Fill your bread basket with some homemade goodness. These Drop Biscuits mix up in minutes and bake up in a flash. They are delicious with butter and jam.
My kids love biscuits. Last night they ate a full dozen before I could get dinner on the table!
While I loved popping open a can of refrigerator biscuits when I was a kid, I’ve learned that homemade biscuits are so yummy! And so much tastier and healthier than the kind the Doughboy makes.
While it’s nice to make the fluffy cut-out kind of biscuits, these drop biscuits are much easier and hold much less room for error. Simply stir together the dough quickly and drop spoonfuls of the batter on a prepared baking sheet. Fill that bread basket in minutes!
This recipe is a great one to make into a mix. Simply combine the dry ingredients in a ziptop bag, mark with wet ingredients to add and baking instructions and you’re ready to whip up a batch at a moment’s notice.
Or if you want to get all fancy, freeze the unbaked drop biscuits on the tray, pop them off once they’re hard, and store them in a heavy duty ziptop bag in the freezer. You can bake them from frozen, taking just seconds to slide them in the hot oven.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy just one package of flour. I have gotten into the habit of buying cases of flour from Bob’s Red Mill.
How I make this recipe easy:
One of the great things about these biscuits is that you can freeze them before or after baking. If you freeze them prior to baking, you don’t thaw them, just slide the frozen biscuits into the hot oven and add a few minutes to the baking time. If you bake them first and then cool and freeze, you can very easily thaw them overnight on the counter so they’re ready when you are.
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons oil
- 1 egg beaten
- 3/4 cup milk
- Preheat the oven to 450°. Line a large baking sheet with parchment paper.
- In a large mixing bowl combinethe flours, baking powder, and salt.
- In another bowl, combine oil, egg, and milk.
- Fold the wet mixture into the dry mixture, just until combined. Drop the batter in spoonfuls onto the prepared baking sheet, forming 12 evenly spaced mounds.
- Bake for 10 – 15 minutes or until golden brown. Cool biscuits on a rack before serving.
- Store leftover biscuits in an airtight container at room temperature for up to 4 days.
You can also freeze the biscuits, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the biscuits and store them in an airtight container in the freezer.
Nutritional values are approximate.
Originally published January 29, 2010. Updated April 22, 2017.
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Can you use regular flour (all purpose) and regular Wheat Flour instead of unbleached and wheat pastry flour? I already have all purpose and Wheat flour and would love a simple recipe for Baking Mix.
Thanks 🙂
Yes, that should be fine. They’ll be denser, though, with the reg whole wheat. Maybe change the proportion a little?
could I use cocunut oil instead of olive oil?
I think so, but I’ve never tried.
I just made these in a Rachael Ray soup recipe as dumplings, and they were terrific! Thanks for sharing!
I’m planning on making these tonight and was thinking of doing little bacon, egg, and cheese sandwiches on biscuits. Are these biscuits dry enough to actually use a cookie cutter versus just dropping them? If not, can I just add more flour to make them drier? I’m afraid they won’t slice well if I don’t shape them more. Thank you!
Just reduce the amount of liquid by about 1/4 cup.
Thank you! FYI, I did not get an automatic email that you replied to my comment. I saw a comment on another post where you were asking someone about that and thought I’d pass it along.
Are these mixes something I can prepare and put in a freezer bag and freeze? How long do you think it would stay good?
You can store the dry mix for quite some time. You can also freeze the biscuits unbaked or bake them up and freeze them in a freezer bag. I would say about two months in a refrigerator freezer, up to six months in the deep freeze.
Great idea to have the mix on hand. I will use these for with my leftover pot pie mixture tonight. 🙂
I make something similar to these biscuits. They’re drop biscuits made with nothing but milk, self-rising flour, and mayo. It’s a Southern thang. I got the recipe from All Recipes. You might want to try them. Mayo Drop Biscuits, I think. 🙂