Go Back
Kit Mercer

Drop Everything — Easy drop biscuits

Easy drop biscuits. Read the full method and preparation notes before starting.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted, plus more for brushing
  • 3/4 to 1 cup milk or buttermilk

Method
 

  1. Heat the oven to 425 degrees Fahrenheit. Line a baking sheet or lightly grease a skillet.
  2. Stir together the flour, baking powder, and salt in a bowl.
  3. Stir in the melted butter.
  4. Add 3/4 cup milk or buttermilk and stir until a thick, sticky dough forms. Add more milk only if the dough is too dry.
  5. Drop large spoonfuls of dough onto the prepared pan.
  6. Bake for 12 to 15 minutes, until the biscuits are golden on top.
  7. Brush with more melted butter and serve warm.

Notes

No rolling, cutting, chilling, folding, or kneading required. For a tangier biscuit, use buttermilk. These are excellent with chili or any gravy-forward meal.
A reliable serving count is not specified in the saved source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.