Garlic Drop Biscuits

These deliciously fluffy drop biscuits are easy to make with no rolling required. Simply mix, drop, and bake.

These biscuits add a new twist on a typical drop biscuit with the addition of garlic, chive, & Parmesan. Make these for serving with soups or stews, or even to have with breakfast!

close up of Garlic Drop Biscuits on a baking sheet

Why We Love These Biscuits

  • These tender baking powder biscuits can be made in just one bowl.
  • They only use 5 basic ingredients.
  • Drop biscuits don’t need to be rolled out (which means less mess, less cleaning).
  • These biscuits are super tasty and failproof every time!

process of adding dry ingredients to make Garlic Drop Biscuits

Ingredients

BUTTER Be sure your butter is cold. Cold butter creates little pockets in the biscuits for better texture. Work the butter in using either a pastry blender (or 2 forks) until the mixture resembles peas.

FLOUR All-purpose flour is something we always have on hand, you can substitute 1/2 cup with wheat flour if desired.

FLAVORS Garlic & onion plus chive and Parmesan cheese add extra flavor to these drop biscuits! Feel free to add in some shredded or cheddar or a few dried chili flakes. Even jalapenos can be added in for some spice!

process of adding in wet ingredients to dough to make Garlic Drop Biscuits

How to Make Drop Biscuits

Drop biscuits are super simple to make since there’s no need to roll them out.

  1. Mix dry ingredients together.
  2. Cut in cold butter with a pastry blender or fork (dough should become crumbly, like small peas). Mix in chives & cheese.
  3. Add milk, combine until just barely mixed. Then just drop by spoonfuls onto a baking sheeet & pop in the oven!

Garlic Drop Biscuits on a baking sheet before cooking

Tips for the Best Biscuits

  • The colder the butter, the better the biscuit. Try cutting the butter into cubes and refrigerating it until icy cold.
  • Once the milk is added, a quick mix of the dough is all that really needed. Don’t overdo it, or the biscuits can lose their fluffy & tender texture.
  • These biscuits can be dropped on top of chicken stew for chicken and dumplings. About 15-20 minutes before stew is ready to serve, drop biscuit dough on top, then cover with a tight-fitting lid. Don’t lift the lid before time is up!

pile of Garlic Drop Biscuits

How to Store

  • Drop biscuits with cheese keep fresh in the fridge for 3-4 days. Just store them in a zippered bag or an airtight container.
  • Baked drop biscuits can also be frozen, and will keep their quality for up to four months.
  • Warm them up in the microwave or toaster oven or serve biscuits and gravy for breakfast!

Our Favorite Biscuit Recipes

Did you love these Garlic Drop Biscuits? Be sure to leave a comment and a rating below! 

close up of plated Garlic Drop Biscuits

Garlic Drop Biscuits

Tender, flaky, and flavorful, these Garlic Drop Biscuits are the perfect side dish!
Course Bread, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 432
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • cup butter cold
  • cup parmesan cheese shredded
  • 1 tablespoon chives chopped
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease it well).
  • Combine flour, baking powder, baking soda, salt, onion & garlic powder in a medium bowl. Whisk to combine.
  • Add cold butter and cut in with a fork until the mixture is the size of peas or slightly smaller. Add parmesan cheese and chives and stir.
  • Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Nutrition

Calories: 432 | Carbohydrates: 54g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 3mg
Garlic Drop Biscuits with writing
Garlic Drop Biscuits on a baking sheet with a title
close up of Garlic Drop Biscuits with a title
Garlic Drop Biscuits on a baking sheet and plated with a title

Originally posted at Spend with Pennies

Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

This Penne Pasta Salad with Tomatoes, Cucumbers, and Olives is a light and tangy penne pasta salad that is potluck, party, and summer barbecue friendly, with no mayo or other ingredients to spoil in the heat.

A light dressing keeps everything tangy and moist, while the pasta won’t dry out, even if it’s left on a table for a couple of hours.

Penne Pasta Salad made without mayo - perfect for potlucks and summer parties! get the recipe at barefeetinthekitchen.com

This Italian Pasta Salad is one of the simplest pasta salads you can make.

You’ll have the entire salad assembled in the time it takes to boil the pasta if you start chopping ingredients while the pasta is cooking. I often toss everything together while the pasta is warm and serve the salad immediately.

However, this is also delicious cold and will keep nicely in the refrigerator for a few days. Italian Pasta Salad is a terrific make-ahead dinner or lunch for busy days.

