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Slathered in butter and honey or jam, these Easy Drop Biscuits are perfect as a side dish with lunch or dinner or for breakfast with your favorite breakfast meats! Ready in less than 25 minutes, this no-fuss buttermilk biscuits recipe is so quick and simple. Perfect for a family or a crowd!
Biscuits are a classic American comfort food, and we are HUGE fans! Our Southern Biscuits and Chocolate Gravy are the brunch recipe you never knew you were missing, and for dessert we love our fruity Alaskan Mixed Berry Cobbler with Buttermilk Biscuits, topped with a scoop of vanilla ice cream!
Homemade Drop Biscuits
Whether it’s a weeknight dinner or weekend breakfast, biscuits make a regular, almost weekly appearance at our house. They’re simple, quick & easy to make, made with ingredients that are always on hand, and what’s not to love about that flaky, buttery goodness? We most often serve biscuits as a side with soup or fried chicken, or for breakfast with scrambled eggs and bacon, they they are delicious anytime and with almost anything you can think of!
This Drop Biscuits recipe is almost just like my Homemade Buttermilk Biscuits recipe except with a few tweaks here and there for the ingredient amount and a less fussy mixing technique that doesn’t require folding to achieve perfectly light and flaky biscuits.
They’re also much easier to make and perfect for beginners, especially if you have little helpers in the kitchen. After preparing the dough, all you have to do is scoop and drop it onto a baking tray instead of messing around with a biscuit cutter and the dough (sometimes) getting stuck. It’s less messy, as you don’t need to turn the dough out onto a floured surface and roll it. Just scoop your biscuits straight from the mixing bowl and bake!
I love that these biscuits are ready in less than 25 minutes. They can be thrown together at the last minute before dinner, and you can also freeze any extras to have later on, or store them for breakfasts and snacks throughout the week.
Simple meal prep, ready in less than 30 minutes? We are here for it!
Ingredients for Drop Biscuits
- Flour: An essential ingredient in many baking recipes, all-purpose flour is the base of this recipe!
- Baking powder and baking soda: These two ingredients are responsible for raising the drop biscuits while they’re baking in the oven.
- Buttermilk: Chilled buttermilk adds a creamy, tanginess and also brings the rest of the ingredients together to form the dough.
- Butter: Melted butter is mixed with chilled buttermilk to create a kind of curdled milky slushy. Although it looks unappealing, the butter re-solidifies and, when mixed with the dry ingredients and baked, gives us a perfect, flaky texture. I also brush a little on top to make a crunchy crust.
- Sugar and salt: A little sweetness and a little saltiness brings out the best of both worlds in this drop biscuits recipe! The balance is just right!
How to Make Drop Biscuits from Scratch
- Prep the oven and baking sheet. Firstly, preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
- Mix dry ingredients. Secondly combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Whisk wet ingredients. Next, in a separate bowl, whisk the melted butter into the cold buttermilk with a fork. It will create little chunks of butter and look sort of slushy, but that’s what you want.
4. Mix and scoop. Mix the buttermilk and butter into the flour with a fork or spatula until everything is moistened, then use a large cookie scoop or 1/4 cup measuring cup to drop mounds of biscuit dough onto the prepared baking sheet.
5. Bake! Bake for 13-15 minutes until golden brown on top. You can brush the tops of the biscuits with additional melted butter right when they come out of the oven if you like.
What is a drop biscuit?
A drop biscuit is very similar to a regular biscuit, however instead of using a biscuit cutter to shape them, you use a large cookie scoop to scoop the dough into a round shape and place it on the baking try. You could also use a round spoon or an ice cream scoop.
Can I freeze biscuits?
Yes! You can freeze either the dough or the baked (and cooled) biscuits.
The baked biscuits can be frozen for 3-4 months in an airtight container like a ziplock bag. When you want to eat them, thaw the frozen drop biscuits in the fridge overnight and rewarm them before serving.
The drop biscuit dough can also be frozen for 3-4 months, wrapped tightly in plastic wrap. Thaw it overnight in the fridge before scooping the dough onto a baking tray and baking as directed.
What can I use instead of buttermilk?
If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup. Fill the rest of the way with whole milk and stir to combine. Let sit for 5-10 minutes, then use in place of regular buttermilk.
What can I serve drop biscuits with?
This easy biscuit recipe is perfect for breakfast or as a side dish to Sunday lunches and holidays. Here’s a few recipes they go well with:
- Best Homemade Biscuits and Gravy
- Biscuits and Gravy Casserole
- Southern Biscuits and Chocolate Gravy
- Alaskan Mixed Berry Cobbler with Buttermilk Biscuits
- Whipped Cinnamon Honey Butter
- Raspberry Butter
- Garlic & Herb Roast Boneless Leg of Lamb
- My Best Roast Chicken Recipe
- Classic Southern Smothered Pork Chops
- Uncle Richard’s Brown Sugar & Honey Smoked Baby Back Ribs
More Recipes Like This
- BEST Homemade Buttermilk Biscuits
- Farmhouse Baking Powder Biscuits
- Homemade Brown Bread Dinner Rolls
- Copycat Texas Roadhouse Rolls
- Easy Rosemary Focaccia Bread
- Soft Homemade Potato Rolls
- Lion House Dinner Rolls
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup buttermilk, chilled (see note)
- 8 tablespoons salted butter, melted and slightly cooled, plus more for brushing on top if desired
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- In a separate bowl, whisk the melted butter into the cold buttermilk with a fork. It will create little chunks of butter and look sort of slushy, but that's what you want.
- Mix the buttermilk and butter into the flour with a fork or spatula until everything is moistened, then use a large cookie scoop or 1/4 cup measuring cup to drop mounds of biscuit dough onto the prepared baking sheet.
- Bake for 13-15 minutes until golden brown on top. You can brush the tops of the biscuits with additional melted butter right when they come out of the oven, if you like.
- Chilled buttermilk: It's important that your buttermilk is chilled so that it creates a sort of slush when the hot butter is added. The temperature differences creates the small chunks of butter that fill these biscuits with layers.
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 366mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Recipe from America’s Test Kitchen, by way of Mel’s Kitchen Cafe and my sister, Jennie, who first made these for me.