Fluffy Drop Biscuits – the easiest biscuits and super fluffy!
I hope you are not tired of the fluffy stuff that recently has been appearing here on Crunchy Creamy Sweet. But who likes dense and tough breads and rolls, right?
Not me! Fluffy and soft is what I like.
After the glorious brioche buns based on a yeast dough, I bring you easy-peasy recipe for drop biscuits that you can whip up in under 30 minutes. Just in time for dinner! This is my all-time favorite drop biscuit recipe and I have been using it for a long time. The only thing I changed recently is the lemon juice trick! Remember from the post about fluffy whole wheat pancakes? The lemon juice activates the soda just before baking and helps create the ultimate fluffy biscuits.
I used mine as a quick breakfast. Spread some butter and sprinkle with freshly snipped green onions. I loooove green onions!
Look at the fluffiness!
The other secret to great biscuits is chilled butter. You may find it quite tricky to cut it in quickly before it warms up to room temperature. So here it the trick: instead of cutting it in pieces and then chilling, you grab a chilled stick of butter straight from the refrigerator and grate it using the large holes side on your grater. It will stay cold and it’s much easier to cut it into the dry ingredients.
Just like with the fluffy pancakes recipe, add lemon juice as the last ingredients and stir the dough two to three times. Drop on parchment paper or silicone baking mat lined baking sheet and pop into the oven for 18 to 20 minutes.
1. Whole What Drop Biscuits: I made a batch with whole wheat flour and they were as fluffy and scrumptious as the regular version. To make whole wheat drop biscuits, replace 1 cup of all-purpose flour with white whole wheat flour. Proceed with the recipe below.
2. Italian Herbs Drop Biscuits: add 2 tsp of Italian seasoning to the dry ingredients before cutting in the butter.
3. Cheesy Drop Biscuits: sprinkle 1 tsp of grated cheese over the top of each biscuit in the last 5 minutes of baking.
4. Corn Drop Biscuits: add 1/4 cup of whole kernel corn (the can kind) to the dough right after cutting in the butter.
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter , chilled
- 1/2 cup milk cold
- 1 large egg , well-beaten
- 2 tsp lemon juice
Line baking sheet with parchment paper or silicone baking mat. Set aside. Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together flour, sugar, baking powder, soda and salt. Set aside.
In a small measuring cup beat well the egg. Grab butter and milk from the fridge. Pour 1/2 c of milk to the cup with egg and stir well. (No need to look for another measuring cup; the beaten egg should measure about 1/4 c so pour enough milk to make 3/4 c liquid.)
Grate the butter straight over the dry ingredients. Cut in with pastry cutter until the mixture resembles coarse crumbs. Add the egg and milk mixture and stir until all is moistened. Drizzle the lemon juice over the dough and give it a few stirs.
Drop the dough onto prepared baking sheet by heaping tablespoons. Bake for 18 to 20 minutes or until the biscuits just start to brown on top. Cool on the sheet for 2 minutes, then transfer onto a wire rack or cutting board to cool completely.
What are you waiting for? You know you want a fluffy biscuit with your dinner tonight! 🙂