{"id":49623,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hurry-up-biscuits\/"},"modified":"2024-11-12T07:04:22","modified_gmt":"2024-11-12T13:04:22","slug":"hurry-up-biscuits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hurry-up-biscuits\/","title":{"rendered":"Drop Biscuits"},"content":{"rendered":"<p>When you need some buttery, starchy goodness on the table in a hurry, drop biscuits are here for you. Some people call them &#8220;emergency biscuits&#8221; because they can be made quickly and in just one bowl. In fact, this easy drop biscuit recipe comes together in 30 minutes flat!<\/p>\n<h2>What are drop biscuits?<\/h2>\n<p>Drop biscuits are a type of biscuit that&#8217;s made with more liquid than a rolled biscuit. The batter is thin enough to scoop or &#8220;drop&#8221; onto a baking sheet, whereas the dough for\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-scones\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-scones\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scones<\/a> and standard\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/biscuits\/\" data-name=\"www.tasteofhome.com\/collection\/biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">biscuit recipes<\/a>\u00a0needs to be rolled and shaped. Drop biscuits aren&#8217;t as tall and fluffy as regular biscuits, but they develop some nice browning on the tops and bottoms from the extra liquid.<\/p>\n<p>Drop biscuits taste marvelous warm from the oven, especially when drizzled with melted butter and <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-honey\/\" data-name=\"www.tasteofhome.com\/collection\/best-honey\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">honey<\/a>. They also store and freeze well, so they&#8217;re a great batch-baking recipe when you want biscuits for dinners and holidays ready in the freezer. Since they can be made so quickly, you can easily bake a few batches in an afternoon and have biscuits for months to come.<\/p>\n<h2>Ingredients for Drop Biscuits<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078242\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of all ingredients; grey surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> This <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of flour<\/a> contains just enough gluten to give the biscuits structure and chew while still keeping a relatively tender crumb.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder acts as the leavening agent in these biscuits, giving them rise and structure as they bake. There&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between baking powder and baking soda<\/a>, so double-check that you&#8217;ve grabbed the right one from the pantry.<\/li>\n<li><strong>Sugar:<\/strong> Sugar enhances the sweet, earthy flavors of the flour in these biscuits, creating a nice backbone for adding either butter or honey to your warm biscuits later.<\/li>\n<li><strong>Salt:<\/strong> Salt brings flavor to these biscuits and helps strengthen the gluten&#8217;s structure. It can also help with browning, giving your biscuits those golden tops.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> This is the only liquid you need for these drop biscuits. It provides a rich creaminess in both flavor and texture.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Whisk the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2078243 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of a large bowl; whisk flour; baking powder; sugar and salt; grey surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. In a large bowl, whisk together the flour, baking powder, sugar and salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078244\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of add cream; stir just until moistened; spatual; grey surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the cream and stir just until the batter is moistened.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t overstir once you add the cream, or you risk overdeveloping the gluten in the flour. Overmixed biscuits can turn out tough and dense.<\/p>\n<h3>Step 2: Bake the biscuits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078245\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of drop by 1\/4 cupfuls 1 inch apart onto greased baking sheets; bake until bottoms are golden brown; 17-20 minutes; Serve warm; grey surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Drop the batter by 1\/4 cupfuls, 1 inch apart, onto greased baking sheets. Bake them in the preheated oven until the biscuit bottoms are golden brown, 17 to 20 minutes. Serve the drop biscuits warm.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you don&#8217;t serve your biscuits right away, transfer them to a wire rack after five minutes or so. If they stay on the hot baking sheet too long, the residual heat and steam can soften the bottoms of the biscuits, turning your nice, firm bottoms into soft, soggy ones.