These Easy Drop Biscuits are tender, flaky, and buttery. Plus, super simple and quick to make. They require minimal ingredients and are the perfect addition to and meal.
This post was originally posted on 4/8/2020 and updated on 7/5/2022.
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Why We Love These Easy Drop Biscuits
- These biscuits are super simple to make!
- They require minimal ingredients.
- Only take a few minutes to prep, and 15 minutes to bake so they'll be on the table quickly.
- The perfect accompaniment to any meal! Who doesn't love a good ole biscuit on the side of their plate?
Easy Drop Biscuit Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Salt
- Salted Butter
- Cold Milk
Substitution Suggestions:
- All Purpose Flour: You can use whole wheat flour or white whole wheat flour if you like. White whole wheat won't change the biscuits much at all. The whole wheat flour will make the biscuits just a bit more dense, but they are just as delicious with a little extra nutty flavor.
- Salted Butter: Unsalted butter can be used, but add an extra ½ teaspoon of salt to the biscuit dough. Make sure the butter is cold or even frozen. It creates the flakiest biscuits.
- Cold Milk: Any type of milk will work. I most always use 2% cows milk. Buttermilk and whole milk are good options. You could use heavy cream too. Non-dairy milk will work as well. Just make sure the milk is cold so it doesn't effect the temperature of the butter.
I'm sure most of you have all the ingredients hanging around your kitchen for these biscuits. They're so easy to whip up and are great served morning, noon or night.
How to Make Easy Drop Biscuits
- First, heat oven to 400°F and line 2 rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine the all purpose flour, baking powder and salt.
- Cut in the cubed cold butter with the pastry cutter. You can also use your hands. Cut the butter until the mixture resembles large course crumbs.
- Stir in the milk with a spatula until just incorporated. Then let the dough sit for a few minutes. This allows the baking powder to do some magic. It only needs to sit for about 2 minutes. You don't want to let it sit too long or the butter will get too warm and the biscuits will spread and become flat in the oven. You can also let it sit in the fridge for 2 minutes too.
- Using a large scoop (ice cream scoop size) or a large metal spoon, scoop the dough and place on prepared baking sheets leaving at least 2 inches in between each biscuit.
- Bake on center rack in oven for 15 minutes. I bake biscuits one pan at a time. While one pan is baking, I prepare the other pan and then place it in the fridge until the other pan is done. This step is not necessary, the other pan can wait on the counter, but it helps keep the butter cold so the biscuits are flaky and tender.
- Brush with melted butter, sprinkle with a little extra salt or drizzle with a little honey right when the biscuits come out of the oven. All so good!
What to Serve Biscuits With:
Biscuits are essential in our house. We have them as a side dish for dinner, for breakfast with sausage gravy or jelly, for lunch with some deli meat and cheese, or for snacks with peanut butter. Here are some delicious main dishes we like to have them with:
Storing Drop Biscuits
Storing: Store cooled biscuits in an airtight container or zip top bag on the counter or in bread box. Depending on humidity, the biscuits should last 3-4 days.
Freezing: These biscuits freeze well! Add them to freezer safe airtight container or zip top bag between layers of wax paper. Label, date and freeze. Biscuits will last at least 4 months in the freezer.
Thawing: Thaw the biscuits on the counter for a few hours.
Warming: If you'd like to warm them up, wrap some in aluminum foil and place in a 325°F oven for 10-15 minutes. You can also wrap them in a damp paper towel and warm in the microwave for 30 seconds.
Tips for the Best Drop Biscuits
- Use cold ingredients. It is the most important factor in getting flaky biscuits. If the butter and milk are warm, the biscuits will spread too much and become rubbery.
- Keep the butter and milk in the fridge until you are ready for it.
- Always fluff your flour, then spoon and level to measure. Do this when baking anything. It will help eliminate any extra flour from being added to the recipe. Too much flour in these biscuits will make them dense and dry.
- Don't overwork the butter into the flour. You still want to see bits of butter. When the butter melts during baking it creates steam which is what makes the biscuits flaky.
- When adding the milk don't over mix the biscuit dough. Stir it just until it is incorporated. You want the biscuits to be fluffy not dense.
- If you don't want to let your dough rest for 2 minutes before scooping, that is totally ok. I let it rest so the baking powder can work it's magic and help create a fluffy and soft biscuit. Do not let it rest for more than 2 minutes. The butter will get too warm and the biscuits will spread more in the oven.
- Use a large scoop to create even sized biscuits. This helps make sure that all the biscuits cook evenly and at the same time.
Other Delicious Bread Recipes:
- Garlic Cheese Drop Biscuits
- Homemade Garlic Breadsticks
- Cheesy Zucchini Biscuits
- Blueberry Scones
- Easy Dinner Rolls
- Garlic Parmesan Focaccia Bread
- Easy Homemade Bagels
- Chocolate Chip Scones
- No Knead Dinner Rolls
Easy Drop Biscuits
Ingredients
- 4 cups unbleached all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup salted butter, cold, diced
- 2½ cups cold milk
Instructions
- Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine flour, baking powder and salt.
- Add the diced cold butter and using a pastry cutter, blend together until it resembles large course crumbs.
- Stir in the cold milk and stir until just incorporated.
- Let the dough sit for about 2 minutes, but not much longer.
- Using a large scoop, place biscuits 2 inches apart on prepared baking sheets .
- Bake for 15 minutes until tops are starting to turn golden brown.
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