Easy Drop Biscuits Recipe

Nothing beats Grandma’s recipes, and that definitely holds true for this Easy Drop Biscuits Recipe. These super quick homemade biscuits can be whipped up and out of your oven 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!

Bowl of homemade drop biscuits with a blue tea towel.

The Hunt for the Best Drop Biscuit Recipe

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 Broccoli Cheddar 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.

Easy drop biscuits in a blue tea towel in a white bowl.

Here’s Why You’ll Love Them Too

  • EASY and FAST– I mean FOR REAL. 10-15 minutes to mix up the dough, and 12 minutes in the oven. These beauties are fast enough to make on a busy weeknight, which is exactly what most of us need.
  • The best fluffy, craggly texture– These puff up beautifully and have irresistible browned, slightly crisp craggles that give way to a buttery, tender, melt in your mouth center.
  • Super versatile– You can make these drop biscuits sweet or savory, add fresh herbs or cheese, or make them plain for a blank canvas that will pair with anything! You can even drop them over soup or stew to make Slow Cooker Beef Stew and Dumplings!

I’m so excited to share this family recipe with you! These biscuits are just begging to be slathered in butter and eaten with eyes closed in enjoyment.

Key Ingredients

Ingredients in drop biscuits arranged in prep bowls: flour, milk, slat, butter, sugar, and baking powder.

These drop biscuits require only a few simple ingredients which you probably already have in your pantry!

  • All Purpose Flour– When we make more traditional cut out biscuits, like these Honey Bacon Biscuits, we use self rising flour, but regular all purpose flour works best for drop biscuits!
  • Salt– I use iodized (table) salt for this recipe.
  • Sugar– Regular granulated sugar works best. The amount called for will not make the biscuits taste sweet. It just balances the flavors nicely.
  • Baking powder– I recommend always checking the date on your baking powder before using it. Nothing is worse than a cake that won’t rise or flat biscuits due to expired baking powder!
  • Butter– You will need cold, unsalted butter for this recipe.
  • Milk– I prefer these biscuits with whole milk, but 2% will also work just fine.

How to Make Drop Biscuits

Step 1: Prep. Preheat your oven to 450 degrees and line a baking sheet with parchment paper. The high heat helps these rise quickly and get a nice toasty exterior.

Step 2: Stir together dry ingredients. Sift flour, baking powder, salt, and sugar together.

Cubes of butter in a bowl with flour, sugar, salt, and baking powder.

Step 3: Incorporate butter. Cut in the butter using a pastry cutter or your fingertips until it’s in lumps the size of peas.

Butter cut into a flour mixture in a white bowl.

Step 4: Add milk. 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. You see fresh rosemary and thyme pictured here).

Step 5: Bake. Drop 2 heaping Tablespoons of dough onto the prepared baking sheet. Bake at 450 degrees for 12 minutes, or until the craggly tops are golden. Brush with butter, then serve.

Storage and Make Ahead Instructions

Drop biscuits are best enjoyed right out of the oven, but there are several ways you can make them ahead of time. Store leftover biscuits in an airtight container at room temperature for up to 5 days.

  • Make ahead biscuits- Prepare the biscuit dough up to 24 hours in advance and keep in the fridge. Scoop and bake whenever you’re ready.
  • Freezing drop biscuits- Freeze baked biscuits in a freezer safe bag for up to 1 month. Thaw at room temperature overnight, then follow the reheating instructions below.
  • Reheating leftover biscuits- To help biscuits regain their crisp exterior, reheat them in a 350 degree oven for 3-5 minutes or in an air fryer at 475 degrees for 2-3 minutes.

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 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.

Drop biscuit split open to reveal the texture inside.

What to Serve with Drop Biscuits

Of course, these biscuits are fabulous served warm with butter or jam. For a different flavor, try our Tomato Bacon Jam!

We also love serving drop biscuits with soups like Italian Sausage Stew, Creamy Turkey Soup, and Easy Vegan Lentil Soup.

They also pair well 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 or sous vide poached eggs.

Drop biscuit split in half with a pat of butter on it.

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 1/2-1 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.

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.

Ingredients

  • 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

Instructions

  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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20 Comments

  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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