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2078241 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVP24_42223_MF_10_25_2.jpg?fit=700%2C1024\" alt=\"A white bowl filled with golden-brown biscuits sits on a blue cloth. The biscuits have a rough, textured surface and are arranged in a cozy stack. The bowl is placed on a lightly speckled gray surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Drop Biscuits Variations<\/h2>\n<ul>\n<li><strong>Add cheese:<\/strong> Stir shredded or grated cheese into the biscuit batter before baking. Cheddar and Parmesan are two great options.<\/li>\n<li><strong>Make them porky:<\/strong> Adding crumbled <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooked bacon<\/a> or sausage to the biscuit batter can transform your humble side biscuit into a hearty breakfast or brunch staple. They&#8217;ll taste especially good if you also add cheese.<\/li>\n<li><strong>Include herbs:<\/strong> Fresh, green herbs like chives, parsley and basil all taste great in biscuits. Finely chop your herbs of choice and stir them into the batter before baking.<\/li>\n<li><strong>Bake them in a skillet:<\/strong> For an old-fashioned take on these biscuits, drop the batter into a greased cast-iron skillet instead of a baking sheet. It&#8217;s OK if the biscuits touch a bit in the skillet\u2014that gives them even more of that ultra-homey, from-scratch look.<\/li>\n<\/ul>\n<h2>How to Store Drop Biscuits<\/h2>\n<p>You can store drop biscuits at room temperature, in the fridge or in the freezer. Let them cool fully, then store them in a well-sealed airtight container.<\/p>\n<h3>How long do drop biscuits last?<\/h3>\n<p>At room temperature, drop biscuits will last for up to five days. In the fridge, they&#8217;ll also keep for about five days, although they may start to dry out after a few days.<\/p>\n<h3>Can you freeze drop biscuits?<\/h3>\n<p>Yes, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-biscuits\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze biscuits<\/a> for up to three months. Let them cool completely, then wrap them tightly in storage wrap and place them in an airtight freezer container. You can bake biscuits from frozen or thaw them in the refrigerator overnight.<\/p>\n<h3>How do you reheat drop biscuits?<\/h3>\n<p>Reheat your biscuits gently in a 350\u00b0 oven until they&#8217;re warmed through. If the tops start to look very browned, you can loosely cover your biscuits with foil while they reheat in the oven. When reheating frozen biscuits, pop them in the oven directly from the freezer (they may take up to 20 minutes to fully reheat).<\/p>\n<h2>Drop Biscuits Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078240\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVP24_42223_MF_10_25_1.jpg?fit=700%2C1024\" alt=\"A basket filled with freshly baked biscuits placed on a dark blue cloth. The biscuits have a golden-brown, crumbly texture, indicating they are homemade and soft. The background is a light gray surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you keep drop biscuits from falling apart?<\/h3>\n<p>Drop biscuits can fall apart and become overly crumbly if they are made with too much flour. When measuring flour by volume (instead of by weight), it&#8217;s important to use fluffy, airy scoops instead of packed or compacted scoops, which can lead to dry, crumbly biscuits.<\/p>\n<p>Here&#8217;s how you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">measure flour the right way<\/a>: Scoop your flour from the bin using a large spoon and gently drop it into your measuring cup. Don&#8217;t press the flour in the measuring cup; you want it to stay airy. Continue scooping until the measuring cup is a little more than filled. Then, run the flat edge of a butter knife across the top of the measuring cup, leveling off the flour with one quick swoop.<\/p>\n<h3>Can you refrigerate drop biscuit dough overnight?<\/h3>\n<p>Yes, you can refrigerate the dough from this easy drop biscuit recipe. Generally, you can refrigerate batters made with double-acting baking powder (baking soda batters, on the other hand, need to be baked quickly). You might lose just a bit of leavening power over time, so biscuits made from refrigerated dough can be slightly denser.<\/p>\n<h3>What can you serve with drop biscuits?<\/h3>\n<p>Serve your drop biscuits simply with butter or margarine, or add sweetness with honey or maple syrup. We also like serving biscuits with bright-flavored accompaniments like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry jam<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-compote\/\" data-name=\"www.tasteofhome.com\/recipes\/strawberry-compote\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry compote<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>These drop biscuits could also called &#8220;emergency biscuits:&#8221; They can be on the table in under 30 minutes! The easy batter is made with only five ingredients.