Easy Drop Biscuits Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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Find it online: https://tastybella.com/easy-drop-biscuits-recipe/
