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!
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.
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.
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.
What are biscuits made of?
These drop biscuits require only a few simple ingredients which you probably already have on hand!
- All Purpose Flour
- Baking powder
How to Make Drop Biscuits
- Preheat your oven to 450 degrees. The high heat helps these rise quickly and get a nice toasty exterior.
- 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 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).
- 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.
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!
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!
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.
- 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
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- 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.
- 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.
- Drop a heaping 2 Tablespoons of dough onto the baking sheet. Sprinkle with cracked black pepper, garlic powder, or parsley flakes if desired.
- 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.
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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.