Drop biscuits are the easiest way to get a buttery biscuit on the table in minutes. Drop biscuits are made with only five ingredients and there is no kneading involved. You can have biscuits for breakfast without all the hassle.
At our house, we love a good biscuit. I especially love being able to have a good biscuit ready in 20 minutes. Drop biscuits are my favorite, because they are so quick and easy to make - no rolling, kneading, or chilling of dough needed. They do look a bit "rustic" - though who really cares when they taste as good as they do!
🥘 Ingredients
- butter - we like to use salted butter
- kosher salt
- baking powder
- all-purpose flour
- milk - you can use any kind of dairy milk, we like to use 2% (I have not tested this recipe with non-dairy milk.)
🥄 Equipment Needed
👩🍳 How to Make It
At our house, we love a good biscuit. We love to make drop biscuits because they only take about twenty minutes from start to finish.
First, measure out your ingredients so that everything is ready to go and preheat your oven to 450°F.
Add your flour, salt, and baking powder to the bowl of a food processor with the sharp metal chopper blade attached. Give it a quick pulse to mix everything together. On my food processor, the button says "Off-Pulse." (Pictures 1 - 2)
Next, add your cubes of butter. The size of the cubes doesn't really matter, you just want it to be in chunks - not a whole stick. Pulse the butter into the flour until it is crumbly, but you can still see chunks of butter. (Pictures 3 - 4)
The last and most important step of the mixing process is to slowly drizzle in your milk. (Picture 5) I like to pour the milk in through the spout of the food processor while pulsing it to incorporate the milk. Do this slowly and don't dump all of the milk in at once - you may not need all of it.
I check on it after I add 1/2 a cup. (Picture 6) Then about 1 cup. (Picture 7) Then Picture 8 is what I want it to look like. That was about 1 1/8 of a cup - didn't quite use all of it.
Once all of the flour is incorporated into the milk, you are ready to start making your biscuits. It will be super sticky - that's what we want!
Scoop your dough into 6 equal-sized "blobs" on a cookie sheet lined with a non-stick baking sheet or parchment paper. (Picture 9)
Finally, bake for 12 - 15 minutes at 450°F. (Picture 10) Check on them at 12 minutes and continue baking until the biscuits are slightly browned. They will be buttery and a little crunchy on the outside. These biscuits are not flakey, layered biscuits - they are buttery and fluffy - but they are SO tasty. (They are also not the prettiest, but they sure do taste good!)
🙋 Frequently Asked Questions
Not easily and it is not recommended. You want to keep big chunks of butter in your batter. A mixer will mash everything together and prevent you from getting buttery bites in your biscuits.
If you don't have a food processor, you can use a pastry cutter or hold some butter knives wolverine style and cut your butter into your flour mixture. Once the flour/butter mixture is in pea-sized crumbles, slowly drizzle milk into the mixture and stir to combine. Stop mixing as soon as all the dry ingredients are incorporated - the dough will be really sticky - do not over mix or handle the dough too much, you don't want to melt the butter.
I like to use this recipe to make Biscuits and Gravy or serve them warm with homemade jam.
Entertaining? Here's How to Make Uniform Drop Biscuits
Scoop your biscuit dough into wide-mouth mason-jar rings or round cookie cutters/biscuit rings. You can spray the rings with non-stick spray if you want, but they come out pretty easily without it. (It is hard to tell from the picture, but the rings are placed upside down, as if you turned a jar over and took the ring off - the batter should fill the ring like a small bowl.)
When you take them out, they won't be perfect, but they are much closer in size than if you just go for my usual scoop and bake method 😉
🥫Storage/Shelf Life/Reheating
Once cooled, store these biscuits in an air-tight container with a slice of bread or a sugar bear. This will help keep them fresh. They will last for about 5 - 7 days, though I recommend eating them sooner, rather than later.
To reheat, use an air fryer or toaster oven to heat your biscuits slowly, using low heat. You can also reheat them in the oven.
📝 Tips
- Do not overmix the dough or handle it too much - you don't want to melt the butter.
- If you are serving these biscuits for a party or brunch, dump the batter into large-mouth mason-jar rings or biscuits rounds and bake - this will keep them all about the same size. (I included more on this above.)
- If you are eating biscuits as leftovers, the biscuits are best toasted or reheated.
- Serve your biscuits with fresh fruit jam - I like to use my homemade strawberry or blueberry jams.
- Store your biscuits in an air-tight container with a slice of bread or with a sugar bear. This will absorb extra moisture and keep your biscuits fresh.
🥞 Other Breakfast Recipes
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
🔖 Recipe
Quick and Easy Drop Biscuits
Video
Equipment
- a food processor
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup salted butter chilled and cut into cubes (1 stick)
- 1 1/4 cups milk whole or 2% work best
Instructions
- First, measure out your ingredients so that everything is ready to go and preheat your oven to 450°F.
- Add your flour, salt, and baking powder to the bowl of a food processor. Give it a quick pulse to mix everything together. On my food processor, the button says "Off-Pulse."
- Next, add your cubes of butter. The size of the cubes doesn't really matter, you just want it to be in chunks - not a whole stick. Pulse the butter into the flour until it is crumbly, but you can still see chunks of butter.
- The last and most important step of the mixing process is to slowly drizzle in your milk. I like to pour the milk in through the spout of the food processor while pulsing it to incorporate the milk. Do this slowly and don't dump all of the milk in at once - you may not need all of it.
- I check on it after I add 1/2 a cup, then one cup. Once all of the flour is incorporated into the milk, you are ready to start making your biscuits. It will be super sticky.
- Scoop your dough into 6 equal sized "blobs" on a cookie sheet lined with a non-stick baking sheet or parchment paper.
- Bake for 12 - 15 minutes - check at 12 minutes - continue baking until the biscuits are slightly browned. They will be buttery and a little crunchy on the outside. These biscuits are not flakey, layered biscuits - they are buttery and fluffy - but they are SO tasty.
Notes
- Do not overmix the dough or handle it too much - you don't want to melt the butter.
- If you are serving these biscuits for a party or brunch, dump the batter into large-mouth mason-jar rings or biscuits rounds and bake - this will keep them all about the same size. (More on this above in the post.)
- If you are eating biscuits as leftovers, the biscuits are best toasted or reheated.
- Serve your biscuits with fresh fruit jam - I like to use my homemade strawberry or blueberry jams.
- Store your biscuits in an air-tight container with a slice of bread or with a sugar bear. This will absorb extra moisture and keep your biscuits fresh.
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