Special and Easy Drop Biscuits: the old faithful recipe [egg-free]

We all have those old recipes that we just keep coming back to over and over again; these ‘old faithful’ easy drop biscuits are one of them. They are a cinch to make and come together so quickly. Fluffy and flaky on the inside, buttery and golden brown on the outside. Pair them with a dinnertime favorite like creamy herb chicken, or with a side of sausage gravy for a savory breakfast delight.

What makes this recipe so special?

For one, it doesn’t require you to freeze your butter ahead of time. I don’t know about you, but some nights I lack the foresight of planning a meal. Desserts on the other hand– I got ’em. But alas, my family needs to eat real food. Maybe one day we will be able to survive off cakes and pastries but that day isn’t here yet.

So, positive #1- no need to freeze the butter like other recipes. Furthermore, this means you don’t need a pastry cutter or have to work your muscles too much (meal prep shouldn’t be a workout.) Even better, there is no heavy duty equipment involved. Im lookin’ at you, mr. food processor.

You might be wondering, how do these come together? The magic is in the melted butter, that gets poured into the cold {makeshift} buttermilk, and suddenly solidifies into bitty chunks and pieces. This recreates the steamy, buttery pockets that you find in regular biscuits that gives them such a high and tender crumb.

Are you ready to try these reliable and easy buttermilk biscuits AND add a warmth to the kitchen atmosphere? Let’s get baking!

How to achieve easy drop biscuits

Enjoy!

Special and Easy Drop Biscuits: the old faithful recipe [egg-free]

Easy drop biscuits, fluffy, flaky, buttery and golden brown. Pair with a dinnertime favorite like creamy herb chicken, or serve with sweet jam for breakfast.

Print Recipe Pin Recipe

Course Appetizer, Bread, Side Dish, Snack

Cuisine American, canadian

Ingredients

  

• 1/2 cup cold milk
• 1 teaspoon white vinegar
• 1 cup all purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup melted butter*

Instructions

 

• Preheat oven to 450°F, and line a pan with parchment.
• In a 2 cup measuring glass, pour in the milk and 1 teaspoon of vinegar. Set aside to curdle, this is your DIY buttermilk. Alternatively use actual buttermilk if you have it.
• In a medium mixing bowl, combine dry ingredients: Flour, sugar, baking powder, baking soda, and salt. Whisk until mixed well. Set aside.
• Pour melted butter into the 2 cup measuring device while quickly stirring at the same time. You will be able to see small bits of butter re-solidifying. This is what you want! **
• Pour wet ingredients into dry ingredients and mix gently until combined. Try not to overmix.
• Grease the inside of a 1/4 cup measuring cup, and use it to scoop out biscuit dough, then drop onto pan. You could also use a regular spoon but this makes them uniform and cook evenly.
• Bake for 9-11 minutes, until tops are golden brown and inside is cooked through.
• Lather the tops with butter as soon as they come out of the oven.

Notes

*Tips, Tricks and Substitutions 

**If your butter clumps up completely, it likely wasn’t melted enough or you buttermilk mixture wasn’t cold enough. Remove and remelt butter and add an ice cube to the milk then try again.

*Butter- I use salted butter for this recipe

*Recipe can be easily doubled to make 10 drop biscuits

Keyword drop biscuits recipe, easy drop biscuits, eggless biscuits, homemade drop biscuits

Drop biscuits not what you’re looking for? Head home to find other allergy conscious recipes!