Cooked biscuits can be frozen in a zippered bag for up to 2 months.Uncooked biscuits will keep in the freezer for about 3 months as long as they are in a zippered bag-don’t forget to write the date on the outside! Frozen biscuit dough can be baked for about 18 to 20 minutes.Drop biscuits keep best in a covered container or a zippered bag at room temperature for about 3 days.Drop dough onto a prepared baking sheet and bake per recipe below or until the biscuits are lightly browned.Add milk a little at a time until the dough is thick but able to be scooped and dropped with a spoon.Cut in cold butter with a pastry blender or two knives until it resembles small peas. These 6-ingredient biscuits give a new meaning to the words ‘quick and easy’! This recipe is easily up-leveled by switching out the milk for buttermilk or mixing cheddar cheese or herbs into the dough.ĭrop biscuits are also perfect for dumplings which are basically uncooked drop biscuits that are added to the top of chili, or a savory soup or stew! Leavening: Baking soda, baking powder, and a little salt to produce airy biscuits with the perfect texture every time!.Flour These biscuits use all-purpose flour, you can substitute half with whole wheat flour if preferred.This adds moisture, texture and helps with browning. Butter Ensure the butter is cold, this creates little pockets that add lift and texture (and of course flavor).These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner. Light, fluffy biscuits are just six ingredients away! We love Homemade Biscuits served with soups and stews, topped with jam, and of course served with sausage gravy.Ī drop biscuit is the perfect quick and easy solution when dinner is on the go! Skip the box mix, these are just as easy! Serve them with butter or top them with jam. Melt-in-your-mouth, they’re the perfect savory biscuit for soaking up soup, sauce, or gravy.

I love to eat these biscuits hot with some Country Fried Apples.These homemade drop biscuits are buttery and fluffy without all of the fuss of rolling dough! No two look the same, but they sure are good!! No kneading…no cutting!ĭrop biscuits are rustic looking.

Drop the dough by spoonfuls onto a baking sheet and bake them. Then add the buttermilk and mix everything together. cup (113 grams) cold unsalted butter 1 cups (219 grams) all-purpose flour 1 cups (187 grams) cake flour. The secret to perfect drop biscuits is using very cold butter, and cutting it into small pieces, before cutting it into the dry ingredients. Baking powder acts as the leavening agent to make them rise. These tender biscuits are made with pure butter and buttermilk.

You can make these in no time, I promise. Thomas.ĭon’t worry, if you’ve never made a homemade biscuit in your life, you can make these Soft and Tender Drop Biscuits, my friends…It takes about 1 minute to pop open a can of biscuits and 5 minutes to mix these up. Now each time I make these easy but wonderful biscuits I think of Mrs. The biscuits and the meal were delicious, partly because they just were…and partly because my fridge was almost empty and I was really missing my mother’s cooking. I couldn’t get over how quick she mixed them up and dropped them by spoonfuls onto a cookie sheet. Lilly Mae Thomas, invited me to Sunday dinner and made drop biscuits while I watched. At the age of nineteen, (yesterday), I ate my first drop biscuit when I had just finished a year of college and was renting my first place on my own…oh, and very poor at the time. Soft and tender buttermilk drop biscuits are wonderful! Growing up, my mother always made regular homemade cut-out biscuits, which were a tiny bit more involved than making drop biscuits. These Soft and Tender Buttermilk Drop Biscuits are the easiest biscuits you’ll ever make and you can mix and bake them within minutes! They are so easy, you just mix them and drop by spoonfuls onto a cookie sheet.