Easy Drop Biscuits
fromkingarthurbaking.comwww.kingarthurbaking.com/recipes/easy-drop-biscuits-recipe
These are truly the easiest biscuits you'll ever make. Just mix equal parts (by weight) of self-rising flour and heavy cream, drop the dough onto a baking sheet, and bake until golden brown. The result? Ultra-tender, rich biscuits with zero fuss — a beloved recipe once known as “Never-Fail Biscuits.” They're a perfect blank canvas for your favorite spread (or just a smear of butter). Or, take them to the next level by adding the mix-ins of your choice: cheese cubes, chopped herbs, berries, crumbled bacon, chocolate chips, or anything else you love. Check the “tips” below for our favorite variations of these easy drop biscuits!
Ingredients
Instructions
Preheat the oven to 450°F with a rack in the top third.
In a large bowl, mix together the flour and cream until smooth and cohesive.
For standard-sized biscuits, scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired.For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make eight biscuits; or 2-ounce balls, to make six biscuits.
Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
Bake the biscuits for 10 minutes, until they're light golden brown on top. Bake larger biscuits a minute or so longer, or until they're baked all the way through; break one open to make sure.
Remove the biscuits from the oven, and serve warm, or at room temperature. Store leftover Easy Drop Biscuits, well-wrapped, at room temperature for several days; freeze for longer storage.
Nutrition
- Serving Size
- 28g
- Calories
- 98 calories
- Carbohydrate Content
- 12g
- Cholesterol Content
- 19mg
- Fiber Content
- 0g
- Protein Content
- 1g
- Sodium Content
- 184mg
- Sugar Content
- 0g
- Fat Content
- 5g
- Saturated Fat Content
- 3g
- Trans Fat Content
- 0g