<\/p>\n","protected":false},"author":7061,"featured_media":2083580,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305624,305616,305615,304423,304328,305487,304430,304338,304515,303966,304988,304408,304368,303887,304558,304350,324623,303994,304150,303883,304468,305031],"categories-v2":[308500,310461,309438,310905,310897,310890,308821,308988,308984,308481,310796,308830,308992,308880,308495,308935,308813,308745,308478,308910,309001,309177,308528,309434,308476,308875,308975],"coauthors":[343535],"recommended_recipes":[{"post_title":"Homemade Biscuits","post_link":"\/recipes\/easy-biscuits-2\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg"},{"post_title":"Easy Cheesy Biscuits","post_link":"\/recipes\/easy-cheesy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Cheesy-Biscuits_EXPS_FT24_177360_0507_JR_01.jpg"},{"post_title":"Zucchini & Cheese Drop Biscuits","post_link":"\/recipes\/zucchini-cheese-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Zucchini-Cheese-Drop-Biscuits_exps152574_TH143191C11_26_3bC_RMS.jpg"},{"post_title":"Easy Peasy Biscuits","post_link":"\/recipes\/easy-peasy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/08\/Easy-Peasy-Biscuits_EXPS_SBZ21_175565_B09_30_1b.jpg"},{"post_title":"Easy Drop Biscuits","post_link":"\/recipes\/easy-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baking-Powder-Drop-Biscuits_EXPS_FT21_15703_F_0216_1.jpg"},{"post_title":"Biscuit Bites","post_link":"\/recipes\/biscuit-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15260_DHC1145894D232.jpg"},{"post_title":"Cheesy Drop Biscuits","post_link":"\/recipes\/cheesy-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15699_CB1224C100.jpg"},{"post_title":"Basic Biscuits","post_link":"\/recipes\/basic-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12735_QC10129C6A-1.jpg"},{"post_title":"Old-Fashioned Biscuits","post_link":"\/recipes\/old-fashioned-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Old-Fashioned-Biscuits_exps37613_THHC1997841D07_21_10bC_RMS.jpg"},{"post_title":"Sky-High Biscuits","post_link":"\/recipes\/sky-high-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Oatmeal Biscuits","post_link":"\/recipes\/oatmeal-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cornmeal Drop Biscuits","post_link":"\/recipes\/cornmeal-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11496_QC10084C6A.jpg"},{"post_title":"Best Biscuits","post_link":"\/recipes\/best-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Italian-Style Drop Biscuits","post_link":"\/recipes\/italian-style-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Style-Drop-Biscuits_EXPS_CIMZ19_25448_B01_08_4b.jpg"},{"post_title":"Ham Biscuits","post_link":"\/recipes\/ham-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Biscuits_EXPS_CIMZ19_33277_B01_08_3b.jpg"},{"post_title":"Honey-Glazed Drop Biscuits","post_link":"\/recipes\/honey-glazed-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32305_SD990853D46B.jpg"},{"post_title":"Tex-Mex Biscuits","post_link":"\/recipes\/tex-mex-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10399_QC10044C31D.jpg"},{"post_title":"Mini Butter Biscuits","post_link":"\/recipes\/mini-butter-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29150_HC54788D116.jpg"},{"post_title":"Fluffy Herb Drop Biscuits","post_link":"\/recipes\/fluffy-herb-drop-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fluffy-Herb-Drop-Biscuits_exps102823_TH2847293D12_13_4b_C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hurry-Up-Drop-Biscuits_EXPS_TOHVP24_42223_MF_10_25_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hurry-up-biscuits\/","name":"Drop Biscuits","datePublished":"2018-01-01","dateModified":"2024-11-12","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Hurry-Up-Drop-Biscuits_EXPS_TOHVP24_42223_MF_10_25_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Drop everything! It's time to bake some warm, golden drop biscuits. This five-ingredient recipe comes together in less than 30 minutes.","recipeIngredient":["3 cups all-purpose flour","4 teaspoons baking powder","4 teaspoons sugar","1 teaspoon salt","2 cups heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Whisk the batter","text":"Preheat the oven to 375\u00b0F. In a large bowl, whisk together the flour, baking powder, sugar and salt. Add the cream and stir just until the batter is moistened. Editor's Tip: Don't overstir once you add the cream, or you risk overdeveloping the gluten in the flour. Overmixed biscuits can turn out tough and dense.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the biscuits","text":"Drop the batter by 1\/4 cupfuls, 1 inch apart, onto greased baking sheets. Bake them in the preheated oven until the biscuit bottoms are golden brown, 17 to 20 minutes. Serve the drop biscuits warm. Editor's Tip: If you don't serve your biscuits right away, transfer them to a wire rack after five minutes or so. If they stay on the hot baking sheet too long, the residual heat and steam can soften the bottoms of the biscuits, turning your nice, firm bottoms into soft, soggy ones.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Drop-Biscuits_TOHVS24_42223_MF_10_25_4.jpg?fit=700,1024"}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 256 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"346mg sodium","carbohydrateContent":"26g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5625,"reviewCount":16,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Drop Biscuits","description":"Check out this video for how to make Drop Biscuits","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/MqEnng8y\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M50S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/MqEnng8y-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Elizabeth803"},"reviewBody":"Just as described! Followed the recipe exactly. Homemade biscuits with sausage gravy for dinner! Now I have a second batch in the oven with low carb flour (King Arthur Keto Wheat) and baking sugar alternative...if they turn out as good as the original I'm going to do the happy dance!