Drop Biscuits – the easiest biscuits and super fluffy! No kneading the dough or cutting biscuits needed.
Serve these biscuits with jam and tea or with a big bowl of Chicken and Rice Soup.
EASY DROP BISCUITS
After the glorious brioche buns based on a yeast dough, I bring you an 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! The juice activates the soda just before baking and helps create the ultimate fluffy biscuits.
- all-purpose flour
- baking powder
- baking soda
- lemon juice
How to make Drop Biscuits?
- Whisk dry ingredients in a mixing bowl.
- Combine beaten egg and milk
- Grate chilled butter right over the dry ingredients. Cut it in with a pastry cutter.
- Add wet ingredients and stir in.
- 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.
Tips for the best biscuits:
- 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.
- flour: fluff the flour before measuring out; it tends to settle in the container and you may end up with more flour than needed in the recipe. It will cause the biscuits to be dense.
- 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.
- Italian Herbs Drop Biscuits: add 2 tsp of Italian seasoning to the dry ingredients before cutting in the butter.
- Cheesy Drop Biscuits: sprinkle 1 tsp of grated cheese over the top of each biscuit in the last 5 minutes of baking.
- Corn Drop Biscuits: add 1/4 cup of whole kernel corn (the canned kind) to the dough right after cutting in the butter.
More Rolls Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Feel free to add shredded butter, chopped ham or seasoning to the biscuit dough before baking.