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Easy Drop Biscuits: The Simplest Recipe You’ll Ever Need

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Easy, delicious drop biscuits – no rolling needed! Perfect for quick breakfasts, brunches, or sides.

Ingredients

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  • 2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup buttermilk, cold
  • 2 tablespoons honey (optional, for a touch of sweetness)
  • 2 tablespoons melted butter, for brushing (optional)

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
  2. Cut in butter: Add cold, cubed butter to the flour mixture. Cut in using a pastry blender, forks, or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Add buttermilk: Pour in cold buttermilk and honey (if using). Gently stir until just combined. Do not overmix. The dough will be shaggy and sticky.
  4. Preheat oven: Preheat oven to 450°F (232°C).
  5. Prepare baking sheet: Line a baking sheet with parchment paper or a silicone baking mat.
  6. Drop biscuits: Using a large spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
  7. Brush with butter (optional): Brush the tops of the biscuits with melted butter.
  8. Bake: Bake for 12-15 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
  9. Cool and serve: Remove from oven and let cool on the baking sheet for a few minutes before serving. Serve warm.

Notes

  • Keep butter and buttermilk very cold for best results.
  • Do not overmix the dough to avoid tough biscuits.
  • For cheese biscuits, add 1/2 cup shredded cheese to the dough.
  • For herb biscuits, stir in 1-2 tablespoons chopped fresh herbs.
  • For garlic biscuits, add 1-2 teaspoons garlic powder to the dry ingredients.
  • For Jalapeño Cheddar Biscuits, add 1/4 cup of chopped jalapeños (seeds removed for less heat) and 1/2 cup of shredded cheddar cheese to the dough.
  • For sweet biscuits, increase the amount of honey to 4 tablespoons or add 2 tablespoons of sugar to the dry ingredients. You can also add a sprinkle of cinnamon or nutmeg.
  • For Gluten-Free Biscuits, use a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the dough together. You may also need to add a little bit more buttermilk to achieve the desired consistency.
  • Unbaked biscuits can be frozen. Bake directly from frozen, adding a few extra minutes to the baking time.
  • If using self-rising flour, omit the baking powder, baking soda, and salt.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.

Find it online: https://anasrecipes.com/easy-drop-biscuits/