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This easy Drop Biscuit Recipe is FAST! In just 30 minutes, you can have these deliciously fluffy, tender biscuits on the table ready to eat. Customize them with your favorite mix-ins!

easy drop biscuit recipe served in a bowl

Why You’ll Love This Easy Drop Biscuit Recipe

  • The Easiest Way to Make Biscuits. Unlike many butter-and-flour-centric baking recipes (ahem, pie crust), making an amazing batch of homemade drop biscuits doesn’t require expertise. There’s no kneading, proofing, rolling, or shaping. And they’re done in 30 minutes!
  • Biscuits Made 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.
  • Versatile and Customizable. Drop biscuits 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 alongside your favorite protein (these Cornbread Muffins have a similar appeal).
the best drop biscuit recipe with cheese and chives

5 Star Review

“These were the quickest and easiest biscuits to make. Highly recommend! They were incredibly delicious.”

— Rachel —

How to Make the Best Drop Biscuit Recipe

The Ingredients

  • Cold Unsalted Butter. I repeat you want COLD butter for the most tender, flaky biscuit.
  • Whole Grain Flour. For this whole wheat biscuit recipe, I used whole wheat pastry flour, which is especially light and tender. If you don’t have it or can’t find it, you can use white whole wheat flour or all-purpose flour instead.
  • 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! In addition to contributing to the tenderness of these easy drop biscuits, the tang of the Greek yogurt was reminiscent of buttermilk, a classic ingredient used in many of the best drop biscuit recipes.
  • 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.

The Directions

  1. Dice the Butter. Place it in the freezer to keep it as cold as possible.
Dry ingredients in a bowl
  1. Whisk the Dry Ingredients Together. Add herbs, garlic powder, or black pepper (if using).
butter being cut into flour in a mixing bowl for an easy drop biscuit recipe
  1. Cut in the Butter. We want the flour mixture to be crumbly.
wet ingredients for biscuit dough in a bowl
  1. Whisk the Wet Ingredients Together. A liquid measuring cup works well for this.
Dough in a bowl for a Southern drop biscuit recipe
  1. Combine the Wet and Dry Ingredients. Mix until a sticky dough forms.
quick and easy drop biscuits dough on a parchment-lined pan
  1. Bake. Drop mounds of dough onto a parchment-lined baking sheet. Bake for 10 to 13 minutes at 450 degrees F until golden brown. ENJOY!

Recipe Variations

  • Vegan Drop Biscuits. **Not tested** but here is my best guess: For a drop biscuit recipe with no milk, butter, or yogurt, you could try using a vegan/non-dairy version of each of these three ingredients. I’d suggest a vegan buttery substitute (like Earth Balance), coconut milk, and non-dairy coconut yogurt. If you decide to play around, I’d love to hear how it goes!
  • Gluten Free Biscuits. Check out my recipe for Gluten Free Strawberry Shortcake! A shortcake is very similar to a biscuit. Simply omit the sugar to make it savory instead of sweet. You could also try making this same drop biscuit recipe with a 1:1 gluten free all purpose baking blend like this one.
  • Herb and Cheese 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 and Chive 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!
  • Drop Biscuits With Self-Rising Flour. 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.)
  • Sweet Drop Biscuits. Try these Blueberry Biscuits and Biscuit Cinnamon Rolls.
the best drop biscuits for soup, breakfast, and more

What to Serve With This Drop Biscuit Recipe

Recipe Tips and Tricks

  • 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. 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.
  • Keep the Biscuits Light and Fluffy. Take care not to overmix your dough which can cause the gluten to overdevelop. In addition, drop biscuits can get 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.
  • More Butter Is Always a Good Idea. For a special treat, try brushing the top of each biscuit with melted butter before serving. Yum!

Easy Drop Biscuits

4.96 from 42 votes
This easy drop biscuit recipe yields biscuits that are tender, fluffy and perfect for customizing with cheese and herbs. Ready in 30 minutes!

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Servings: 12 biscuits

Ingredients
  

  • 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

OPTIONAL TOPPINGS/MIX-INS**

  • 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

Instructions
 

  • Place a rack in the center of your oven and preheat to 450°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.

Video

Notes

  • 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°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.

Nutrition

Serving: 1(of 12); without mix-insCalories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 152IUVitamin C: 0.003mgCalcium: 79mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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87 Comments

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  1. These are outrageous! I added rosemary (some fresh and some dried -ran out of fresh!) and cheddar cheese. And a pinch of garlic powder. And only had white flour on hand.

    My kids and husband LOVE them!5 stars

  2. Mmmkkk… I think mama recreated the cheddar bay biscuits but from scratch at home! Added some cheddar then melted some butter and garlic salt to drizzle on top. The whole family devoured these! So easy to make. Thank you!!!5 stars

  3. I just made these for the first time. I couldn’t find whole wheat pastry flour, so I just used plain ol’ white pastry flour. They turned out fantastic! Tonight they’ll go in the fridge and tomorrow I’m going to use them to make your chicken and biscuits recipe! :).

    Thanks!5 stars

  4. This was a very good recipe! The biscuits were tender and very flavorful. I used shredded Parmesan and garlic salt.5 stars

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