Honey Free Classic Drop Biscuits
Few things beat a warm, golden biscuit straight from the oven, and this drop version delivers that fluffy, buttery payoff without any fuss. The technique here is genuinely clever — grating frozen butter directly into the flour creates those irresistible flaky layers without any complicated cutting or folding. Cold buttermilk brings a subtle tang and keeps the crumb tender, while a quick brush of melted butter right out of the oven gives the tops a rich, glossy finish. The drop method means no rolling, no cutter, and no floury countertop — just scoop and bake. Every ingredient in this recipe is naturally free of honey, so there's no need to scrutinize labels or swap anything out. These are the kind of biscuits that disappear fast alongside a bowl of soup, a plate of eggs, or honestly just on their own.
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Learn more →Ingredients
10 servings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ¾ tsp salt
- 6 tbsp unsalted butter, frozen
- 1 cup cold buttermilk
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl until evenly combined.
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