Cucumber Tomato Pasta Salad

Fresh tomato and cucumber tossed together in a salad is like summertime in a bowl.

When I’m in the mood for a crisp and refreshing side, Cucumber Tomato Salad never disappoints. All these veggies need is a splash of oil and vinegar, a little seasoning and I’ll happily eat a whole bowl.

Adding pasta to the idea of a cucumber tomato salad only made it all the more delicious. I love the way the juicy tomatoes and fresh cucumbers taste together with tender penne noodles in this pasta salad.

If you like the combination of flavors in this Italian Pasta Salad, you should also give Cucumber Salad with Spicy Tomato Vinaigrette a try for your next potluck dish. For a creamier cucumber tomato salad recipe, try this Creamy Cucumber Tomato Salad, too.

Italian Pasta Salad

If you can boil pasta and chop a vegetable, you can make a delicious homemade pasta salad.

Along with the cucumber and tomatoes, this penne pasta salad gets its Italian flavors from a combination of fresh herbs. I use plenty of chopped fresh basil leaves for amazing flavor and fragrance. Italian parsley add a fresh taste that makes this dish irresistible.

A combination of grape and cherry tomatoes work beautifully here. Red wine vinegar compliments the sweetness from fresh tomatoes while adding a nice tang.

Black olives finish this salad with a rich and salty flavor. Even people who’ve told me they’re not the biggest fans of olives have enjoyed them here.

Served cold or at room temperature, this pasta salad recipe is a keeper!

We also love plenty of garlic in our pasta salad! I throw three chopped cloves into mine, but feel free to adjust based on your garlic preference.

This recipe calls for a super simple dressing that really lets the flavors of the fresh veggies shine. The olive oil and red wine vinegar dressing is moist enough to keep the pasta from drying out but light enough not to overpower everything else.

Italian Pasta Salad is delicious and filling enough to serve on its own as a quick lunch or dinner. It also makes a fabulous side dish for any of your favorite entrees.

Pair it with Italian Red Wine Pork Roast for a hearty meal any time of year. Try it with a cup of Italian White Bean, Cabbage, and Sausage Soup for a delicious lunch. It’s wonderful eaten as-is or sprinkled with a little Parmesan cheese.

However you enjoy this simple penne pasta salad, I hope you like it as much as we do!

This summer pasta salad is loaded with Italian flavors - you're going to love it!

Mayo Free Pasta Salads

I’m a gigantic fan of pasta salad made without mayonnaise. These mayo-free salads keep nicely at room temperature for hours, making them super convenient and tasty for summer parties and other outdoor activities in the heat.

While I love a Creamy Pasta Salad, I also like a pasta salad I can serve year-round with no worries. I typically take these salads to potlucks in big disposable pans or plastic containers. This way, I can set it on the table and then forget about it. I never have to worry about a mayo free pasta salad spoiling quickly in the sun.

In the summertime, I often make a double or triple batch of pasta salads like this one. Leftovers are great to keep in the fridge and dish out for a quick lunch.

This Spinach Pasta Salad and this Summer Israeli Couscous Salad are two more excellent salads that are perfect for summer. And this Strawberry Spinach Pasta Salad is a must any time you have fresh strawberries around!

This Tangy Mediterranean Pasta Salad is a mayo-free salad that is perfect for summer parties! get the recipe at barefeetinthekitchen.com

For more pasta salads, you’ll want Creamy Pasta Salad and Bacon Ranch Pasta Salad on your list to try soon. This Taco Pasta Salad and this Zucchini Noodle Mock Pasta Salad both sound delicious too.

If you’re looking for a warm pasta dish that the entire family is certain to love, this Easy Baked Ziti is guaranteed to thrill them. One Pot Lazy Lasagna is another easy delicious dinner that comes together.

Check out all my Pasta Salad Recipes for more ideas!

Kitchen Tip: I use this pot, this strainer, and this mixing bowl to make this recipe.

Penne Pasta Salad

  1. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
  3. In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
  4. Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerator until ready to eat.
Penne Pasta Salad made without mayo - perfect for potlucks and summer parties! get the recipe at barefeetinthekitchen.com

Print

Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

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Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10 servings
Calories 277kcal

Ingredients

  • 8 ounces mini penne pasta or regular penne pasta
  • 4 cups grape or cherry tomatoes, halved (red or yellow is fine)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, adjust to taste
  • 1 teaspoon fresh black pepper, adjust to taste
  • 2 cups cucumbers, chopped small
  • 6 ounce can whole black olives, drained and halved
  • 1/4 cup red onion, sliced very thin and chopped small
  • 10 large fresh basil leaves, sliced very thin, about 2 tablespoons
  • 2 tablespoons fresh Italian parsley, chopped small

Instructions

  • Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  • While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad. 
  • In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
  • Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 338mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 0.9mg

{originally published 6/4/18 – recipe notes and photos updated 4/9/21}

Italian Pasta Salad - get the recipe at barefeetinthekitchen.com

The post Penne Pasta Salad with Tomatoes, Cucumbers, and Olives appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Buttery Peas & Carrots

Buttery Peas and Carrots are one of those classic side dishes that never goes out of style!

