Saturday mornings there are three breakfast options I consider. Waffles, pancakes, and these fluffy biscuits. This recipe is so simple I’ve taught it to my husband and I’m pretty confident my oldest son could make them too. While they enjoy cooking I usually take over in the kitchen.

Maybe next time a flaky biscuit is requested on a Saturday morning, they could be on biscuit duty.

This is a great easy drop biscuits recipe for traditional biscuits to pass along to your family. The recipe has simple ingredients, pantry staples, and is easy to follow!

Reasons to Love the Drop Biscuit

When we first got married I acquired biscuit cutters. Marrying someone from the South this seemed like a right or passage. Want to know the truth? My biscuit cutters are used for egg-in-a-hole. Drop biscuits are my favorite method when it comes to making homemade biscuits. A large bowl, flour mixture, whole milk and cold butter and you’re on your way.

I’ve made biscuit dough before requiring me to get out my food processor but once I made biscuit batter with this method there’s no turning back. I know others too love the idea of folding their biscuit dough on top of one another resulting in tender biscuits, but to me that’s an unnecessary step. Maybe time and a different recipe will make me think otherwise, but for now I love that all I need is a large mixing bowl, regular milk and butter pieces.

In Our House

I’m always doubling recipes, and this one is no different. While they taste best the day of, you can easily heat them in the microwave the following day and still have delicious biscuits. I do find they’re the most airy biscuit on the day you make them and with the prep time being minimal I wouldn’t think of this as a recipe you’d want to make and have sticking around for more than a day or two.

Short on Time?

If you’re wanting to serve this to others, definitely make this easy drop biscuit recipe the the day of. Short on time? In a medium bowl measure out your dry ingredients the night before. Place parchment paper on a prepared baking sheet and have your cold ingredients measured and ready in the fridge. The morning of you’ll have little work and just need to use a pastry cutter until the butter forms to the size of peas in the flour mixture.

I like to use a fork when incorporating the milk so that the biscuits have a fluffy texture. Don’t over mix is key here! If you’re making one recipe or a lot of biscuits, you’ll want to to make sure you add enough milk so that the dough isn’t dry. Since I use a scoop

Beyond Breakfast

While these biscuits are great with eggs or sausage gravy, I use them for more than just breakfast. These make a great option to pair with something like broccoli cheddar soup on a cold evening too. If you’re serving breakfast for dinner I love to include these warm biscuits with some mixed berry jam or apple butter.

While they can easily be frozen ours never make it to the freezer. I double this recipe and find that most are consumed the day of, and if kept in an airtight container whatever remains gets heated for about 30 seconds for best results. A little melted butter on top and these homemade drop biscuits hit the spot yet again.

450 seems like a hot temperature to cook them at, and it is. The hot oven makes them hold together and cook up quickly without the butter melting all over your baking sheet. Since it is so hot, be sure to keep an eye on them. You’re looking for perfect golden biscuits!

While they don’t need anymore butter to top them with, of course you can add butter, jam, or honey as well. I hope these make it to your kitchen table as often as they make it to ours! Enjoy!

Simple Homemade Drop Biscuits

This simple homemade drop biscuit recipe is a family favorite. These come together quickly enough to be added to your Saturday mornings often!

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Prep Time 20

Cook Time 13

Course Breakfast

Servings 6

Ingredients

3 ½ cups all-purpose flour
5 teaspoons baking powder
2 teaspoons kosher salt
12 tbsp chilled unsalted butter cut into small pieces
2 cups whole milk plus more until batter is wet

Instructions

Preheat your oven to 450 °F
In a large bowl mix the dry ingredients and then add in the butter.
Cut the butter into the flour with a pastry cutter and then pour in the milk.
Use a fork to mix the batter just until combined. It should be wet without any dry flour spots! Don’t over mix it!
Using a muffin scoop to place the dough onto parchment lined baking sheets and bake for 12-13 minutes or until golden.