Easy Drop Biscuits
These simple drop biscuits are so quick and easy! We make versions of them for pretty much everything. Whether you're in the mood for sweet strawberry shortcake or blueberry glazed, or craving a more savory garlic cheddar, this versatile batter works great for all sorts of variations. And of course, they're perfect for biscuits and gravy!
Don't get me wrong, I do love a nicely cutout flaky biscuit, but those don't always fit into my last-minute, two-kids-hungry time table. These drop biscuits on the other hand couldn't be simpler: usually I whip them up after a long day of work, with a baby on one hip and a toddler "helping," and I still manage to get them on the table in less than 20 minutes start to finish. And best of all, I don't feel guilty about adding a biscuit as the side-dish because they are roughly 1 1/2 servings of whole grains in each one - Yay for fresh flour and phytonutrients! Quick, delicious, versatile and healthy? Yes please!
We hope you enjoy these as much as we do! We would love to see what other delicious variations you come up with! Tag @unsifted.kc on Instagram.
Happy Unsifted Baking!
- Keira
Unsifted® Drop Biscuits
**Purchase this recipe on a beautiful and easy-to-read recipe card HERE**
PREP: 10 mins
BAKE: 10 mins
YIELD: 7 biscuits
Ingredients:
| 1 1/2 cups |
Dessert Blend (2 1/2 unsifted pastry flour) |
| 1 Tbsp | baking powder |
| 1 tsp | salt |
| 1 Tbsp | raw honey (alt: sugar) |
| 1/4 cup | olive oil (alt: melted butter) |
| 3/4 cup | milk |
Instructions:
- Preheat oven to 425 degrees F
- Mill 1 1/2 cups Dessert Blend on "pastry" setting
- In a large bowl, mix the dry ingredients (flour, baking powder and salt)
- Optional: Add desired mix-ins (see variations below)
- Add the liquids and stir just until combined (honey, olive oil, and milk)
- Drop by spoonful into approximately 7 heaps, onto greased cookie sheet
- Bake at 425 degrees F for 10 minutes, until lightly browned outside
- Try to not overmix the batter; once the liquid ingredients are combined stop mixing
- Move the dry/liquid mixture directly from mixing bowl to the baking sheet without excessive waiting. Personally, I think the sooner you get them in the oven the better they taste
- I prefer whole milk in these biscuits, but any milk (including buttermilk!) works
- These biscuits are best served warm, but also can be reheated for 5 seconds in the microwave
Variations
Follow instructions above with the following additions...
 |
Blueberry Glaze Biscuits |
Mix-Ins:
1 cup blueberries (frozen or fresh)
1 tsp vanilla extract
1 tsp cinnamon
Simple Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
While the biscuits are baking, stir together powdered sugar and milk to make a simple glaze. After the biscuits are finished cooking, remove from oven and drizzle glaze over tops of biscuits. Best served warm.
 |
Biscuits and Gravy |
Mix-Ins:
None
Easy Sausage Gravy:
1/2 tbsp butter, unsalted
1/2 lb. Maple breakfast sausage
1/3 cup onion, finely chopped
1 tbsp Unsifted flour
1 cup milk, whole
To taste salt
To taste ground black pepper
- Heat butter in skillet over medium-high heat until foamy
- Add sausage and cook until no longer pink (about 5 minutes), use wooden spatula or spoon to break into pieces as cooking
- Add onion and cook until softened (about 2 minutes)
- Add 1 Tbsp flour, after milled for biscuits, to skillet stirring constantly until flour is completely soaked up (30 seconds - 1 minute)
- Slowly add half the milk while stirring constantly, then add remaining milk and allow to come to a simmer.
- Simmer while stirring until thickened (about 3 minutes)
- Add salt and pepper to taste then serve on top of warm biscuits.
Pro-Tip: If you haven't cleaned out your cannister's cup in a few days you can likely find 1 Tbsp flour in the cannister for the gravy.
 |
Chip Biscuits |
Mix-Ins:
1 cup cinnamon or chocolate chips
1 tsp vanilla extract
1/2 tsp cinnamon
Simple Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
While the biscuits are baking, stir together powdered sugar, milk, and vanilla to make a simple glaze. After the biscuits are finished cooking, remove from oven and drizzle glaze over tops of biscuits. Best served warm.
 |
Cinnamon Raisin Biscuits |
Mix-Ins:
1/3 cup granulated sugar (sub: brown sugar )
1/2 cup raisins
1 tsp cinnamon
1/4 tsp nutmeg
1 cup powdered sugar
2 tbsp milk
1/2 tsp cinnamon
While the biscuits are baking, stir together powdered sugar, milk, and cinnamon to make a cinnamon glaze. After the biscuits are finished cooking, remove from oven and drizzle glaze over tops of biscuits. We also eat these without a glaze often too, because they are delicious that way as well.
 |
Garlic Cheddar Biscuits |
Mix-Ins:
1 cup cheddar cheese, shredded
1/2 tsp garlic powder
1/2 tsp salt (reduced)
Omit honey
Garlic Butter Topping:
3 tbsp unsalted butter, melted
1/4 tsp garlic powder
1/4 tsp Herbs de Provence
(alt: parsley)
While biscuits are baking, stir together melted butter, garlic powder, and parsley. After the biscuits are finished cooking, remove from oven and brush tops with garlic butter. Best served warm.
 |
Strawberry Shortcake Biscuits |
Mix-Ins:
1/4 cup organic cane sugar
1 tsp. vanilla extract
Strawberry Topping:
2-3 tbsp organic cane sugar
2 cups sliced fresh strawberries
While biscuits are baking, gently stir together sugar and sliced strawberries and let rest to form a light syrup. After the biscuits are finished cooking, remove from oven and top with sliced strawberries and whipping cream for a delicious, easy dessert.
Keywords: whole grain biscuits, whole grain drop biscuits, whole wheat biscuits, whole wheat biscuits and gravy, whole wheat strawberry shortcake, whole wheat blueberry biscuits, easy whole wheat biscuits
