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Drop Biscuits

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 biscuits are hot, buttery, flaky, and practically melt in your mouth right out of the oven!
Course Breakfast, Brunch, Side Dish
Cuisine American, Vegetarian
Keyword drop biscuit recipe, drop biscuits
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 biscuits
Calories 80kcal
Author Chelsea Lords
Cost $3.12


  • 1/2 cup (113g) unsalted butter, melted
  • 2 cups (274g) white, all-purpose flour Note 1
  • 1 tablespoon (14.4g) baking powder
  • 1 tablespoon (14g) granulated sugar, optional
  • 1 teaspoon fine sea salt
  • 1 cup (245g) COLD low-fat buttermilk
  • Optional: 2 tablespoons melted butter
  • Optional, for serving: butter, jam, honey


  • 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!


Note 1: Measuring flour: 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 the flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now


Serving: 1serving | Calories: 80kcal | Carbohydrates: 2g | Protein: 0.8g | Fat: 7.9g | Cholesterol: 21.2mg | Sodium: 39.8mg | Sugar: 2g