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

BISCUITS. I can’t think of another baked item that skillfully balances a sweet and tasty breakfast and dinner.

The kind known as drop biscuits are poured out and then dropped on the baking sheet before going in the oven. Their dough is a more significant proportion of flour to liquid than other biscuits and is so that it is so moist that you could not roll it even if you tried. The crackled top and the crunchy bottom create a more rustic look than their kneaded and folded counterparts. They won’t get as hot in the oven. They’ll give you the delicious biscuit taste you’ve been craving.

Why You Should Make Drop Biscuits

They bake up quickly and efficiently, without the hassle of making biscuits, such as laminating dough, cutting it into rounds, and waiting. We’re not talking about Bisquick here. They’re 100% made homemade.

If you’re looking for a leisurely breakfast bread that can be slathered with strawberry jam and softened butter, take an empty bowl and bake these. Mix all the dry ingredients in a bowl. Grate in cold butter, then toss with flour. Fold into liquid, spoon the dough into a cake pan, and then bake.

The resulting biscuits are also believed to be the perfect way to serve scrambled eggs and gravy. This is a low-effort and high-reward baking.

What You’ll Need

For the ingredient list of dry items: All-Purpose Flour, baking powder, sugar, salt and. Sugar helps in the browning process while also adding a hint of sweetness. If you prefer the savory kind of biscuit, like with jalapenos or cheddar cheese, Don’t cut out the sugar completely, but cut it down by one teaspoon or two. To make the fat, you can use unflavored butter. It should be highly relaxed (but not frozen), allowing you to grate it into the wide holes of the box grater. (If you’re using salted butter, you can skip the salt in the dry ingredients.) Butter grated quickly blends into the dough without any additional equipment or risk of overworking, which can result in a more dense biscuit. Buttermilk adds tang and 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.

Tools include a large bowl, a fork or whisk, a box of grater baking sheets, and a spatula made of rubber. Making folds with the spatula is an easy way to make the folds you see when you laminate dough. A 1/3 cup measure is an excellent way to scoop the dough into mounds.

Top Tips for Drop Biscuit Success

The fundamental rules of making biscuits are still in place Hot oven and cold butter. Work swiftly.

Be sure that your oven is heated before mixing the ingredients. The recipe is quick to put together, and you want your biscuits to be within the range to bake on time.

The butter you use should be cold, and you should work fast to prepare and bake the dough. The aim is to have the butter melted in the oven and release steam that makes an easier biscuit.

Take advantage of these warm. They can be brushed with melting butter or a maple butter glaze. You can also apply a pat of butter at room temperature and watch it fall across the biscuit. Heaven.

Drop Biscuits

Drop biscuits are rustic with a crunch perfect match to jam, butter, or gravy.


  • 1 Cup (1 stick) of extremely cold butter that is unsalted and not salted.
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • One tablespoon of sugar granulated
  • One teaspoon of kosher salt
  • 1 cup buttermilk, plus additional as you need
  • Butter melts, then finished (optional)


  1. Put cold butter in the freezer to chill until cold but not frozen for 10 minutes.
  2. Set the oven temperature to 375 degrees and put an oven rack in the center position. A baking sheet should be lined with parchment or a silicon mat.
  3. In a large mixing bowl, combine baking powder, flour, salt, and sugar. Mix to combine.
  4. Remove the butter from the freezer. Use the large holes on the box grater to cut butter into a bowl. Utilize your hands to toss the shredded butter with flour, coating it without getting clumpy.
  5. Uniformly pour buttermilk over the flour-butter mixture. Utilize a spatula made of rubber to fold in until the mixture is incorporated, ensuring the butter is excellent. Add 1 or 2 tablespoons of buttermilk if the dough isn’t holding together.
  6. Scoop about 1/3 cup of dough at a time, then place it on a baking sheet. There should be ten biscuits evenly spaced.
  7. Transfer the baking pan to the oven, cook until golden brown, and set in the center, between 22 and 25 minutes. Enjoy warm or chilled. Use butter that has been melted to brush it on as desired.


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