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.
Servings: 15 biscuits
- 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
- 1 Tablespoon Honey
- 2 Tablespoons unsalted butter melted
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.
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.
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