Can drop biscuits be frozen?

Yes, the biscuits can be frozen before or after baking for up to 3 months.If you're freezing them unbaked, arrange the biscuits on a baking sheet and place them in the freezer for about an hour, or until they are no longer tacky. Once firm, transfer them to a resealable freezer bag for storage. When ready to bake, there's no need to thaw—simply place them in the oven and bake as directed, though you may need to add a few extra minutes to the baking time.

Can I customize drop biscuits with different add-ins?

Absolutely! Drop biscuits are versatile and can be customized with various additions. For one of my favorite variations, try my Cheddar Bay biscuits . Or consider mixing in ingredients like grated cheese, herbs, cooked bacon or sausage, diced jalapeños, or even caramelized onions to add extra flavor and texture to your biscuits. If adding anything salty, reduce the salt in the biscuits to 1 teaspoon.

How should I reheat leftover biscuits?

To reheat leftover biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them loosely with aluminum foil to prevent browning. Heat in the oven for 5 to 10 minutes, or until warmed through.

Drop Biscuits - Once Upon a Chef

Drop Biscuits

By Jenn Segal

Drop biscuits are as simple as mix, drop, and bake! Enjoy them warm from the oven in all their rich, buttery goodness.

Servings: 8

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients

2 cups all purpose flour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
1¼ teaspoons salt
11 tablespoons cold unsalted butter, cut into ½-inch chunks
¾ to 1 cup buttermilk, as necessary (or make your own)
Melted butter, for brushing baked biscuits (optional)

Instructions

Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt. Add the butter and, using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden. Brush the biscuits with melted butter, if you like. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don't plan to serve right away.
Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. If unbaked prior to freezing, put the biscuits on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag. Bake without thawing, but allow a few extra minutes in the oven.

Nutrition Information

Serving size: 1 biscuit
Calories: 272
Fat: 16 g
Saturated fat: 10 g
Carbohydrates: 28 g
Sugar: 2 g
Fiber: 1 g
Protein: 3 g
Sodium: 172 mg
Cholesterol: 42 mg