Drop Biscuit Recipe

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5 from 1 vote

This simple Drop Biscuit Recipe makes warm, buttery, flaky biscuits with hardly any prep. No rolling or cutting needed!

Recipe Method inspired by Cooks Illustrated

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Brunch, Side Dish

Cuisine: American, Vegetarian

Keyword: drop biscuit recipe

Servings: biscuits

Author: Chelsea Lords

Cost: $3.12

Equipment

Large sheet pan (15" x 21") or large cast-iron (oven-safe) skillet
Parchment paper or a silicone baking mat

Ingredients

Cooking spray
8 tablespoons unsalted butter melted, plus 2 tablespoons for topping biscuits
2 cups all-purpose flour see note 1
1 tablespoon baking powder
1 tablespoon granulated sugar optional
1 teaspoon salt
1 cup buttermilk cold
Serving suggestions see note 2

US - Metric

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 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 with cooking spray 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 for 12–15 minutes, or until the tops and bottoms are lightly golden and the biscuits sound hollow when gently tapped on top. Remove from the oven and immediately brush with melted butter, if using. A sprinkle of salt is also nice!
Let the biscuits sit on the pan for 5 minutes so the steam can finish cooking the centers, then transfer to a wire rack. Enjoy warm with softened butter, jam, or honey. These are best fresh!

Video

Notes

Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour (denser/drier biscuits). To accurately measure flour, spoon flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top.

Note 2: Serving suggestions: butter or honey butter, jam, and honey.

Storage: Enjoy biscuits fresh for the best flavor. To freeze, 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 and reheat in a warm oven.

Nutrition