You can make these tender, fluffy Drop Biscuits in just 20 minutes! This easy recipe pairs well with soups and chowders for a simple, fast dinner. Scroll down to view the how-to video!
If you love my super popular biscuit recipe, you’re going to love this equally delicious but much quicker easy drop biscuit recipe!
While I love the flavor and texture of traditional homemade biscuits, I don’t always have the time or energy to prepare and laminate a dough. Drop biscuits are an easier, faster alternative, and while they don’t have the same flaky layers, they are still just as flavorful and satisfying.
Only 10 minutes to prepare and another 10 to bake! They’re the perfect side for a weeknight dinner, especially when you have a crowd to feed.
I like to serve these drop biscuits alongside a bowl of potato soup or a chowder. They’d even work well on top of my chicken pot pie! Or, if you’re having biscuits for breakfast, you could just douse them with sausage gravy. Yum!
What You Need
I use just a few common ingredients in my drop biscuit recipe, making it perfect for a last-minute side or breakfast.
- Butter. Melted butter saves time (no pastry blender needed) and guarantees a tender, flavorful biscuit. Use unsalted since we add salt in ourselves.
- Flour. Use all-purpose flour–do not use self-rising or cake flour.
- Sugar. Just a little bit of sugar gives a rich, well-rounded flavor without making them sweet.
- Baking Powder and Soda. I use a combination of both to give my biscuits a fluffy, light texture.
- Salt. For a perfectly balanced biscuit, I add just a teaspoon of salt.
- Buttermilk. Providing both flavor and acidity, buttermilk is essential in this drop biscuit recipe. If you don’t have buttermilk, you can always use my quick and easy buttermilk substitute instead.
SAM’S TIP: My drop biscuit recipe halves easily, so if you aren’t feeding a crowd, you can make a small batch of biscuits.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Drop Biscuits
- Whisk together flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl or measuring cup, slowly drizzle melted butter into buttermilk and whisk until combined (it may separate a bit).
- Pour buttermilk mixture into dry ingredients and gently fold together until just-combined. Do not overmix.
- Drop 3-tablespoon-sized scoops (I like to use an ice cream scoop) on parchment-lined baking sheet, spacing 2” apart. Bake in 450F oven for 10-12 minutes or until tops are light golden brown.
SAM’S TIP: Like my vanilla cake and chocolate chip muffins, this batter can be easily overmixed, resulting in dry, dense biscuits. To avoid this, make sure to take care when adding the wet ingredients to the dry ingredients.
Frequently Asked Questions
Yes! You could also make my garlic cheese drop biscuits.
From technique to texture, there are major differences between these two types of biscuit. Rolled biscuits have flaky layers, while drop biscuits have an airy, fluffy texture. As far as technique goes, it’s all in the name: drop biscuits start as batter that can simply be dropped by spoonful onto your cookie sheet. Rolled biscuits are cut from dough that has been laminated (folded over onto itself again and again), which is a more intensive process than simply mixing and dropping.
No. While their ingredients are similar, scones are sweeter and richer than biscuits. Biscuits are typically served with savory dishes, and scones are usually paired with a cup of tea or coffee.
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Easy Drop Biscuits
Ingredients
- 8 Tablespoons unsalted butter
- 2 cups all-purpose flour 250g
- 2 Tablespoons granulated sugar 25g
- 2 teaspoons baking powder
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 1 cup buttermilk 236ml
Recommended Equipment
Instructions
- Arrange a rack to the center of your oven and preheat oven to 450F (230C).
- Line a baking sheet with parchment paper and set aside (alternatively you may bake biscuits directly on ungreased baking sheet).
- Cut butter into 8 pieces and place in a microwave-safe bowl. Heat in 15 second intervals, stirring in between, until melted. Set aside to allow to cool.
- Combine flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until thoroughly combined.
- Pour buttermilk into a large measuring cup or medium-sized bowl. While whisking, slowly drizzle in melted butter until combined (it is OK if the butter separates a bit).
- Pour buttermilk mixture into flour mixture and use a spatula or spoon to gently fold together until ingredients are just-combined. Don’t overmix or the biscuits may be dense and dry.
- Scoop batter by approximately 3-Tablespoon-sized scoops and drop on prepared baking sheet, spacing biscuits at least 2” apart.
- Transfer to 450F (230C) oven and bake for 10-12 minutes or until the tops of the biscuits are beginning to turn a light golden brown.
- Remove from oven and allow to cool on baking sheet for several minutes before serving. If desired, brush additional melted butter over the biscuits while they are still warm.
Notes
Storing:
These biscuits are best served warm but may be stored in an airtight container at room temperature for up to two days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Trisha B
I loved these biscuits. I hit up your site as I couldn’t remember the measurements to some of the ingredients. Sadly, it’s been too long since I’ve made homemade biscuits. I never added sugar to mine until today. You’ve changed the way I make them. Thanks.
Emily @ Sugar Spun Run
So glad you found our recipe, Trisha! ❤️
Kaye
Great recipe – we are at 4,000 ft. In the mountains and first try, biscuits were extremely dry. 2nd try I lowered the flour to 1 1/2 cups and did not mix butter with the buttermilk, I added buttermilk to dry ingredients, lightly mixed, then added butter last and lightly mixed. Followed everything else as written. They turned out perfect. Thanks for great easy recipe, and great web site. Love your muffin and cookie recipes.
Emily @ Sugar Spun Run
Thanks for letting us know what adjustments need to be made for high altitude bakers, Kaye! We really appreciate it 😊