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.
Ingredients
- 6 C AP Flour 720g
- 3 Tbl Baking Powder
- 1 Tbl Kosher Salt
- 8 oz Unsalted Butter
Instructions
Drop Biscuit Mix
- Cube butter and chill.
- Combine all dry ingredients in a food processor and pulse a few times.
- 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.
- Store in airtight container in the fridge for up to three months.
To make the 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 seasoning salt.
- 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.