Easy Drop Biscuits
Easy Drop Biscuits are a delightful and simple treat that can brighten up any meal. These tender, fluffy biscuits are perfect for breakfast, dinner, or any time you need a warm, comforting bite. With minimal effort, you can whip up a batch of these biscuits that will have everyone asking for seconds.
Why Make This Recipe
This recipe is ideal for those who love fresh biscuits but want to skip the rolling and cutting. Easy Drop Biscuits come together quickly, allowing you to enjoy homemade goodness without a lot of fuss. They are perfect for beginners and experienced bakers alike. Plus, you can customize them with your favorite add-ins!
How to Make Easy Drop Biscuits
Ingredients
- 240 grams (2 cups) all-purpose flour
- 14 grams (1 tablespoon) baking powder
- 1 ¼ teaspoons kosher salt
- 113 grams (½ cup, 1 stick) unsalted butter, very cold and cut into small pieces
- 170-227 grams (¾-1 cup, 180-240 milliliters) milk or buttermilk
Directions
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together the flour (240 grams / 2 cups), baking powder (14 grams / 1 tablespoon), and salt (1 ¼ teaspoons).
- Add the pieces of cold butter (113 grams / ½ cup) and mix into the dry ingredients using a pastry cutter or fork until the mixture looks like coarse meal. If you want to include cheese or other add-ins, stir them in at this point.
- Add the smaller amount of milk or buttermilk (170 grams / ¾ cup) and mix until just combined. If the batter seems too dry, add a bit more milk until it feels like a very thick batter. Remember, do not over-mix; it should be lumpy.
- Drop large mounds (about ¼ cup each) onto a parchment-lined baking sheet or a buttered cast-iron skillet. The mounds can touch each other.
- Bake for 16-20 minutes until they are golden brown.
- Brush with melted butter and sprinkle with flaky salt if desired.
How to Serve Easy Drop Biscuits
Easy Drop Biscuits are versatile. Serve them warm with butter and jam for breakfast, or pair them with soups or stews for dinner. You can also enjoy them with honey or even make mini sandwiches with your favorite fillings.
How to Store Easy Drop Biscuits
To store leftover biscuits, place them in an airtight container at room temperature. They taste best when fresh, but they can be kept for up to 2 days. If you want to keep them longer, you can freeze them. Wrap them tightly in plastic wrap, and they will stay good in the freezer for up to 3 months.
Tips to Make Easy Drop Biscuits
- Make sure your butter is very cold to get the best texture.
- Don’t be afraid to experiment with add-ins like cheese, herbs, or spices to give your biscuits a unique twist.
- Use a cookie scoop for evenly sized mounds.
Variation
For a sweeter version, add a tablespoon of sugar to the dry ingredients. You can also mix in dried fruits like cranberries or blueberries for a fruity treat.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to use a mix of both flours.
2. What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk. Let it sit for a few minutes before using.
3. Can I make these biscuits ahead of time?
Yes, you can prepare the dough and drop the mounds onto the baking sheet. Cover and refrigerate for a few hours before baking. You may need to adjust the baking time slightly.
With these simple steps and tips, you’ll be able to make Easy Drop Biscuits that everyone will love! Enjoy your baking!
Easy Drop Biscuits
Ingredients
Dry Ingredients
- 240 grams 240 grams (2 cups) all-purpose flour
- 14 grams 14 grams (1 tablespoon) baking powder
- 1.25 teaspoons 1 ¼ teaspoons kosher salt
Wet Ingredients
- 113 grams 113 grams (½ cup, 1 stick) unsalted butter, very cold and cut into small pieces
- 170-227 grams 170-227 grams (¾-1 cup) milk or buttermilk Adjust based on batter consistency.
Instructions
Preparation
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the pieces of cold butter and mix into the dry ingredients using a pastry cutter or fork until the mixture looks like coarse meal.
- If desired, stir in any add-ins like cheese or herbs at this point.
- Add the smaller amount of milk or buttermilk and mix until just combined. If the batter seems too dry, add a bit more milk until it feels like a very thick batter. Remember, do not over-mix; it should be lumpy.
- Drop large mounds (about ¼ cup each) onto a parchment-lined baking sheet or a buttered cast-iron skillet. The mounds can touch each other.
Baking
- Bake for 16-20 minutes until golden brown.
- Brush with melted butter and sprinkle with flaky salt if desired.
