Easy Drop Biscuits (No Butter)
You must try these super easy drop biscuits! Your family will love these mouth-watering biscuits made with no yeast or butter, and with no rolling or cutting required. Just mix a few basic ingredients, drop on a baking sheet or muffin tin, and enjoy in less than 20 minutes!
Servings: 5 biscuits
Ingredients
- 1 cup flour (I used white whole wheat)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
- ½ cup milk
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat oven to 350 degrees F.
- Add the flour, baking powder, salt, and sugar to a large bowl and mix to combine.1 cup flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon sugar
- Add the milk and mayonnaise to the bowl.2 tablespoons mayonnaise, ½ cup milk
- Mix thoroughly. Dough will be sticky.
- Spray your muffin tin or baking sheet with nonstick spray. Drop dough into each muffin hole so that they are filled about ¾ of the way. If you are using a baking sheet, use about ½ cup of dough for each muffin.
- If you are using the chives, sprinkle them over the muffins and press them slightly into the dough.1 tablespoon chopped chives
- Bake about 12 minutes, until the tops start to brown.
Notes
Prep Tips:
- The dough will be very sticky. Avoid adding too much extra flour as that can cause the biscuits to turn out overly dense.
- I use white whole wheat flour, but regular all-purpose flour works too.
- These biscuits are best served warm from the oven.
Variations:
- Mix ¾ teaspoon dried rosemary, basil, thyme, or Italian seasoning into the dry ingredients.
- Add ½ cup shredded zucchini to the batter for a veggie-packed version.
- Stir in ½ cup shredded cheese for cheesy biscuits.
- Or be adventurous and use both the zucchini and cheese variations!
Serving Suggestions:
- Serve warm alongside soup, chili, or stew.
- Pair with eggs for a simple breakfast.
- Enjoy with butter, jam, or honey if desired.
Storage:
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6–7 days.
- You can freeze leftover biscuits for up to 3 months. Thaw them on the counter several hours before serving.
- When serving leftover biscuits, wrap the biscuits in aluminum foil and warm in a 350-degree oven for 10–15 minutes.
Nutrition
Calories: 143kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 164mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Calcium: 85mg | Iron: 1mg
