Drop Biscuits

Out of necessity I had to modify this recipe just slightly. I used 8 tbsp regular butter and 2 tbsp ghee. 1/2 c whole milk and 1/4 c yogurt. Also, I let them cook a couple minutes longer by accident. But they turned out just divine. Hot tip: grate your cold butter instead of cubing it, and it will incorporate into the flour faster.

I'm surprised at all the positive ratings for these. I make biscuits often and decided to try out this recipe. 10 tbls of butter was way too much. I questioned the amount while adding the ingredients, but went along with it anyway. Biscuits were extremely greasy. 8 tbls would probably have been sufficient. As a side note, you can use a food processor to combine the cold butter and dry ingredients. Much easier than cutting in the butter by hand.

I've made these more times than I can count, and the only instance they didn't turn out was when I reduced the amount of butter. I store most of my butter in the freezer, and love grating it directly into pastry or biscuit dough - much faster than a pastry cutter or the food processor, and quicker, too. These come together in under 5 minutes, so I wait until the oven is fully heated, quickly mix them up, and pop them into the oven.

Made twice as directed, once with whole milk and once with buttermilk (1.5% milkfat). Couldn't discern a difference but thought I had died and gone to heaven both times. Please ignore the butter naysayers. So delicious as written.

My dad used to make these. He would have them with canned peaches and they would soak up the syrup. In a pinch, we also used them as the "cake" for strawberry shortcake depending on who was doing the cooking that day.

We made these and split the recipe into thirds-put some on top of frozen peaches with additional sugar and a little nutmeg for a quick cobbler, put some cheddar and garlic into some for dinner and following the recipe exactly for breakfast biscuits. Each variety came out beautifully!

Called rock cakes in the uk. You could add dried fruit as well

I agree with Miki-- 10 T butter sounded like too much. I made the biscuits with 8T and they were fantastic! Thanks Miki.

I used buttermilk instead of regular milk and high fat butter. Oh my goodness, these are divine.

I used 8 T butter and substituted 1/4 C of white whole wheat flour in the remaining white flour. I processed the dry ingredients in the Cuisinart, then added the butter chunks, and put the bowl in the fridge for half-an-hour before adding the cold milk (a little more than 1 cup) and briefly processing the dough. After putting the dough on the cookie sheet, I used wet fingers to dampen the outside of the biscuit, which made the outside very crispy while the inside stayed soft.

Using unsalted butter is vital, OR reduce the amount of salt to a pinch. Still delicious with the salted butter but a tad briney.

Used light cream instead of milk (milk went bad too fast... ugh). Still were awesome. Added a handful of sharp cheddar cheese on a whim and it made them even better.

Super easy and delicious. Grating frozen butter was a terrific idea. Added a cup of sharp, grated cheddar and several twists of black pepper - perfect for dinner. Forgot to adjust the salt, tho - with the cheese, I could have left off the added salt entirely. Definitely a keeper.

Using your hands is much easier, in my opinion, and I use buttermilk. Perfect recipe!

Totally agree! I cut the butter into cubes, pop it back in the fridge for a few minutes, then work quickly to crumble and combine. Faster, easier, and less to wash!