Drop Biscuits

These tender buttery drop biscuits are a cinch to make with six common kitchen ingredients and a few tablespoons of chopped fresh herbs to take these drop biscuits over the top.

Course bread or rolls, bread/other

Cuisine American

Keyword drop biscuit, drop biscuit recipe, drop biscuits recipe, easy drop biscuits, how do I make drop biscuits, how do you make drop biscuits, how to make drop biscuits

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 221kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
2¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 tablespoons chopped fresh herbs such as parsley, thyme, rosemary, or dill
7 tablespoons cold unsalted butter, cut into small cubes
1 cup well chilled whole milk

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, salt, and fresh herbs in a large bowl. Using a pastry cutter, cut in the butter until it resembles crumbles with pea-sized pieces of butter.
Slowly stir in the milk. The dough will be sticky and shaggy. Using a 3-tablespoon cookie scoop, place the dough balls on the prepared baking sheet.
Bake for 15-17 minutes or until golden brown. After a few minutes cooling on the baking tray transfer the biscuits to a wire rack to cool.

Notes

Don't overmix the dough as it will overdevelop the gluten, making dense and tough biscuits.
One cup of cold milk generally does the trick with these. The dough will be a little thick and sticky. The biscuits should hold their shape when dropped onto the baking sheet.
Store cooled biscuits in an airtight container on the countertop for up to 2 days.
For longer storage, freeze in a freezer-safe container or freezer storage bag for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition