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Drop Biscuits

Drop Biscuits

These drop biscuits are buttery and flaky without any effort at all – mix everything together, drop the dough on a cookie sheet and bake. So easy!

These drop biscuits are buttery and flaky without any effort at all - mix everything together, drop the dough on a cookie sheet and bake. So easy!

We love biscuits. Clearly.  This is the third recipe I’ve posted for regular old biscuits – not even cheese biscuits or something to change things up – just biscuits.

It’s necessary to have this many recipes for biscuits.  Really.

They’re all a bit different, I promise – and having options just makes it easier to always be able to make biscuits at the drop of a hat.  And that’s important.

These drop biscuits are buttery and flaky without any effort at all - mix everything together, drop the dough on a cookie sheet and bake. So easy!

At least in my world.

Maybe we don’t all need a multitude of biscuit recipes, but it can’t hurt.  Is there anyone that doesn’t love a hot, buttery, flaky biscuit with their dinner?

At any rate, these drop biscuits are fantastic.  And easy as can be.  As much as I love these buttermilk biscuits (still probably my favourite), you do need to grate the butter (or cut it in with a pastry blender) to get those flaky layers.  And these homemade cream biscuits are amazing too, but you need to have heavy cream on hand to make them, and you still need to roll out the dough and fold it several times to get those lovely layers.

But these drop biscuits?  Beyond easy to make.

These drop biscuits are buttery and flaky without any effort at all - mix everything together, drop the dough on a cookie sheet and bake. So easy!

The flakiness in these biscuits comes from stirring melted butter into cold buttermilk, giving you small pieces of butter in the dough just like you get from cutting in the butter, but way easier to accomplish.  And there’s no rolling out the dough, or folding it over multiple times, you just drop it by the spoonful onto a cookie sheet and bake.  So easy.

These don’t have the obvious layers that you see in the biscuits that are rolled out and folded before baking, but they’re still flaky and buttery and delicious.  And easy.  So, so easy.

Now the trick will be deciding which delicious biscuit recipe to make when we want them…

These drop biscuits are buttery and flaky without any effort at all - mix everything together, drop the dough on a cookie sheet and bake. So easy!

How to make Drop Biscuits:

  • If you don’t have any buttermilk, you can substitute one cup of milk mixed with 1 tablespoon of vinegar or lemon juice.  Make sure your buttermilk is cold when you mix in the melted and cooled butter, and stir until your butter solidifies into small lumps in the milk.
  • I like to use a 3 tablespoon sized ice cream scoop, sprayed with non-stick cooking spray to portion out the biscuits.  A dry 1/4 cup measuring cup will work well too.

Here are some more great bread recipes for you:

Yield: 10 biscuits

Drop Biscuits

These drop biscuits are buttery and flaky without any effort at all - mix everything together, drop the dough on a cookie sheet and bake. So easy!

These drop biscuits are buttery and flaky without any effort at all — mix everything together, drop the dough on a cookie sheet and bake. So easy!

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

  • 2 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, melted and cooled
  • 1 cup Buttermilk

Instructions

  1. Preheat the oven to 475°F. Line a baking sheet with parchment paper or a silicone baking sheet and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In another bowl, stir the melted butter into the buttermilk. Continue stirring until the butter starts to form solid clumps in the buttermilk.
  4. Add this mixture to the dry ingredients and stir until just combined.
  5. Spray an ice cream scoop or a 1/4 cup measuring cup with non-stick cooking spray and use it to scoop the dough onto the prepared baking sheet.
  6. Bake for 12-14 minutes or until the biscuits are golden brown.
  7. Brush the biscuits with another 1-2 tablespoons of melted butter and serve them warm.

Notes

If you don’t have any buttermilk, you can substitute one cup of milk mixed with 1 tablespoon of vinegar or lemon juice.

I like to use a 3 tablespoon sized ice cream scoop (or cookie scoop) to make these drop biscuits, but you can also use a 1/4 cup sized dry measuring cup.

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Nutrition Information:

Yield:

10

Serving Size:

1 biscuit

Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 435mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 3g

Nutrition Information is estimated based on ingredients used and may not be exact.

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