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    Bites with Bri » Breakfast » Homemade Drop Biscuit Recipe (No Milk)

    Homemade Drop Biscuit Recipe (No Milk)

    Published: Apr 25, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    These Homemade Drop Biscuits are fluffy, buttery, and require no milk. They are super easy to make and made up of only 7 pantry staples. Perfectly served with sausage gravy or drizzled in honey butter, you can't beat these.

    overhead of biscuits, butter, and jelly
    jump to recipe print recipe

    I am a carboholic. Whether its chips, crackers, bread, potatoes, I can't get enough carbs. Anyone else?

    I am always experimenting with different bread recipes, but I typically do not have buttermilk on hand. So I wanted to create a drop biscuit recipe with mostly pantry staples and no milk of any kind.

    Of course butter is a no-negotiable.

    I promise you will not even miss the milk!

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Expert Tips
    • FAQs
    • Related Recipes
    • Homemade Drop Biscuits Recipe (No Milk)

    Highlights

    • Super easy (no rolling)
    • Minimal ingredients
    • No milk required
    • Buttery, fluffy, and golden on top

    Ingredients

    overhead of all of the ingredients
    • Honey: Swap honey for 1 Tablespoon of white or brown sugar. 
    • White Vinegar: Swap for lemon juice or omit. However, it does add more depth to the flavor, mimicking the tang of buttermilk. 
    • Grated Butter: After the butter has chilled, use a box or hand grater to grate the butter. I do half of the butter with the finer blade and half with the larger blade creating a variety of sizes.
    • Honey Butter: Simply mix the melted butter and honey together in a small bowl. Brush over the top of the warm biscuits.

    Complete list of ingredients and amounts is located on the recipe card below.

    Instructions

    before you start

    • Preheat the oven to 425°. Let the oven preheat completely. It is best for the oven to come to temperature 5-10 minutes before putting anything in it.
    • Grated the butter with a box or hand grater.
    • While you prepare the other ingredients, leave the grated butter in the freezer, so it stays cold.

    Step 1: Line a baking sheet with parchment paper.

    Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

    steps 1 & 2
pan with parchment paper
dry ingredients whisked together in a bowl

    TIP - Parchment paper ensures the biscuits do not stick.

    Step 3: In a separate bowl, whisk together the water, honey, and vinegar.

    Step 4: Add the butter to the dry ingredients and stir until well combined.

    steps 3 & 4
wet ingredients mixed together
butter mixed in dry ingredients

    TIP - Make sure the honey is completely incorporated in the water and vinegar.

    Step 5: Pour about half of the water mixture over the butter and dry ingredients. Stir gently.

    Step 6: Add the rest of the water mixture. Continue stirring just until the dough comes together.

    steps 5 & 6
half of wet ingredient mixed into dry
all of wet ingredients mixed into dry

    TIP - The mixture will be sticky. If the mixture seems extremely wet, add another tablespoon of flour.

    Step 7: Drop about 2 heaping Tablespoons of dough onto the baking sheet to form about 15 biscuits (3 x 5).

    Step 8: Bake for 16-18 minutes or until the tops begin to turn golden brown. Brush with additional melted butter or honey butter before serving.

    steps 7 & 8
raw biscuits on sheet pan
cooked biscuits on sheet pan

    TIP - Don't over bake! Once the tops just start to brown, remove them from the oven.

    Expert Tips

    • Work quickly. You want the butter and water to stay as cold as possible so the biscuits come out super fluffy. These are drop biscuits so do not spend too much time forming them. You can see in the photo above that mine are not super uniform.
    • Don't over mix! Once the biscuit dough comes together, stop mixing.
    • While you prepare the other ingredients, leave the grated butter in the freezer, so it stays cold.
    • The mixture will be sticky. If the mixture seems extremely wet, add another tablespoon of flour.
    • Don't over bake! Once the tops just start to brown, remove them from the oven.

    FAQs

    How do you store leftover biscuits?

    Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

    What is the difference between rolled and dropped biscuits?

    Rolled biscuits start with a much drier dough. The dough is then rolled out using a rolling pin. It is then folded and this process is repeated to produce layers in the dough. Then using a round cookie cutter, the biscuits are cut out. Drop biscuits start with a wet dough and like the name implies are dropped directly onto the baking sheet. No rolling at all.

    Why are my biscuits flat?

    These biscuit will flatten and spread a bit but should still rise. If your leavening agent (baking powder) is expired, it will not work and the biscuits will not rise.

    Why are my biscuits tough?

    The dough was likely over mixed. This creates dense biscuits.

