Drop Biscuits

Biscuits are an iconic breakfast item and complement any style of breakfast, from sweet to savory. These homemade drop biscuits take a fraction of the time and effort. The best part is you can make the drop biscuit mix ahead of time. Then when that biscuit urge hits you, all you have to do is add a little milk, a little flavor, mix and bake.
Next thing you know, you have a whole plate of fresh, warm, buttery biscuits.

Cube butter and chill. 
Combine all dry ingredients in a food processor(click here) and pulse a few times to blend all the dry items.
Next add the cubed butter to the dry ingredients and pulse until the mixture has a sandy consistency.  
If you don’t have a food processor you can use a pastry cutter or a fork, just takes a lot longer. 

You want to make sure you are pulsing the mixer, if you run it on high you have a good chance of heating up the butter and melting it. And that is not something you want. YUK!

Store in airtight container in the fridge for up to three months. We love the quart container solution, they are inexpensive and easy to come by.

To make the drop biscuits

Add two cups of biscuit mix to about 1/2 -3/4 cup milk and stir with a spoon. 
This a a good time to add in any spices you like.
We enjoy powdered garlic and our Savory Seeker’s Seasoning Salt. (Click Here!)
The mixture should be thick and sticky. 
Using a spoon drop portions of the wet dough onto a sheet tray or baking sheet. 
Making sure to keep a little space in between biscuits. 
Bake biscuits at 425° in a preheated oven for 10-12 minutes or until golden brown. 
Let cool two minutes on the baking tray then move to a bowl and cover with a clean towel to keep warm. 

Store extra biscuits in an airtight container at room temp. 

Whether you’re planning your next brunch, indulging a late night snack or simply enjoy biscuits, this method and recipe never disappoints. Enjoy!

Drop Biscuits

Biscuits are an iconic breakfast item and complement any style of breakfast, from sweet to savory. These homemade drop biscuit take a fraction of the time and effort to make. The best part is you can make the drop biscuit mix ahead of time. Then when that biscuit urge hits you, all you have to do is add a little milk, a little flavor, mix and bake. Next thing you know, you have a whole plate of warm, buttery biscuits.

• 6 C AP Flour (720g)
• 3 Tbl Baking Powder
• 1 Tbl Kosher Salt
• 8 oz Unsalted Butter

Drop Biscuit Mix

1. Cube butter and chill.
2. Combine all dry ingredients in a food processor and pulse a few times.
3. Add in the cubed butter to the dry ingredients and pulse until the mixture has a sandy consistency. If you don’t have a food processor you can use a pasty cutter of a fork, just takes a lot longer.
4. Store in airtight container in the fridge for up to three months.

To make the biscuits

1. Add two cups of biscuit mix to about 1/2 -3/4 cup milk and stir with a spoon.
2. This a a good time to add in any spices you like. We enjoy powdered garlic and our seasoning salt.
3. The mixture should be thick and sticky.
4. Using a spoon drop portions of the wet dough onto a sheet tray or baking sheet.
5. Making sure to keep a little space in between biscuits.
6. Bake biscuits at 425° in a preheated oven for 10-12 minutes or until golden brown.
7. Let cool two minutes on the baking tray then move to a bowl and cover with a clean towel to keep warm.
8. Store extra biscuits in an airtight container at room temp.

Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack

American

Buttery, Delicious, Drop Biscuits, Fast, Fresh, Homemade, Simple