This Easy Drop Biscuits Recipe can be made in minutes and needs just 5 ingredients! Tender and slightly tangy from buttermilk in the batter, these biscuits are delicious when slicked with melted butter or, for a real treat, a drizzle of honey.
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Looking for simple, from-scratch biscuits that you can whip up in 30 minutes or less? Have I got the recipe for you! This easy drop biscuits recipe is one to keep in your back pocket for when you need a fast option to go with a pot of soup for dinner. Or, try them at breakfast served with lots of butter, jam, or honey!
Easy Drop Biscuits Recipe
The name of these biscuits says it all – they are super easy to make and will be well received by everyone at the table. And, they’re so versatile! You can dress them up or down with a little extra sweetness, or keep them plain and topped with melted butter. No matter how you serve these biscuits they’re sure to be a hit.
I love a quick bread recipe, and this easy drop biscuits recipe falls squarely in the category of “must make often.” You can use this recipe to make biscuits and gravy, a classic, savory breakfast option, or go the sweet route and serve them with preserves.
You need just five ingredients to make these biscuits: flour, butter, buttermilk, baking soda, and salt. And if you don’t have buttermilk in the fridge, don’t worry, it’s so easy to make your own (you can also use milk in a pinch). Recipes that call for simple pantry ingredients are the best recipes, in my opinion!
Ingredients for Easy Drop Biscuits
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – All-purpose flour forms the base of the biscuit dough.
- Baking powder – To help the biscuits rise.
- Salt – I use fine table or sea salt in my baking recipes.
- Butter – I use unsalted butter in this recipe because there already is added salt.
- Buttermilk – Buttermilk makes these biscuits oh-so fluffy and light.
- Melted butter – To serve.
Here are a few variations you can try when making these easy drop biscuits:
- Make them sweet biscuits: Add a few tablespoons of sugar or honey to the batter to make sweet biscuits.
- Add fruit: Tuck in a cup of fresh or frozen blueberries to make berry drop biscuits.
- Add cheese: Add 1 cup shredded cheddar cheese to the batter to make cheesy biscuits.
How to Make Easy Drop Biscuits
- Preheat the oven, and prepare a baking sheet: Preheat your oven to 450℉. Line a baking sheet tray with parchment paper or a silicone mat, and set aside.
- Whisk together the dry ingredients: Add the flour, baking powder, and salt to a large bowl, and whisk together.
- Rub the butter into the dry mix: Chop the cold butter into small pieces, and add it to the bowl of dry ingredients. Use a pastry cutter, fork, or your hands to blend the butter into the dry ingredients. The mix should look like coarse sand and have no large butter pieces when you are done.
- Stir in the milk: Stir in the milk, but only stir until the batter starts to form. You do not want to overmix, or the biscuits will become stiff! Stop stirring once the batter is thick and lumpy.
- Form the biscuits: Scoop the biscuit dough onto the prepared tray, making ¼ cup scoops. A spring-loaded 2-ounce cookie scoop works well to portion the biscuits easily.
- Bake: Bake the biscuits for about 20 minutes. The tops will be golden brown, and the biscuits will be puffy.
- Brush with melted butter and serve: Remove the tray from the oven, and brush the tops of the biscuits with the extra melted butter. Enjoy while warm!
If you don’t have buttermilk, mix 1 tablespoon white vinegar into 1 cup of milk, let it sit for 10 minutes, and use it in place of buttermilk in the recipe.
How to Store Easy Drop Biscuits
Easy drop biscuits taste best on the day that they’re made, but you can store leftovers in an airtight container on the counter for a few days.
Easy drop biscuits are versatile as well as being, well, easy to make! Here are some options for how to serve these biscuits:
- With soup. A hot bowl of soup is a natural pairing for buttermilk biscuits. Try my Tomato Bisque Soup, Leftover Turkey Soup, or Butternut Squash Soup recipes to get you started.
- Alongside stew. My Easy Beef Vegetable Soup (stew!) would be perfect served alongside these easy drop biscuits!
- For breakfast. Use biscuits to make an eggs benedict or egg sandwich, or simply serve them with scrambled or fried eggs.
- Use the biscuits to make strawberry shortcake. You can lightly sweeten the biscuit batter. Then, use the baked biscuits to make strawberry shortcakes with whipped cream and sliced strawberries.
Drop biscuits contain more water than regular, rolled biscuits. They are literally dropped onto the baking sheet rather than rolled and cut out, like other biscuits.
If your drop biscuits fall apart, they may need more liquid. This means that you should follow the recipe exactly as to the quantities of flour and buttermilk added – and don’t skimp on the buttermilk!
Butter, not shortening, will help your biscuits to achieve a nice fluffy rise. Crisco can cause your biscuits to be drier as well. So, using butter will give you the best results.
Easy Drop Biscuits Recipe
- Large mixing bowl
- Pastry cutter or fork
- Pastry brush
- 2 ounce cookie scoop
- Parchment paper
- Baking tray
- Measuring cup
- measuring spoons
- 2 cups flour
- 1 Tablespoon baking powder
- 1 ½ teaspoon salt
- ½ cup unsalted butter cold
- 1 cup buttermilk
- Extra melted butter
- Preheat your oven to 450℉. Line a baking sheet tray with parchment paper or a silicone mat and set aside.
- Add the flour, baking powder and salt to a large bowl and whisk together.2 cups flour, 1 Tablespoon baking powder, 1 ½ teaspoon salt
- Chop the cold butter into small pieces and add them to the dry ingredients. Use a pastry cutter, fork or your hands to blend the butter into the dry ingredients. The mix should look like coarse sand and have no large butter pieces when you are done.½ cup unsalted butter
- Stir in the buttermilk but only stir until the batter starts to form. You do not want to overmix or the biscuits will become stiff. Stop stirring once the batter is thick and lumpy.1 cup buttermilk
- Scoop the biscuit dough onto the prepared tray, making ¼ cup scoops. A spring loaded 2-ounce cookie scoop works well to portion the biscuits easily.
- Bake the biscuits for about 20 minutes. The tops will be golden brown and the biscuits will be puffy.
- Remove the tray from the oven and brush the tops of the biscuits with the extra melted butter. Enjoy while warm.Extra melted butter
- Whisk in your favorite herbs with the flour at the beginning of the recipe. I like to use about 1 teaspoon of various herbs to switch up the flavor of the biscuits. Italian seasoning works well to add some delicious herby flavor while ¼ teaspoon of cayenne pepper adds a little spice.
- Add up to 1 cup of grated cheese to make cheesy drop biscuits. Add the cheese after you blend in the butter.