Craving a warm, buttery biscuit straight from the oven? Our Easy Drop Biscuit Recipe is all you need! Crafted with pantry essentials and ready in less than 25 minutes, you’ll be well on your way to biscuit perfection. Plus, I share my secrets to guarantee your biscuits turn out soft, buttery, and tangy with an alluring golden brown, subtly crispy finish.
Table of Contents
- Why These Easy Drop Biscuits are the Best
- Ingredients for Homemade Drop Biscuits
- How to Make Drop Biscuits from Scratch
- Tips for Achieving the Perfect Biscuit Texture
- Variations and Additions to Enhance Your Drop Biscuits
- What to Serve with Homemade Drop Biscuits
- Easy Drop Biscuit Recipe Storage and Reheating
- Drop Biscuit Recipe FAQs
- Drop Biscuits from Scratch
Why These Easy Drop Biscuits are the Best
Biscuits are a classic comfort food that can be enjoyed in a variety of ways. Whether you prefer them slathered with butter and jam, used as a base for biscuits and gravy, or eaten alongside a hearty soup, there’s something incredibly satisfying about biting into a warm, tender biscuit.
Drop biscuits, in particular, have a special charm, and here’s why I think our recipe is the best:
- Southern roots. Hailing from a Southern family, we know biscuits, and we know them well! Southerners have a knack for creating the most delectable biscuits, especially my grandmother Nama. In fact, she made sure we all knew the “ins and outs” of biscuit-making.
- Family tested. Our foolproof biscuit recipe comes from my cousin, Jim Kidwell, a home gourmet expert. During a visit to Grand Lake, he whipped up these delightful bites for breakfast in under 25 minutes—no stand mixer, food processor, kneading, rolling, or cutting required. Needless to say, I was sold!
- Quick and easy. Unlike their rolled counterparts, drop biscuits require less hands-on work or equipment and are quick and easy to make. The name “drop” biscuits comes from the method of dropping scoopfuls of dough onto a baking sheet, eliminating the need for rolling and cutting. This method results in a less perfect-looking biscuit, but with a rustically elegant appeal.
Ingredients for Homemade Drop Biscuits
Here are the 7 basic ingredients you’ll need to make this easy biscuit recipe; chances are you already have them on hand:
- Unsalted butter
- All-purpose flour, preferably organic unbleached
- Baking powder
- Granulated sugar
- Table salt
- Baking soda
- Buttermilk – can also use buttermilk powder (see Note on buttermilk substitute at the bottom of the recipe card)
Available in the baking aisle of major grocery stores, Powdered Buttermilk (also called Cultured Buttermilk Blend) is the perfect substitute for liquid buttermilk. Made from 100% real sweet cream churned buttermilk, it’s easy to use only what you need, easy to store the rest in the refrigerator, and lasts for months.
How to Make Drop Biscuits from Scratch
Here’s how you can create tender, perfect drop biscuits in less than 25 minutes:
- Prep oven and baking sheet.
Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
- Melt butter.
Melt 8 tablespoons butter; set aside to cool a bit while you mix the dry ingredients.
- Mix dry ingredients.
In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda.
- Combine butter and milk; add to dry ingredients.
In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Add to the flour mixture and stir just until incorporated; don’t overmix. It should look like this:
- Drop biscuit dough onto prepared pan.
Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan.
- Bake; melt remaining butter.
Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter.
- Remove biscuits from oven; brush with butter; cool.
Remove biscuits from the oven and immediately brush the tops with the melted butter, then place on a wire rack to cool – or serve immediately.
Tips for Achieving the Perfect Biscuit Texture
Here are some tips to help you achieve perfect biscuits that are tender and plush inside while golden and just a bit crispy outside:
- Handle the dough gently. Overworking the dough can lead to tough biscuits. Mix the ingredients until just combined, and avoid overmixing. The dough will be a bit rough or shaggy-looking, and that’s okay.
- Use a light touch when dropping. When scooping and dropping the dough onto the baking sheet, avoid pressing or compacting it too much. Gentle handling ensures the biscuits retain their lightness.
- Bake at high temperature. A hot oven helps the biscuits rise quickly and develop a golden brown crust.
