 1 cup full fat buttermilk, or milk if you don’t have buttermilk
- Preheat oven to 400 degrees.
- Grease a cookie sheet with solid shortening.
- Cut the butter into small pieces, trying to handle as little as possible, and set aside.
- Measure and level off flour and place it in a large bowl. Add the salt and baking powder and mix well.
- Using a pastry cutter, cut the cold butter into the flour until the mixture resembles small peas.
- Add the milk to the mixture and mix with the pastry cutter, just until the mixture comes together and forms a wet dough. Do not over mix.
- Drop the dough by heaping spoonfuls onto the greased baking sheet.
- Bake for 18-20 minutes until the biscuits are golden brown on the tops and bottoms.
- Remove from oven and brush the tops with butter and serve.
- For a soft and tender biscuit, make sure you mix just until the mixture forms a wet dough and stop mixing. This should only take a few seconds.