Drop Biscuits

Drop Biscuits

  • Prep Time: 5 mins
  • Total Time: 17 mins
  • Servings: 12

    • About This Recipe

    “Nice light biscuits, very good with chicken or any stew. From Cooking Light.”

    Ingredients

  • 2cupsall-purpose flour
  • 1tablespoonbaking powder
  • 1teaspoonsugar
  • 1/4 cupchilled butter, , cut in small pieces
  • 1cupskim milk( or 1 or 2 %)

    • Directions

  • The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still like that of traditional drop biscuits.
  • Preheat oven to 450 degrees.
  • Lightly spoon flour into dry measuring cups, level with a knife.
  • Combine flour, baking powder, sugar, and 1/2 teaspoon salt in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  • Add milk, stir just until moist.
  • Spoon batter in 12 muffin cups coated with cooking spray.
  • Bake at 450 degrees for 12 minutes or until golden.
  • Remove from pan immediately, place on a wire rack.
  • Store any leftover biscuits in a zip loc plastic bag.
  • To reheat in oven, wrap in foil.

    • Reviews

  • “Quick and easy. Great for those cold mornings be-fore work,or for chicken and dumplings.”

  • “Thanks for this recipe! My family requested biscuits with dinner and I had nothing. Found your recipe and whipped it up very quickly at the last minute using fresh whole milk from the dairy farm. They turned out great and my family loved them. 🙂 We added extra butter to them as we ate them with dinner. Will make them again!!!!”

  • “Great recipe!It was so easy to whip it up in no time.Modest amounts of each ingredient so I’m sure to have it all on hand at any time.They baked up light and pretty.I just wanted drop biscuits; the muffin tin effect wasn’t for me, so I just dropped them onto a baking sheet and 12 minutes later I had just the biscuits I’d been craving.I used margarine and 2.5% milk, and halved the recipe for 6 perfect biscuits.Will make again!Thank you very much for sharing!”

  • “These are wonderful biscuits.I just put mine on a baking sheet instead of using the muffin tin.Quick and simple to make.”

  • “Loved these biscuits!Whipped them up in no time flat with minimal cleanup.Snarfed down by husband and kids with gusto.Making more tonight!”

  • “Very bland.I accidently left out the salt as its not listed in the ingredients though, so maybe that’s why?”

  • “These were pretty good biscuits.Kind of bland though, I probably wouldn’t make them again.Thanks though.”

  • “Great recipe!I first made these for biscuits and gravy, and have made them to go with other things several times since.This one is a keeper.”

  • “Made these in my stone, turned out great.A really easy and practically no fail basic biscuit.Though they really should be served with something that has alot of flavor.”

  • “I just made this recipe for biscuits and gravy. The only change I made was to added ½ tsp of salt and I just used a greased muffin pan.The butter gave the biscuits a superior flavor than shortening andthe food processor made short work of cutting the flour, salt, baking powder mixture and butter.The biscuits were very light and fluffy.I didn’t even have to get my hands messy!!They are not as pretty as roll out biscuits butI’ll never roll out biscuits again and the food processor hasjust become more valuable!Thanks for Sharing this recipe, it’s great!!!”

  • “Very good biscuits! Made these to go with Biscuits and Sausage Gravy IIRecipe #3846, and I added a pinch of sage and about 1/2 tsp of garlic powder. These biscuits were very tender and delicious. I think, best of all, is how fast these come together. Excellent recipe, thanks for sharing it! “

  • “These biscuits turned out great! I added a bit of salt to the dough (in the instructions but not the ingredients) and a splash of buttermilk and baked them in a cast iron drop-biscuit pan. Very easy and tasty. My new favorite basic biscuit recipe.”

  • “Great biscuits,easy to half for smaller families like mine. My new favorite recipe for homemade biscuits.”

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