Drop biscuits that crumble apart instead of holding together can be frustrating. However, with a few simple adjustments, you can get light and fluffy drop biscuits every time.
What are drop biscuits?
Drop biscuits are a quick and easy type of biscuit that does not require rolling or shaping. The wet and dry ingredients are mixed together, then dropped directly onto the baking sheet before baking. Typical ingredients include flour, baking powder, salt, butter, milk, and sometimes sugar.
The lack of kneading keeps drop biscuits light and tender on the inside. Their rough, rustic appearance is part of their charm. When made properly, drop biscuits will be tall and fluffy with crisp edges.
Common reasons drop biscuits fall apart
If your drop biscuits are spreading and falling apart, here are some of the most likely culprits:
Too much liquid
Adding too much liquid to the biscuit dough will make it loose and wet. Drop biscuit dough should be moist but still hold together when squeezed in your hand. Too much liquid causes the biscuits to spread out instead of rising up as they bake.
Stick closely to the recommended amount of milk or buttermilk in your recipe. The thicker the consistency of the dough, the better the biscuits will hold their shape.
Overmixing
It’s important not to overmix drop biscuit dough. Unlike traditional biscuits which require kneading, drop biscuits should be handled as little as possible to prevent overdevelopment of gluten.
Gluten gives structure to baked goods, but too much will make drop biscuits tough rather than light and fluffy. Gently stir the dough just until the dry ingredients are moistened. The dough will look bumpy and ragged rather than completely smooth.
Not enough leavening agent
Leavening agents like baking powder or baking soda are essential for making drop biscuits nice and fluffy. Without enough leavening, the biscuits won’t rise properly in the oven.
Double check that you are using the correct amount of leavening called for in the recipe. Make sure your baking powder or baking soda is still fresh and active (not expired).
You can test baking powder or soda by mixing a teaspoon of it with some hot water. It should fizz and bubble right away if it still has leavening power.
Incorrect ingredient ratios
For best results, stick closely to the recipe you are using and measure ingredients precisely. Too much or too little of something can throw off the balance:
– Too much flour will make dry, tough biscuits that spread out.
– Too much butter or other fat will create oily biscuits that fall apart.
– Too much sugar will spread out your biscuits and inhibit rising.
– Too little salt won’t strengthen the gluten enough, resulting in flimsy biscuits.
Using the wrong type of flour
All-purpose flour is the most common type used for biscuits, but you can experiment with substituting small amounts of cake flour to make them more tender or whole wheat flour for added nutrition.
However, avoid biscuit recipes that rely heavily on cake flour or self-rising flour. Cake flour results in biscuits that are too delicate, while self-rising flour contains salt and leavening already which can throw other recipes off. Stick with regular or all-purpose flour.
Underbaking
Be sure to bake drop biscuits fully to set their structure. They may look done before the center has finished cooking through.
Baking times can vary based on oven temperature inaccuracies. Use your recipe baking time as a starting point, then watch biscuits closely towards the end of the recommended range.
They should have tall, browned peaks and sound hollow when tapped. Let biscuits cool 5 minutes before attempting to remove them, so they firm up properly.
Tips for perfect drop biscuits
With a few simple tweaks and techniques, you can get bakery-worthy drop biscuits every time:
Use very cold ingredients
For best results, make sure your milk and butter are very cold before starting. Cold butter helps keep the fat solid, which creates flakier biscuits. Chilled milk firms up the dough.
Many bakers even chill all their measured dry ingredients for 15-30 minutes before mixing the dough. Starting with cold ingredients helps prevent overmixing and creates taller biscuits.
Don’t overwork the dough
Handle the dough as lightly and briefly as possible. Stir just until the flour is moistened and the dough holds together. The dough will still look ragged and bumpy.
Resist the urge to knead drop biscuit dough. Too much handling will overdevelop the gluten and result in dense, tough biscuits that spread.
Use a gentle hand
A light touch is key when handling drop biscuit dough. Press the dough together gently when transferring it to the baking sheet.
Let it drop onto the sheet rather than plopping or flattening it. This helps maintain the air pockets that will make your biscuits light.
Bake at a high temperature
Baking drop biscuits at a high temperature helps set their structure quickly before the dough has time to spread too much. This builds taller biscuits.
Heat your oven to 450°F-475°F. Place biscuits close together on the pan so they support each other as they rise.
Avoid overcrowding
For even rising and browning, be sure not to crowd too many biscuits onto one baking sheet. Place them close enough to touch, but about 1-2 inches apart.
If your baking sheet is packed too tightly, the biscuits won’t have room to reach their full height. Overcrowded biscuits end up mushy and flat.
Let biscuits thoroughly cool
It’s tempting to devour drop biscuits straight out of the oven, but allowing them to cool first is key.
As biscuits cool, the steam inside condenses and helps “set” their structure. Pulling biscuits apart too soon can make them crumble. Let them stand at least 5 minutes before eating.
