Easy Drop Biscuits
This easy drop biscuit recipe yields biscuits that are tender, fluffy and perfect for customizing with cheese and herbs. Ready in 30 minutes!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 biscuits
Ingredients
- ¼ cup butter cold
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or swap white whole wheat flour or regular whole wheat flour*
- 1 tablespoon baking powder (I recommend aluminum free)
- ½ teaspoon kosher salt
- 1 cup whole milk or buttermilk
- 3 tablespoons plain Greek yogurt (I used nonfat)
- 1 teaspoon honey
OPTIONAL TOPPINGS/MIX-INS**
- Grated Parmesan and finely chopped fresh chives try adding a pinch of garlic powder to the dry ingredients with this one!
- Shredded sharp cheddar and ground black pepper
- Shredded gruyere and finely chopped fresh rosemary or thyme
Instructions
- Place a rack in the center of your oven and preheat to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
- Scatter the cold butter pieces over the top.
- With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles, and others as large as peas.
- In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined.
- Pour the milk mixture into the dry ingredients a little at a time, lightly stirring with a rubber spatula between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
- Drop the batter by spoonfuls onto the prepared baking sheet. I like to use a muffin or ice cream scoop for this—you’ll have 9 large or 12(ish) more moderately sized biscuits total.
- Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.
Notes
- TO STORE: Store biscuits in an airtight storage container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- TO REHEAT: Biscuits can be warmed, if desired, by placing them into a preheated 350°F oven until heated through.
- TO FREEZE: Individually wrap biscuits and store them in an airtight, freezer-safe storage container in the freezer for up to 3 months. Remove and thaw as desired.
- *INGREDIENT NOTE: Whole wheat pastry flour will yield the most tender biscuit. My second choice would be white whole wheat flour, which is a tiny bit less tender but has a mild flavor. Regular whole wheat flour works too, but the wheat taste will be more noticeable.
- **INGREDIENT NOTE: If adding mix-ins, use about 1 tablespoon of fresh herbs and 1/2 cup of shredded cheese.
Nutrition
Serving: 1(of 12); without mix-insCalories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 152IUVitamin C: 0.003mgCalcium: 79mgIron: 1mg