Sometimes the best dishes are the simple ones. Tendergreen peas and sweet carrots are cooked with just a hint of dill, then tossed in butter for a quick side dish that goes great with anything!

Buttery Peas and Carrots with melted butter

We love any recipe that takes less than 10 minutes to prepare

Ingredients

VEGETABLES For this recipe, we use frozen peas but fresh works as well. If using fresh, they’ll need to be boiled for about 6 minutes before adding to the pan. If using baby carrots in place of whole carrots, cut them in half lengthwise.

SEASONING Dried dill makes this easy since I often have it on hand. If using fresh dill, sprinkle in just before serving.

BUTTER Butter, salt & pepper make everything better.

ingredients to make Buttery Peas and Carrots

Variations

  • For more color, add canned or frozen corn when cooking the peas.
  • Mix in cooked long-grain brown rice for a heartier side.
  • Frozen diced potatoes can be added to peas & carrots as well!
  • To make a creamy peas and carrots casserole, add a bit of heavy cream with the peas.

peas and carrots in the pan with seasoning to make Buttery Peas and Carrots

What to Serve With

Butter peas and carrots are easy enough for every day, but especially great on the holiday table alongside ham with brown sugar glaze or honey baked ham.

top view of plated Buttery Peas and Carrots

Leftovers

  • Buttery peas and carrots make great leftovers! Keep them in the refrigerator up to 3 days in a covered container and reheat in the microwave. Since these aren’t sweetened, leftovers can be added to a soup, stew, or stir fry!
  • To freeze leftovers, place them in a zippered bag labeled with the date on the outside and they will keep in the freezer up to 6 weeks

Savory Side Dishes

Did you make these Buttery Peas and Carrots? Be sure to leave a rating and a comment below! 

Buttery Peas and Carrots with melted butter

Buttered Dill Peas and Carrots

These simple peas and carrots are sauteed until tender, then tossed with butter & dill!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 108
Author Holly Nilsson

Ingredients

  • 1 teaspoon olive oil
  • 2 large carrots
  • 2 cups frozen green peas
  • 1 tablespoon salted butter
  • ½ teaspoon dried dill weed
  • salt & black pepper to taste

Instructions

  • Peel carrots and cut into ¼” slices.
  • Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
  • Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
  • Add butter and toss well. Season with salt & pepper to taste.

Notes

To use fresh peas, boil them for 6-8 minutes before adding to the pan.

If using baby carrots in place of whole carrots, cut them in half lengthwise.

To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.

Nutrition

Calories: 108 | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 297mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6664IU | Vitamin C: 31mg | Calcium: 33mg | Iron: 1mg

Originally posted at Spend with Pennies

Air Fryer Onion Rings

Perfectly crispy air fryer onion rings are way better than the frozen variety (and easy to make)!

Satisfy your craving and skip the takeout (and the extra fat). Onion rings aren’t difficult and taste amazing.

close up of Air Fryer Onion Rings on a plate

Air Fryer Onion Rings

Finally, we can enjoy crispy, crunchy onion rings without a vat of oil!

We love air fryer recipes because they come out so crispy and are so easy to make! The air fryer needs less oil, creates fewer fat calories, and plus it takes less time. What’s not to love?

onions to make Air Fryer Onion Rings

Ingredients

ONIONS We like large, sweet onions like Vidalias, but if Walla Wallas are available, those are the best!

FLOUR This simple dredge adds seasoning but most of all helps the coating stick to the onions.

BUTTERMILK & EGG This helps the crumbs stick. If you don’t have buttermilk, cream or milk will work.

PANKO Panko bread crumbs have more crunch for a crispy coating. If you only have regular bread crumbs, those work too.

process of coating Air Fryer Onion Rings with batter

How to Make Air Fryer Onion Rings

Make a double batch of these beauties, because you can be sure that they will disappear in no time!

