Drop Biscuits Breakfast Sandwich
Homemade Drop Biscuits are the best. The best way to eat your breakfast sandwich is on a drop biscuit.
Made with honey butter, bacon, and eggs! 🥓🥚
2 cups all-purpose flour
1 tablespoon baking powder
1 ¼ teaspoons kosher salt
1 stick unsalted butter, very cold and cut into small pieces
1 cup of milk (use 3/4 of the milk)
Preheat the oven to 400
In a large bowl, whisk together flour (240 grams/ 2 cups), baking powder (14 grams/ 1 tablespoon), and salt (1 ¼ teaspoons) together.
Add the pieces of cold butter (113 grams/ ½ cup) and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
Add the smaller amount of the milk or buttermilk (170 grams/ ¾ cup) and stir just until combined. If the batter is very dry, add a little more milk until the consistency resembles a very thick batter. Do not over-mix. The batter will be quite lumpy.
Drop large mounds (about ¼ cup each, I like to use a 2 ounce cookie scoop) onto either a parchment lined baking sheet or buttered cast iron skillet. The mounds can be touching on the sides.
Bake for 18-22 minutes until golden brown.
Brush with melted honey butter
So, you've mastered these incredible drop biscuits – now let's talk about turning them into the ultimate breakfast meal prep! These golden-brown beauties aren't just for a leisurely weekend; with a little planning, they can power your busy weekdays too. After baking those gorgeous, rustic, irregular-shaped biscuits, let them cool completely. While they're cooling, cook your fillings. I love making a big batch of crispy bacon and fluffy scrambled eggs ahead of time. Once everything is cool, assemble your sandwiches. Don't forget that delicious honey butter spread! For meal prep, I like to wrap each sandwich individually in parchment paper, then in foil, and pop them into a freezer-safe bag. They'll stay fresh in the freezer for up to a month! When you're ready for a quick breakfast, just grab one from the freezer and reheat it. A few minutes in the microwave or about 15-20 minutes in a preheated oven (at 350°F or 175°C) will bring them back to life, warm and ready to enjoy. It's truly a game-changer for busy mornings, offering a homemade meal with minimal effort when you need it most! While bacon and fluffy scrambled eggs are a classic, don't stop there! These versatile drop biscuits open up a world of breakfast sandwich ideas. How about a savory sausage patty with a slice of cheese? Or for a lighter, vegetarian option, sautéed spinach and mushrooms with a perfectly fried egg? Sometimes I even add a slice of avocado for extra creaminess. For those who prefer a simpler bite, a warm biscuit with just butter and a drizzle of honey, or a dollop of your favorite jam, is pure comfort. You can also explore different fillings like thinly sliced ham, turkey bacon, or even a spiced black bean patty for a heartier, plant-based option. Beyond sandwiches, what else goes well with these amazing biscuits? They're fantastic alongside a hearty bowl of chili or stew, perfect for soaking up all the rich flavors. For a brunch spread, serve them with fresh fruit salad, yogurt, or a side of grits. I often make a big batch for Sunday brunch and serve them plain with various spreads so everyone can customize. They also make a wonderful accompaniment to fried chicken or a cozy soup, adding that comforting, homemade touch to any meal. And a little extra tip for achieving those perfect, fluffy biscuits with rustic, irregular shapes: the secret is not to overmix the dough! That's key for a tender crumb. Also, using very cold butter cut into small pieces (or even grated butter!) helps create those desirable flaky layers. The less you handle the dough, the better. Don't be afraid to let the dropped mounds touch on the baking sheet; it actually helps them rise taller and stay wonderfully moist. Enjoy creating these delicious, easy-to-make breakfast masterpieces!
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