Did you know there is a New York Times Cooking subreddit. Oh yes! There is a subreddit for everything. My library provides us with a subscription to the New York Times Cooking section and I generally find most things there to be far more ingredients and steps than my brain could handle, but some absolutely wonderful soul on the subreddit converted the Strawberry Drop Biscuits recipe by Andrew Purcell into something much more executive dysfunction friendly.

No rolling. No cutting. One bowl. You can use salted butter - which is what you have on hand, anyway, because it is the best bread butter. And to incorporate the butter it is fun sensory play; plus you don't have to keep the butter cold.

And they taste like BoBerry Biscuits. Plus they freeze well.

Ingredients

• 190 grams all-purpose flour (that's 1.5 cups in measuring-cups if you don't have a food scale)
• 60 grams sugar (that's 1/4 cup in measuring cups)
• 4 teaspoons baking powder
• 6 tablespoons salted butter [substitute unsalted butter + 1/4 tsp salt]
• 2/3 cup whole blueberries
• 4 oz citrus zest [substitute 1 TBSP lemon juice]
• 5 TBSP buttermilk, divided (4 and 1) [substitution rulez]
• 1/4 cup regular milk [substitute water]
• 1/4 cup raw sugar [substitute brown sugar, dark or light]

Materials

• your hands +/- exam gloves
• one mixing bowl
• measuring spoons
• food scale or measuring cups
• oven
• sheet pan
• danish dough whisk [substitute a big dinner fork or three]
• food processor with shredding disk
• back of eating spoon, or fingers
• wire rack
• parchment paper or baking mat, optional

Method

1. Wash your hands, then dry them.
2. Preheat your oven to 425 degrees Fahrenheit. If you are using parchment paper or other baking mat, now is when you'd line your sheet pan with it. If you aren't using parchment paper or other baking mat, lightly grease your sheet pan with the butter wrapper.
3. In your mixing bowl, combine flour (190 grams), sugar (60 grams), citrus zest (2 TBSP), and baking powder (4 tsp). Stir with the danish dough whisk to combine thoroughly.
4. Grab your food processor and pop on the shredding disk. Put your butter (6 TBSP) through the chute to shred it. Add the now shredded butter into the bowl.
5. Using your clean hands - we washed them in Step 1, remember? - smoosh and scrunch and get your sensory play on with the contents of the bowl. You want to really incorporate that butter into the powder until only tiny gritty bits of butter are left.
6. Now, add the whole blueberries and give it a stir with the danish dough whisk to, once again, combine.
7. Make a well in the center of your bowl and this is where we are going to add the wet ingredients.
8. Pour the first aliquot of buttermilk (4 TBSP) and your regular milk (1/4 cup) into the well and then mix with the danish dough whisk until just evenly mixed; don't overstir the dough or else the biscuits will be flatter and harder. This is where a danish dough whisk really stands out from the crowd and though a fork or two can function, you really find the danish dough whisk is worth the investment.
9. Plop (drop? I mean, that is where the name comes from after all) mounds of dough onto prepared sheet pan, leaving at least 2 inches of space between them. You are in charge of how big you want your drop biscuits to be. The New York Times Official wants them to be 1/3 cup of dough per drop biscuit, but don't let them ruin your good time.
10. Using the back of your spoon, brush the tops of the drop biscuits with the final buttermilk aliquot (1 TBSP) and then dust with raw sugar (1/4 cup).
11. Toss that sheet pan into the oven and bake until deep golden brown and cooked through, which everyone swears is 15 minutes on the dot, but you should definitely test for doneness.
12. When done, let drop biscuits cool for 5 minutes. Ideally on a wire rack.

Notes

The amount of citrus zest called for is just an approximation based on my personal tastebuds. Feel free to add more or less depending on what you have on hand or how willing you are to have citrus flavored drop biscuits.

The New York Times official recipe recommends substituting raspberries or diced stone fruit (peaches, plums, nectarines, etc) in place of the blueberries + citrus zest. Those in the comments section have suggested whole cranberries in place of blueberries, along with fresh/dried orange peel in place of the citrus zest. If you want to be an originalist, you could even use diced strawberries. The goal is 2/3 cups fruit.

If one doesn't have buttermilk and doesn't want to make some faux-buttermilk with the substitution recipe, then full fat yogurt can be used instead. If one wants to make this with heavy cream, following the original New York Times recipe is how to make that happen.

Bibliography. Deepest thanks to our dear friends at Reddit for the amazing BoBerry Biscuit shout-out. It was a report of substitutions, rather than a recipe. Also thanks to the New York Times Cooking section for the original recipe. As the Reddit post didn't give amounts for added citrus zest, this is where my handiwork comes to be seen.