  1. Cut onions into ½ inch slices and separate the rings.
  2. Combine flour, seasoned salt, & cayenne pepper in a small bowl. Set aside.
  3. Whisk eggs in another bowl until they are frothy. Stir breadcrumbs, oil, & cornmeal in another bowl.
  4. Dip each ring into eggs, flour, eggs, breadcrumbs, then place in the preheated air fryer.

top view of coated Air Fryer Onion Rings on a sheet

  1. Fry rings in a single layer until golden brown & crispy on the outside, about 12 to 15 minutes.
  2. Remove onion rings from the air fryer & sprinkle with seasoned salt. Serve immediately.

Can you Freeze Onion Rings?

Freeze cooked and cooled onion rings in a zippered bag with the date labeled on the outside. They’ll keep fresh for up to 8 weeks in the freezer.

Cook from frozen in the air fryer.

Air Fryer Onion Rings in the air fryer

Air Fryer Appetizers

Did you enjoy these Air Fryer Onion Rings? Be sure to leave a rating and a comment below! 

cooked Air Fryer Onion Rings

Air Fryer Onion Rings

Crispy & crunchy air fryer onion rings are perfect as a snack with dipping sauce, or as a side dish with burgers or hot dogs!
Course Air Fryer, Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4
Calories 357
Author Holly Nilsson

Ingredients

  • 1 large sweet onion
  • cup flour
  • 1 teaspoon seasoned salt
  • teaspoon cayenne pepper
  • 2 eggs
  • cup buttermilk
  • 2 cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornmeal optional

Instructions

  • Peel onion and cut into ½ ” thick slices. Separate slices.
  • Combine flour, salt, and cayenne pepper in a small bowl. Whisk egg and buttermilk in a second bowl. Toss breadcrumbs, oil, and cornmeal in a third bowl.
  • Dip each onion into egg mixture and then into the flour mixture. Dip it back into the egg mixture and finally into the bread crumb mixture pressing to adhere.
  • Once all rings are coated, spray each with cooking spray. Preheat air fryer to 350°F.
  • Place onion rings in the air fryer in a single layer and cook for 12-15 minutes or until crisp on the outside.
  • Remove from the air fryer and sprinkle with seasoning salt.

Nutrition

Calories: 357 | Carbohydrates: 50g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 881mg | Potassium: 281mg | Fiber: 3g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 3mg
Air Fryer Onion Rings in the air fryer with writing
cooked Air Fryer Onion Rings with writing
Air Fryer Onion Rings in the air fryer with a title
Air Fryer Onion Rings in the air fryer and plated with a title

Originally posted at Spend with Pennies

Air Fryer Cauliflower (quick side dish)

The air fryer strikes again for this easy-to-make recipe for air fryer cauliflower! 

Seasoned, crispy, fried cauliflower florets are a low-carb and Keto but to be honest, everyone in my family loves this!

top view of Air Fryer Cauliflower on a plate with a fork

Cauliflower is a superfood and it roasts perfectly in the air fryer! Cook up a batch as a side dish, or as a guilt-free snack!

Easy Air-Fried Cauliflower

Air fried cauliflower is one of our favorite recipes it requires little prep and minimal seasoning and cooks in about 15 minutes.

The caramelization from the air fryer makes this dish even more flavorful.

Eat this as a side dish or use in place of steamed cauliflower in dishes like mashed cauliflower, to add to casseroles or even in roasted cauliflower soup.

Air Fryer Cauliflower in the air fryer before cooking

Ingredients/Variations

CAULIFLOWER – I prefer to use fresh cauliflower in the air fryer but if you only have frozen, use that!

Frozen cauliflower does not need to be thawed first. Simply brush with olive oil (or spray with cooking spray).

SEASONINGS We use garlic powder, salt & pepper, and parmesan in this recipe. Switch it up by trying different seasonings. Or coat the cauliflower florets with buffalo sauce and make “wings.”

cooked Air Fryer Cauliflower in the air fryer

How to Cook Cauliflower in the Air Fryer

It’s super easy and fast to cook up some tasty cauliflower!

  1. Prepare the cauliflower and toss with a bit of oil and seasonings (per recipe below).
  2. Place cauliflower pieces in the air fryer basket and fry until tender.
  3. Sprinkle with parmesan cheese and cook another few minutes until the cheese is melted and crispy.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

More Air Fryer Sides

Did you make this Air Fryer Cauliflower? Be sure to leave a rating and a comment below! 

top view of Air Fryer Cauliflower on a plate with a fork

Air Fryer Cauliflower

Seasoned Air Fryer Cauliflower is ready in less than 20 minutes, making it the perfect side dish!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4
Calories 132
Author Holly Nilsson

Ingredients

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • salt & black pepper to taste
  • cup parmesan cheese finely shredded

Instructions

  • Cut cauliflower into florets. Wash and drain very well.
  • Combine olive oil, garlic powder, salt, and pepper in a small bowl. Toss with cauliflower.
  • Preheat air fryer to 390°F.
  • Place cauliflower in the air fryer basket and cook 12 minutes.
  • Sprinkle with parmesan and cook an additional 2-3 minutes or until florets reach desired doneness.

