This easy, 1-bowl Drop Biscuits recipe yields tender, fluffy biscuits that are crispy outside and have a rich, buttery flavor. They’re ready in 25 minutes and pair well with just about any dinner!
Preheat the oven to 450F. Line a large baking tray with a silpat baking mat or parchment paper.
Whisk together the flour, baking powder, garlic powder, salt, and dried parsley in a large bowl.
Add the butter and cut it in with a fork or a pastry cutter until it looks like coarse crumbs. There should be some pieces of butter the size of small peas.
Add the milk a little at a time while stirring until it comes together to form a shaggy dough (you can add more milk if needed).
Gently stir in the shredded mozzarella.
Divide the dough into 8 equal pieces, and roll each into a ball. Arrange the dough balls on the prepared baking tray. Sprinkle a little garlic powder and dried parsley on top of each.
Bake until the biscuits are golden and puffed, about 13 to 15 minutes.
Immediately when they’re out of the oven, brush the melted butter on top of the biscuits.
Serve.
Notes
How to Make Regular Drop Biscuits (Not Garlic Bread Flavored)
Omit the garlic powder, dried parsley, and shredded mozzarella.
Keep everything else the same.
How to Make Buttermilk Drop Biscuits
Add 2 tablespoons sugar with the dry ingredients.
Reduce the baking powder to 2 teaspoons and add ⅛ teaspoons baking soda.