They were incredibly delicious.”. unsalted butter. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Thank you for sharing this kind review! I agree they came out like briquettes. These easy, fluffy, and addictive homemade drop biscuits are the best from scratch recipe. baking powder, 1 tbsp. Disclosure & Privacy Policy. My granddaughter took all the ones I couldn't eat. They were hard as a rock didn't rise and coulda been used as hockey pucks. Definitely a keeper. Whisk together the dry ingredients in a medium bowl. Whenever something appears on my table more often, I appreciate the healthy touches (and the virtuous justification of extra servings). I hope you enjoy it if you try it! It was a good recipe and I added more water. Thank you for sharing this kind review! Cut with small cutter (upturned drinking glass works great). Excellent. Make sure it is floured well. I like to use a muffin scoop for this—you’ll have 9 large or 12(ish) more moderately sized biscuits total. I don’t do weights in my recipes at the moment because the majority of my readers do use cups and providing both isn’t something I’ve had the bandwidth to take on, but I completely understand where you are coming from. I made peach preserves to go with them. Thanks for weighing in (pun not originally intended but I can’t help myself but leave it now ;) ). Came out as tasty and tender as any buttermilk biscuit. DROP. The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk! When my dear friends at White Lily asked me to join the biscuit celebration, I couldn’t have been happier to oblige. Drop biscuits are best served warm with butter or jam. Knead on floured board about 30 seconds. A cup of AP flour for me weighs 120 g – I use what is listed on the back of my flour bag. I seasoned the biscuits with sage, rosemary and thyme—amazing! Preheat oven to 450º. Stir in butter and milk … (If adding cheese, add it slowly as you add the milk.) I’m so happy that you enjoyed the recipe, Kathy! Have a great day! 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, and place it in the freezer to keep it as cold as possible. For mix-ins, use about 1 tablespoon fresh herbs and ½ cup shredded cheese. Great though! Make sure NOT to over mix, or you’ll end up with dry biscuits. I’m also pleased to report that this is a recipe for healthy drop biscuits (as far as the spectrum of biscuits goes, anyway). I made vegetable pot pie soup tonight to have over the next few days and I was just going to eat it with crackers. My second choice would be white whole wheat flour, which is a tiny bit less tender but has a mild flavor. Your email address will not be published. My secrets for making wholesome meals you'll WANT to eat. I can't wait to try this amendment. or swap white whole wheat flour or regular whole wheat flour*, Grated parmesan and finely chopped fresh chives. I’m so happy that the recipe was a hit, Panda! I love to know what you are making! Drop the batter by spoonfuls onto a cookie sheet. Plus, once you realize how quickly these easy no yeast drop biscuits come together, you’re likely to find yourself making them much more frequently. The biscuits take 10 to 15 minutes to bake, and then right after taking them out of the oven, we brush a little extra melted butter on top. Not bad at all. For such a simple recipe they turned out tasty and fluffy. That sounds absolutely delicious! This is the worst recipe I have ever used. Sing my praises, pass me another. I don't like to roll out dough so it had to be a drop biscuit recipe. Drop biscuits give you that kind of swagger. The maple glaze gives these … I’ll note your feedback for future consideration too. Just made these biscuits tonight for the first time on a whim. Dropped these on leftover chicken pot pie mixture and baked up great! (If I’m making a stew and dice more carrots than a recipe calls for, it does no harm just tossing the extra into the pot.) They’re still plenty tender and indulgent, and I bet that if you keep this tidbit of wholesome information to yourself, no one will be the wiser. I tend to see cooking as an art. The taste was really good but, I went exactly by the recipe and the biscuits turned out a tad hard, but other than that they were good. While both drop biscuits and rolled biscuits are melt-in-your-mouth delicious, drop biscuits are WAY EASIER and faster too. I LOVVVVVVE BISCUITS!!! No more making drop biscuits with Bisquick! ENJOY! Scatter the cold butter pieces over the top. MIX. I'm lactose intolerant and the butter would make me ill. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. WELCOME! I like to make these biscuits on nights that we’re enjoying … Also, I sent the recipe to my sister in law because my nephew is allergic to dairy products. Came out golden on the top and pretty fluffy in the middle. The biscuits were delicious. I’m sure that for this particular recipe a few grams more or less of flour won’t make an appreciable difference. A fine recipe for crackers if you double the water. Hi! In the every baking class that I’ve taken (which are many), I’ve always been taught not to rely on volume measuring flour because it can vary widely depending on who is doing the measuring and how they do it. Brush tops of biscuits with melted butter to help them brown. Just FYI, tip on using biscuit cutter, always cut down and bring it out. Regular whole wheat flour would be my last recommendation. On a whim decided I wanted something better but still relatively easy. These biscuits are extra fluffy … 5 ingredients and 20 minutes are all you need to make Homemade Drop Biscuits.This quick and easy recipe for drop biscuits from scratch will walk you through how to make drop biscuits with just baking powder, milk, flour, salt, and butter so you can have warm, fluffy biscuits on the table in no time. Melt the butter in a small bowl, then pour in the milk and mix. Whisk together the wet ingredients. I will be adding it to my favorites! Quick, easy Drop Biscuits. Easy drop biscuits can be made two ways – with frozen butter or melted butter. If using buttermilk, shouldn’t you use baking soda along with baking powder? This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. I decided to fold/flatten the dough by hand and cut into squares. Will use this recipe only from now on . If you’d like to play around with making these drop biscuits with self-rising flour, you could try swapping it for 100% of the flour called for in this recipe (both the whole wheat and the all-purpose), omitting the salt, then reducing the baking powder to 1 ½ teaspoons (do not make easy drop biscuits with no baking powder, or they won’t fully rise). Waste of time and ingredients. Hi Mark, I hear you! Since the only ingredient you are really saving by using self-rising flour is the extra bit of salt (and since I haven’t actually tested this method), personally I’d recommend following the recipe as it is written. These biscuits can be made with buttermilk or regular milk and come together so quickly with ingredients you likely already have on hand. Yummy!!! What to Serve with Easy Drop Biscuits. Bake for 10 to 13 minutes at 450 degrees F, until golden. I also didn’t have whole milk so I used whole milk greek yogurt thinned out with 2% milk as a substitute. (Required 1 extra tbsp. Yep. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Drop biscuits are just like classic butter biscuits, except there is no rolling required. In addition to contributing to the tenderness of the easy drop biscuits, the tang of the Greek yogurt was reminiscent of buttermilk, a classic ingredient used in many biscuit recipes. Thanks for the tips, Erin! The temp seemed too high, the batter was weirdly chunky. Add honey and extra butter after cooked, they will taste just fine! (You probably know the standard line, “A cup of lead and a cup of feathers are the same volume but their weight is dramatically different.”). Regular whole wheat flour works too, but the wheat taste will be more noticeable. Using a large cookie scoop (or 1/4 cup or a large spoon), drop the batter onto a parchment lined baking shee… Will definitely be adding these into the regular rotation when I need a starchy side! 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