Variations and Additions to Enhance Your Drop Biscuits
While drop biscuits are delicious as is, you can easily customize them by adding various ingredients. Here are a few ideas:
- Cheese and herbs. Add grated cheese, such as cheddar or Parmesan, and a sprinkle of fresh or dried herbs, like chives or rosemary, to the dough.
- Sweet additions. Stir in a handful of dried fruits, such as cranberries or raisins, or add a drizzle of honey or maple syrup to the dough. These variations are perfect for breakfast or a sweet treat.
- Spices. Experiment with different spices to add depth of flavor to your biscuits. Try mixing in garlic powder, onion powder, or even a pinch of cayenne pepper for a hint of heat.
Feel free to get creative and customize your drop biscuits to suit your taste preferences or complement the meal you’re serving them with.
What to Serve with Homemade Drop Biscuits
Drop biscuits are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:
- Butter and jam. Serve warm biscuits with room-temperature butter and your favorite jam or preserves. The combination of the tender biscuit, creamy butter, and sweet flavors is simply irresistible – and was a favorite of my mom.
- Biscuits and gravy. Turn your drop biscuits into a special breakfast by serving them with a savory sausage gravy. Add some scrambled eggs on the side for a complete hearty breakfast.
- Sandwiches. Split your biscuits in half and fill them with your favorite sandwich ingredients.
- Side dish. Serve drop biscuits alongside almost any main dish. They are a great complement to a comforting bowl of soup or chili. Here are a few ideas:
– Creamy Chicken Artichoke Soup
– Chicken White Bean Chili
– Italian Sausage Soup Spinach with Orzo
– Indian Mulligatawny Soup
They also are an excellent side dish to serve on Thanksgiving, alongside your Roast Turkey.
Easy Drop Biscuit Recipe Storage and Reheating
If you have leftover drop biscuits or want to make them in advance, here’s how to store and reheat them:
- Storage. Allow the biscuits to cool completely, then place an airtight container or resealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheating. Loosely wrap the biscuits in foil and warm them in a preheated 350-degree oven for about 7 to 10 minutes, or until heated through. Alternatively, you can split the biscuits in half and toast them.
Drop Biscuit Recipe FAQs
Regular biscuits involve rolling out dough and cutting it into specific shapes before baking, while drop biscuits require no rolling or cutting because the dough is “dropped” by scoopfuls (or spoonfuls) onto a baking sheet.
The name “drop” biscuits comes from the method of dropping scoopfuls (or spoonfuls) of dough onto a baking sheet, eliminating the need for rolling and cutting.
While drop biscuits and scones are both quick breads, they differ in both texture and ingredients. Drop biscuits are lighter, fluffier, and typically use less sugar, while scones are a bit denser, sweeter, and traditionally include egg in the dough.
In a pinch, you can use margarine as a substitute, but I recommend using butter for the best flavor and texture.
Yes, you can freeze the biscuit dough. After dropping spoonfuls of dough onto a baking sheet, place the sheet in the freezer until the dough is firm. Once firm, transfer the dough balls to an airtight container (I use a freezer-safe ziptop baggie), and store them in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls on a parchment paper-lined baking sheet and bake as directed, adding a few extra minutes to the baking time.
- 10 tablespoons unsalted butter, divided use
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk, cold or at room temperature – see substitutions in Notes
- Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
- Melt 8 tablespoons butter; set aside to cool a bit.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Pour into the flour mixture and stir just until incorporated. (The dough will be rough looking and a bit shaggy.)
- Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter.
- Remove biscuits from the oven and brush the tops with the melted butter, then either serve immediately or place on a wire rack to cool.
Buttermilk substitute: Substitute 1/4 cup powdered buttermilk and 1 cup water (or regular milk). Add the powdered buttermilk to the dry ingredients and the milk when the recipe calls for buttermilk. Another buttermilk substitute is to stir together 1 cup whole milk and 1 tablespoon lemon juice and let stand for 5 minutes at room temperature.
High altitude: No adjustments necessary.
Variation – for larger biscuits (for gravy or small sandwiches): Use a 1/4 cup scoop. Bake at 400 degrees for 12 to 14 minutes. Makes 12 to 14 (2-inch) biscuits.
- Category: Quick and easy
- Method: Bake
- Cuisine: American
Keywords: biscuits, homemade, comfort food