Easy Drop Biscuits (2024)

September 20, 2021 By Sam 60 Comments

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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

Can I add cheese to this drop biscuit recipe?

Yes! You could also make my garlic cheese drop biscuits.

How is a drop biscuit different from a rolled biscuit?

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.

Are drop biscuits the same as scones?

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 andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook

Easy Drop Biscuits

You can make these tender, fluffy Drop Biscuits in just 20 minutes! This easy drop biscuit recipe pairs well with soups and chowders for a simple, fast dinner.

Scroll down to view the how-to video!

5 from 46 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 biscuits

Calories: 196kcal

Author: Sam Merritt

Ingredients

▢ 8 Tablespoons unsalted butter
▢ 2 cups (250 g) all-purpose flour
▢ 2 Tablespoons (25 g) granulated sugar
▢ 2 teaspoons baking powder
▢ 1 teaspoon table salt
▢ ½ teaspoon baking soda
▢ 1 cup (236 ml) buttermilk

Recommended Equipment

▢
Baking sheet
▢
Mixing bowls

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.
8 Tablespoons unsalted butter
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until thoroughly combined.
2 cups (250 g) all-purpose flour, 2 Tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon table salt, ½ teaspoon baking soda
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).
1 cup (236 ml) buttermilk
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.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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Reader Interactions

Comments

Beth
May 28, 2024 at 12:38 am

I actually forgot the sugar and added white pepper, thyme and garlic powder. I spread the dough over the cookie sheet and baked at 425F x 18 minutes. Then I added pesto and cheese. Delicious!
Reply
Nicole
May 17, 2024 at 9:43 pm

The best most easy and delicious biscuit recipe! Thank you.
Reply
- Emily @ Sugar Spun Run
  May 20, 2024 at 10:49 am
  We’re so happy you enjoyed it, Nicole! 💜
  Reply
Tina Hoffman
April 07, 2024 at 9:09 pm

I made these tonight and absolutely love them. I added cheddar cheese and jalapenos to them. I will be making these again.
Reply
- Sam
  April 08, 2024 at 8:54 pm
  I’m so glad everyone enjoyed them so much, Tina! 🙂
  Reply
TMC
February 17, 2024 at 10:55 am

Wow! These are amazing! I made these Drop Biscuits this morning , they were very easy, thanks to the wonderful videos always provided. These biscuits came out perfect! and tase wonderful! I’m sure these will be made on repeat from here on out. I also will try the cut out biscuits next!
Reply
Nicole
January 17, 2024 at 9:30 pm
I love these biscuits every single time. I make them regularly (I searched your site for drop biscuits after I fell in love with your normal biscuits but wanted a lazy version). Today I tried using whole wheat flour! I just had to add a tiny bit extra milk, but they turned out awesome!!
Thanks for such a dynamite recipe!
Reply
Alysha Archie
December 22, 2023 at 8:38 pm
What’s the difference between these and the homemade biscuits recipe. I’m hoping I can remake my great grandmother’s biscuits she used to make for my mom when she was pregnant for my mom’s bday. What are the flavor and/or texture differences?
Reply
- Emily @ Sugar Spun Run
  December 26, 2023 at 10:25 am
  Hi Alysha! Check out the FAQ section of the post–you should find the answer you are looking for there. We hope your mom loves the biscuits! ❤️
  Reply
Eileen
November 16, 2023 at 7:32 am

Can you make the dough ahead of time or partially cook the day before?
Reply
- Sam
  November 16, 2023 at 10:06 pm
  Hi Eileen! I think it could but I haven’t tried it. Let me know how it turns out if you try it.
  Reply
Karl
November 05, 2023 at 6:39 pm
I made half a batch and got 6 decent sized biscuits using 1/4 cup per. I even used skim buttermilk without issue. Really quick and easy.
Reply
- Sam
  November 05, 2023 at 9:05 pm
  I’m glad you enjoyed them, Karl! 🙂
  Reply
karen
July 15, 2023 at 1:18 pm
Hello Sam, I made your drop biscuits and they were good. But they came out flat instead of puffy. I did exactly what the recipe said and all my ingredients were good. Do you have any idea why they came out flat?
Reply
- Sam
  July 15, 2023 at 10:23 pm
  Hi Karen! I’m so sorry to hear this! If your baking powder is still good, the next things to watch out for is not over-handling the dough and making sure the butter isn’t too warm.
  Reply
  - Sim
    August 30, 2023 at 4:09 am
    I can attest to expired baking powder will result in flat baked goods. I will even good as far to say that once the baking powder has been opened it tends to expire much sooner than what the packaging says. So I try to always use a fresh unopened packet if I have any on hand.
mike L
March 20, 2023 at 8:29 pm

These are simply great and so simple my wife could do it. Maybe 😉
Reply
- Sam
  March 20, 2023 at 8:53 pm
  I’m so glad you enjoyed them! 🙂
  Reply
  - Tam
    December 22, 2023 at 9:12 pm
    
    These are great and very easy to make!
Jada
February 26, 2023 at 10:20 am
I’m going to try and see how they turn out, thank you have a blessed day. I’ll let you know how they turn out.
Reply
- Emily @ Sugar Spun Run
  February 27, 2023 at 10:17 am
  We hope you love them, Jada! 🥰
  Reply
Trisha B
January 13, 2023 at 8:07 pm

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.
Reply
- Emily @ Sugar Spun Run
  January 16, 2023 at 9:27 am
  So glad you found our recipe, Trisha! ❤️
  Reply
Kaye
January 11, 2023 at 12:07 pm

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.
Reply
- Emily @ Sugar Spun Run
  January 11, 2023 at 5:41 pm
  Thanks for letting us know what adjustments need to be made for high altitude bakers, Kaye! We really appreciate it 😊
  Reply
- Jean
  May 21, 2023 at 6:02 pm
  
  I tried these biscuits today and they came out great.
  Reply
  - Sam
    May 21, 2023 at 9:15 pm
    I’m so glad you enjoyed them so much, Jean! 🙂

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