These drop biscuits are so effortless to make from scratch. All you need are a few pantry staples, and you can whip them up in no time. If you’re a fan of rolled biscuits, you’ll love this drop biscuit recipe as they are an easier, faster alternative that you can easily make on a weeknight. The dough does not require any rolling or laminating – just drop a scoop of dough on your baking sheet, and into the oven, they go.
They are flaky, soft, and fluffy on the inside but lightly golden and crisp on the outside. They are a great addition to any meal. I love serving them up with a big bowl of chicken pot pie soup or my chicken fried steak recipe, but they go well with anything. They’ll be your new favorite side dish!
What You Need to Make This Recipe
Flour — all-purpose flour is ideal for this drop biscuits recipe as bread flour will lead to a more dense drop biscuit, and cake flour will be too light for this recipe. Bleached or unbleached all-purpose flour will work for this recipe. Do not swap for self-rising flour.
Baking powder — this helps the biscuits rise and keeps the inside fluffy. Check that it is fresh and not expired.
Butter — make sure your butter is super cold for this drop biscuit recipe so the butter can melt inside as they bake. The steam that forms inside the biscuits as the butter melts is what makes them airy and flakey.
Milk — milk adds flavor and moisture. You can leave the milk cold as it helps keep the butter cold as you mix the batter together.
How to Make Drop Biscuits
1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Add the cubed butter and toss to coat in flour. Using a pastry blender or pressing the butter pieces between your fingers, work the butter into the flour until the largest pieces are the size of peas.
3. Gently fold the milk into the flour mixture using a fork or silicone spatula until the mixture is sticky but hasn’t formed a cohesive mass. If the dough has large dry pockets, mix in another tablespoon or two of milk.
4. Scoop the dough into 8 mounds onto a parchment paper lined baking sheet, spacing them evenly apart. Bake for 15 to 18 minutes or until the tops are golden brown.
Pro Tips for Making This Recipe
- You can use whole milk or buttermilk to make these delicious yet easy biscuits. Buttermilk will create a slightly fluffier biscuit. If using whole buttermilk, you may need to use up to a cup of liquid as it’s thicker than regular milk.
- Whisk 2 to 3 tablespoons of sugar into the flour mixture for a sweet biscuit. Brush the tops of each biscuit with extra milk and sprinkle with additional sugar before baking.
- If you have difficulty cubing the butter, you can grate it instead with a box grater.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
- If you want more of a crust on the bottom of your drop biscuits, bake them on a cast-iron skillet instead of a baking sheet.
- Start preheating the oven as early as possible. The longer the dough sits out waiting for the oven to be ready, the more the butter will warm up to room temperature.
Frequently Asked Questions
How is this different from other biscuits?
Drop biscuits are different from regular biscuits as the dough is scooped from the bowl and “dropped” right onto the baking sheet. They have a mound-like shape and look more rustic and less uniform when baked. There’s no kneading, no cutting, or shaping needed.
What can I add to the dough?
These drop biscuits are delicious as they are, but you can also mix in some add-ins for extra flavor. Try adding shredded cheese, such as cheddar or mozzarella, finely chopped herbs, such as rosemary or chives, or diced up jalapenos for a bit of a kick.
How do I store leftovers?
Store any leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. If you want to leave them at room temperature, you can leave them covered on the counter for up to 2 days.
Are these the same as scones?
No, drop biscuits and scones are not the same. They have similar ingredients, but scones are sweeter and richer than biscuits.
If you love this recipe try these out!
If you’ve tried this Drop Biscuits recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Drop Biscuits
Video
Equipment
- Pastry Blender optional
Ingredients
- 2 cups all-purpose flour (240g)
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup cold unsalted butter cubed (113g)
- ¾ cup whole milk plus more for if needed (160ml)
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper. (Or, lightly butter a large cast-iron skillet.)
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cubed butter and toss to coat in flour. Using a pastry blender or pressing the butter pieces between your fingers, work the butter into the flour until the largest pieces are the size of peas.
- Gently fold the milk into the flour mixture using a fork or silicone spatula until the mixture is sticky but hasn’t formed a cohesive mass. If the dough has large dry pockets, mix in another tablespoon or two of milk.
- Scoop the dough into 8 mounds onto the baking sheet, spacing them evenly apart.
- Bake for 15 to 18 minutes or until the tops are golden brown. Let cool for a few minutes. Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- You can use whole milk or buttermilk to make these delicious yet easy biscuits. Buttermilk will create a slightly fluffier biscuit. If using whole buttermilk, you may need to use up to a cup of liquid as it’s thicker than regular milk.
- Whisk 2 to 3 tablespoons of sugar into the flour mixture for a sweet biscuit. Brush the tops of each biscuit with extra milk and sprinkle with additional sugar before baking.
- If you have difficulty cubing the butter, you can grate it instead with a box grater.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
- If you want more of a crust on the bottom of your drop biscuits, bake them on a cast-iron skillet instead of a baking sheet.
- Start preheating the oven as early as possible. The longer the dough sits out waiting for the oven to be ready, the more the butter will warm up to room temperature.