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    PRINT RECIPE PIN RECIPE COMMENT
    5 from 20 votes

    Homemade Drop Biscuits Recipe (No Milk)

    These Homemade Drop Biscuits are fluffy, buttery, and require no milk. They are super easy to make and made up of only 7 pantry staples. Perfectly served with sausage gravy or drizzled in honey butter, you can't beat these.
    Servings15 biscuits
    Prep35 minutes
    Cook20 minutes
    Total55 minutes
    Course: Bread, Breakfast
    Cuisine: American
    Author: Brianna May

    Ingredients:

    • 2 ¼ cups (293 g) all purpose flour
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup cold water
    • 1 Tablespoon honey*
    • 1 Tablespoon white vinegar*
    • 1 stick unsalted butter, chilled in freezer for 30 minutes - 1 hour and grated*

    Optional Add-ins & Topping

    • ½ teaspoon garlic powder
    • ¾ cup cheddar cheese
    • ¼ cup chives

    Honey Butter*

    • 1 Tablespoon Honey
    • 2 Tablespoons unsalted butter, melted

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Preheat the oven to 425°. Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a separate bowl, whisk together the water, honey, and vinegar.
    • Add the butter to the dry ingredients and stir until well combined.
    • Pour about half of the water mixture over the butter and dry ingredients. Stir gently.
    • Add the rest of the water mixture. Continue stirring just until the dough comes together.
    • Drop about 2 heaping Tablespoons of dough onto the baking sheet to form about 15 biscuits (3 x 5).
    • Bake for 16-18 minutes or until the tops begin to turn golden brown. Brush with additional melted butter or honey butter before serving.

    Notes:

    Honey: Swap honey for 1 Tablespoon of white or brown sugar.
    White Vinegar: Swap for lemon juice or omit. However, it does add more depth to the flavor, mimicking the tang of buttermilk.
    Grated Butter: After the butter has chilled, use a box or hand grater to grate the butter. I do half of the butter with the finer blade and half with the larger blade creating a variety of sizes.
    Honey Butter: Simply mix the melted butter and honey together in a small bowl. Brush over the top of the warm biscuits.
    Work quickly. You want the butter and water to stay as cold as possible so the biscuits come out super fluffy. These are drop biscuits so do not spend too much time forming them. You can see in the photo above that mine are not super uniform.
    Don't over mix! Once the biscuit dough comes together, stop mixing.
    While you prepare the other ingredients, leave the grated butter in the freezer, so it stays cold.
    The mixture will be sticky. If the mixture seems extremely wet, add another tablespoon of flour.
    Don't over bake! Once the tops just start to brown, remove them from the oven.

    NUTRITION:

    Serving: 1roll | Calories: 168kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 277mg | Fiber: 1g | Sugar: 2g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Sarah

      February 20, 2022 at 2:09 pm

      5 stars
      My review is for the biscuits made with the optional add-ins of garlic powder, cheddar cheese and chives. These are definitely the best drop biscuits I've ever had! So easy to make, and so tasty! I was honestly pretty surprised at the lovely texture of these - not dry or crumbly at all. This will be my go to in the future. Thank you!

      Reply
      • Brianna May

        March 01, 2022 at 10:39 am

        Awesome Sarah! So glad you enjoyed.

        Reply
    2. Jill

      September 15, 2021 at 12:09 pm

      5 stars
      The texture of these biscuits is just perfect! The whole family loved them!! Thanks!

      Reply
    3. Luke Ratford

      September 15, 2021 at 11:41 am

      5 stars
      Easy to make and superb with honey drizzled over the top as you suggested, the family devoured these and I will defo be making more very soon 🙂

      Reply
    4. Elizabeth

      September 15, 2021 at 10:55 am

      5 stars
      These biscuits are crazy delicious and surprisingly simple to make! Great recipe!

      Reply
    5. Tyanne

      September 15, 2021 at 7:55 am

      5 stars
      I love that all the helpful tips! These were super amazing!

      Reply
    6. Jessica Formicola

      June 06, 2021 at 5:22 am

      5 stars
      Homemade biscuits ready in under an hour? Yes, please! These biscuits look amazing and I can't wait to try them!

      Reply
      • Brianna May

        June 06, 2021 at 1:11 pm

        Thank you so much!

        Reply
    7. Audrey

      June 04, 2021 at 12:21 pm

      5 stars
      These were so easy to make. I love drop biscuits.

      Reply
      • Brianna May

        June 04, 2021 at 3:23 pm

        Awesome!

        Reply

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