The Secret Ingredient For The Best Ever Drop Biscuits

Drop Biscuits are also known as “emergency biscuits”! These biscuits are so simple to make and only require 2 ingredients, which is why they are perfect for emergencies. They are light and fluffy like rolled biscuits but without all of the work.

These yummy biscuits were made with a baking mix, not the kind that you buy at the store, which would be too expensive. These were actually made from a homemade baking mix that’s considerably cheaper and a whole lot more delicious.

Besides being cheap, it’s handy to have some homemade baking mix on hand. On nights when you’re really busy and want to get dinner on the table quickly, whipping up a batch of drop biscuits is a breeze. It’s also handy for nights when you have more time to roll out the dough and cut some perfectly round biscuits. Either way that you choose to make your biscuits they’ll be a hit and they won’t break the bank.

INGREDIENTS FOR DROP BISCUITS

If biscuits are a staple in your house you’re gonna wanna bookmark this recipe. They are delicious, simple to make, and only require 2-ingredients.

▪ Baking Mix
▪ Water

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HOW TO MAKE DROP BISCUITS USING BAKING MIX

Step 1
Position the rack in the center of the oven. Preheat oven to 375°F.

Step 2
In a medium bowl, combine the baking mix and water. Mix until well blended.

Step 3
Using a large spoon, drop dough by the spoonful onto an ungreased baking sheet. Bake for 12-15 minutes.

HOW TO MAKE ROLLED BISCUITS USING BAKING MIX

To make rolled biscuits, mix the dough and turn it out onto a floured surface. Knead the dough 10 times. Then, roll the dough to 1/2-inch thick and cut with a 2 1/2-inch biscuit cutter. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown.

MAKE IT A MEAL

These biscuits are amazing! Besides serving them with dinner, we like having them for breakfast or as a snack. They make the most delicious treat especially when they’re slathered in a little butter and some strawberry jam.

HOW TO STORE THE DROP BISCUITS

Make sure that the biscuits are thoroughly cooled, then place them in a resealable plastic bag. Remove as much air as possible before sealing, then refrigerate. They keep longer in the refrigerator, up to a week. 

To reheat, wrap the biscuit in a damp towel and microwave for 15-30 seconds on high power. You can also wrap them in some aluminum foil and heat in a 350° oven for 10 minutes. 

Out of curiosity😏 how many times a week do you serve biscuits?

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5 from 2 votes

Baking Mix Drop Biscuits

Drop Biscuits also known as emergency biscuits, are simple to make, require only 2-ingredients, and are light and fluffy just like rolled biscuits.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: baking mix, biscuits, bread, simple recipe

Servings: 4 servings

Calories: 238kcal

Author: Robin | Fluster Buster

Ingredients

• 2 cups baking mix
• 1/2 cup water

Instructions

• Position rack to the center of the oven. Preheat oven to 375°F.
• In a medium bowl, combine the baking mix and water. Mix until well blended.
• Using a large spoon, drop dough by the spoonful onto an ungreased baking sheet. Bake for 12-15 minutes.

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HELPFUL TIPS

✔ When using a biscuit cutter, be sure to dip it in flour before cutting the biscuits. The flour will keep the dough from sticking to the biscuit cutter and you end up with a cleaner-looking biscuit.
✔ When cutting biscuits, avoid twisting the biscuit cutter, instead pull the biscuit straight out. Twisting it can alter the shape of the biscuit and cause it to cook unevenly.
✔ Avoid overworking the dough, mix it just until the ingredients are combined. The more that you work the dough the tougher the biscuits will be. It’s a gluten thing!
✔ Place biscuits close together on a baking sheet, about 1/2-inch apart, this will help the biscuits rise taller when baking.

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Making This Recipe?

We’d really love to see how it turned out. Snap a pic & tag it on Instagram with @flusterbuster #dropbiscuit

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UPDATED: 10/31/22 images & format (original post date: 10/31/12)