This recipe for Drop biscuits is divine, and considering how little effort it takes to make them, they're a true kitchen miracle. They are excellent by themselfs, although some honey butter doesn't hurt either. Once you've mastered the basic version, try mix-ins, such as Parmesan cheese, green onion, or even chocolate chips, for a sweeter take.
For more Biscuits recipes, check out these👉 Savory Biscuits, Cheese Biscuits, Ham and Cheese Biscuits, Cheddar biscuits, Sweet Potato Biscuits, Buttermilk Biscuits, and Homemade Biscuits.
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What is Drop Biscuits?
Drop biscuits are a type of biscuit that is quick and easy to make, thanks to their simple preparation method. They are called "drop" biscuits because instead of rolling out and cutting the dough like traditional biscuits, you simply drop spoonfuls of the dough onto a baking sheet or into a baking dish. This eliminates the need for rolling and cutting, making them a convenient choice for those who want biscuits without the extra fuss.
Drop Biscuits Ingredients
Note: The full instructions are provided in the recipe card below.
- All-Purpose Flour: It gives structure and texture to the biscuit.
- Cornstarch: It helps to create a fluffy and light texture.
- Baking soda & Baking Powder: Use for leavening agents that cause biscuits to rise.
- Sugar & Salt: It enhances the flavor of the biscuits.
- Butter & Shortening: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits. I used Crisco All Vegetable Shortening. For a crunchier exterior, Drop Biscuits omit the shortening.
- Buttermilk: It contributes to the light and fluffy texture by helping to create a soft and tender crumb.
Tools you'll need
- (2) 13" x 18" Baking Sheet
- Large Spring loaded Ice Cream Scoop or 2 large spoons
- Parchment Paper
- A Food Processor or Pastry Cutter
- Pastry Brush
How to Make Drop Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425ºF and set an oven rack in the middle. Line (2) 13x18-inch baking sheets with parchment paper; set aside. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces, shortening, and pulse until the mixture resembles coarse crumbs.
Transfer the mixture to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or use your fingertips to rub the butter into the mixture.)
Using a large spring-loaded Ice Cream Scoop or a ½ cup measuring, scoop the dough into 12 rough mounds, place them on the prepared sheets, spacing them evenly apart; keep one batch in the freezer while baking the first batch to prevent the butter from melting. Bake until golden brown, 18 to 20 minutes. Let the biscuits cool in the sheet pan for 10 minutes, then transfer them to a wire rack. If desired, brush with melted butter after you remove them from the oven.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this👉 Homemade Buttermilk.
- Cornstarch: Cake flour can be substituted for cornstarch. You can replace it with All-purpose flour, but the result will be less tender.
- Flour & Cornstarch: This Drop Biscuits recipe will work with 4-⅓ cups of White Lily Flour instead of all-purpose cornstarch; omit the evening agents since White Lily Flour already has leavening agents.
Variations
- Drop Biscuits with Green Onions: Add 1 cup chopped or green onion or fresh chives.
- Bacon and Cheddar Biscuits: Stir in 1 cup of cooked and crumbled bacon and ½ cup of shredded cheddar cheese to the dough before scooping onto the baking sheets. Bake as directed.
- Garlic and Parmesan Biscuits: Mix 2 cloves of minced garlic and ½ cup of grated Parmesan cheese into the dry ingredients. Proceed with the recipe as usual.
- Sweet Drop Biscuits: Increase the sugar to ¼ cup and add 1 teaspoon of vanilla extract to the buttermilk before adding it to the dry ingredients. You can also sprinkle the tops of the biscuits with cinnamon sugar before baking.
How to Serve
Drop biscuits can be served in various ways. They are perfect for breakfast with butter or jam, as a side with soups or stews, or as a base for sandwiches. They can even be transformed into a sweet dessert with whipped cream and berries. However you choose to serve them, these tender buttery biscuits are a delightful treat. Enjoy their flaky goodness!
How to Store & Re-Heat
These homemade drop biscuits can be refrigerated airtight for up to 2 days. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Make-Ahead
Drop biscuits can be made by preparing the dough and storing it in the refrigerator. Form the dough into mounds on the baking sheets and cover them tightly. When ready to bake, preheat the oven and bake the chilled dough as directed. This convenient make-ahead method allows you to enjoy freshly baked biscuits with ease.
How to Freeze
To freeze, drop biscuits, form the dough into mounds on baking sheets, and freeze until firm. Transfer the frozen biscuits to airtight containers or freezer bags, and store them for up to three months. When ready to bake, arrange the frozen biscuits on baking sheets and bake as directed, adding extra time. Enjoy the convenience of having homemade biscuits on hand whenever you want them.
