Quick and Easy Drop Biscuits Recipe (2024)

FAQs

What is the difference between a biscuit and a drop biscuit? ›

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

At MINIMUM, you'll need to add two things your flour and water to make anything resembling a biscuit; Salt and some kind of leavener.

Fat aside, a common solution to crumbly biscuits is to cut back on the measured amount of dry ingredients. According to Quaker, you should be scooping flour gently with a spoon instead of sticking your measuring cup directly into the bag, which can lead to compacted mis-measurements.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

1.3Kg Broken Biscuit Assortment.

Variations in contents will result in some ingredients listed not being present. These are tumble-packed whole biscuits, biscuit mis-shapes and part biscuits, and some breakages will occur during packing and transit. Contains no more than 10% chocolate biscuits by weight.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Why are my biscuits not light and fluffy? ›

For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough. That's great when it comes to making chewy breads and pasta, but bad news for light and tender biscuits.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

They are called “drop” because there is no rolling out or cutting of the dough. They are simply biscuit dough dropped onto the pan from a spoon and then baked. This makes them much faster and easier to make than traditional biscuits that are cut into circles/squares and rolled.

drop biscuit in American English

noun. a biscuit made by dropping baking powder biscuit dough from a spoon onto a pan for baking.

While many bowhunters who only use drop-away rests tout their products' superior speed and accuracy, field tests have indicated the difference between Whisker Biscuits and drop-aways is minimal to negligible for most hunting scenarios, losing just a few feet per second and about an inch of drop at longer distances.

Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.