Top tips for drop biscuit success
Here is a summary of the top tips for light, fluffy drop biscuits that hold together perfectly:
| Tip | Reason |
|---|---|
| Chill ingredients first | Prevents overmixing and encourages rising |
| Avoid overmixing | Creates tougher gluten |
| Handle dough gently | Maintains air pockets |
| Bake at 450°F-475°F | Sets structure quickly |
| Don’t overcrowd pan | Ensures even rising and browning |
| Let cool 5+ minutes | Allows steam to set structure |
Foolproof drop biscuit recipe
Once you understand the keys for success, making spectacular drop biscuits is easy. Here is a classic recipe guaranteed to give you light, tender biscuits with crispy edges and soft, flaky centers:
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup cold butter, cubed
- 3/4 cup cold milk or buttermilk
Instructions:
- Preheat oven to 475°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt.
- Cut in the cold butter using a pastry cutter or 2 forks until mixture resembles coarse crumbs.
- Make a well in the center and pour in the cold milk or buttermilk. Stir just until combined.
- Drop golf ball sized dough portions about 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes until tall, golden brown and hollow sounding when tapped.
- Let cool for 5 minutes before serving warm.
More tips for drop biscuit success
Once you master basic drop biscuits, there are many little tweaks you can try to elevate them:
Add flavors
Fold in herbs, spices, garlic powder, grated cheese, or cooked bacon to customize your biscuits. Just avoid adding chunks of cheese, fruit, or vegetables which may weigh down the delicate dough.
Substitute buttermilk
The acidity of buttermilk tenderizes biscuits beautifully. Don’t have any on hand? Make your own by adding 1 Tbsp lemon juice or vinegar to regular milk. Let sit 5 minutes before using.
Brush with butter
Brushing the biscuits with melted butter before baking adds extra richness and encourages browning.
Use cottage cheese
For incredibly tender and moist biscuits, substitute an equal amount of cottage cheese for the milk or buttermilk. The curds melt into the dough as it bakes.
Try different shapes
For rounded biscuits rather than ragged ones, use a small cookie scoop to portion the dough. Or, roll it into a log and slice for uniform biscuits.
Storing and freezing tips
To keep drop biscuits fresh as long as possible:
Store at room temperature
Biscuits will stay freshest stored at room temperature in an airtight container for up to 2 days. The steam trapped inside helps keep them moist.
Freeze baked biscuits
Leftover baked biscuits can be frozen in zip top freezer bags for 2-3 months. Reheat straight from frozen in a 300°F oven for 10-15 minutes.
Freeze unbaked dough
You can also portion raw drop biscuit dough on a baking sheet, freeze 1 hour until solid, then transfer to a freezer bag. When ready to bake, arrange frozen biscuits on a sheet and add a few extra minutes to the bake time.
Troubleshooting common biscuit mishaps
If your drop biscuits don’t turn out quite right, here are some common issues and how to fix them:
| Problem | Cause | Solution |
|---|---|---|
| Biscuits spread too much | Too much liquid or fat in the dough | Reduce the milk or butter slightly |
| Biscuits are dense and heavy | Overmixed dough | Handle the dough more gently |
| Biscuits don’t rise enough | Too little leavening agent | Make sure baking powder is fresh and use the right amount |
| Biscuits are tough | Too much flour or overhandling | Use softer flour or handle the dough less |
| Bottoms burn | Oven runs hot | Reduce oven temperature 25°F |
| Biscuits are dry | Overbaked | Reduce baking time by a few minutes |
Frequently asked questions
Here are answers to some common drop biscuit FAQs:
Can I make drop biscuits ahead of time?
Yes, drop biscuit dough can be assembled then refrigerated up to 24 hours in advance. You can also freeze unbaked portions of dough to have biscuits ready anytime.
What is the best milk for biscuits?
Whole milk or buttermilk work best. The extra fat keeps biscuits tender while buttermilk provides tangy flavor. For dairy-free biscuits, unsweetened non-dairy milk like almond or oat milk can be substituted.
Should I sift the flour for drop biscuits?
Sifting is not necessary for most drop biscuit recipes. Whisking the dry ingredients helps combine and aerate them sufficiently. Sifting may be recommended in biscuit recipes using cake flour for extra lightness.
Can I substitute self-rising flour?
Avoid using self-rising flour for drop biscuits, as the leavening and salt it contains can throw off recipe ratios. All-purpose flour gives the most consistently great results.
Should I knead drop biscuit dough?
No, drop biscuit dough should never be kneaded. This will over-develop the gluten and result in tough biscuits. Gently stir the dough just until moistened and combined.
Conclusion
Perfect drop biscuits are easy once you know the secrets. With fluffy, light biscuits that hold their shape, you’ll never buy refrigerated cans again. Use cold ingredients, a gentle touch, and the right baking technique for bakery-worthy results every time. With a basic recipe and a little experience, you can easily customize drop biscuits to suit any meal or taste. Enjoy this simple, comforting Southern classic any day of the week.