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!
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 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 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.
Video
Notes
Leftover biscuits can be stored in an airtight container on the counter for up to 3 days, or in the fridge for up to 6-7 days.
Freeze biscuits for up to 3 months. To serve them, take them out of the freezer at least several hours beforehand and thaw them on the counter.
These biscuits are best served hot! Heat leftover or thawed biscuits by wrapping them in aluminum foil and placing them in a 350 degree oven for 10-15 minutes.
Make variations of this recipe by mixing in ¾ teaspoon of dried rosemary, basil, thyme, or Italian seasoning with the dry ingredients, or include ½ cup shredded zucchini and/or ½ cup shredded cheese with the wet ingredients.