Easy Drop Biscuits
Drop biscuits are fluffy, buttery, and perfect for serving with soups, stews, or breakfast alongside your favorite jam. They are incredibly easy to make, requiring minimal effort.
Ingredients
Dry Ingredients
- 240 grams 240 grams (2 cups) all-purpose flour
- 14 grams 14 grams (1 tablespoon) baking powder
- 1 ¼ 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 Use very cold butter for extra flaky biscuits.
- 170-227 grams 170-227 grams (¾-1 cup, 180-240 milliliters) 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 cut it into the dry ingredients until the mixture has a coarse meal consistency.
- Pour in the smaller amount of milk or buttermilk and stir gently until just combined. If the batter seems very dry, add a bit more milk until it looks like a thick batter. Be careful not to over-mix; the batter should be lumpy.
- Drop large mounds of batter (about ¼ cup each) onto a parchment-lined baking sheet or a buttered cast iron skillet. The mounds can touch each other slightly.
- Bake for 16-20 minutes until the tops are golden brown.
- Optional: Brush with melted butter and sprinkle with flaky salt if you like.
Notes
Easy drop biscuits can be served warm right from the oven with butter, honey, or jam. Store leftovers in an airtight container for up to 2 days, or freeze for up to 2 months. Avoid over-mixing the batter and experiment with add-ins like cheese, herbs, or bacon for variations.