Easy Drop Biscuits Recipe

Nothing beats Grandma’s recipes, and that definitely holds true for this Easy Drop Biscuits Recipe. These drop biscuits are made from scratch in less than 30 minutes!

Perfect as a side with soups and eggs, or served on their own with butter and jam, drop biscuits are a staple recipe to add to  your collection!

easy drop biscuit with parsley flakes on top

The Hunt for the Perfect Drop Biscuit

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 drop 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.

bowl of easy drop biscuits

After so many weeks of searching and baking and eating biscuits (<<<no regrets on that front), my grandmother’s easy drop 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 melts in your mouth. 

These biscuits are just begging to be slathered in butter and eaten with eyes closed in enjoyment.

unbaked drop biscuits on a sheet pan


What is a drop biscuit, exactly?

A drop biscuit is simply a biscuit made with a quick and simple dough that’s dropped directly onto a sheet pan and baked. If you’ve had a Red Lobster Cheddar Bay Biscuit, you’ve had a drop biscuit before!

Unlike traditional biscuits (like these Vanilla Orange Buttermilk Biscuits), drop biscuits don’t require any rolling, laminating, or cutting out. You simply mix together the dough, scoop it out, drop on the pan, and bake!

A drop biscuit typically isn’t flaky like its traditional counterparts. Instead, they’re fluffy, tender, and very buttery. The ease of these is what really sells them! You can have a drop biscuit made from scratch 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.

baked drop biscuits on a sheet pan

What are biscuits made of?

These drop biscuits require only a few simple ingredients which you probably already have on hand!

You’ll need:

  • All Purpose Flour
  • Salt
  • Sugar
  • Baking powder
  • Butter
  • Milk

cutting butter into flour for an easy drop biscuit recipe

How to Make Drop Biscuits


  1. Preheat your oven to 450 degrees. The high heat helps these rise quickly and get a nice toasty exterior.
  2. Sift flour, baking powder, salt, and sugar together. Cut in the butter until it’s in lumps the size of peas.
  3. Add the milk all at once. Mix with a wooden spoon or spatula until the flour is incorporated. The mixture will become sticky and very elastic. (At this point you could mix in garlic, herbs, cheese, or any other fixings).
  4. Drop 2 heaping Tablespoons of dough onto a baking sheet lined with parchment paper. Bake at 450 degrees for 12 minutes, or until the craggly tops are golden. 

drop biscuit dough in a glass bowl

What to Serve with Easy Drop Biscuits

Drop biscuits are best served warm with butter or jam. They keep for several days, but biscuits are best reheated in a 300 degree oven or toaster oven, rather than microwaved.

We love serving drop biscuits with soups like Italian Sausage Stew and Easy Vegan Lentil Soup. It’s also wonderful with brinner meals, including Sweet Potato Sausage Hash, Crustless Quiche Lorraine, and, of course, Sausage Gravy!

These biscuits can also be dropped and baked over casseroles, like in our favorite Chicken and Butternut Squash Biscuit Casserole.

And of course, they make a perfect breakfast sandwich with a slice of cheese and a dippy fried egg!

inside image of a fluffy drop biscuit

Drop Biscuit Variations

These drop biscuits are just begging for all sorts of additions and flavor twists. They’re the perfect vehicle for spices, cheese, and even maple syrup. Here are a few of our favorites:

  • Cracked Pepper Biscuits: Before baking, sprinkle the tops of the biscuits with fresh cracked pepper.
  • Garlic Butter Biscuits: Add a half teaspoon of garlic powder to the dough, then brush the tops of the biscuits with a mixture of 2 Tablespoons butter and 1/2 teaspoon garlic powder.
  • Maple or Honey Biscuits: Add a Tablespoon of maple syrup or honey to the dough for a sweeter biscuit.
  • Cheesy Drop Biscuits: Stir in 1/2 cup of shredded cheddar cheese, or go for a spicy version and use pepper jack!

half of a drop biscuit with butter melting on top

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.

I hope this easy drop biscuit recipe will become a part of your own family heritage. After all, there’s nothing like discovering the biscuit.

easy drop biscuit with parsley flakes on top

Easy Drop Biscuits Recipe

Yield: 10
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Fluffy and buttery drop biscuits are made from scratch in less than 30 minutes. This Easy Drop Biscuits Recipe is a staple side dish for breakfast, soups and stews, and holiday dinners.


  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 6 Tablespoons cold, unsalted butter
  • 3/4 cups whole milk


  1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
  2. Sift flour, baking powder, salt, and sugar together. Use a pastry cutter to cut in the butter until it's in lumps the size of peas.
  3. Add the milk all at once. Mix with a wooden spoon or spatula until the flour mixture is incorporated and a shaggy, sticky dough forms. You could add cheese or other mix-ins here.
  4. Drop a heaping 2 Tablespoons of dough onto the baking sheet. Sprinkle with cracked black pepper, garlic powder, or parsley flakes if desired.
  5. Bake for 12 minutes or until the tops are golden. Biscuits are best served warm. Store leftovers in an airtight container and reheat in a 300 degree oven or toaster oven.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 416mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 3g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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  1. I was so ready to eat my breakfast this morning and was really craving a breaded item. I decided on drop biscuits but couldn’t find a recipe that didn’t involve ingredients I didn’t have or time I didn’t wanna waste. Your recipe was the perfect fit though! I gathered my ingredients, did the thing and popped then into the oven. This made 6 large biscuits for me, which is a perfect week line up.
    I did take the biscuits out on the low end of the minutes and they weren’t quite baked all the way through. I think this may have been due to my decision to use maple syrup as an add in. So the battery was probably a bit wetter than need be. But I popped then back in for a few minutes after turning the oven off and they came out lovely!
    They taste great, even with the but if syrup, they’re not sweet! So, these were definitely a perfect solution for my breakfast quick bread!

  2. I made these for supper tonight and they were fantastic! The easiest and fastest biscuits I’ve ever made. The only thing, was just as I added the milk, my phone rang and I had to step away for 5 minutes. The batter seemed to thicken very quickly and I had to add another quarter cup of milk to get it to stick together, but they turned out really good. I will be making these again and trying some of the other flavours.

  3. I added them to my chicken and biscuit recipe and they were delicious. The only thing I forgot to do was sift the dry ingredients first. I will make sure I do that next time I make these yummy biscuits.

  4. I have never been able to make great biscuits at home without using a mix. They always come out flat, but these were amazing. Light, fluffy and buttery, and simple to make. No more biscuit mixes here ! Thank you for the recipe.

  5. 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.

  6. 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.

  7. 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!

  8. 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!

    1. I made your biscuit recipe and it was amazing. The family loved it. Thank you for sharing. I made Egg cheese biscuits! I added some extra salt, honey, and maple syrup to make a sweeter biscuit. It was quick and limited clean up with the added bonus of less work.
      I made drop biscuits with cheesy scrambled well eggs with a Sam’s Choice, Walmart brand, meyer lemon blood orange pepper jelly and another with Bonne Maman Mango peach preserves. It was , so great I made another batch for a roast beef sandwich with caramelize onions and a priano rosso sun dried tomatoe basil pesto. My mom will probably eat one with Mezzeta’s olive, parmesan, and garlic everything spread. I am serving it with a blue cheese pasta salad that has Himalayan salt, black pepper, ancho chili, mayo, mustard, pickle juice, edamame, and the listed preservatives.

      1. That’s so great to hear! All of your different toppings and variations sound wonderful. I need to get my hands on one of those roast beef sandwiches! YUM!

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