Easy Drop Biscuits Recipe

Introduction

Easy Drop Biscuits are a quick and fuss-free alternative to traditional biscuits, perfect for busy mornings or last-minute gatherings. With just a few simple ingredients and no rolling out, these tender, flaky biscuits come together in no time and bake up beautifully golden.

Ingredients

• 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour
• 3/4 cup (170g) heavy cream or whipping cream*
• 1/8 to 1/4 teaspoon table salt, optional (for a saltier biscuit)

Instructions

1. Step 1: Preheat the oven to 450°F with a rack placed in the top third position.
2. Step 2: In a large bowl, mix together the flour and cream until a smooth and cohesive dough forms.
3. Step 3: For standard-sized biscuits, scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet, leaving a couple of inches between each. Use a tablespoon cookie scoop for easy portioning. Alternatively, you can pat the dough to about 3/4 inch thick and cut biscuits with a cutter.
4. Step 4: For larger biscuits, scoop the dough into 1 1/2-ounce balls to make eight biscuits, or 2-ounce balls to make six.
5. Step 5: Lightly brush the tops of the biscuits with cream, milk, or water to help them rise and develop a golden crust.
6. Step 6: Bake the biscuits for 10 minutes until light golden brown on top. Bake larger biscuits for a minute or so longer. Check doneness by breaking one open to ensure it’s fully baked.
7. Step 7: Remove from the oven and serve warm or at room temperature.

Tips & Variations

• For extra flaky biscuits, handle the dough gently and avoid overmixing.
• Substitute buttermilk for heavy cream to add a tangy flavor and tender crumb.
• Add fresh herbs like chives or rosemary to the dough for a savory twist.
• Brush biscuit tops with melted butter right after baking for extra richness.

Storage

Store leftover biscuits wrapped tightly at room temperature for several days. For longer storage, freeze them in an airtight container for up to three months. To reheat, warm biscuits in a 350°F oven for 10 minutes or microwave briefly until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of all-purpose flour to mimic self-rising flour.

What if I don’t have a cookie scoop?

You can use a tablespoon to portion the dough or simply pat the dough into a thickness of about 3/4 inch and cut with a biscuit cutter or a glass rim.

Easy Drop Biscuits Recipe

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★★★★★

4.8 from 144 reviews

These Easy Drop Biscuits are a quick and simple recipe that yields light, fluffy, and tender biscuits with minimal effort. Made with just self-rising flour, heavy cream, and a pinch of salt, they come together quickly without the need for rolling or cutting traditional biscuit dough. Perfect for breakfast, brunch, or a comforting side, these biscuits bake up golden and buttery in just 10 minutes.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 8 standard-sized biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour
• 1/8 to 1/4 teaspoon table salt (optional, for a saltier biscuit)

Wet Ingredients

• 3/4 cup (170g) heavy cream or whipping cream

Instructions

1. Preheat the oven: Set your oven to 450°F (232°C) and place a rack in the top third of the oven to ensure even heat distribution for the biscuits.
2. Mix the dough: In a large bowl, combine the self-rising flour and heavy cream. Stir until the mixture becomes smooth and cohesive, forming a soft dough without dry spots.
3. Shape the biscuits: For standard-sized biscuits, use a tablespoon cookie scoop or a spoon to drop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet, spacing them a few inches apart. Alternatively, pat the dough to about 3/4 inch thickness and cut out biscuits with a biscuit cutter if preferred. For larger biscuits, scoop 1 1/2-ounce balls for eight biscuits or 2-ounce balls for six biscuits.
4. Brush the tops: Lightly brush the tops of each biscuit with cream, milk, or water. This step helps the biscuits rise and develop a golden crust.
5. Bake: Place the baking sheet on the oven rack and bake for 10 minutes for standard biscuits until they turn light golden brown on top. Larger biscuits may need an additional minute or so; check by breaking one open to ensure it’s cooked through.
6. Serve and store: Remove the biscuits from the oven and serve warm or at room temperature. Leftovers should be stored well-wrapped at room temperature for several days or frozen for longer storage.

Notes

• You can use either heavy cream or whipping cream interchangeably in this recipe.
• Using self-rising flour eliminates the need for separate leavening agents like baking powder or baking soda.
• For a richer flavor, brushing tops with melted butter after baking is a great option.
• Try adding mix-ins like shredded cheese or herbs to the dough for variation.
• Make sure not to overmix the dough to keep the biscuits tender.

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