Easy Baking Powder Drop Biscuits Recipe

These are quick, easy, and delicious. I added some cheddar cheese and garlic powder to mine and they were awesome. :)Definitely a keeper!

This is a very good recipe. I did tweek it a bit. Instead of butter, I used cold butter flavored Crisco shortening. I pulsed the dry ingredients and shortening in my food processor, and then added the milk 1/2 a cup at a time and pulsed for a few seconds between each addition. I refrigerated the dough covered for about 45 minutes. I shaped my dough into small biscuits and placed them next to each other so that they touched, and placed in a heated oven. My biscuits came out looking like dinner rolls. They were golden brown and tender and fluffy on the inside. I spread melted salted butter on them and served them with my blackeyed peas and gravy. It was delicious. I will definitely be using this as my go to biscuit recipe.

The salt/baking powder ratio is off, the sugar makes it taste weird and 450 degrees is too hot so it burns the bottoms. I adjusted the recipe and tried a second time. Increase salt to 1 tsp, omit the sugar and bake 12-14 minutes at 375 degrees. Now it is a good base that tastes like a nice light baking powder biscuit. Stands on its own or you can add garlic powder, parsley and shredded cheddar cheese to make cheddar biscuits.

These tasted wonderful and were super easy and quick to make. I used 1 cup all purpose flour and 1 cup whole wheat flour to make it a bit healthier. I also only used 1 cup of milk because it seemed like the extra 1/4 cup would have made the batter too wet. I was very careful to not overmix and they turned out awesome.

They are delicious As they were baking in the oven l melted 3 tablespoons butter in a bowl then added 1/2 teaspoon garlic powder and a 1/2 teaspoon of parsley..As soon as they came out of the oven l brushed the tops with the garlic butter

I made it without the sugar, added 5 TB ground flax. The instructions said "gradually" add liquid, so I followed the instructions and STOPPED adding liquid when the batter was moist enough (one cup only). The biscuits came out perfectly. Light, airy, delicious. If not for the sugar, I would give this recipe 5 stars.

Dont be scared by the bad reviews! They mustve done it wrong. From what I can tell, most complained about "not rising" well, theyre not supposed to! They are DROP Biscuits. The shape you drop on the sheet, is the exact shape you get at the end. Dont flatten or smoosh, drop a large spoonful plop and they'll be crispy on the bottom and top, and just-right in the middle. Due to all the complaints about lack of flavor, I sprinkled half my batch with salt & garlic powder before popping them in the oven. Those are GREAT, but the plain ones are good too. Because the point of biscuits is a vehicle for yummy toppings, right, so why would I want them to scream their own flavor? Theyre just good, super easy, quick things to put jelly or gravy or eggs or whatever on top of. I used whole wheat flour and they're delicious. Oh - and I agree with the other reviewers, the milk goes in 1/4 cup at a time, and when you have the right consistency of dough (like firm playdoh) then you stop pouring milk. Mine took a cup and a drop.

I doubled the recipe, but still followed it mostly. I used margarine instead of butter. I live at a high altitude so I added a teaspoon more of baking powder. I also didn't use quite as much milk as allowed in the recipe but stopped when it got good and sticky. The biscuits rose beautifully and were nice and soft on the inside and held together well.

These are fantastic! I used about a cup of milk instead of the full amount listed. After dropping about half of the batter in my cast iron skillet , I added shredded cheese, crumbled bacon, and onion powder to the other half. I added these to my cast iron too. Wow! Both types were amazing. My son enjoyed the plain biscuits with homemade apple butter, and I enjoyed the cheddar bacon ones with more butter (I needed comfort food). Fantastic recipe!

Super easy. Last 2 mins I brushed with a mixtures of melted butter and minced garlic with oil and topped with shredded orange cheddar. 😽👌

I was short on butter so I used half butter and half shortening as a few reviews stated too buttery. I did not think that was possible but did the half and half out of need. They came out so good my adult son walked in with his bowl of soup and biscuit and asked, "What are the biscuits made out of, freaking heaven!?" Yes, they are a keeper. I did cook them at 375f for 20 minutes. I made sure not to use too much milk only used about 1 cup a little at a time mixing with a fork until it looked right.

It's a favorite of ours. We make these for our biscuits and gravy mornings.

I found it to be easy. The biscuits turned out great

Made exactly to recipe, however it was a total fail. They look like pancakes. Batter seemed pretty wet compared to other recipes. My baking powder was 6 days past the best by date, so maybe that was my issue.

My first batch of these were inedible. I am not a skilled cook or baker. However, I just made a half batch that turned out great. The trick for me was to add just enough milk to moisten the dough and absolutely no more than that. I also added shredded Colby Jack cheese. My oven runs a little hot, so I cooked the biscuits at 425F for 14 minutes.

Made it with what I had — turned out great.

Even my dad admitted it was tasty.

Only thing I changed was the milk. I turned my whole milk into buttermilk with lemon juice. These biscuits are delicious and I’ll be making this recipe over and over again!

Very simple and easy taste is great especially if you add cheese and add garlic salt instead of plain salt

Though I did reduce te amount of sugar to one teaspoon, and the salt to one quarter teaspoon, I think it still comes out very good. Worth my time and effort to keep doing it.