Easy White Lily Drop Biscuits
The easiest, fluffiest Southern biscuits you will ever make! With only 3 ingredients and no rolling or cutting required, these cast iron drop biscuits are ready in 25 minutes.
Ingredients
- 2 cups White Lily self-rising flour
- 1/2 cup cold unsalted butter 1 stick, cubed
- 2 tablespoons unsalted butter melted, for brushing
- 1 cup cold buttermilk
Instructions
- Preheat your oven to 450°F (230°C). Generously butter the bottom and sides of a 10-inch cast iron skillet.
- Place the White Lily self-rising flour into a large mixing bowl. Drop the cold, cubed butter into the flour.
- Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly so the butter stays cold.
- Pour the cold buttermilk into the bowl. Use a wooden spoon to stir gently just until the wet and dry ingredients come together into a sticky dough. Do not overmix.
- Use a large spoon or a cookie scoop to drop mounds of the wet dough directly into the prepared cast iron skillet. Place them close enough together that they slightly touch.
- Generously brush the tops of the unbaked biscuits with the 2 tablespoons of melted butter.
- Bake on the center rack for 12-15 minutes until the biscuits have risen and the tops are a deep golden brown. Serve immediately.
Notes
Use Cold Ingredients: Keep your butter and buttermilk in the fridge until the exact moment you need them. Cold fat is the secret to a fluffy biscuit. Flour Substitute: This recipe relies on the specific low-protein makeup and pre-mixed leavening agents of White Lily self-rising flour. Substituting regular all-purpose flour will drastically alter the texture and require you to add baking powder and salt. Touching Dough: Letting the biscuits touch in the pan forces them to rise up, making them taller and keeping the centers soft.
