Drop Biscuits are the easiest baked treat you’ll ever have. It’s as easy as mix, dump and bake; no rolling or cutting needed. Unbelievably easy, irresistibly buttery tender biscuits with crisp edges. Can be served any time of the day!
Biscuits are very versatile in the way that they can be served either on normal or special days. They are so good with homemade soups or stews, with Nutella or jam for breakfast and with sausage gravy for dinner. How can you not love biscuits?
But if you dread the idea of rolling and cutting them in perfect circles, don’t worry, I just have something for you. You can thank me later. 😉
What are Drop Biscuits?
Drop Biscuits are a type of biscuit that requires minimal effort. It’s failproof, newbie-friendly biscuit that requires no rolling or cutting. They are called as such because you simply mix the ingredients, scoop, “drop” onto the pan and bake. In other words, it’s as easy as counting as 1,2,3.
Drop Biscuits vs Buttermilk Biscuits
Although both Drop Biscuits and Buttermilk Biscuits contain just a handful of baking staple ingredients, these two quite differ in the baking process. You see, Buttermilk Biscuits need a little TLC and quite a few steps to achieve those layers of distinct flakiness. Then you have to cut them out in beautiful round shapes, whereas in Drop Biscuits, you can be a little rough. They’re not cut out with the same cookie cutter and they can have funky edges or shapes.
Can I Substitute Buttermilk?
Yes, absolutely! Simply replace buttermilk with 1 tablespoon of lemon juice or white vinegar plus enough milk to fill up one cup. Mix, then let stand for 5 minutes before adding it to the dry ingredients. And REMEMBER to use milk that contains fat in it; skim milk won’t be good for this recipe.
How Will I Know if the Biscuits Are Done?
If the biscuits are lovely golden brown and crisp, then you can take them out from the oven. That should be about 12-14 minutes.
Can I Freeze Biscuits?
To freeze these drop biscuits, you have to transfer the unbaked scooped biscuits to a parchment lined cookie sheet and cover it with a plastic wrap. Then flash freeze them until solid for at least 4 hours. When the biscuits are frozen solid, transfer them to a resealable freezer bag (label it with the date) and keep it frozen for up to 3 months. You can bake them straight off the fridge provided that you add additional 3-5 minutes on the baking time.
What Can I Serve with Drop Biscuits?
These tender yet crisp buttery Drop Biscuits can be served in so many ways you can think of any day of the week. Below are just some our favorite ways to serve it:
- with Sausage Gravy on top
- paired with hearty stews and soups like this Tomato Bisque
- fruits on the side
- Nutella
- oven baked bacon and eggs
- jam
- honey
- butter or this homemade clotted cream
How To Make Drop Biscuits
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. Whisk together flour, baking powder, baking soda, sugar, and salt, in a large bowl.
In a medium bowl, mix together 8 tablespoons melted butter and buttermilk.
Stir until butter forms small clumps.
Make a well and pour in buttermilk mixture to flour mixture.
Gently stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl.
Scoop about 1/4 cup amount of batter and drop onto the prepared baking sheet, repeat until dough is used up. Biscuits should be spaced out about 1 1/2 inches apart (measuring about 2 1/4 inches in diameter and 1 1/4 inches high , you will have about 12-13 biscuits ).
Bake until tops are golden brown and crisp, about 12 to 14 minutes. Brush biscuit tops with melted butter, if desired. Let it cool slightly before serving.
Drop Biscuits
Ingredients
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 ½ teaspoons (10 g) baking powder
- ½ teaspoon (2 g) baking soda
- 2 tablespoons (25 g) sugar
- ¾ teaspoon (3 g) table salt
- 8 tablespoons (112 g) unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
- 1 cup (245 g) buttermilk or milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, baking powder, baking soda, sugar, and salt, in a large bowl.
- In a medium bowl, mix together 8 tablespoons melted butter and buttermilk, stirring until butter forms small clumps.
- Make a well and pour in buttermilk mixture to flour mixture, gently stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Scoop about 1/4 cup amount of batter and drop onto the prepared baking sheet, repeat until dough is used up. Biscuits should be spaced out about 1 1/2 inches apart (measuring about 2 1/4 inches in diameter and 1 1/4 inches high , you will have about 12-13 biscuits ).
