Drop biscuits are the fastest and easiest biscuits you can make—all you do is whisk together the dry ingredients, stir in the liquids, and drop lumps of dough onto a baking sheet. The secret to getting these drop biscuits light and tender: beer. If beer isn’t your thing, substitute the same volume of buttermilk. We recommend serving with a hearty dish, like the best chili recipe ever.
If you don’t want to use beer, try these easy drop biscuits with mayonnaise (a super helpful secret ingredient).
- Yield: 8 (4-inch) biscuits
- Difficulty: Easy
- Total: 30 mins
- Active: 15 mins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup lager-style beer
- 1/2 cup unsalted butter (1 stick), melted and cooled
- Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until blended. Add the beer and melted butter and stir until it forms a moist, shaggy dough that just comes together. Try not to overwork the dough.
- Drop 8 equal-sized dollops of the dough onto the parchment-lined baking sheet, spacing them evenly apart. Bake until the biscuits are golden and puffed, about 15 minutes. Transfer to a wire rack to cool slightly before serving.