The Best Biscuit Recipe for Bakers Who Can’t Be Bothered

The drop biscuits are poured and tossed onto baking sheets before being placed in the oven. The dough they make has a higher proportion of flour to liquid than other biscuits and is so soft that you would be unable to roll it even if you tried. The crackled top and the crisp bottom make them appear much more natural than their dough-kneaded or rolling counterparts. They won’t rise at the same height in the oven. However, they’ll deliver all the biscuit-like buttery flavor you crave.

Why You Should Make Drop Biscuits

They can be baked quickly and efficiently without the hassle elements of biscuit making. Laminating dough, making it into balls, punching round, and then waiting. However, we’re not talking about Bisquick here. These are entirely made homemade.

If you’re searching for a simple breakfast bread that you can slather using softened butter and strawberry jam, go to a bowl and bake these. Mix the dry ingredients in a bowl. Then, cut in cold butter, mix with flour. Fold the liquid, spoon the dough into a baking cake pan, and then bake.

The resulting biscuits are also perfect for scrambled eggs and gravy. It’s low-effort, high-reward baking.

What You’ll Need

For the ingredient list of dry items: All-purpose Flour, baking powder, sugar, and salt. The sugar aids the browning process while adding a hint of sweetness. If you prefer the savory biscuit, like with jalapenos or cheddar cheese, Don’t cut out the sugar entirely; cut it down to a teaspoon or two. To make the fat, you can use unflavored butter. It should be highly relaxed (but it should not be frozen) to be able to grate it using the big holes of the box grater. (If you are using salted butter, skip the salt in your dry ingredient.) The grated butter is readily incorporated into the dough without extra equipment or the risk of working too hard, which could create a dense biscuit. Buttermilk imparts tang and creates an incredibly soft texture.

If you do not have buttermilk, create your own using one teaspoon of vinegar or lemon juice to one cup of milk. Wait for five minutes before it begins to curdle.

For tools such as a large bowl, whisk or fork and a box grater, baking sheets, and a spatula made of rubber. Making folds with the spatula can quickly create those folds you find when you laminate dough. A 1/3 cup measure can be used to scoop the dough into mounds.

Top Tips for Drop Biscuit Success

The basic principles for making biscuits still hold Hot oven cold butter and work swiftly.

Be sure that your oven is preheated entirely before mixing the ingredients. This recipe can be made quickly; you want to ensure your biscuits are within the range to bake.

The butter you use should be cold, and you need to work quickly to bake and make the dough. The idea is to have the butter become melted when baked and release steam, making the biscuit more fluffy.

Take pleasure in these warm. They can be brushed with melty butter or maple butter glaze. Applying a small amount of butter at room temperature and watching it fall across the biscuit is also possible. Heaven.

Drop Biscuits

Drop biscuits are rustic in crunch, perfect for jam, butter, or gravy.

Total Time:45 minutes

MAKES: 10 biscuits


  • 1 Cup (1 stick) of extremely cold, unsalted butter
  • 2 cups all-purpose flour
  • One teaspoon of baking powder
  • One tablespoon of sugar in the form of granulated sugar
  • One teaspoon of kosher salt
  • 1 cup buttermilk plus any additional as required
  • The butter is melted and then cooled. (optional)


  1. Place the cold butter in the freezer to chill until cold but not frozen—about 10 minutes.
  2. Preheat oven to 375 ° and place the rack in the middle position. A baking sheet should be lined with parchment or a silicon mat.
  3. Mix baking powder, flour, salt, and sugar in a bowl. Mix until well combined.
  4. Remove the butter from the freezer. Utilize the large holes of the box grater to cut butter into a bowl. Utilize your hands to toss the butter pieces with flour and coat it without the butter clumping.
  5. Spread buttermilk evenly over the flour and butter mixture. Utilize a spatula made of rubber to fold the dough until it is combined, moving fast so that the butter remains cool. Add 1 or 2 tablespoons of buttermilk if the dough isn’t holding together.
  6. Scoop a tiny 1/3 cup of dough at a stretch and place it on the prepared baking sheet. There should be ten biscuits evenly spaced.
  7. Transfer the oven to roast until golden brown on top, then set in the center between 22 and 25 minutes. Enjoy warm or chilled. Apply butter with melted as desired.


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