Easy Drop Biscuits

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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.

Easy Drop Biscuits with a blue and white linen

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.

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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.

Easy Drop Biscuits on half sheet pan with blue and white linen

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.

Easy Drop Biscuits with blue and white linen in basket

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 
Easy Drop Biscuits blue and white linen

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.

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Easy Drop Biscuits with blue and white linen in basket

Easy Drop Biscuits

4.91 from 21 votes
Steaming hot easy drop biscuits topped with melted butter have proven irresistible to every member of my family.
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 12

Ingredients 

  • 2 cups all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 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

Calories: 138kcal · Carbohydrates: 18g · Protein: 3g · Fat: 6g · Saturated Fat: 4g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 1g · Trans Fat: 0.2g · Cholesterol: 16mg · Sodium: 243mg · Potassium: 139mg · Fiber: 1g · Sugar: 2g · Vitamin A: 191IU · Calcium: 66mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Easy Drop Biscuits with blue and white linen

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Aeil says

    Mary
    Thank you for sharing this recipe
    It’s simple delicious biscuits
    👍👍⭐️⭐️⭐️⭐️⭐️
    Your recipes are awesome

  2. 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.5 stars

    • Michelle says

      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

    • Heather Johnson says

      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!5 stars

  3. 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.5 stars

  4. 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.5 stars

  5. Heidi says

    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👍5 stars

  6. Roxanne says

    Delicious!! I didn’t even round them out; I just plopped them on the pan. They weren’t as pretty, but delicious nonetheless.5 stars

  7. Shawn Harper-Hall says

    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.5 stars

    • Mary Younkin says

      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.)

  8. tina says

    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?

  9. Jeffrey Alan Hall says

    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!
    Jeffrey3 stars

    • Mary Younkin says

      “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.

  10. Tami says

    I made these toped with fresh strawberries and bananas then topped with chocolate gravy 🤤. We absolutely loved them!!5 stars