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChefSherryB"},"reviewBody":"These were deliciously easy! I halved the recipe and it still made 9 biscuits, which my family gobbled up.  I did need to add a little more cream.  The dough is pretty dense and a tad sticky but not that hard to work with.  I highly recommend trying them.  Thank you Beverly for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tempest"},"reviewBody":"Very good biscuits. I used self rising flour instead of all purpose.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff2"},"reviewBody":"<p>My dough was a little dry too but the biscuits came out fine anyway, VERY light and tender!  So maybe you could add extra cream, a little at a time, till you have a consistency you like. I brushed them with melted butter before baking and drizzled honey over them when done, but I wonder if melted butter could be added to the cream before mixing it with the dry ingredients to give them more of a buttery flavor, since they are so tender they crumble easily when you try to butter them. THEN brush them again with melted butter and drizzle with honey when they come out of the oven!  UMM-UMM!!  My son loved them!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sarah411"},"reviewBody":"<p>it's straightforward and delicious. I just made it today only I had to cook for a longer time.<\/p><p>The biscuit is very moist and tender. I add honey water over to soak and it's extra delicious. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Saa829"},"reviewBody":"<p>I have made these multiple times, and they are delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHammer"},"reviewBody":"I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar.  If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLocomotive"},"reviewBody":"You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder.  Add sugar if you must, although I don't usually use it.  To make them lower in fat and calories substitute half and half for the whole cream.  I actually prefer them this way.  The whole cream seems too rich for me, especially as I'm going to butter them anyway.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleStrawberry"},"reviewBody":"I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPaw"},"reviewBody":"All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb"},"reviewBody":"I'm always trying our new recipes, and this is by far the easiest biscuit recipe I've ever tried. I kneaded them and made them into patties. They looked similar to the biscuits in the photo, and my husband said they were tasty. I thought they were a tad salty, and salt was in the recipe. Has anyone substituted soda for the salt?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"Is there an ingredient missing? I threw the batch away after everyone in my family had one bite. They were bitter. I am thinking there needed to be butter or fat cut in to provide flavor and make them less like flour and water baked in the oven. I followed the recipe exactly, and so i don't think the error is mine, but maybe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeApple"},"reviewBody":"First and foremost, I would make recipe again but since I live alone would cut recipe in half.  Extremely easy for a home baker, very tasty, not heavy as some biscuits tend to be, didn't taste bitter too me, batter was very stiff so added little extra heavy cream, and used little less than 1 teaspoon of salt.  BUT they took 40 minutes to bake -- at 20 minutes, bottoms were not golden brown and still mushy inside.  I use my Breville Countertop Oven for everything I either bake or roast and never expected to bake them an extra 20 minutes.   I also used Air Bake Cookie sheets for other biscuits I tried and for all my cookies without having to bake those items an extra 20 minutes.  I even rotated sheets halfway through 20 minutes because cookie sheets were close in the oven.  I also looked at photo again thinking I made them too large, but size was OK.  Just frustrating.   Next time, I plan to knead them as one baker suggested -- add 2 tablespoons of unsalted melted butter, and use biscuit cutter.    Or even try using half and half as another baker mentioned.  I have never used Self Rising Flour but recently purchased some -- I plan to try that suggestion as well.  Either way as I stated above, I would definitely make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGoggles"},"reviewBody":"I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRing"},"reviewBody":"You have to use HEAVY whipping cream not regular whipping cream or there will not be enough fat for flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButterfly"},"reviewBody":"I followed the recipe as written and they were delicious; light and fluffy! 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