We’ve all had them. Rich, buttery biscuits. They’re usually the first food to go vacant at the Thanksgiving Dinner buffet. They’re good for dipping in soup, loading up with jam, serving for breakfast with sausage and eggs…I’m getting hungry just typing this, y’all!
My thirteen-year-old daughter has been cooking in the kitchen with me since preschool. No joke, she started coming up with her own delicious recipes at the age of five. She is a wizard when it comes to cooking and has a great mind for what flavors work well together. The recipe we use for biscuits came from her and it is the best I’ve found. It’s quick, easy, simple, and best of all, there’s no need to flour up the counter and get out a biscuit cutter!
P.S. We have made this recipe dairy-free and gluten-free over the years and it works beautifully. Just substitute regular flour for gluten-free and non-dairy butter and alternative milk for the corresponding ingredients. My favorite swaps for the gluten-free flour can be found here and non-dairy butter can be found here.
Rich, Buttery Drop Biscuits
Servings: 15 large biscuits
1/2 c. butter
1/4 c. sugar
2 tsp. baking powder
2 c. all purpose flour
1/4 tsp. salt
2 tsp. vanilla extract
1/2 c. milk (or heavy cream if you prefer a richer taste)
In a medium mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter using a pastry cutter until mixture looks crumbly. Pour in milk and vanilla and mix with a fork until the milk is distributed mostly throughout. It will still look pretty crumbly at this point.
Work the dough with hands in the bowl until it becomes one cohesive ball and is all mixed together – about one minute. The dough should not be sticky.
Form into 15 large balls and place on a cookie sheet lined with parchment. Press down slightly on each biscuit. Bake at 315°F for 18-20 minutes or until a toothpick comes out clean. They will not look brown when they are done.