Homemade Drop Biscuits (No Milk)
These Quick Drop Biscuits without milk are fluffy, buttery, and ready in just 17 minutes! With a garlic butter topping and tender, flaky layers, they taste just like Red Lobster's famous biscuits but are made fresh with no preservatives. Just mix, drop, and bake - they'll be in the oven by the time it preheats!
Servings: 10 servings
Calories: 181kcal
Ingredients
- 1½ cups all-purpose flour or bread flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, cold, cut into small pieces or margarine
- ½ cup warm water
- ½ tablespoon white vinegar
- 3 tablespoons butter, melted or margarine
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.1½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the cold cubed butter or margarine to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.½ cup butter, cold, cut into small pieces
- Combine the warm water and vinegar in a small bowl. Pour into the flour mixture and stir with a spoon until just combined. The dough will be sticky and sort of puffy.½ cup warm water, ½ tablespoon white vinegar
- Using a ¼ cup measuring cup or ⅔ of an ice cream scoop, drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get approximately 10 biscuits.
- Bake for 10-12 minutes until golden brown.
- While the biscuits are baking, prepare the garlic butter mixture. Melt the butter in a small saucepan over low heat and stir in the garlic powder until well combined.3 tablespoons butter, melted, ½ teaspoon garlic powder
- As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Serve warm and enjoy!
Video
Notes
- Space biscuits about 2 inches apart on the baking sheet - they spread slightly and need room to rise properly.
- The dough should be sticky - don't be tempted to add more flour! Use an ice cream scoop or sprayed measuring cup for easy dropping.
- Cold butter is crucial for flaky biscuits. If your kitchen is warm, cut the butter into pieces and return to the fridge while you gather other ingredients.
- These biscuits rise best when baked immediately after mixing. The leavening agents start working as soon as the wet ingredients are added.
- Customize the biscuits to your liking. Add ½ cup shredded cheese to the dough before baking. You can also add herbs or increase the garlic for the garlic butter topping.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Freeze cooked biscuits for up to 3 months.
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 399mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 389IU | Vitamin C: 0.002mg | Calcium: 78mg | Iron: 1mg
