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Grandma’s Easy Drop Biscuits

Nothing beats Grandma’s recipes, and that definitely holds true for these fluffy, tender Easy Drop Biscuits. 

These tender, fluffy drop biscuits can be in and out of your oven in 25 minutes!

I recently searched my Pinterest pins for biscuits and found no less than 20 different recipes I’ve pinned over the past few months. My search for a good biscuit has been a long and rocky road. I’ve made decent biscuits, and even good biscuits, but none of them quite felt like my biscuits. That probably makes no sense, but there’s no other way to describe it. I wasn’t just looking for a good biscuit, I was looking for the biscuit. The one I would turn to on rainy days and busy weeknights. The one I would dunk in soup, and sandwich around a fried egg, and smear with strawberry jam.

I happened to mention my search efforts to my mom a few weeks ago, and she proceeded to tell me she’s been in possession of my grandmother’s biscuit recipe all these years! Mom tells me the recipe originally came from a Mennonite cookbook dated back to 1950. These biscuits really are classics, and apparently, they’re one of the few things which caused my dad to commit the ultimate husband faux pas- asking his wife to make biscuits like his mom’s. Luckily, they’re so good mom didn’t even care.

This Easy Drop Biscuit recipe will become a staple in your household!

Of course, this changed everything. So many weeks of searching and baking and eating biscuits (<<<no regrets on that front), and my grandmother’s biscuit recipe was there all along! Of course, I decided to make them the very next day, and I knew immediately these were my biscuits. They are so easy to make and they yield a fluffy, tender biscuit that just’s begging to be slathered in butter and eaten with eyes closed and feet propped up.

I love the idea of a drop biscuit, because you can completely skip the rolling and cutting. With that out of the picture, this recipe can be in and out of the oven in about 30 minutes. The other thing I love? The recipe is simple enough that after just a few times making it, it’s already committed to memory.

Plus, they’re the perfect vehicle for all sorts of additions. I like to sprinkle some with black pepper for a savory version, or increase the sugar a bit for a sweet biscuit. You can also add cheese, herbs, or garlic (<<then ship some to me because YUM!).

These Easy Drop Biscuits are so simple, fluffy, and tender!

My grandmother passed away before I was born, so I never had the privilege of meeting or baking with her. But when I’m sifting flour and cutting in butter, I love to imagine her doing the same, preparing to delight her gaggle of children with fresh-from-the-oven homemade biscuits.

Learn how to make tender, fluffy drop biscuits in no time!

I’m sure it was a treat then, and it remains a treat today. I like to make a batch and enjoy one (or three) straight from the oven smeared with butter and really good jam. Then, I’ll make a breakfast sandwich or a batch of sausage gravy to finish off the rest. These are best served fresh, but you can always reheat them in a 300 degree oven or toaster oven to regain that golden crisp outside and warm, buttery center.

Later this week, I’ll be sharing one of my favorite comfort food meals, featuring none other than these biscuits. So go ahead and get a practice batch in today. Trust me, they’ll be gone by Wednesday.

Grandma's Easy Drop Biscuits

Prep Time 10 minsPrep Time
Cook Time 12 minsCook Time
Total Time 22 mins Total Time
Yields 12


  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 5 Tablespoons butter
  • 3/4 cup whole milk


  1. Preheat oven to 450 degrees.
  2. Sift flour, baking powder, salt, and sugar together. Cut in the butter until it's in lumps the size of peas. Add the milk all at once. Mix with a wooden spoon or spatula until smooth, stirring 20-30 times. The mixture will become sticky and very elastic. (At this point you could mix in garlic, herbs, cheese, or any other fixings).
  3. Drop 2 Tablespoons of dough onto a baking sheet lined with parchment paper. Bake at 450 degrees for 12 minutes. These are best served warm with butter or jam. They keep for several days, but you'll want to reheat them in a 300 degree oven or toaster oven.


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Recipe by NeighborFood

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  • wearenotmartha October 27, 2014, 9:52 AM

    What beautiful biscuits!!


  • Lori | Foxes Love Lemons October 27, 2014, 11:21 AM

    What a lovely way to feel a connection to your grandma, even though you never had a chance to meet her. I love it.

    I’ve actually never made a decent batch of biscuits at home. My culinary school gave me a killer recipe for biscuits, but try as I might…it just doesn’t translate to home use. I love the idea of not having to roll and cut. Trying these out next time I make soup or stew!

  • Jessica_AKitchenAddiction October 28, 2014, 5:31 PM

    My grandma’s recipe is the favorite in our family, too. I love family recipes that are handed down!

  • Marly October 30, 2014, 5:19 PM

    Isn’t that so cool – that your grandma had the recipe you were looking for all that time? Oh, and I’m with you – I love drop biscuits the best. I think I like the crispy pieces that pop in your mouth as you eat them. This looks like a great recipe and I can’t wait to try it!

  • Nancy October 30, 2014, 7:57 PM

    I love that even though you never got to meet your grandma, you can still connect with her by inheriting her recipes. This one looks like a keeper! I love biscuits so much, especially those that don’t require me to roll and cut the dough.

  • Lita Watson June 12, 2017, 8:50 AM

    Have you ever tried to reheat your biscuits by spritzing them with water when reheating them in the oven? As the moisture from the water can moisten the biscuits like they were before.

    • Courtney June 14, 2017, 4:03 PM

      That’s a great tip. I’ll have to try it! Thanks for sharing!

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