What is the difference between drop biscuits and regular biscuits?

Regular biscuits involve rolling out dough and cutting it into specific shapes before baking, while drop biscuits require no rolling or cutting because the dough is “dropped” by scoopfuls (or spoonfuls) onto a baking sheet.

Why are they called drop biscuits?

The name "drop" biscuits comes from the method of dropping scoopfuls (or spoonfuls) of dough onto a baking sheet, eliminating the need for rolling and cutting.

Are drop biscuits the same as scones?

While drop biscuits and scones are both quick breads, they differ in both texture and ingredients. Drop biscuits are lighter, fluffier, and typically use less sugar, while scones are a bit denser, sweeter, and traditionally include egg in the dough.

Can I use margarine instead of butter?

In a pinch, you can use margarine as a substitute, but I recommend using butter for the best flavor and texture.

Can I freeze the unbaked biscuits?

Yes, you can freeze the biscuit dough. After dropping spoonfuls of dough onto a baking sheet, place the sheet in the freezer until the dough is firm. Once firm, transfer the dough balls to an airtight container (I use a freezer-safe ziptop baggie), and store them in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls on a parchment paper-lined baking sheet and bake as directed, adding a few extra minutes to the baking time.

Easy Drop Biscuit Recipe - A Well-Seasoned Kitchen®

Ingredients

Scale

10 tablespoons unsalted butter, divided use
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 cup buttermilk, cold or at room temperature – see substitutions in Notes

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Instructions

Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
Melt 8 tablespoons butter; set aside to cool a bit.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Pour into the flour mixture and stir just until incorporated. (The dough will be rough looking and a bit shaggy.)
Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter.
Remove biscuits from the oven and brush the tops with the melted butter, then either serve immediately or place on a wire rack to cool.

Notes

Buttermilk substitute: Substitute 1/4 cup powdered buttermilk and 1 cup water (or regular milk). Add the powdered buttermilk to the dry ingredients and the milk when the recipe calls for buttermilk. Another buttermilk substitute is to stir together 1 cup whole milk and 1 tablespoon lemon juice and let stand for 5 minutes at room temperature.

High altitude: No adjustments necessary.

Variation – for larger biscuits (for gravy or small sandwiches): Use a 1/4 cup scoop. Bake at 400 degrees for 12 to 14 minutes. Makes 12 to 14 (2-inch) biscuits.

Author: Lee Clayton Roper
Category: Quick and easy
Method: Bake
Cuisine: American

Keywords: biscuits, homemade, comfort food