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READY IN 30 mins

Easy Baking Powder Drop Biscuits

Read Reviews (95)

"These are the best breakfast biscuits, easy and perfect for sausage gravy!" — CookieeMonster13

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Original recipe makes 12 biscuits Change Servings

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1 tablespoon white sugar
1/2 cup chilled butter, diced
1 1/4 cups whole milk

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Directions

Preheat an oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 21, 2009

These are quick, easy, and delicious. I added some cheddar cheese and garlic powder to mine and they were awesome. :)Definitely a keeper!

—Becca

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Most Helpful Critical Review

Apr 08, 2011

i followed this recipe to a tee. it was too runny, had to add a lil more flour. they turned out too buttery tasting, and the worst was they didnt rise. they were flat and tuff.

—mseakin

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117 Ratings

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Jan 25, 2011

This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw.

—lorifrygordon@gmail.com

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Aug 17, 2009

Great basic recipe. As the other reviewer said, it is very buttery. This would be especially delicious with some garlic powder and shredded cheddar or herbs. This is a keeper!!

—MRSCOHEN

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Oct 15, 2009

These were pretty good and super easy to make. I added 1 tsp of Garlic powder,1 tsp of parsley flakes and 1/4 cup cubed marble cheese. I baked at 375 for 15 mins. I did bake the other way but I found my bottoms burned to quickly.

—miskyn

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Oct 06, 2010

Best drop biscuit recipe I've tried so far! Fluffy and buttery, and very easy to make. I found the milk quantity to be a little too much - I ended up adding just over a cup of milk and that was plenty. Next time I'll try rolling these out for cut biscuits. VERY good with a little butter and jam. Be careful not to overmix the dough, and if you want a browned top you may want to brush the top with a egg/milk/butter wash. I'll definitely keep this in my recipe box!

—BunnyD

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Dec 04, 2009

My grandma has been making biscuits like this for years, as did her mom and my mother. Now, I make them for my children. These will always be my favorite because of that. I make these now with buttermilk or soured milk and sometimes if the mood sets me right, I might add spices to compliment whatever meal I'm making.

—Sarah Jo

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Sep 25, 2009

Took only 15 min start to finish. Quick, easy and tastes great. I added some Italian seasonings and cooked in my toaster oven 11 min. Very buttery, but very good.

—Monica

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Nutrition

Calories
163 kcal
8%

Carbohydrates
18.4 g
6%

Cholesterol
23 mg
8%

Fat
8.7 g
13%

Fiber
0.6 g
2%

Protein
3.1 g
6%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Baking Powder Drop Biscuits

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 163
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 5.4g 27 %
Cholesterol 23mg 8 %
Sodium 264mg 11 %
Potassium 61mg 2 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 0.6g 2 %
Protein 3.1g 6 %
Sugars 2.3g
Vitamin A 5 %
Vitamin C 0 %
Calcium 11 %
Iron 11 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 1 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.