Easy Drop Biscuits with Sweet Pistachio Butter

Are you ready for the easiest baked good ever?

Good, because I’m ready to tell you about ’em.

Breakfast in our house is often a rushed, eat-whatever-we-can-find-without-thinking-about-it-too-hard-before-the-coffee-has-hit-our-bloodstreams affair. And it totally bums me out. Sometimes, on the weekends, we take pause to sit down and have a leisurely early-day meal, but more often than not, life gets in the way! Weekends are for being productive and such. At least most weekends, that is.

So, while I love towering stacks of fluffy pancakes and buttery scones as much as the next person, when it comes to easy morning baked goods, I often find myself struggling. I talk myself out of the buttermilk waffles or frittata before I’ve even pulled out the ingredients.

I chalk it up to my classic “must be productive as soon as I get up” issues. I have a list of things a mile long to accomplish from the moment I wake up each day, and breakfast isn’t always at the top of that list. I get that from my mom. We’re busy bees.

So, when I’m looking for something a little more special on a weekend that doesn’t require a ton of time or prep, I turn to recipes like this one. Drop biscuits. But not just any old drop biscuit! PERFECT, super easy drop biscuits that comes out awesome every time. They’re pretty much fool proof.’

I’ve been making drop biscuits for years and years. In fact, I made them almost every weekend when my husband and I were first living together. Those were studded with bacon and cheddar and slathered with the most addicting sweet cinnamon butter. Maybe I’ll share those with you guys soon. SO. INCREDIBLE. (they also resulted in a marriage proposal years later…just sayin’)

This recipe is the same base I used for those biscuits back in the day, except they’re even simpler because no bacon crisping or cheese grating is required. And I love that.

But real biscuits? Ya know, the ones passed down from generation to generation? The ones studded with cold cubes of butter or…gasp…lard? The ones that bake up super high and flaky? Yeah, those scare the bajeezus out of me. I don’t have a tried-and-true recipe passed down from my great-great-grandmother, and there are so many recipes to choose from….I get kind of overwhelmed.

So, drop biscuits. Today and forever.

To take these biscuits to the “next level,” I slathered on some addictingly delicious pistachio butter. Gah. This stuff is incredible, especially to those of you who love pistachios as much as I do (Hint: it’s A LOT).

Softened butter gets whipped up with some crushed roasted and salted pistachios and a little sugar to sweeten the deal. It the perfect combo of buttery, sweet, salty, and nutty. And all the work is done by your food processor. Bing, bam, boom, DONE. So simple.

I want to slather it on EVERYTHING.

Because, let’s face it, starting the day off with a carb slathered in butter is always a good thing.

Always.

Easy Drop Biscuits with Sweet Pistachio Butter

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• Yield: 12 biscuits 1x

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Ingredients

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For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons sugar
• Pinch of salt
• 1 stick of unsalted butter
• 1 cup of whole milk

For the Pistachio Butter:

• ¼ cup roasted, salted pistachios, shelled
• 2 tablespoons powdered sugar
• 1 stick of unsalted butter, softened

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Instructions

For the Biscuits:

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Whisk together the dry ingredients in a large bowl.
3. Place the stick of butter in a large, heat-safe measuring cup and microwave in 20-second increments until it is melted.
4. Pour the milk into the measuring cup with the butter and whisk to combine.
5. Make a well in the dry ingredients and pour in the milk-butter mixture. Mix with a spoon until everything is evenly combined but not overmixed.
6. Using a ¼ cup measuring cup, scoop out the biscuit batter onto the prepared baking sheet, leaving a couple inches in between each biscuit. Bake for 10 minutes, or until puffed and golden around the edges. Serve warm with the pistachio butter.

For the Pistachio Butter:

1. Place the pistachios in the bowl of a food processor and pulse until the pistachios are very finely ground.
2. Add the powdered sugar and butter to the food processor and pulse a few times to combine. Season, to taste, with salt or more sugar. Serve with the biscuits!