Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Drop Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These drop biscuits are buttery, tender, and flaky, offering an incredibly easy way to enjoy homemade biscuits without the fuss of rolling and cutting. Ready in about 25 minutes, they make a perfect accompaniment to any meal, delivering a comforting classic American taste with a simple mix-and-drop method.

  • Total Time: 22 minutes
  • Yield: 12 biscuits

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 1 cup cold buttermilk
  • ½ cup unsalted butter, melted and cooled slightly

For Serving (Optional)

  • Butter
  • Jam
  • Honey

Instructions

  1. Preheat Oven: Preheat the oven to 475°F (246°C) and line a large baking sheet with a Silpat baking mat or parchment paper for easy removal and even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and kosher salt to ensure even distribution of leavening agents and seasoning.
  3. Combine Wet Ingredients: In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until the mixture is combined and small clumps form—do not worry if it’s lumpy as this contributes to the biscuit’s tender texture.
  4. Form Biscuit Batter: Pour the wet mixture into the dry ingredients, then stir gently with a rubber spatula until just combined and the dough pulls away from the sides of the bowl. Avoid overmixing to maintain light, flaky biscuits.
  5. Portion and Drop: Grease a ¼-cup dry measuring cup. Fill it with biscuit batter and drop rounded spoonfuls onto the prepared baking sheet, spacing them about 1 ½ inches apart. The biscuits should be approximately 2 ¼ inches in diameter and 1 ¼ inches high. The shape can be rustic.
  6. Bake: Place the baking sheet on the middle rack of the oven and bake until the biscuit tops turn golden brown, approximately 12 to 14 minutes.
  7. Cool and Serve: Transfer the biscuits to a wire rack and allow them to cool for 5 minutes. Serve warm with butter, jam, and/or honey as desired.

Notes

  • Use cold buttermilk and slightly cooled melted butter for the best texture in your biscuits.
  • Do not overmix the batter to keep the biscuits tender and flaky.
  • Dropping the batter rather than rolling and cutting gives rustic, easy-to-make biscuits.
  • Spacing biscuits about 1 ½ inches apart allows them room to slightly spread without sticking together.
  • Serve biscuits fresh for best taste; they are ideal with butter, jam, or honey.
  • Can be reheated gently in the oven or microwave for leftovers.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snack, Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/drop-biscuits-recipe/