Drop biscuits are as easy as it gets, since you don’t need to roll out the dough and cut out the biscuits.
Another big advantage of drop biscuits: since you drop the dough rather than roll, you can leave the dough very sticky, too sticky to handle by hand. In a hot oven, this creates steam inside the biscuits as they bake, so you achieve tender, fluffy biscuits.
These delicious drop biscuits are made with Greek yogurt instead of butter and have become my family’s favorite biscuits. All they need as a topping is a little sweet butter, jam or honey. Click for the recipe
Big, fluffy, delicious pumpkin biscuits. If this is not the perfect fall weekend breakfast, I don’t know what is! Click for the recipe
I wanted to make Greek yogurt biscuits, but was out of Greek yogurt. I did have some cottage cheese though, and thought to myself, what’s the worst that could happen? So I made the same biscuits, substituting cottage cheese for the yogurt. We really liked the result – the biscuits came out crispy on the outside, creamy and oozing cheese on the inside. Not classic biscuits, but a nice, high-protein variation, very good with honey or jam. Click for the recipe
Tender, flaky and fragrant whole-wheat biscuits. Just as tender as white flour biscuits! Using very cold butter and buttermilk, and a light touch when working with the dough, are crucial for avoiding tough biscuits that do not rise in the oven. Click for the recipe
Instead of sour cream biscuits, I like to make Greek yogurt biscuits. Despite being very low in fat and calories, they’re tender and fluffy. Excellent with a little sweet butter or jam. Click for the recipe