This recipe is light, not heavy, because no one wants a hockey puck for a biscuit. Store any leftovers in an airtight container and pull them out for an on-the-go breakfast or as a late night snack. And while homemade biscuits might feel like they’re just for holidays or brunch, when a recipe is as easy as this one, you’ll probably want to make them any day of the week!ĭrop biscuits are obviously amazing when they’re fresh out of the oven, but they’re not so bad the next day either.

We love these biscuits because they aren’t labor intensive – from start to finish is only about 30 minutes. Together they add a salty, slightly sharp bite that takes the flavor experience up a notch, adding heartiness as well. The batter itself is good on it’s own, but we like to add a little more personality, and in this case that comes in the form of ham and cheese. So when we can, we like to put together the ingredients on our own rather than relying on a boxed version. Scratch baking makes such a huge difference, for both taste and texture. For this particular recipe we’re going with savory, adding diced ham and shredded cheese into the batter for a biscuit that is just super good. But when we do want to jazz up a plain ol’ biscuit, adding something sweet or savory is the answer. In a large bowl, whisk together the flour, sugar, baking powder, salt and pepper. There’s no need to purchase any special ingredients because for the most part these are made with pantry staples. Preheat the oven to 450 degrees and prepare a baking sheet by lining with parchment paper. Drop biscuits are aptly named because they are simply “dropped” from a spoon onto a baking sheet. If you haven’t made homemade biscuits before, this is a great first recipe to try. Those clumps will imbue the wonderful flaky biscuit texture that results from pockets of butter without the extra work.Homemade biscuits are a great addition to a meal from breakfast to dinner, sweet to savory, biscuits are as versatile as they are delicious. When the cold buttermilk hits the melted butter, it forms small clumps (see the photo above). This would typically be bad for the texture, but we form new butter clumps by mixing in cold buttermilk. But instead of doing this, we actually melt the butter. Most drop biscuits use cold cubed butter and a food processor or pastry blender to cut the butter into the biscuits. So, you’re probably wondering what is this “secret” preparation method mentioned?! Add the milk and stir until combined into a dough.

Cut the butter into cubes and rub into the flour with a pastry cutter or by hand until crumbly. The dough is so wet, that it is too hard to knead or roll so instead you “drop” it onto a baking sheet and bake!Ī funny name, but the perfect description for how you make this ridiculously easy drop biscuits recipe! In a large bowl, combine Kodiak Buttermilk Power Cakes Flapjack & Waffle mix and sugar. In contrast a drop biscuit typically has more liquid to create a wetter dough. These types of biscuits usually involve a bit more work (although, you’ll have to try out how easy this biscuit recipe is to make!) Drop Biscuits D Chive Drop Biscuits Sour Cream and Dill Drop Biscuits Rosemary - Garlic Drop Biscuits Parmesan - Herb Drop Biscuits Chile - Cheese Drop. These biscuits are begging for some delicious honey butter to get slathered all over them! Or use this recipe as a base for biscuits and gravy - breakfast doesn’t get much better than that!Ī rolled or American-style biscuit recipe typically involves a biscuit that rises about twice the original hight with a crusty exterior and a flat top with straight sides. These are the easiest Drop Biscuits you’ll ever make! Thanks to a “secret” in the preparation, you won’t need any special baking tools or fancy equipment - just a bowl and a wooden spoon! These homemade biscuits are hot, buttery, flaky, and practically melt in your mouth right out of the oven!