Tender, fluffy Drop Biscuits are about to become an indispensable part of your nightly routine. Unlike rollout biscuits, these easy drop biscuits come together FAST. They’re the best biscuits recipe ever!
If you’re someone who believes they’re not a baker, then let me introduce you to the perfect beginner baking recipe.
These easy drop biscuits will leave you impressed with your baking abilities, and everyone dining with you will be too.
Unlike many butter-and-flour centric baking recipes (ahem, pie crust), making an amazing batch of homemade drop biscuits doesn’t require grandma-level expertise.
There’s no kneading, proofing, rolling, shaping, or (if your baking exploits go anything as mine do at times) four-letter words.
Unless the word you are referring to is MMMM, in which case that terminology certainly applies to these quick and easy drop biscuits!
Drop-style biscuits are the perfect no-frills baking recipe.
- They’re ready in about 30 minutes.
- They are endlessly versatile thanks to yummy optional additions like cheese and herbs.
- The individual portion size makes them ideal for dunking in soups or enjoying along side your favorite protein (these Cornbread Muffins have similar appeal).
5 Star Review
“These were the quickest and easiest biscuits to make. Highly recommend! They were incredibly delicious.”— Rachel —
Drop Biscuits vs. Regular Biscuits
While both drop biscuits and rolled biscuits are melt-in-your-mouth delicious, there are notable differences.
- Drop Biscuits. The biscuit dough is scooped from the mixing bowl and “dropped” right onto the baking sheet, then baked. The biscuits are mound-shaped, lightly crispy on the outside, and buttery and soft on the inside.
- Rolled Biscuits. The biscuit dough is turned out onto a floured surface, then patted or rolled into a large, rough rectangle. From here, the biscuits are either stamped out with a biscuit cutter or cut into squares with a knife, transferred to a baking sheet, and then baked. The biscuits are more uniform, and the layers are more pronounced.
- Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. This is why the batter can be scooped, no kneading required.
- Rolled biscuit dough is stiffer, dryer, and usually contains more butter; this why it needs to be rolled and stamped out.
- Drop biscuits are puffy and craggy on the outsides; they do not rise as high when baked; the insides are soft and plush.
- Rolled biscuits are tall and more layered; they can be fluffy or dense, depending upon the recipe.
- Drop biscuits are EASY. The dough is very forgiving and you don’t have to worry about causing an layers to stick together.
- Rolled biscuits are much more of a process. They’re tasty but not a good recipe when you are in a hurry.
For this reason, drop biscuits are my go-to anytime I make a recipe that calls for a little slice of carb heaven on the side (this Chicken Stew comes to mind).
How to Make Easy Drop Biscuits from Scratch
No more making drop biscuits with Bisquick (learn how to ditch the Bisquik for Fluffy Pancakes next!).
These easy, fluffy, and satisfying homemade drop biscuits are the best from-scratch recipe.
I’m also pleased to report that this is a recipe for healthy drop biscuits (as far as the spectrum of biscuits goes, anyway).
They’re still plenty tender and indulgent, but thanks to additions like whole wheat flour and Greek yogurt, a little extra nutrition and a little less butter get snuck into every bite.
- Cold Unsalted Butter. I repeat you want COLD butter for the most tender, flaky biscuit. (Don’t miss “Tips to Make the Best Drop Biscuits” below for more information).
- Whole Grain Flour. One of my favorite ways to make my favorite baked treats a little bit better for us is to replace all or part of the all-purpose flour with whole-grain flour, which offers more fiber and nutrients (I do the same with my Whole Wheat Pizza Dough). For this whole wheat biscuit recipe, I used whole wheat pastry flour, which is especially light and tender.
- Baking Powder. Helps the biscuits rise to fluffy perfection (I prefer it to baking soda, which would make the biscuits too acidic).
- Greek Yogurt. I replaced HALF of the butter you’d find in traditional drop biscuit recipes with Greek yogurt. Not only did this trick work, it triumphed! You could have served these to me and told me they were your grandma’s drop biscuits (or ones made by The Pioneer Woman herself), and I would have believed you.
- Milk. You can use regular milk, buttermilk, or heavy cream if you want to go for richness.
- Honey. A delicious and natural way to sweeten the biscuits and give them old-fashioned biscuit flavor.
What to Mix Into Drop Biscuits
These homemade drop biscuits are divine as they are. However, you can also jazz up this recipe with a few optional additions. Here are a few of my favorites:
- Cheese and Herb Drop Biscuits. Add 1 tablespoon of finely chopped herbs, such as rosemary or thyme, along with 1/2 cup of Gruyere cheese.
- Black Pepper and Cheddar Drop Biscuits. Fold in 1/2 cup of shredded sharp cheddar with a few cranks of freshly ground pepper.
- Parmesan Chive Drop Biscuits. Add 1/2 cup of grated parmesan and 1 tablespoon of finely chopped fresh chives. Try adding a pinch of garlic powder to the dry ingredients with this one!
