DROP BISCUITS FULL
DROP BISCUITS PLUS
DROP BISCUITS FREE

You’ll only have to dirty a single mixing bowl and some measuring cups for this recipe!

DROP BISCUITS FULL

Buttermilk: You can use either reduced fat or full fat in this recipe. If you’re out of buttermilk, you can make your own substitute in about ten minutes.īuttermilk drop biscuits are incredibly easy to throw together.

As the biscuits bake, the chunks of cold butter will create pockets of steam.

Unsalted butter: It’s very important that the butter is fridge cold before being added to the dry ingredients.

Salt: If using salted butter, reduce the amount of salt in the recipe to 3/4 teaspoon.

Granulated sugar: Just two teaspoons are needed to flavor the dough.

The baking soda also helps them brown on the outside.

Baking powder & baking soda: A combination of the two helps the biscuits rise in the oven.

This prevents you from measuring out too much, which can lead to dry biscuits.

All-purpose flour: Spoon and level the flour rather than scooping it straight from the bag.

While many of my recipes call for room temperature ingredients, you want everything to be cold for these homemade drop biscuits! The colder the dough, the flakier and softer the drop biscuits will be. Simple as that!ĭrop biscuits may not be as uniform in appearance as classic biscuits, but they’re just as delicious alongside a bowl of soup or stew, or as the base for biscuits and gravy! The biscuit dough is mixed together, then scooped straight from the bowl and onto a baking sheet. If you’ve never made drop biscuits before, the name says it all. When I’m short on time, I prefer making buttermilk drop biscuits instead. And while I love mile-high, freshly baked biscuits, I don’t always have time to pat out the dough and cut each individual biscuit with a biscuit cutter. The printable recipe is below.No rolling or cutting dough required for these easy drop biscuits! They’re made with seven simple ingredients and take less than an hour to make.Ĭlassic buttermilk biscuits have long been a favorite of mine. I swear by these half sheet pans for anything, but especially my latest chocolate chip cookie recipe. That is the trick for keeping things lighter in color and less crispy. If you want a completely soft biscuit without a crispy, crunchy, dark bottom, be sure to use light-colored baking sheets. This is the food processor I use because my Mom has owned the same Cuisinart for 30+ years. Over-processing, it will result in a chewy (read: not tender) biscuit. You want the dough to have *just* come together. After I add in the milk, I literally pulse for 4-5 whirls around the bowl. Because I use a food processor for this recipe, I just use the pulse function very minimally. They are delicious!ĭon’t Overwork the Dough.

Not quite the same, but still yummy! The original recipe from my mom calls for Crisco. If you don’t have any butter for this recipe, you can totally use Crisco or butter flavored Crisco. Drop onto baking sheet by the spoonful.īutter Substitute.Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.Pulse to break apart the butter in small chunks.

DROP BISCUITS PLUS

Measure all the dry ingredients plus the cold butter into a food processor.

Whole Milk– yes, any kind of milk will work in a pinch, but that extra little bit of fat in whole milk makes a very delicious difference.

Cold Butter– cold butter helps puff these babies up (as it melts, it creates steam and all those air pockets) and makes them tender and flaky!.

Baking Powder– our leavening for this recipe.

Salt– Whatever you do, don’t forget the salt!.

DROP BISCUITS FREE

Sugar– these biscuits aren’t savory, they do have a little sweetness! Feel free to cut this amount in half if you want more of a savory biscuit.

Flour– I use unbleached all purpose, but any kind is fine!.

The ingredients to this recipe are all pantry staples, meaning you’ll be able to make this recipe any day of the week in a cinch! For actual measurements and recipe directions, be sure to scroll down to the printable recipe card below!

Drop biscuits