Easiest Drop Biscuits with a simple prep “secret”—just a bowl and spoon needed. Hot, buttery, and flaky, they melt in your mouth fresh from the oven!
These biscuits are perfect with honey butter or as a base for biscuits and gravy—breakfast doesn’t get better!
The Best 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!
Ingredients
- Unsalted Butter: Melt butter and cool slightly to make mixing easier.
- Flour: Spoon flour into the measuring cup and level it off to avoid dense, dry biscuits.
- Baking Powder: Make sure it’s fresh for the best rise!
- Granulated Sugar: Skip if making savory biscuits.
- Fine Sea Salt: A sprinkle of salt on top after baking adds a nice finishing touch.
- Buttermilk: Use straight from the fridge to keep the butter cold.
- Optional Toppings: Brush with melted butter immediately after baking.
How To Make Drop Biscuits
- Prep: Heat oven to 450°F, line a baking sheet, and melt butter.
- Mix: Stir cold buttermilk into melted butter until it clumps.
- Combine: Stir flour, baking powder, sugar, and salt, then add the buttermilk-butter mix.
- Scoop: Drop 1/4-cup scoops of dough onto the baking sheet. Chill 10 mins.
- Bake: Bake 12 mins until golden, then brush with butter if you like. Enjoy warm!
Drop Biscuit Recipe Tips
- Keep an eye on baking time: Watch the buttermilk biscuits in the oven, so they don’t overbake.
- Let biscuits sit: After baking, leave them on the sheet pan for 5-10 minutes to finish cooking.
- Cold buttermilk works best: Use buttermilk straight from the fridge for the best results.
- Easy release tip: Spray a little nonstick spray on the measuring cup to help the dough drop easily
Variations
Switch Things Up
- Parmesan and Bacon: Add cooked, chopped bacon (4-6 slices) and finely shredded Parmesan cheese (1/2 cup) to the base recipe.
- Cheddar: Try this Red Lobster Biscuits copycat recipe.
- Garlic-Herb: Add 1 tbsp of Italian seasoning and garlic powder (or to taste) to the dry ingredients.
Storage
Homemade Drop Biscuits Storage
Enjoy biscuits fresh for the best flavor. Store cooled biscuits in a sealed bag in the fridge. Reheat for 5-10 seconds in the microwave or use a toaster oven. Eat within a few days.
Freezing: Wrap cooled biscuits individually in plastic wrap, put them in a freezer-safe bag, and freeze for 2-3 months. Thaw in the fridge overnight.
More Delicious Side Dishes
- Roasted Sweet Potatoes sweet and savory version!
- Beet Goat Cheese Walnut Salad with a honey dijon dressing
- Baked Potato a “secret” to bake these in HALF the time!
- Corn Casserole with buttermilk
- Crockpot Mashed Potatoes smooth and buttery!
Drop Biscuits
Equipment
- Large sheet pan or large cast-iron (oven-safe) skillet
- Parchment paper or a silicone baking mat
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, melted
- 2 cups all-purpose flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar optional
- 1 teaspoon salt
- 1 cup low-fat buttermilk cold
- 2 tablespoons melted butter optional
- Serving suggestions see note 2
Instructions
- Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone liner. Or generously butter a large cast-iron (oven-safe) skillet. Melt butter in microwave and set aside to cool for 3–4 minutes.
- Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.
- 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 overmix.
- Lightly spritz a 1/4 cup (66g) measuring cup and scoop the batter into the measuring cup and drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space between each biscuit. Place in the fridge for 10 minutes.
- 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 finish cooking the inside), then transfer to a wire cooling rack. Enjoy warm—these are best the same day! 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! 🙂