Drop Biscuits are so much easier to make than traditional biscuits, but they still have the perfect light, fluffy texture and crisp, golden exterior. They require just 6 simple ingredients and take only 10 minutes to mix up. Serve these with a weeknight meal, or a holiday dinner – they’re impressive and easy enough for both!
This post is sponsored by our friends at Danish Creamery! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible.
These drop biscuits are one of the most delicious sides to make for any meal – let’s walk through how to make ’em!
How to Make Easy Drop Biscuits:
Start by whisking together the flour, salt, and baking baking powder. Then, we’re using Danish Creamery’s Premium Sea Salted Butter to add flavor and flaky layers to our biscuits. Cut it in with a pastry cutter, until you have pieces the size of walnut halves (some will be larger, some smaller) that are coated in flour. Danish Creamery’s butter is slow churned and made from high-quality cream, making it a dream to bake with in recipes like this!
Next, stir in your shredded cheddar and gruyere cheeses. Using a mix of these two cheeses adds so much flavor to these biscuits! Stir in the milk last – no need to buy buttermilk for this recipe. Regular 2% milk works just fine! You’ll have a slightly wet, shaggy dough at this point.
How to Bake Drop Biscuits:
Scoop the biscuits into a greased cast iron pan (any oven-safe pan works) using an ice cream scoop like this, or using a 1/4 cup measuring cup. The biscuits should be about 1/4 cup each, and you’ll have 8 total.
Bake until golden brown and crisp on top. Follow the bake time in the recipe below for the best results!
Serving Drop Biscuits:
While your biscuits are fresh and piping hot from the oven, brush them with a little bit more of Danish Creamery’s butter for extra flavor. Sprinkle with flaky sea salt and dig in! These biscuits are incredibly flaky and tender, even though we aren’t doing any of the extra steps of folding and turning the dough that traditional biscuits require. We can thank Danish Creamery’s salted butter, made in small batches for maximum quality and velvety texture, for helping to create the perfect texture in these biscuits.
A few notes about this recipe:
Leftovers: These are best served fresh from the oven, but leftovers can be stored in an airtight container for a few days and reheated.
Yield: You can double this recipe if you need to! Simply distribute the biscuits between two pans, as a 10-inch pan (pictured above) can only fit 8 of these at once without becoming overcrowded. Or, bake them in a 9×13 pan.
More Easy Holiday Side Dishes:
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Drop Biscuits with Cheddar & Gruyere Cheese
For the Biscuits
- 1 and 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup Danish Creamery's Premium Sea Salted Butter, cold
- 1/3 cup shredded gruyere cheese
- 1/3 cup shredded cheddar cheese
- 3/4 cup milk
- additional Danish Creamery butter
- flaky sea salt, optional
- Prep: Grease a 10-inch cast iron skillet (or similar size oven-safe baking pan or dish) with butter and give a light spray of nonstick spray. Preheat your oven to 400° F.
- Make the Biscuits: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into tablespoon sized cubes, and add to the bowl of flour. Cut the butter into the flour using a pastry cutter (or a fork, or clean hands) until you have pieces of butter the size o walnut halves (some will be larger, some smaller). The butter pieces should be coated in the flour. Stir in the cheeses. Then, pour in the mlik, and stir until you have a semi-wet, shaggy dough. You may need to add a bit more milk to help the dough come together. Add 1 tsp at a time to avoid making the dough too wet. It's ready when there are no dry crumbly bits left.
- Bake: Scoop biscuits from the dough using an ice cream scoop or a 1/4 cup measuring cup. Each biscuit should have about 1/4 cup worth of dough. Place biscuits in the prepared pan, leaving a bit of space between them (see photo above). Bake for 17-20 minutes. Biscuits will appear cooked through and will be golden brown. You can gently break into one and lift the top (with a butter knife) to check that the inside is fluffy and cooked through, and that there is no wet dough left in the center.
- Serve + Store: Serve immediately, while hot from the oven! Brush a bit more melted butter over the biscuits, and add a sprinkle of flaky sea salt, if desired. These are absolutely best when they're fresh from the oven, but leftovers can be stored in an airtight container at room temp for 1-2 days, and gently reheated.
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