Notes

If the cauliflower is wet (after washing) it will steam instead of roast so be sure to drain very well. If possible, I try to wash the cauliflower the day before roasting.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

To reheat, air fry 3-4 minutes or until heated through.

Nutrition

Calories: 132 | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 69mg | Calcium: 130mg | Iron: 1mg
Air Fryer Cauliflower cooking in the air fryer with writing
close up of plated Air Fryer Cauliflower with a title
Air Fryer Cauliflower in the air fryer and plated with a title
Air Fryer Cauliflower in the air fryer with a title

Originally posted at Spend with Pennies

Drop Biscuits – Ready in 30 Minutes!

These homemade drop biscuits are buttery and fluffy without all of the fuss of rolling dough!

Melt-in-your-mouth, they’re the perfect savory biscuit for soaking up soup, sauce, or gravy. Serve them with butter or top them with jam.

close up of Easy Drop Biscuits

Biscuits Made Easy

We love Homemade Biscuits served with soups and stews, topped with jam and of course served with sausage gravy.

A drop biscuit is the perfect quick and easy solution when dinner is on the go! Skip the box mix, these are just as easy!

Light, fluffy biscuits are just six ingredients away!

ingredients to make Easy Drop Biscuits

Ingredients

These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner.

  • Butter Ensure the butter is cold, this creates little pockets that add lift and texture (and of course flavor).
  • Milk Again, cold is best. This adds moisture, texture and helps with browning.
  • Flour These biscuits use all-purpose flour, you can substitute half with whole wheat flour if preferred.
  • Leavening: Baking soda, baking powder, and a little salt to produce airy biscuits with the perfect texture every time!

Variations

This recipe is easily up-leveled by switching out the milk for buttermilk or mixing cheddar cheese or herbs into the dough.

Drop biscuits are also perfect for dumplings which are basically uncooked drop biscuits that are added to the top of chili, or a savory soup or stew!

scooping out Easy Drop Biscuits and putting on a baking sheet with parchment paper

How to Make Drop Biscuits

These 6-ingredient biscuits give a new meaning to the words ‘quick and easy’!

  1. Whisk together dry ingredients.  Cut in cold butter with a pastry blender or two knives until it resembles small peas.
  2. Add milk a little at a time until the dough is thick but able to be scooped and dropped with a spoon.
  3. Drop dough onto a prepared baking sheet and bake per recipe below or until the biscuits are lightly browned.

close up of cooked Easy Drop Biscuits

How to Store Leftover Biscuits

  • Drop biscuits keep best in a covered container or a zippered bag at room temperature for about 3 days.
  • Uncooked biscuits will keep in the freezer for about 3 months as long as they are in a zippered bag—don’t forget to write the date on the outside! Frozen biscuit dough can be baked for about 18 to 20 minutes.
  • Cooked biscuits can be frozen in a zippered bag for up to 2 months. Let them thaw at room temperature before serving.

Serve Biscuits With…

Did you love these Easy Drop Biscuits? Be sure to leave a comment and a rating below! 

Easy Drop Biscuits on a table with a close up of a biscuit with melted butter on top

Easy Drop Biscuits

With only a handful of simple ingredients and 30 minutes, these flavorful drop biscuits are ready to serve!
Course Bread, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 biscuits
Calories 133
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cup cold butter
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Grease a large baking sheet.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Add cold butter and cut in with a pastry blender until the butter is the size of peas or slightly smaller.
  • Add milk a bit at a time stirring after each addition until the dough holds together but is soft enough to be dropped with a spoon.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Notes

Drop biscuits will keep for up to 3 days stored in an airtight container at room temperature. 

Nutrition

Calories: 133 | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Calcium: 93mg | Iron: 1mg
close up of Easy Drop Biscuits with melted butter on top and writing
Easy Drop Biscuits on a baking sheet with a title
Easy Drop Biscuits with a title
Easy Drop Biscuits on a baking sheet and close up with butter with a title

Originally posted at Spend with Pennies