Drop Biscuit Recipe
chelseasmessyapron.com · 2026 · 12 biscuits
Get the method at chelseasmessyapron.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- Buttermilk in the middle half of recipes: 98% of the flour weight against the typical recipe's 84%.
Ingredients (7)
- 8 tablespoons unsalted butter (melted, plus 2 tablespoons for topping biscuits)≈ 114 g
- 2 cups all-purpose flour (see note 1)≈ 250 g
- 1 tablespoon baking powder≈ 14 g
- 1 tablespoon granulated sugar (optional)≈ 13 g
- 1 teaspoon salt≈ 6 g
- 1 cup buttermilk (cold)≈ 244 g
- Serving suggestions (see note 2)n/a
flour 250 gbatter 640 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat45% · 69th percentile · median 40%
- Buttermilk98% · 75th percentile · median 84%
- Leavening5.5% · 63rd percentile · median 5.1%
- Sugar5% · 69th percentile · median 3.3%
- Salt2.4% · 84th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 12 to 15 minutes
- median 15 minutes
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