Easy Drop Biscuits

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Easy-to-make biscuits without any rolling or folding of the dough. Instead, the dough is scooped and dropped onto a baking sheet making easy and delicious biscuits.

Course Bread

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 186kcal

Author Kathy Berget

Equipment

Cast Iron Skillet 10 inch
Scoop #16 size

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar optional
½ cup butter salted butter, cold
¾ - 1 cup milk

US Customary - Metric

Instructions

Preheat oven to 415°F
In a bowl, combine flour, baking powder, sugar, and salt.
2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon sugar
Cut the butter into small cubes.
½ cup butter
Add the butter and use a pastry cutter, two butter knives, or your fingers to cut the butter into the flour. until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add the milk and toss together lightly with a fork. Mix just until combined. Add 1-2 more tablespoons of milk until the mixture holds together. This dough will be wetter than traditional biscuit dough.
¾ - 1 cup milk
Use a scoop to form balls of dough, and place them in a well-buttered cast-iron skillet or a baking dish. Leave about an inch between each scoop of dough.
Bake in a preheated 415°F oven for 15-18 minutes until golden brown.
Remove biscuits from the pan and cool on a baking rack or serve right away.

Notes

When measuring the flour, use the fluff and scoop method. This will help ensure your flour isn't over-compacted resulting in too much flour.
This dough should be sticky. If needed, add 1-2 tablespoons to get the right consistency.
Don't overwork the dough, or the biscuits will become tough. Mix just until the flour is incorporated.
It's okay to see bits of the butter in the dough. This helps make the biscuits light and fluffy.
If you don't have a large scoop, use a large spoon to scoop out ¼ cup of dough for each biscuit.
Bake in a well-buttered cast-iron skillet, a glass baking dish, or use a parchment-lined baking sheet.

Nutrition