Easy Drop Biscuits

These easy drop biscuits are fluffy, buttery, and irresistibly tender with a golden top and soft interior. Unlike traditional rolled biscuits, these require no kneading, rolling, or cutting—just mix, drop, and bake. Perfect for breakfast, dinner, or a snack, they’re a staple recipe you’ll reach for again and again.

Why You’ll Love This Recipe

• No rolling or cutting needed
• Made with pantry staples
• Ready in under 30 minutes
• Light, fluffy, and tender every time
• Pairs well with sweet or savory dishes
• Beginner-friendly
• Great for last-minute meals
• Easily customizable with add-ins
• Freezer-friendly
• Delicious as-is or with butter and jam

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (cold)
• Milk (or buttermilk)

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Pour in the milk and stir just until combined; do not overmix.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12–15 minutes, or until the tops are golden brown.
7. Serve warm with butter, honey, or jam.

Servings and timing

Servings: 8–10 biscuits
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 22–25 minutes

Variations

• Cheddar chive: Add shredded cheddar and chopped chives to the dough
• Garlic herb: Mix in garlic powder, parsley, and thyme
• Sweet version: Stir in a bit of sugar and cinnamon, and serve with honey
• Buttermilk biscuits: Use buttermilk for extra tang and tenderness
• Whole wheat: Replace half the flour with whole wheat for a heartier biscuit

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds. For longer storage, freeze the baked biscuits and reheat as needed.

FAQs

Can I use self-rising flour?

Yes, you can substitute self-rising flour and omit the baking powder and salt.

Can I make these biscuits dairy-free?

Yes, use plant-based butter and a non-dairy milk like almond or oat.

How do I keep the biscuits tender?

Don’t overmix the dough—just stir until everything comes together.

Can I make drop biscuits ahead of time?

You can mix the dry ingredients and grate the butter in advance. Add milk just before baking.

Why is my dough sticky?

Drop biscuit dough is meant to be wetter and stickier than rolled biscuit dough—that’s what gives them their soft texture.

Can I freeze biscuit dough?

Yes, scoop the dough onto a tray, freeze, then transfer to a bag. Bake from frozen, adding a couple of extra minutes.

What’s the best way to cut in butter?

Use a pastry cutter, fork, or grate frozen butter into the flour for easy distribution.

Can I add cheese or herbs?

Absolutely. Shredded cheese, herbs, or even crumbled bacon make great additions.

What kind of milk works best?

Whole milk or buttermilk give the best flavor and texture, but any milk will work.

Can I make mini biscuits?

Yes, just drop smaller spoonfuls of dough and reduce baking time to 8–10 minutes.

Conclusion

These easy drop biscuits are a no-fuss solution when you need homemade bread in a hurry. With minimal ingredients and no special tools required, they’re the perfect go-to for busy mornings or quick dinners. Once you try them, they’ll become a regular part of your baking rotation.

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