Best 11 Easy Homemade Drop Biscuits Recipes

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

EASY BAKING POWDER DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

E-Z DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
• Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

BISQUICK ~ DROP BISCUITS RECIPE - (3.7/5)

Steps:

• Preheat oven to 450°F. In a medium bowl, stir Bisquick and milk until soft dough forms. Drop by heaping spoonfuls onto ungreased cookie sheet. (They will be a bit lumpy and don't have to look pretty.) Bake 8 to 10 minutes or until golden brown. Serve warm.

EASY DROP BISCUITS

Steps:

• Heat oven to 400° F.
• In a food processor; combine flour, butter, baking powder, and salt; and pulse until pea-size clumps form. Add milk and pulse just until moistened.
• Drop 6 large mounds of dough (about ½ cup each) onto a baking sheet, and bake until golden, 18 to 20 minutes.

DROP BISCUITS

Steps:

• Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
• Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
• In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
• Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

EASY DROP BISCUITS

Steps:

• Preheat the oven to 450 F (232 C).
• In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
• Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
• Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
• Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
• Bake at 450 F (232 C) for 18-22 minutes until golden brown
• Brush with melted butter if desired.

BISQUICK BISCUITS

Steps:

• Preheat oven to 450℉.
• In a large bowl, stir together ingredients until a soft dough forms.
• Drop dough by spoonfuls on an ungreased baking sheet. Bake for 8-10 minutes or until golden brown.

EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS

Steps:

• Preheat your oven to 450F (232 C)
• Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
• Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
• Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough, but still very thick. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
• Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
• Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
• If desired, spoon melted butter over the top of the baked biscuits.
• Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.

EASY DROP BISCUITS

Steps:

• Arrange a rack to the center of your oven and preheat oven to 450F (230C).
• Line a baking sheet with parchment paper and set aside (alternatively you may bake biscuits directly on ungreased baking sheet).
• Cut butter into 8 pieces and place in a microwave-safe bowl. Heat in 15 second intervals, stirring in between, until melted. Set aside to allow to cool.
• Combine flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until thoroughly combined.
• Pour buttermilk into a large measuring cup or medium-sized bowl. While whisking, slowly drizzle in melted butter until combined (it is OK if the butter separates a bit).
• Pour buttermilk mixture into flour mixture and use a spatula or spoon to gently fold together until ingredients are just-combined. Don't overmix or the biscuits may be dense and dry.
• Scoop batter by approximately 3-Tablespoon-sized scoops and drop on prepared baking sheet, spacing biscuits at least 2" apart.
• Transfer to 450F (230C) oven and bake for 10-12 minutes or until the tops of the biscuits are beginning to turn a light golden brown.
• Remove from oven and allow to cool on baking sheet for several minutes before serving. If desired, brush additional melted butter over the biscuits while they are still warm.

EASY FLAKY BUTTERMILK DROP BISCUITS

Steps:

• Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
• In a large bowl, whisk together the dry ingredients.
• In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
• Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
• Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
• Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.