- Bake until tops are golden brown and crisp, about 12 to 14 minutes.
- Brush biscuit tops with melted butter, if desired.
- Let it cool slightly before serving .
Tips & Notes:
- Recipe source: adapted from Cook’s Illustrated
- If you only have salted butter on hand, scale back the amount of salt you add to the drop biscuit dough.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Illy says
I tried this and absolutely loved it
Imma says
Yayy, Thank you so much dear:)
Robert A Freeman says
Can you make this ahead of time and refrigerate?
ImmaculateBites says
You can store it in a resealable freezer bag (label it with the date) and keep it frozen for up to 3 months.
Thea Franco says
The biscuits were light and very tasty. Recipe was easy to follow and my children loved them. Will be my go to from today. Thanks for sharing.
imma africanbites says
I’m so glad you and your kids loved these. Thank you for taking the time to let me know.
Brandi Kosh says
So good! My husband says that I’m not allowed to buy canned biscuits anymore!
imma africanbites says
Wohooo! Now that’s a major win. Glad it all came out great for you guys. Thanks for the feedback.
Kuky says
Can i replace the flour with oat flour and sugar with honey?
ImmaculateBites says
You can. However, the texture will be chewy .
Carolyn says
Love the biscuits. Easy to make. Changing recipes. Old recipes are on the shelf. Thanks .
ImmaculateBites says
Fantastic! Thanks for taking time to share this with us.
Reir says
Made these today. I love recipes that are quick and simple. I used 1c whole wheat and 1c APF, and added chopped rosemary, cracked black pepper and about 1/3rd c parmesan. 12 minutes was perfect for me. Thanks for a wonderful recipe.
Sarah says
Awesome receipe…do we use All purpose flour?
imma africanbites says
Hi, Sarah. Unbleached flour is denser compared to the usual bleached all-purpose flour. But you can use either of those. You can read it more of that HERE >> https://www.thekitchn.com/whats-the-difference-between-bleached-and-unbleached-flour-223858
Christine Allen says
Hi,
The biscuits look delicious and can’t wait to try them. Can I add some cheddar cheese to the recipe and if yes how much would yo recommend?
Thank You,
Christine
ImmaculateBites says
Hello Christine,
Yes you can Add about 3/4 – 1 cup of grated cheddar cheese to the dry ingredients before adding the wet ingredients . Do let me know how it works out for you. Thanks
Jen says
Hi Imma. Just want to say your recipes are Fab!! I’m in the UK. You use all-purpose flour in USA. What is the alternative in the UK. Is it self-raising or plain flour..?
Thanks
ImmaculateBites says
Thanks Jen. It’s plain flour. Happy cooking !!!
mikermeals says
Made these amazing biscuits last night! Even learned how to make homemade buttermilk by adding freshly squeezed lemon juice to milk. Thank you Imma
ImmaculateBites says
I hear you. No need to rush out to buy buttermilk . Glad to hear it worked out well for you.
C says
What if I don’t have baking soda?
imma africanbites says
You can trying leaving it out, however, the biscuits won’t have that enough rise as seen in the photos. But please do let me know how it turns out for you.
Bec says
You could try switching our half the milk for club soda or half the milk and the sugar for citrus carbonated beverage.
English says
Can you leave out the sugar for a more savory biscuit?
ImmaculateBites says
Yes you can.
Sapana says
These are amazing, Imma! Love how simple and delicious they are to make – thanks for the recipe!
imma africanbites says
You’re welcome, Sapana. Indeed they are. Can’t wait for you to try them. Happy weekend!
Doreen Obeng says
please i do not have a baking sheet at the moment. is there any other option?
ImmaculateBites says
Cookie sheet, cast iron, 13×9 or larger baking baking pan.
Joe says
Hi,
I LOVE your recipes! They give me “ammo” when I want to cook something special for my wife.
Drop Biscuit recipe question:
Is it 2 1/2 teaspoons of baking powder?
Or
2.5 teaspoons of baking powder?
I felt
It wasn’t clearly printed
Thanks
imma africanbites says
Hi, Joe. Just updated the recipe box. It’s 2 and 1/2 teaspoons (or 10 grams) of baking powder.