Drop biscuits are faster to make and less messy to clean up than rolled biscuits -- and they taste great!

Quick Biscuits

I never carry Bisquick or any sort of baking mix.  I find it much more “space efficient” to just take basic ingredients like flour and baking powder and make whatever I wanted, whether it was biscuits, cookies, cakes or anything else.

Dave absolutely loves biscuits with eggs for breakfast (a special treat!) and one of my favorite desserts is strawberry shortcake made with these biscuits.

While I could make “old fashioned” biscuits, cutting butter into the flour, then rolling the dough out on the counter and cutting it, I prefer these — they taste every bit as good, take far less time to make and there’s no messy counter to clean up.  Perfect for a boat (or in my opinion, anywhere)!

These biscuits take less than 5 minutes to whip up.  It’s so easy that I made a quick video to show how fast it is.  The recipe is below the video if you just want to jump to it!

Quick Biscuits


Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4 – 6
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/8 cup milk
  • 2 tablespoons canola oil OR vegetable oil
  1. Preheat oven to 400° F.
  2. Mix flour, baking powder, and salt in bowl.
  3. Add milk and oil and mix well.
  4. Depending on your flour, you may need to add a few teaspoons more milk. Batter should be thick enough to clump around the spoon and pull away from the bowl, but there shouldn’t be any problem mixing all the flour in.
  5. Drop 4 to 6 spoonfuls onto greased pan, cookie sheet, or aluminum foil.
  6. Bake 15 minutes at 400° F.

An easy way to measure 3/8 cup milk:

Measure the 2 tablespoons oil into a measuring cup. Then fill the measuring cup up to the 1/2 cup line with milk.

Two tablespoons is 1/8 cup, and so the total of oil plus milk will be 1/2 cup (1/8 cup oil plus 3/8 cup milk).



Use whole wheat flour in place of white.

For someone who is allergic to milk, you can use soy milk, almond milk or water.

You can make them without the oil, but the texture will be different — be sure to add additional milk or water to make up for the oil.

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  • MaryJo Boyle on Facebook
    Posted at 02 January 2012 Reply

    Ingenious recipe! A little flavoring would be an easy addition, too. Going to try this soon.

  • The Boat Galley on Facebook
    Posted at 02 January 2012 Reply

    Sure — don’t know why I’ve never added stuff like cheese or garlic (maybe that I usually make them for breakfast)? I’ll have to think of them for dinner with some additions!

  • ben
    Posted at 02 January 2012 Reply

    Great flavorings for biscuits can be cheese and garlic like you say in the previous comment, but for strawberry shortcake some lemon zest brightens it up and will make it taste more strawberry-y. A tiny bit of thyme tends to go well with most savory breakfast foods like eggs or sausage. Biscuits are one of those blank canvass foods that are completely open to flavor experiments.

    In my house growing up we did “jam drop biscuits.” Follow your recipe but before baking make a little pool of jam in the middle of the biscuits. After baking, drizzle with a powdered sugar and milk glaze.

  • Charlotte Caldwell on Facebook
    Posted at 02 January 2012 Reply

    Fantastic recipe and the video was superb too. Congratulations and we hope to see many more videos, perhaps you can show your face ‘live’ next time!

  • Verena
    Posted at 02 January 2012 Reply

    Great video! Thanks! i just learned about self-rising flour from an Australian friend. Have you tried that with this recipes? It could cut out another step.

    • Carolyn Shearlock
      Posted at 02 January 2012 Reply

      You can use self-rising flour for biscuits, but I don’t because I like the flexibility of adding different amounts of baking powder to the flour depending on what I’m making, and some things don’t get any baking powder at all (such as yeast breads). So that means that if I carried self-rising, it’d be a second type of flour and defeat the “space saving.” But if you’ve got the room for two types, it’s a possibility.

  • MaryJo Boyle on Facebook
    Posted at 02 January 2012 Reply

    I forgot to mention, Carolyn, that is a very nice video–you have a nice voice and I like the music in the background. Really good job.

  • Mid-Life Cruising!
    Posted at 04 April 2012 Reply

    Seeing those eggs n biscuits and thinking of one of my favorite desserts, strawberry shortcake .. I’m gettin’ hungry! Will have to try this, and one of the comments about adding garlic n cheese .. yum! Also the comment about adding lemon zest to recipe when using for the strawberry shortcake .. sounds like a great idea! Thanks!

  • Andrea Dollins on Facebook
    Posted at 28 September 2012 Reply

    I do these with buttermilk…yummy! 🙂

  • The Boat Galley on Facebook
    Posted at 29 September 2012 Reply

    Happy Breakfast!

  • Marie
    Posted at 19 February 2013 Reply

    Too much salt in this recipe but otherwise good and easy to make.

  • Heather Braun
    Posted at 16 April 2014 Reply

    Thanks for the recipe, I’m definitely trying this! 🙂

  • Leslie Womack
    Posted at 16 April 2014 Reply

    Going to try the biscuits with fish soup tonight!
    Also–in wholehearted agreement about stocking basic ingredients-rather than premixes–so much more versatility *and* expiration dates not tied to the quickest to go!

  • Colin Mombourquette
    Posted at 27 May 2015 Reply


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