Drop Biscuits - Two Peas & Their Pod (original) (raw)

Quick Summary

Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal!

Easy Drop Biscuit Recipe

You can’t beat a warm, homemade biscuit, especially when that it is dripping with butter and jam. YUM!

I don’t like slaving over making homemade biscuits though. That is why we LOVE this easy Drop Biscuit recipe. We have been making this recipe for years.

If you are intimidated by making biscuits, you don’t have to worry with this recipe. There is no rolling, folding, or cutting involved. That is the joy of drop biscuits. They are SO easy to make and turn out perfect every single time.

And I promise these easy biscuits are just as good as time intensive biscuits because magic happens when you combine the cold buttermilk with melted butter. The small clumps of butter make the biscuits flaky and tender when baked in a super-hot oven. These biscuits are heavenly!

Table of Contents

1. Easy Drop Biscuit Recipe
2. Ingredients
3. How to Make Drop Biscuits
4. Biscuit Toppings
5. What to Serve with Biscuits
6. How to Store
7. More Biscuit Recipes:
8. Drop Biscuits Recipe

Ingredients

You only need seven basic ingredients! We always have these ingredients on hand, another reason we love this recipe so much!

• All-purpose flour-Make sure you don’t pack your flour when measuring. Scoop and level the flour. I have also made the biscuits with white whole wheat flour and kamut flour and they turned out great! I am sure you could use all-purpose gluten-free flour too. I like Cup4Cup.
• Baking powder and baking soda-You need baking powder and baking soda for this recipe. Check the expiration dates to make sure they are fresh.
• Sugar-You need granulated sugar to sweeten the biscuits a little.
• Salt-Don’t forget the salt. I like to use kosher salt.
• Buttermilk-Make sure you use COLD buttermilk. This is important for the butter to clump up when you combine the buttermilk and butter. Keep your buttermilk in the fridge until you are ready to use. You can also use homemade kefir to make these biscuits.
• Butter-Use melted unsalted butter. If you only have salted butter, you can use it, just reduce the salt in the recipe.

How to Make Drop Biscuits

Let’s get this biscuit party started!!

• Preheat the oven to 475°F. Yes, you do need the oven at a very high temperature. I promise the biscuits won’t burn. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk together the dry ingredients.
• In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. You want the mixture to be lumpy because those little butter clumps will create flaky, buttery biscuits. That’s the secret to these buttermilk biscuits!
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Don’t over mix!
• Grease a 1/4-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. Repeat with remaining batter. You will get 12 biscuits. If you want to make the biscuits a little larger, you can. This recipe is very flexible. Sometimes we make 8 large biscuits, but usually 12. Make sure the biscuits are spaced out on the pan. They will spread a little.
• Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
• Transfer biscuits to wire rack and let cool for 5 minutes.

Biscuit Toppings

A warm biscuit is good by itself, but if you want to jazz things up, here are a few of our favorite biscuit toppings:

• Butter-you can never have too much butter! We like to spread a little or a lot of salted butter onto the warm biscuits:)
• Honey-you can’t go wrong with a drizzle of honey!
• Jam-spread your favorite jam onto the biscuits.
• Nut butter-I like peanut butter or almond butter on my biscuits. Is that weird? I don’t think so. Especially when you do peanut butter AND honey!
• Gravy-make a meal out of the biscuits and make biscuits and gravy!

What to Serve with Biscuits

Biscuits are great anytime of the day. Enjoy for breakfast, lunch, dinner, or as a snack! They also make a great side dish to the following:

• Creamy Chicken Noodle Soup
• Chicken Pot Pie
• Baked Mac and Cheese
• Vegetarian Chili
• Breakfast Casserole
• Oven Fried Chicken

How to Store

The biscuits are best the day they are made. You can’t beat a biscuit right out of the oven! If you happen to have leftovers, you can store them in an air tight container on the counter for up to 2 days.

You can also freeze the biscuits. Let them cool and then place in a freezer container or bag and freeze for up to 2 months.

More Biscuit Recipes:

• Blueberry Cream Cheese Biscuits
• Strawberry Biscuits
• Apple Cheddar Biscuits
• Greek Yogurt Biscuits
• Three Cheese Zucchini Drop Biscuits
• Gooey Cinnamon Biscuits

Breakfast/Brunch

Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal!

Cook ModePrevent your screen from going dark

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon granulated sugar

• 3/4 teaspoon kosher salt

• 1 cup cold buttermilk

• ½ cup unsalted butter, melted and cooled slightly

• For serving: butter, jam, honey, optional

• Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

• In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.

• In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.

• Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 ¼ inches in diameter and 1 ¼ inches high. Repeat with remaining batter, spacing biscuits about 1 ½ inches apart.

• Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.

• Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.

Recipe from Cooks Illustrated

Calories: 158kcal, Carbohydrates: 18g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 214mg, Potassium: 117mg, Fiber: 1g, Sugar: 1g, Vitamin A: 269IU, Calcium: 57mg, Iron: 1mg

Keywords biscuits, buttermilk

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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