Tips for Making the Best Drop Biscuits Ingredients
- Flour Selection: Use all-purpose flour for a versatile and well-balanced biscuit texture. Biscuits with too much gluten (from bread flour) can become tough, while those made with cake flour may lack structure.
- Measure Flour Correctly: When measuring flour, use the "fluff, spoon, and level" method. Fluff the flour in the container, spoon it into your measuring cup, and level it off with a flat edge. This prevents over-packing the flour, which can result in dry and dense biscuits.
- Cold Fat: Use cold fat (butter, shortening, or a combination) and work quickly to keep it from melting into the dough. Cold fat creates steam pockets in the biscuits, leading to a flaky texture.
- Butter vs. Shortening: Butter imparts rich flavor while shortening contributes tenderness and a higher rise. You can use a combination of both to balance flavor and texture.
- Grating Butter: Grating cold butter with a box grater or using a pastry cutter makes it easier to distribute the fat evenly into the flour mixture.
- Liquid-to-Dry Ratio: Adjust the amount of liquid (usually milk or buttermilk) to achieve a moist but not overly sticky dough. The exact amount can vary depending on humidity and flour moisture content.
- Mix Gently: Overmixing can lead to tough biscuits. Mix the dough just until the ingredients come together. It's okay if there are a few small lumps.
- Texture: The dough should be soft and slightly sticky but not too wet. Drop biscuits should be more moist than rolled biscuits since they spread while baking.
- Drop Method: Use a spoon or a cookie scoop to drop portions of dough onto the baking sheet. You can make them as uniform in size as possible for even baking.
- Baking Temperature: Preheat your oven to the recommended temperature (usually around 425°F to 450°F). The high heat encourages a good rise and browning.
- Baking Time: Biscuits are best baked until golden brown on the top and bottom. The baking time can vary based on size, dough moisture, and your oven's behavior.
- Oven Placement: Place the baking sheet in the center of the oven for even heat distribution.
- Baking Sheet: Use an ungreased baking sheet or line it with parchment paper. The lack of added fat on the sheet allows the bottom of the biscuits to brown properly.
- Brushing with Butter: For a glossy and flavorful finish, you can brush the tops of the biscuits with melted butter before baking or immediately after they come out of the oven.
- Serve Fresh: Biscuits are best enjoyed fresh from the oven when they're still warm and flaky.
FAQ
My drop biscuits turned out too dry and crumbly. How can I fix this issue?
If your drop biscuits turned out dry and crumbly, it could be due to overmixing the dough. Overmixing can lead to the development of too much gluten, resulting in a tougher texture. To fix this issue, be sure to mix the dough just until it comes together, and avoid overworking it.
My biscuits didn't rise properly and are flat. What went wrong?
If your drop biscuits didn't rise properly and turned out flat, it could be due to expired leavening agents (baking powder or baking soda). Make sure your leavening agents are fresh and active. Also, double-check that you used the correct amount of them as specified in the recipe.
The biscuits are too dense and heavy. How can I make them lighter and fluffier?
To make your drop biscuits lighter and fluffier, ensure that you measure your flour correctly. Too much flour can lead to dense biscuits. Use the spoon-and-level method to measure your flour by spooning it into the measuring cup and leveling it off with a flat edge. Additionally, handle the dough gently and avoid overmixing.
The biscuits are too salty. How can I reduce the saltiness?
If your biscuits turned out too salty, you can reduce the amount of salt in the recipe in the next batch. Adjust the salt to your taste preferences, but be cautious not to eliminate it entirely, as a small amount of salt enhances the flavor of the biscuits.
My biscuits didn't brown evenly. What can I do to achieve even browning?
To achieve even browning on your biscuits, make sure to preheat your oven properly and place the biscuits on the middle rack. You can also rotate the baking sheets halfway through the baking time to ensure even browning.
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Recipe
Easy Drop Biscuits
Ingredients
- 4 cups all-purpose flour , spooned into measuring cup and leveled-off
- ⅓ cup cornstarch or cake flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1-¾ teaspoons kosher salt
- 226 g (2 sticks) cold unsalted butter , cut into ½-inch chunks
- 48 g (4 tablespoons) cold vegetable shortening such as Crisco Brand , cut into chunks
- 1-¾ cups plus 1 tablespoon cold buttermilk , as necessary
Instructions
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line (2) 13x18-inch baking sheets with parchment paper; set aside. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and shortening and pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or use your fingertips to rub the butter into the mixture.)
- Using a large Spring loaded Ice Cream Scoop, or a ½ cup measuring, scoop the dough into 12 rough mounds, place them on the prepared sheets, spacing them evenly apart; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
- Bake until golden brown, 18 to 20 minutes. Let the biscuits cool in the sheet pan for 10 minutes, then transfer them to a wire rack. If desired, brush with melted butter after you remove them from the oven.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.