BEST Drop Biscuits (Easy & Fail-Proof)
These are the BEST DropBiscuits recipe! They‘re buttery, flaky, soft, andlight. No Rolling, folding, or cutting involved! Simply mix the dough, drop spoonfuls onto abaking sheet, and pop them in the oven. Simple, delicious, andguaranteed to turn out perfect every single time.
Servings 6 Biscuits
Calories 323kcal
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 2 teaspoons (6 g) granulated sugar
- 3/4 teaspoon (3 g) kosher salt
- 1 cup (240 ml) cold buttermilk
- ½ cup (115 g) unsalted butter melted and cooled slightly
- For serving: butter, jam, honey, optional
Instructions
- Preheat oven to 450°F (230º C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. 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 or a fork until just combined and the biscuit batter pulls away from sides of bowl.
- Grease with cooking spray a ¼-cup dry measuring cup. Alternately, you can use large cookie scoop. Fill the cup or scoop with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake on the middle rack 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 or however your hearts desires.
Notes
Store leftover biscuits in an airtight container at room temperature for up to 3 days.
Freezing Baked Biscuits: First, let the biscuits cool down until they're not hot anymore. Then, wrap each biscuit in plastic wrap or foil. Put the wrapped biscuits into a freezer bag, write the date on it, and keep them in the freezer for around 3 months. Let them thaw out before you want to eat them, then warm them up again.
Freezing Unbaked Biscuits: Follow the recipe to make the biscuit dough. Scoop them out on a baking sheet, but don't put them in the oven—just stick the whole tray in the freezer until the biscuits are totally frozen. After that, transfer the frozen biscuits into a freezer container or bag. You can keep them frozen for up to 3 months. When you're ready to bake, you can put them straight from the freezer onto a baking sheet and into the oven. Just remember to add a bit more time to the baking because they're frozen.
To reheat, simply thaw at room temperature and warm in the oven or microwave until heated through.
Recipe Tips
- Don't overmix the dough. A few lumps are perfectly fine and will result in a more tender biscuit.
- Use a cookie scoop. With a large cookie spoon, you can easily scoop up a generous amount of dough and drop it onto the baking sheet, resulting in biscuits of uniform size and shape. Plus, it's a convenient and mess-free way to transfer the dough from bowl to baking sheet, ensuring that every biscuit is evenly spaced for optimal baking.
- Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up in the oven.
- Extra Flavor. For extra flavor, try adding herbs, cheese, or spices to the dough before baking.
- Cheesy Garlic Biscuits: Add shredded cheddar cheese and minced garlic to the dough for a savory twist.
- Herb-Infused Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or parsley for a fragrant, herbaceous flavor.
- Vegan Option: Swap the buttermilk for a non-dairy alternative, such as almond milk or soy milk, and use vegan butter instead of dairy butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Nutrition
Serving: 1 biscuit | Calories: 323kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 648mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 546IU | Calcium: 177mg | Iron: 2mg