Drop Biscuits

4.58 from 7 votes

Drop Biscuits are flaky, tender, and so easy to make! No yeast, rising, or kneading - just mix up the dough, drop on the sheet, and bake!

Prep Time10

Cook Time10

Total Time15

Course: Bread

Cuisine: American

Servings: (2 bicuits)

Preheat the oven to 450 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt and pepper.
Pour in the melted butter and slowly add the milk while stirring until a dough forms.
The dough should be thick and sticky. You should be able to pick up a small ball and it should hold its shape when placed on the baking sheet.
Form small heaping Tablespoon sized balls and drop on a prepared baking sheet.
Bake for 10 minutes or until the top of the biscuits begin to brown.
Remove from the oven and serve warm.

Too little flour: Dough cannot be handled or spread when placed on the baking sheet.
Too much flour: Dough balls crack.
Adjust milk and flour as needed.
Storage - Leftovers can be stored at room temperature in an airtight container. They will keep fresh for up to 3 days but are best served soon after baking.
Freezing - To freeze, add the cooled biscuits to a freezer bag and freeze for up to 6 months. You can thaw in the fridge and then lightly warm in the microwave before serving.
Reheating - To keep the biscuits moist when reheating, I prefer to reheat them in the microwave. You could wrap them in a slightly damp paper towel. I found that reheating them in the oven dried them out.

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