Learn how to make these easy drop biscuits with only 5 ingredients. This basic recipe makes tender fluffy biscuits. Add herbs, cheese, or sausage to change them up!
Hello friends! I’m back today with a very basic drop biscuit recipe to add to my “Back to Bake-sics” series. If you aren’t familiar with the series, I started it a few months ago with some very basic stripped down recipes that can be used as is, or can be adapted to become as fancy as desired.
I love to create unique and interesting recipes but I could never create an over the top cookie if I didn’t understand what a cookie recipe is at it’s core. So my hope here is to continue to provide some basic recipes that will help get those who are intimidated by baking into it, and to help inspire some creativity to adapt these recipes in various ways.
I use this recipe all the time when I am making dinner on the fly and didn’t plan things ahead or don’t have a lot of time on my hands (which is pretty much always). You can throw these together and have them in the oven in less than 10 minutes. And I love drop biscuits because it eliminates the mess and the waste that comes with rolling and cutting out dough. Don’t get me wrong, I absolutely love traditional biscuits too. I think they are usually fluffier and have a little better texture, but these have tons of uses too.
I make drop biscuits by themselves as a side for dinner, or drop them over a casserole, or even a cobbler for dessert. You can eat them for breakfast as biscuits and gravy, to sop up your runny eggs, or simply with butter and jam. I can always find a use for them!
And biscuits at their core only need 5 ingredients:
Flour: Use all-purpose flour for these for the main structure of the biscuit. Remember when measuring flour to lightly spoon the flour into the measuring cups and level the cup off with a knife. If you have a kitchen scale, that is the most accurate way to measure flour.
Baking Powder: Baking does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness. Since we don’t have any acid in this recipe, you need baking powder instead of baking soda.
Salt: Salt is really what gives some flavor to these biscuits. It also helps with browning a bit.
Butter: Use cold unsalted butter cut into small pieces. You want the butter cold so that when it creates steam when it melts in the oven. This creates flakiness in the biscuits.
Milk: Milk is our moisture. It brings everything together and you want it cold so that it doesn’t start to bring down the temp of the butter.
That’s it! Now if you want a little bit of a sweeter biscuit you can add a few TBSP of sugar. You can also throw in some herbs or cheese or diced up jalapeno. I like to use up leftover stuff in my fridge that I can’t find another use for. When I made these I threw in some leftover gorgonzola cheese (not that I would have let that go to waste). But there are endless things you can do with biscuits!
Check out the other posts from the “Back to Bake-sics” Series:
Biscuit making is easy!
Preheat the oven to 400F and start by whisking together all of your dry ingredients in a big bowl. Flour, baking soda, salt, and any other dry stuff you might be using such as sugar, herbs or zest.
Use a pastry cutter or two forks to cut the cold butter into the flour until it is the consistency of coarse meal.
See? You can still have a few larger pieces of butter but you want it mostly broken up throughout the flour
Now add any other add ins that you don’t want broken up as much. I added crumbled blue cheese, but you could add berries, or chopped up hot peppers, or dried fruit and nuts.
Now stir in your milk just until combined. It will look lumpy and you don’t want to stir too much and create a tough biscuit.
Using a scoop or two big spoons, drop biscuits onto a baking sheet. You should get about 9 large biscuits. Don’t overcrowd them on the sheet because they will spread.
Bake at 400F for 16-20 minutes, until golden. Brush with melted butter if desired. Eat warm of course!
Tools I used for this recipe…
One year later: French Meringue 101
One Year Ago: Granola Blondies
Two Years Ago: Quinoa Fruit Salad with Greek Yogurt
- 2 cups all-purpose flour (9 oz or 255 grams)
- 1 TBSP baking powder (o.52 oz or 15 grams)
- 1 -1/2 tsp kosher salt (0.33oz or 9 grams)
- ½ cup cold unsalted butter, cut into small pieces (1 stick, 4 oz, or 113 grams)
- 1 cup milk, cold (8oz, or 226 grams)
- Heat oven to 400F.
- In a large bowl, whisk together flour, baking powder, salt, and any other dry ingredients you want to add (such as spices, herbs, sugar, or zest).
- Add the pieces of butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal.
- Add the milk and stir just until combined. Do not over-mix. The batter will be quite lumpy.
- Drop large mounds onto ungreased baking sheets, careful not to overcrowd.
- Bake at 400F for 16-20 minutes until lightly browned.
- Brush with melted butter if desired.