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    Home » Breads & Baked Goods » Scones and Biscuits

    Drop Biscuits to Fill Your Bread Basket in Minutes

    Published: Jan 29, 2010 · Modified: Dec 17, 2022 by Jessica Fisher

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    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.

    drop biscuits in basket with butter and jam this …

    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.

    A close up of drop biscuits on a trayWant more biscuit recipes? Try these!

    • Pumpkin Biscuits
    • Flaky Buttermilk Biscuits
    • Cheese and Herb Biscuits to Liven Up the Night
    • Garlic Parmesan Swirl Biscuits

    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.
    A close up of drop biscuits on a tray
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    5 from 5 votes

    Drop Biscuits

    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.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Course: Bread
    Cuisine: American
    Servings: 12
    Calories: 118kcal
    Author: Jessica Fisher
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    Ingredients

    • 1 cup unbleached, all-purpose flour
    • 1 cup whole wheat pastry flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 3 tablespoon neutral oil
    • 1 egg beaten
    • ¾ cup milk

    Instructions

    • 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.

    Notes

    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.

    Nutrition

    Calories: 118kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 68mg | Iron: 1mg
    Tried this Recipe? Tell us what you think!Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

     

    Originally published January 29, 2010. Updated April 22, 2017.

    a basket of drop biscuits

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    Reader Interactions

    Comments

    1. Michelle C

      July 04, 2023 at 9:23 am

      5 stars
      I wanted a quick biscuit to go with brunch. These came together quickly and taste great. 🙂 Thanks for a great recipe.

      Reply
    2. Ellen

      August 31, 2013 at 4:30 pm

      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. 🙂

      Reply
    3. Shonda

      March 27, 2012 at 11:38 am

      Great idea to have the mix on hand. I will use these for with my leftover pot pie mixture tonight. 🙂

      Reply
    4. Sarah

      June 04, 2011 at 10:23 am

      Are these mixes something I can prepare and put in a freezer bag and freeze? How long do you think it would stay good?

      Reply
      • Jessica

        June 04, 2011 at 10:34 am

        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.

        Reply
    5. Elizabeth

      May 11, 2011 at 11:37 am

      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!

      Reply
      • Jessica

        May 11, 2011 at 12:22 pm

        Just reduce the amount of liquid by about 1/4 cup.

        Reply
        • Elizabeth

          May 11, 2011 at 3:37 pm

          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.

    6. gina

      October 03, 2010 at 5:57 pm

      could I use cocunut oil instead of olive oil?

      Reply
      • Jessica

        October 03, 2010 at 6:36 pm

        I think so, but I’ve never tried.

        Reply
    7. Cindy

      July 09, 2010 at 6:00 pm

      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 🙂

      Reply
      • Jessica

        July 09, 2010 at 8:50 pm

        Yes, that should be fine. They’ll be denser, though, with the reg whole wheat. Maybe change the proportion a little?

        Reply

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