Drop Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Milk: Adds moisture and helps bind the ingredients together.

Butter: Adds richness and flavor to the biscuits.

When mixing the flour, baking powder, and salt, make sure to sift them together to ensure even distribution of the leavening agent. This will help your biscuits rise evenly and achieve a light, fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, but may result in a denser biscuit.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though texture may vary slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve similar leavening.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with plant-based milk: Almond, soy, or oat milk can be used for a dairy-free option, though flavor and texture may vary.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, though it may slightly alter the flavor.

• butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a subtle coconut flavor.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled biscuits in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.
• Place the wrapped biscuits in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• For a quicker option, microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• Enjoy your biscuits with a spread of butter, jam, or alongside a hearty soup or stew.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover drop biscuits on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the biscuits' crispy exterior and fluffy interior.

• Microwave Method: Place the drop biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make them rubbery.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the drop biscuits directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until they are warmed through. This method is great for achieving a slightly crispy texture.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the drop biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a nice, slightly toasted exterior.

• Steam Method: Place a steaming basket over a pot of simmering water. Arrange the drop biscuits in the basket, making sure they are not touching the water. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the biscuits soft.

• Oven: Used to bake the biscuits at the required temperature of 450°F (230°C)

• Mixing bowl: Used to combine the dry ingredients and later mix in the wet ingredients

• Measuring cups: Used to measure out the flour, milk, and melted butter accurately

• Measuring spoons: Used to measure the baking powder and salt precisely

• Baking sheet: Used to place the spoonfuls of batter for baking

• Spoon: Used to drop spoonfuls of the batter onto the baking sheet

• Whisk: Used to mix the dry ingredients together evenly

• Spatula: Used to scrape the mixing bowl and ensure all ingredients are combined

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven

Pre-measure ingredients: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.

Mix dry ingredients first: Combine all dry ingredients before adding wet ones to ensure even distribution.

Spoon batter with ice cream scoop: Use an ice cream scoop to drop uniform biscuit portions onto the baking sheet.