5 INGREDIENT EASY DROP BISCUITS

These drop biscuits are so lovely! The best thing about them is not how quick or how easy it is to make them, the best thing is actually how many variations of the same recipe we can create and make use of in different recipes. They are crunchy and moist and deliciously buttery! You will need only a handful of ingredients to make these little biscuits.

5 INGREDIENT EASY DROP BISCUITS

They are savory but I’m sure you can adapt to create some sweet ones for example adding some cinnamon and orange zest to the dough.

These are great to deep into any sauces, also soups, and stews. It’s a great alternative to put some carbs on your plate and add lots of flavors too.

INGREDIENTS IN DROP BISCUITS

Believe me, there are only 5 ingredients in Easy Drop Biscuit! Which are: all-purpose flour, baking powder, and salt as dry ingredients. Also, butter and milk or buttermilk if you like more sour flavors.

That is all you need!

5 INGREDIENT EASY DROP BISCUITS

HOW DO YOU MAKE DROP BISCUITS FROM SCRATCH?

To make Easy Drop Biscuits from scratch, follow the steps below:

  1. First, preheat the oven to 450 F (232 C).
  2. Then, 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.
  3. Next, add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of a coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
  4. Now, 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.
  5. Then, 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 skillet that has been greased with butter.
  6. Bake at 450 F (232 C) for 18-22 minutes until golden brown
    And last, brush with melted butter if desired.

5 INGREDIENT EASY DROP BISCUITS

WHY ARE MY DROP BISCUITS CRUMBLY?

I would say that the biscuits are flaky and it’s due to the process, if you use cold milk and do not overdo the mixing, they will be crumbly and flaky, which a normal characteristic of the Easy drop Biscuit.

Make sure to measure all the ingredients so they don’t end up dry for the lack of moisture.

WHAT TO SERVE WITH DROP BISCUITS

You can serve Easy Drop Biscuits with Sausage Gravy on top paired with hearty stews and soups, fruits on the side, Nutella, oven-baked bacon and eggs, jam, honey, and butter. The uses and endless!

5 INGREDIENT EASY DROP BISCUITS

VARIATIONS TO TRY

It is so much you can do with this recipe, so many variations of easy drop Biscuits, you can add oregano and some cheese for a little Italian flavor.

Some seeds; like cumin and ground coriander if you like a touch of India. Jalapeno and black pepper too. And if you want some sweet versions, perhaps some sugar, cinnamon, and orange zest, just sugar to eat with jam.

You are going to love this recipe because its use is endless!

5 INGREDIENT EASY DROP BISCUITS

5 INGREDIENT EASY DROP BISCUITS

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups (240 gr) all-purpose flour
  • 1 TBSP (14 gr) baking powder
  • 1 1/4 tsp kosher salt
  • 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
  • 3/4 cup-1 cup (175-240 ml) milk or buttermilk

Instructions

  1. Preheat the oven to 450 F (232 C).
  2. 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.
  3. 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.
  4. 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.
  5. 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 skillet that has been greased with butter.
  6. Bake at 450 F (232 C) for 18-22 minutes until golden brown
  7. Brush with melted butter if desired.

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