This recipe for Butter Drop Biscuits makes a quick and easy, tender and slightly sweet biscuit from scratch! Plus, they taste amazing!
Today I have a recipe for Drop Biscuits for you all! So I’m not much of a stress eater, but I’ve been known to eat large quantities of anything when I’m not feeling well, emotionally or physically…or pregnant, but that’s another story.
Because of this, I made a version of my Mom’s biscuit recipe the other day in hopes it would make me feel better and I fell in love all over again.
These are super speedy drop biscuits made in the food processor! Say what?? I make them all the time (usually once a week) because:
- they are so fast
- no rolling or cutting out required
- I have the recipe memorized
- They go with just about any meal
- The leftover biscuits make killer ham and cheese sandwiches
- Homemade biscuits fresh out of the oven are the bomb.
Drop Biscuit Recipe
The ingredients to this recipe are all pantry staples, meaning you’ll be able to make this recipe any day of the week in a cinch! For the dry ingredients, you need flour, sugar, salt, and baking powder. For the wet ingredients, you’ll need cold butter and whole milk.
Now onto the recipe.
- Preheat oven to 425 degrees. Line a light colored baking sheet with parchment paper and set aside.
- In the bowl of a food processor, measure and pour in all the dry ingredients plus the cold butter. Pulse to break apart the butter into small pieces. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
- Drop by the spoonful onto a prepared baking sheet.
- Bake until the bottoms are golden brown and the tops have a little color too. Serve warm.
Tips for Easy Drop Biscuits
(some affiliate links below)
Butter Substitute. If you don’t have any butter for this recipe, you can totally use Crisco or butter flavored Crisco. Not quite the same, but still yummy! The original recipe from my mom calls for Crisco. They are delicious!
Don’t Overwork the Dough. Because I use a food processor for this recipe, I just use the pulse function very minimally. After I add in the milk, I literally pulse for 4-5 whirls around the bowl. You want the dough to have *just* come together. Over-processing, it will result in a chewy (read: not tender) biscuit. This is the food processor I use because my Mom has owned the same Cuisinart for 30+ years. Jumped on that train.
Soft Biscuits. If you want a completely soft biscuit without a crispy, crunchy, dark bottom, be sure to use light-colored baking sheets. That is the trick for keeping things lighter in color and less crispy. I swear by these half sheet pans for anything, but especially my latest chocolate chip cookie recipe.
The printable recipe is below. Have a great week/weekend, friends! Stay healthy!
Other biscuit recipes you might like:
Butter Drop Biscuits
Preheat oven to 425 degrees. Line a light colored baking sheet with parchment paper and set aside.
In the bowl of a food processor, measure and pour in all the dry ingredients plus the cold butter. Pulse to break apart the butter into small pieces. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
Drop by the spoonful onto prepared baking sheet.
Bake for 10-12 minutes or until the bottoms are golden brown and the tops have a little color too. Serve warm.