Biscuits have an unfair reputation as being hard to make. Yes, the flaky, perfectly round variety are indeed somewhat of a pain. (And those Pillsbury rolls in a can are darn good.) But most people aren’t familiar with a whole category called drop biscuits. These biscuits are scone-like in both texture and appearance, but taste just like the delicious fresh biscuit you’re craving. Also, they’re crazy easy.
If you’ve never made anything in your life, you can make these biscuits. It takes longer for the oven to preheat than it does to mix them up. Make them tonight for dinner and impress your loved ones (or yourself!).
How to Make Simple Drop Biscuits
- Prep time: ~10 minutes (likely even less)
- Total time from start to finish: 25 minutes (15 of which is given for the oven to preheat)
- Yields: 6 biscuits (two per person seems about right for adults)
Ingredients
This recipe can easily be scaled up, mainly if entertaining a bigger group or if you’re feeling especially hungry. In general, though, I prefer to keep it small since leftover biscuits are never as good the next day. They’re so quick and easy you might as well just make them fresh whenever you want them.
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1 tablespoon sugar (adds just a touch of sweetness)
- Pinch of salt (1/8-1/4 teaspoon if you’re a compulsive measurer)
- 1/4 cup melted butter (I used salted, but any will do)
- 1/2 cup milk (whole preferred, but any will do)
1. Preheat oven to 450.
Wait until it hits at least 200 degrees before doing the rest; you don’t want the batter sitting too long before baking.
2. Melt butter.
This is a pro-tip, as most people are likely just doing it in the microwave. I always hate doing that because of the butter explosions and uneven melting; one part will be boiling while some butter remains unmelted. Just do it on the stovetop in a small pot (especially if you have a gas range since it heats up almost instantly); it only takes a couple minutes and melts way more evenly.
Once melted — using either the microwave or stovetop — let it cool just a bit. Which is why I’m putting this step so early in the directions.
3. Mix dry ingredients.
Add flour, baking powder, sugar, and salt to a small mixing bowl. Mix with whisk or fork.
4. Add wet ingredients.
Add milk and butter (order doesn’t really matter) to the mixing bowl.
5. Mix it up.
Using a spatula, mix up the batter. It should come together pretty easily and end up with a consistency that would equate to a really thick pancake batter.
6. Dollop onto baking sheet.
Using a big spoon (if you have two spoon sizes in your drawer, use the big one), “drop” a large dollop onto a greased baking sheet. This is where the term drop biscuit comes from. You’re going for 6 biscuits, so portion it out accordingly. If there’s extra in the mixing bowl, just add it to the smallest biscuits.
7. Bake 10 minutes.
Browned edges. Perfect.
You want the edges to be browning when you pull them out.
8. Enjoy warm!
Biscuits are best served basically right out of the oven. Let them sit just a few minutes before dishing up. They’re delicious and fluffy on their own, but of course can also accommodate butter, jam, etc.
Seriously, these are so good.
Submitted by: Carl Roberts in Nomadic USA North America
