When you want tender and buttery drop biscuits on the table, stat, this recipe has you covered. If you have our All-Purpose Baking Mix, butter or oil, and milk or buttermilk, you can have warm biscuits in 20 minutes. In addition to being speedy and delicious, these biscuits are also versatile: Make them savory, with cheese and ground mustard, or turn them into shortcake-style biscuits with sugar and vanilla.

Prep

5 mins

Bake

10 - 14 mins

Total

19 mins

Yield

ten 2" biscuits

Ingredients

Ingredients
• All-Purpose Baking Mix | --- | 2 cups (240g)
• Unsalted Butter (melted) or Vegetable Oil | --- | 5 tablespoons (71g) or 1/4 cup (50g)
• Milk or Buttermilk | --- | 3/4 to 1 cup (170g to 227g)

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment or leave it ungreased.
2. In a medium bowl, combine the baking mix, melted butter or oil, and 3/4 cup (170g) milk or buttermilk. Using a flexible spatula, stir until the mixture holds together and leaves the sides of the bowl. Add more milk or buttermilk as needed to make a soft dough with no dry floury patches.
3. Scoop 2-tablespoon (48g) portions of the dough (a Jumbo Cookie Scoop works well here) onto the prepared baking sheet, leaving about 1" between them.
4. Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.
5. Remove the biscuits from the oven and serve them warm.
6. Cool leftover biscuits completely on a rack, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.