Quick & Easy Drop Biscuits
These quick & easy drop biscuits will change dinner in just minutes!
To be honest, I didn’t even know there was another type of biscuit until I was 20.
After I got married my mother in law made biscuits & gravy and she rolled and cut the biscuits (which are amazing too). I do make her biscuit recipe for that sometimes, but for every other time it’s drop biscuits. Once you make them you’ll understand why!
We make these sometimes because they’re on our menu for the week, but more often than not, because we need something quick and it would take longer to run to the store. And let’s be honest, they taste better than anything you’ll buy!
Growing up my family ate these with anything from soup to steak.
They’re a very versatile “bread” that will add to most meals. I had never had biscuits and gravy until after I was married, so to me they were always just a side. We always ate them with grape jelly, (which I haven’t had in 25 years and now thinking I need to go buy) or strawberry freezer jam.
Many memories of mine are of my mom cooking in the kitchen
I can still picture the orange Tupperware measuring pitcher (for a lack of a better word), that my mom would make them in. The orange pitcher was always a single batch, where the larger brown was for a double. These double and store great so double it up if you want extras!
With just a few extra ingredients these can easily be made into Red Lobsters Cheddar Bay Biscuits.
Let’s be real, “if only man could live on bread alone” these would be eaten daily!
Start by adding 1 1/2 cups shredded sharp cheddar (don’t use the pre-shredded), and 1/2 tsp garlic powder to the flour mixture. After they are done baking, brush them with a mixture of 2 TBSP melted butter, and 1 tsp garlic salt. To add even more flavor, add 1 clove minced garlic to the butter while waiting for biscuits to cook.
Made plain or “red lobstered” they top a chicken pot pie filling perfectly
After making your chicken filling pour it into a greased baking dish. To finish simply scoop prepared biscuit mix by cookie scoop or TBSP to cover filling as much as possible. Biscuits will spread some, but not a lot. If you make the RL version, finish it off with the garlic butter mixture. This is a perfect comfort food meal.
So how do we make these quick and easy drop biscuits?
This recipe goes together quickly so you’ll want all ingredients ready.
You’ll start with mixing your dry ingredients. Make sure you mix them well so you don’t have a clump of baking powder or salt.
Speaking of baking powder, make sure yours is fresh. Baking powder does go “bad” and will not leaven your biscuits. I recommend replacing your baking powder every year to keep fresh.
Next we’re going to “cut in” our shortening. If you have a pastry cutter that works great, if not my go to is a dinner fork. You’re goal here is to cut the shortening into small pieces so they can get covered in the flour mixture and stay separated from the other pieces.
Now we just need to pour the milk in and using a fork or spoon mix just until all flour is incorporated.
You’ll let the dough rest for 5 minutes before adding it by large spoon or ice cream scoop full.
Recipe will make 6 large, 9 medium, or 12 small biscuits. Dough does not raise or spread much, so the size (and shape) you put them on the pan, is the size the biscuit will be after baked. This recipe can be cut in half, or doubled depending on need.
Storage has never been a problem because they disappear quickly
I have never frozen these because they all get eaten that night, or the next morning with scrambled eggs for breakfast. They are “fragile”, so if you do want to freeze them, I recommend freezing them baked, and cooled, on a cookie sheet before bagging them.
Whether it’s filled with butter and jam, turned into a breakfast sandwich, or covered with sausage gravy these 5 minute drop biscuits will stay apart of your recipe file!
PrintQuick & Easy Drop Biscuits
Mixed in just 5 minutes, these moist and tender biscuits will be a go to for breakfast, lunch or dinner. Try adding just a few extra ingredients for Red Lobster Cheddar Bay Biscuits.
- Prep Time: 5 min
- Rest Time: 5 min
- Cook Time: 12-15 min
- Total Time: 25 min
Ingredients
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup shortening, or cold butter
1 cup milk
Instructions
Mix dry ingredients in a medium size bowl
“Cut” in shortening or butter with a pastry cutter or fork until pieces are the size of peas
Add milk and stir just until flour is incorporated.
Let dough rest for 5 minutes before spooning onto parchment lined cookie sheet
Bake at 425° for 12-15 minutes
Notes
Biscuits don’t spread or raise, so the shape and size of dough is what biscuit will look like baked.
CATEGORY
1/09/2025
POSTED
Quick & Easy Drop Biscuits
