Tested till perfect Pull-Apart Drop Biscuits
Pull-Apart Drop Biscuits
Photography by Jim Norton

Pull-Apart Drop Biscuits

These biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.

By Adell Shneer and the Test Kitchen

Recipe5 out of 5 based on 4 ratings.
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  • Prep time 10 mins
  • Total time 25 mins
  • Portion size 9 biscuits


  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/2 cup 1/2cupsifted cake-and-pastry flour
  • 2 tbsp 2tbspgranulated sugar
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcold unsalted butter, cubed
  • 1 cup 1cupbuttermilk
  • 1/3 cup 1/3cupwhipping cream
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In large bowl, stir together all-purpose and cake-and-pastry flours, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.

Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.

Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.

Nutritional Information Per biscuit: about

cal 244 pro 4g total fat 14g sat. fat 9g
carb 25g fibre 1g chol 41mg sodium 159mg
potassium 90mg

% RDI:

calcium 7 iron 11 vit A 12 folate 23
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