Irresistible 25-Minute Drop Biscuits: A Buttery Cloud of Comfort

Craving warm, fluffy biscuits but short on time? These quick and easy drop biscuits are your answer! With just 5 simple ingredients and 25 minutes, you’ll be biting into heavenly, butter-kissed pillows of joy.

Drop biscuits have been a beloved staple in kitchens for generations. From Fannie Farmer’s “emergency biscuits” to cherished family recipes passed down through the years, these humble treats have won hearts with their simplicity and soul-satisfying taste. Today, we’re sharing our perfected version that balances cloud-like texture with rich, savory flavor.

Even professional bakers turn to drop biscuits when they need a quick, delicious side. The beauty lies in their fuss-free nature – no rolling, no cutting, just mix and drop! Let’s dive into the secrets of creating these buttery wonders.

Mastering the Mix: Two Foolproof Methods

The key to tender, flaky biscuits is in the mixing technique. We’ll explore two approaches to suit your preference and kitchen setup:

1. The Hand Method: For Ultimate Control

Start by chilling butter cut into lima bean-sized pieces. Combine dry ingredients, then quickly work in the cold butter with your fingertips. The goal? Pea-sized butter bits that create pockets of steam, resulting in that coveted flaky texture. This method offers precision and fewer dishes to wash!

2. Food Processor Magic: Speed and Consistency

For larger batches or hot kitchens, a food processor is your friend. A few quick pulses incorporate the butter evenly, minimizing the risk of overworking the dough. It’s a lifesaver when you’re short on time or making biscuits in bulk.

Whichever method you choose, the final step is gently mixing in the liquid with a fork. The result? A shaggy, moist dough that’s the foundation of perfect drop biscuits.

Simple Ingredients, Extraordinary Results

Our recipe embraces simplicity with just five powerhouse ingredients:

• All-purpose flour: The backbone of our biscuits
• Baking powder: For that essential rise
• Salt: To enhance all the flavors
• Cold unsalted butter: The secret to flakiness and rich taste
• Whole milk: For tenderness and moisture

We’ve tested countless variations, including buttermilk and heavy cream. While delicious, we found that good old whole milk delivers the best balance of tenderness and flavor while keeping things pantry-friendly.

Unlike some recipes, we skip the egg. Why? Our tests showed that eggs can lead to a spongier, cake-like texture. By sticking to our five-ingredient formula, we achieve the perfect harmony of soft, tender, and utterly irresistible biscuits.

Melt-in-Your-Mouth Drop Biscuits

Ingredients

• 1 1/2 cups all-purpose flour (6.6 ounces; 190g)
• 2 teaspoons baking powder
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch cubes and refrigerated
• 3/4 cup (180ml) whole milk

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it with butter for that extra touch of richness.
2. In a spacious bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening for perfectly risen biscuits.
3. Add the chilled butter cubes to the dry ingredients, tossing to coat. Now for the magic: using your fingertips or a pastry blender, quickly work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. These butter pockets are the secret to flaky layers! For the food processor method, pulse the flour mixture and butter 2-3 times, then transfer to a large bowl.
4. Pour in the milk and stir gently with a fork. You’re aiming for a slightly sticky, shaggy dough that just comes together. Resist the urge to overmix – those lumps and bumps will create delightful nooks and crannies in your finished biscuits!
5. Time to shape! For adorable mini biscuits, use a teaspoon or small cookie scoop to drop walnut-sized mounds onto your prepared baking sheet. Craving heftier biscuits? A 1/4-cup measure will give you generous, shareable portions.
6. Bake until the tops are a beautiful golden brown – about 15 minutes for petite biscuits, or 20 minutes for the larger ones. Let them cool briefly on the baking sheet before transferring to a wire rack. Serve these heavenly morsels warm for maximum comfort factor, or at room temperature for on-the-go deliciousness.