Drop Biscuits
These simple drop biscuits require no rolling or cutting and are made with pantry staples for an easy, comforting treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder Freshness matters — replace if older than 6–12 months.
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Cut into small pieces for easier mixing.
- 1 cup milk Whole milk produces richer biscuits.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Add the softened butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.
- Pour in the milk and stir with a wooden spoon or spatula just until the dough comes together. Don’t overmix — a slightly shaggy, sticky dough is good.
Baking
- Use a large spoon or ice cream scoop to drop heaping spoonfuls of dough onto the prepared sheet, spacing them about 1 inch apart.
- Bake for 15–20 minutes, until the tops turn golden brown and a toothpick in the center comes out clean.
- Remove from the oven and transfer to a wire rack for a few minutes. Serve warm.
Notes
Store cooled biscuits in an airtight container for up to 2 days. Freeze fully cooled biscuits for up to 3 months. Reheat from frozen: wrap in foil and bake at 325°F (160°C) for 10–15 minutes.