Drop Biscuits

All you need are 5 ingredients and you'll have these homemade Drop Biscuits ready in less than 30 minutes! You will love how easy they are to make!

Course bread, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 230kcal

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.

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.