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–+ servings
Multiple drop biscuits in a single layer.
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Drop Biscuits

All you need are 5 ingredients and you'll have these homemade Drop Biscuits ready in less than 30 minutes! You will love how easy they are to make!
Course bread, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 biscuits
Calories 230kcal
Author John Kanell

Equipment

  • mixing bowl
  • Baking Sheet
  • Pastry Blender optional

Ingredients

  • 2 cups all-purpose flour (240g)
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup cold unsalted butter cubed (113g)
  • ¾ cup whole milk plus more for if needed (160ml)

Instructions

  • Preheat the oven to 425F. Line a baking sheet with parchment paper. (Or, lightly butter a large cast-iron skillet.)
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Add the cubed butter and toss to coat in flour. Using a pastry blender or pressing the butter pieces between your fingers, work the butter into the flour until the largest pieces are the size of peas.
  • Gently fold the milk into the flour mixture using a fork or silicone spatula until the mixture is sticky but hasn’t formed a cohesive mass. If the dough has large dry pockets, mix in another tablespoon or two of milk.
  • Scoop the dough into 8 mounds onto the baking sheet, spacing them evenly apart.
  • Bake for 15 to 18 minutes or until the tops are golden brown. Let cool for a few minutes. Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 5 days or freeze for up to 2 months.

Video

Notes

  • You can use whole milk or buttermilk to make these delicious yet easy biscuits. Buttermilk will create a slightly fluffier biscuit. If using whole buttermilk, you may need to use up to a cup of liquid as it’s thicker than regular milk.
  • Whisk 2 to 3 tablespoons of sugar into the flour mixture for a sweet biscuit. Brush the tops of each biscuit with extra milk and sprinkle with additional sugar before baking.
  • If you have difficulty cubing the butter, you can grate it instead with a box grater.
  • I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
  • If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
  • If you want more of a crust on the bottom of your drop biscuits, bake them on a cast-iron skillet instead of a baking sheet.
  • Start preheating the oven as early as possible. The longer the dough sits out waiting for the oven to be ready, the more the butter will warm up to room temperature.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 434mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Calcium: 110mg | Iron: 2mg