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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.
I just want to start out by saying these are amazing!!!! I am not a great baker, but when I saw this recipe, I had to try it… WOW my whole family loves these, even the picky ones. Two thumbs up! Thank you
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.
Oh, the failed biscuits I’ve seen.
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 high school now, and it still makes me grin.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Mary
Thank you for sharing this recipe
It’s simple delicious biscuits
👍👍⭐️⭐️⭐️⭐️⭐️
Your recipes are awesome
Thank you so much.
Can these be made with gluten free flour?
A gluten-free 1:1 should be fine, Perez.
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.
I have not tested them with buttermilk but I think it would work fine, Johnnie.
I have they where great with butter milk too
These look super easy, going to give them a try. I love your recipes and your blog.
Thank you, Mags!
Love this made with reg milk some with buttermilk great either was and depending on what I use it for some times I use a whole stick of butter for jams and jelly so so good
I found that it’s important not to over mix it. You wants to mix it until the ingrediants are just barely incorporated. I also added shredded cheese and decreased the butter slightly when I did this and they were amazing! Such a versatile recipe!
I’m so glad you are enjoying the biscuits, Heather!
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.
Thank you, Sue, I will make that adjustment. I am so happy you enjoy this website, it is a labor of love for me.
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.
Those sound amazing, Dana.
I am lazy, yes, I admit it, but I am going to try this recipe.
I hope you love the biscuits. Happy baking!
I just made this for my sausage gravy. I don’t like a lot of sugar in breads so I used a teaspoon of sugar and a little garlic powder. Turned out wonderful. Very easy to make👍
I bet the biscuits were great with the gravy too, Heidi.
Great recipe, thanks for sharing , my daughter who doesn’t typically like biscuits loves them
I’m happy to hear that you and your daughter are loving the biscuits, Tammy. Happy baking!
Delicious!! I didn’t even round them out; I just plopped them on the pan. They weren’t as pretty, but delicious nonetheless.
I’m glad they were a hit, Roxanne.
Turned out great. I used oat milk and still yummy!
I’m glad you’ve been loving the biscuits, JC. Oat milk probably changes the flavor wonderfully, too.
These sound great and easy to make.
Do you use a mixer with dough hook or the paddle for this?
You don’t need a mixer, John. I typically just stir the dough together with a fork.
Just made these added a little fresh garlic and cheese made red lobster biscuits! They was awesome also added little garlic salt to the melted butter on top! Love this recipe very easy to make,thank you so much.
That sounds delicious, Shawn! I’m glad you found the biscuit recipe so easy to follow/work with. Enjoy!
Made these for Sunday Brunch…….they were awesome
I’m glad the biscuits were a hit, Deborah!
Can I do the chesse bistice in a food processor
Are you referring to grating the butter? I’ve never tried that in a food processor. I don’t think it will work the same way. (It only take a couple of minutes to grate a stick of butter by hand.)
How many biscuits does this make? Serving info indicates 12. Also, how did you space the biscuits on the baking sheet- touching or an inch or two apart?
I typically separate them by at least an inch or two, Tina. This makes about a dozen biscuits.
Hmmm… I tried making these instead of my usual go to recipe. Made with organic soy milk. (The only substitution.) Any thoughts on why they came out chewy?
Not sure if it’s relevant but I live near Sedona at approx 5000ft.
Thank you!
Jeffrey
“Chewy” is new to me, Jeffrey. I’ve used soy milk in a cake in the past and didn’t notice a difference, so I’m not sure if that would’ve contributed to the change. I know that resting doughs can result in “chewier” cookies and other baked goods, but you likely would’ve had to leave the dough out for at least an hour for it to absorb that much liquid. I’m guessing (it’s hard when I’m not in your kitchen with you) that you might have needed a small amount more liquid in the dough.
I made these without sugar twice lol! They come out good still though !
I’m glad you like them, Maya!
Can I make this dough the night before and let it sit in the fridge?
I’ve never tried that, Carrie.
I made these toped with fresh strawberries and bananas then topped with chocolate gravy 🤤. We absolutely loved them!!
mmmm, that sounds fantastic, Tami!