I may receive commissions from purchases made through links in this article. Full Disclosure
I’ll admit that I’m a bread lover and biscuits are no exception. I often make my coconut oil drop biscuits for the family but sometimes you just want butter.
Now don’t get me wrong, I love coconut oil and all the many benefits that it has. I also love it as a great dairy-free alternative to butter. However, nobody in my family is dairy-free so sometimes I like to use butter.
Besides, butter is good for you! That’s right! In case you haven’t heard butter is finally getting it’s rightful place in our diets that it deserves.
For years we’ve been told that butter is bad for us and that we should switch to something “healthier” like margarine. As it turns out, nature wins in the butter vs margarine battle.
I don’t have a post on butter vs margarine (yet) but for now you can read up on it at over here. Sufficient to say, our bodies need fats and our bodies need real fats; not man made ones.
Of course, when it comes to butter, it’s important to buy the good stuff. Ideally you want organic butter made with milk from grass-fed cows. The closest to raw you can get the better.
Now these biscuits are drop biscuits. They aren’t your classically formed, perfect circles that you are used to seeing.
Drop biscuits are the lazy way of making biscuits. I like the easy way. Easy is good when you have to make a bunch of food or you have kids trying to pull you away from the cooking.
Need a new variety of biscuits? Try my recipe for Cheddar Drop Biscuits! They taste just like Red Lobster’s Cheddar Bay Biscuits and they are a family favorite when paired with tomato soup!
Buttery Drop Biscuits
Preheat oven to 425 degrees.
Mix flour, salt, and baking powder in a bowl.
Cut in cold butter until you have a nice crumb like mixture.
Add honey and milk to the mixture and mix well.
Drop 12 blobs of dough onto a greased baking sheet (yes blobs!)
Bake for 10-12 minutes or until golden brown.