These are the easiest Drop Biscuits you’ll ever make! Thanks to a “secret” in the preparation, you won’t need any special baking tools or fancy equipment — just a bowl and a wooden spoon! These homemade biscuits are hot, buttery, flaky, and practically melt in your mouth right out of the oven!
These biscuits are begging for some delicious honey butter to get slathered all over them! Or use this recipe as a base for biscuits and gravy — breakfast doesn’t get much better than that!
What Are Drop Biscuits?
A rolled or American-style biscuit recipe typically involves a biscuit that rises about twice the original hight with a crusty exterior and a flat top with straight sides. These types of biscuits usually involve a bit more work (although, you’ll have to try out how easy this biscuit recipe is to make!)
In contrast a drop biscuit typically has more liquid to create a wetter dough. The dough is so wet, that it is too hard to knead or roll so instead you “drop” it onto a baking sheet and bake!
A funny name, but the perfect description for how you make this ridiculously easy drop biscuits recipe!
How To Make Drop Biscuits
So, you’re probably wondering what is this “secret” preparation method mentioned?!
Most drop biscuits use cold cubed butter and a food processor or pastry blender to cut the butter into the biscuits. But instead of doing this, we actually melt the butter. This would typically be bad for the texture, but we form new butter clumps by mixing in cold buttermilk. When the cold buttermilk hits the melted butter, it forms small clumps (see the photo above). Those clumps will imbue the wonderful flaky biscuit texture that results from pockets of butter without the extra work. Homemade drop biscuits easy style — thanks to Cooks Illustrated for teaching me this cool trick!
Quick Tip
Fat (butter) forms small pockets throughout the biscuit dough. As it melts in the oven, the CO2 from the baking powder takes the place of the fat so the biscuits will rise. Without butter clumps in the biscuit dough, the biscuits will end up hard and flat — there is no place for the CO2 to go except out!
Drop Biscuit Recipe Tips
- Watch the bake time. Keep an eye on these buttermilk drop biscuits while they’re in the oven so they don’t over bake.
- Let baked biscuits stand. Once you pull them from the oven, allow time for the biscuits to stand on the sheet pan for about 5-10 minutes without breaking into them. The residual heat and steam ensure the insides are fully baked through.
- Use buttermilk straight from the fridge — the colder the better.
- Lightly spritz a measuring cup with nonstick spray for an easy biscuit release to the sheet pan.
Variations
Drop Biscuit Recipe Variations
- Bisquick Drop Biscuits: Follow directions on the back of a Bisquick box or try this recipe!
- Parmesan and Bacon: add some diced cooked bacon (4-6 slices cooked and chopped) and Parmesan cheese (1/2 cup finely shredded) to the base recipe
- Cheddar: try our Red Lobster Biscuits copycat recipe!
- Garlic–Herb: Add 1 tablespoons of Italian seasoning and garlic powder (or to taste) to the dry ingredients.
Drop Biscuits FAQs
Are drop biscuits the same as scones?
No, they are similar but not the same. Scones are sweet, rich treats shaped into wedges and made with cream, butter, and an egg. They are heavier with a soft inside and a crusty top, while drop biscuits typically don’t contain egg.
Check out some of our favorite scones recipes: Strawberry Scones, Chocolate Chip Scones, Pumpkin Scones, or Cherry Scones.
Can I use water instead of milk in drop biscuits?
No, it doesn’t work that way. The milk mixes and wets the ingredients to make the right dough. It adds creaminess and taste to the biscuits.
Can I make drop biscuits without baking powder?
Swap the flour, baking powder, and salt for self-rising flour! It already has those ingredients mixed in, so you don’t need to add extra baking powder.
Storage
Homemade Drop Biscuits Storage
Biscuits are always best right out of the oven (the same day they are made), but they do store fine. Package the (completely cooled) biscuits in an airtight bag and place them in the fridge. Warm biscuits individually in the microwave for 5-10 seconds or in a toaster oven. Leftovers are best eaten within a few days.
Freezing: Wrap the completely cooled biscuits individually in plastic wrap, place in a freezer-safe bag or container, and then freeze. They should last for 2-3 months in the freezer. To thaw, place in the fridge overnight
More Delicious Side Dishes
- Roasted Sweet Potatoes sweet and savory version!
- Beet Goat Cheese Walnut Salad with a honey dijon vinaigrette
- Baked Potato a “secret” to bake these in HALF the time!
- Corn Casserole with buttermilk
- Crockpot Mashed Potatoes smooth and buttery!
Drop Biscuits
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups white, all-purpose flour Note 1
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar, optional
- 1 teaspoon fine sea salt
- 1 cup COLD low-fat buttermilk
- Optional: 2 tablespoons melted butter
- Optional, for serving: butter, jam, honey
Instructions
- PREP: Adjust the rack to the middle position in the oven and preheat to 450 degrees F (232 degrees C). Line a large sheet pan with parchment paper or a silpat liner. OR generously butter a large cast iron (oven safe) skillet. Melt butter in microwave and set aside to cool for 3-4 minutes.
- BUTTER & BUTTERMILK: Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter forms. Set aside for now.
- DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and use a spatula to scrape every bit of the butter-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don't over mix.
- DROP BISCUITS: Lightly spritz a 1/4 cup (66g) measuring cup and scoop up the batter into the measuring cup and then drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space in between each biscuit. Place in the fridge for 10 minutes.
- BAKE: Bake biscuits for 12-15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow. Pull from the oven and immediately use a pastry brush to brush on melted butter if using. A sprinkle of salt is also nice! Let stand on sheet pan for 5 minutes (steam will finishing cooking the inside) and then transfer to a wire cooling rack. Enjoy warm -- these are best the same day they're made! Spread on softened butter and jam or honey -- however you like your biscuits!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Method inspired by Cooks Illustrated
Can I use a substitute for the buttermilk? I never seem to have on hand.
You can try to do a DIY buttermilk, but I don’t know how well it would turn out! Buttermilk gives these biscuits their rise!
I’m making these today sure they are going to be delicious. Merry Christmas.
Hope you love! Thanks Jill!
Oh my goodness, these were absolutely the most wonderful fluffy delightful drop biscuits I have ever had, period! I cannot say enough how delish they are. I did follow exactly and weighed my flour. If people will follow as written and do what you say they will never be disappointed! My husband loved these. I am making more tomorrow to freeze. Thank you so much Chelsea, you are a genius. Love your recipes dear heart…..
So happy to hear this! Thank you so much for your review Claudia! 🙂