Steaming hot easy drop biscuits topped with melted butter have proven irresistible to every member of my family.
I’ve made this recipe at least half a dozen times over the past few months and despite my best efforts to save some biscuits for breakfast the next day, it has yet to happen. The boys find my stash every single time.
Simple Drop Biscuits
While it doesn’t take all that long to roll out a batch of these much-loved classic flaky biscuits, sometimes we don’t have even that much time. That’s where these drop biscuits come into play.
For the longest time, at least the first ten years of our marriage, I didn’t really make biscuits. I hadn’t yet figured out that one of the most important things when it comes to biscuit making is simply to not mess with the dough too much.
Feel free to read the embarrassing story of my first biscuit making attempt in this post, at least now I can laugh about it. Fortunately for all of us, my biscuit-making skills improved over time and the biscuit recipes here have proven reliable now for even the least experienced of cooks and bakers.
Heck, if my three-year-old can handle it, I’m pretty sure we all can. My little one in this video is in junior high now and it still makes me grin.
Have I mentioned how much I love the smell of warm biscuits fresh from the oven? Hand me a hot biscuit topped with melting butter and you are speaking my language.
Some of my most used kitchen tools are these cookie scoops and I put the large one to use for these drop biscuits. I was in a hurry one afternoon and decided to try it.
How to Make Drop Biscuits
Start by combining the flour, baking powder, salt, and sugar in a large mixing bowl. Give it a light whisk to combine.
To keep my biscuit-making as simple as can be, I use a grater to cut the butter in small shreds so it blends nicely. Add the butter to the dry ingredients and use a fork to blend it in until crumbs and little pea-sized pieces form.
Drizzle in just enough milk to bring it all together into a sticky dough. Use a scoop or a couple of large spoons to drop the biscuit dough onto a parchment-lined baking sheet. Bake for 12-14 minutes and serve warm.
Drop Biscuit Recipe
Take a look in the pantry for these items to make easy drop biscuits:
- all-purpose flour
- baking powder
- kosher salt
- sugar
- butter
- milk
Biscuit Toppings
Top the warm biscuits with jams and jellies for a real treat. Perfectly sweetened and spiced jam with just a hint of cinnamon, this Homemade Peach Jam has been a staple in our home for about 15 years.
I tried a habanero peach jam for the first time a few years ago and fell for the unique flavor combination immediately.
Pumpkin butter and apple butter are thick, richly spiced spreads that are perfect on top of toast or muffins.
Tart cranberries and spicy peppers mingle in this sweet and spicy Cranberry Pepper Jelly. Everyone goes crazy for this spicy jam.
Easy Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup butter grated
- 1 cup milk plus more ONLY as needed
Instructions
- Preheat the oven to 425°F. In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
- Scoop the dough onto a parchment-lined baking sheet. (The medium scoop in this set is perfect for this.) Bake for 12-14 minutes in the preheated oven, until the biscuits are golden brown.
Nutrition
Aeil says
Mary
Thank you for sharing this recipe
It’s simple delicious biscuits
👍👍⭐️⭐️⭐️⭐️⭐️
Your recipes are awesome
Mary Younkin says
Thank you so much.
Perez says
Can these be made with gluten free flour?
Mary Younkin says
A gluten-free 1:1 should be fine, Perez.
Johnnie McLaughlin says
Hello,
I make regular biscuits, but these drop biscuits seem like a good idea to try. I was wondering, since I used buttermilk in mine, if your recipe would work using buttermilk. Thank you & thank you for sharing your recipes – I have been following you for a long time now.
Mary Younkin says
I have not tested them with buttermilk but I think it would work fine, Johnnie.
Mags says
These look super easy, going to give them a try. I love your recipes and your blog.
Mary Younkin says
Thank you, Mags!
Unsweetened Sue says
I just made these for dinner tonight. I ate one, warm from the oven–delicious. I too, almost gave up on biscuit-making until I found this recipe.
FYI: Your notes say you used the large scoop but the printed recipe says medium. The large would be better. Originally, I used the medium and had to patch them to use up the dough, still taste wonderful, though.
All the recipes I’ve tried from your website have worked beautifully.
Mary Younkin says
Thank you, Sue, I will make that adjustment. I am so happy you enjoy this website, it is a labor of love for me.
Dana says
These were great- so light & fluffy. Added about 1/2c shredded cheese & garlic powder to the dough and brushed with melted butter, garlic powder & dried parsley when they came out of the oven and they were better than red lobster.
Mary Younkin says
Those sound amazing, Dana.
malady says
I am lazy, yes, I admit it, but I am going to try this recipe.
Mary Younkin says
I hope you love the biscuits. Happy baking!