- Sweet Drop Biscuits. Try these Blueberry Biscuits and Biscuit Cinnamon Rolls.
- Dice the butter, and place it in the freezer to keep it as cold as possible.
- Whisk together the dry ingredients in a large bowl.
- With a fork or pastry cutter, cut in the butter until the flour mixture becomes crumbly (or pulse together in a food processor).
- Whisk together the wet ingredients.
- Stir the buttermilk mixture into the dry ingredients, mixing until a sticky dough forms.
- Scoop, then drop mounds of dough onto a parchment-lined rimmed baking sheet. Bake drop biscuits for 10 to 13 minutes at 450 degrees F until golden brown. ENJOY!
For a special treat, try brushing the top of each biscuit with melted butter before serving. Yum!
Tips to Make the Best Drop Biscuits Ever
- Work with Cold Ingredients. This especially applies to butter. Cold butter will steam when it hits the hot oven, and that steam is what creates a biscuit’s signature fabulously flaky texture.
- Don’t Stress about the Size of Your Butter Pieces. Cutting in butter used to stress me out. Then I attended a baking workshop and learned this life-changing tip: keep the butter pieces large-ish. Some pieces can be the size of small peas or your pinky fingernail. Bigger pieces = more steam to escape. Others may resemble tiny pebbles or a coarse meal.
- To Store. Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To Reheat. Biscuits can be warmed, if desired, by placing them into a preheated 350-degree F oven until heated through.
- To Freeze. Individually wrap biscuits and store them in an airtight, freezer-safe storage container in the freezer for up to 3 months. Remove and thaw as desired.
Recommended Tools to Make Drop Biscuits
- Rimmed Baking Sheets. A well-loved tool in my kitchen.
- Mixing Bowls. These are stackable, which makes for easy storage.
- Small Whisk. This will help you from splashing ingredients all over the counter.
If you have an aversion to baking with yeast yet want to dip your toe into the world of baking, this easy drop biscuit recipe is the perfect place to start!
Frequently Asked Questions
You can, but I don’t feel it is necessary for great drop biscuits. Self-rising flour is simply all-purpose flour with baking powder and salt already added to it. While many drop biscuit recipes use self-rising flour, I don’t routinely stock it, so I chose to make this biscuit recipe from scratch with all-purpose flour instead. If you’d like to play around with making these drop biscuits with self-rising flour, you could try swapping it for the all-purpose and whole wheat flour called for in this recipe, omitting the salt, and reducing the baking powder to 1 1/2 teaspoons. (Do not make easy drop biscuits with no baking powder, or they won’t fully rise.)
Drop biscuits tend to be crumbly or dry if they are overbaked or if the flour has not been measured correctly. Be sure not to compact your flour tightly in the cup and level it before adding to the recipe.
A few things can cause drop biscuits to bake flat. First, the batter may have been too wet going into the oven due to not measuring your liquid or dry ingredients accurately. Also, check the expiration date of your baking powder since its effectiveness can wane over time. Last, and perhaps most important, make sure your butter is COLD. Cold butter is crucial for creating air pockets of steam in the biscuits that make them light and help them rise.
Take care not to overmix your dough which can cause the gluten to overdevelop. Also, I’ll repeat again (because it can never be said enough), use COLD butter and ingredients for drop biscuits.
- 1/4 cup butter cold
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or swap white whole wheat flour or regular whole wheat flour*
- 1 tablespoon baking powder (I recommend aluminum free)
- 1/2 teaspoon kosher salt
- 1 cup whole milk or buttermilk
- 3 tablespoons plain Greek yogurt (I used nonfat)
- 1 teaspoon honey
- Grated parmesan and finely chopped fresh chives try adding a pinch of garlic powder to the dry ingredients with this one!
- Shredded sharp cheddar and ground black pepper
- Shredded gruyere and finely chopped fresh rosemary or thyme
- Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
- Scatter the cold butter pieces over the top.
- With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles, and others as large as peas.
- In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined.
- Pour the milk mixture into the dry ingredients a little at a time, lightly stirring with a rubber spatula between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
- Drop the batter by spoonfuls onto the prepared baking sheet. I like to use a muffin or ice cream scoop for this—you’ll have 9 large or 12(ish) more moderately sized biscuits total.
- Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.
- TO STORE: Store biscuits in an airtight storage container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- TO REHEAT: Biscuits can be warmed, if desired, by placing them into a preheated 350-degree F oven until heated through.
- TO FREEZE: Individually wrap biscuits and store them in an airtight, freezer-safe storage container in the freezer for up to 3 months. Remove and thaw as desired.
- *INGREDIENT NOTE: Whole wheat pastry flour will yield the most tender biscuit. My second choice would be white whole wheat flour, which is a tiny bit less tender but has a mild flavor. Regular whole wheat flour works too, but the wheat taste will be more noticeable.
- **INGREDIENT NOTE: If adding mix-ins, use about 1 tablespoon of fresh herbs and 1/2 cup of shredded cheese.
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