It’s probably not reasonable for me to equate my general ability to excel at life with the ability to make a fluffy, fresh batch of biscuits faster than you can say “pass the butter!” but now that I have this recipe for easy Drop Biscuits in my arsenal, I’m beginning to wonder if there really is anything I can’t do. Drop biscuits give you that kind of swagger.

A bowl full of fluffy, easy drop biscuits with cheddar cheese

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A good biscuit is like a good pie crust in exactly one important way: it feels pretty fabulous to be able to make a good one.

You take a bite, the flaky layers melt in your mouth, and you think I DID THAT.

Sing my praises, pass me another. Please, thank you, bye.

Sure, there are other similarities between the biscuits and pie crust: you must keep the butter cold; some of the ingredients overlap.

What I want to talk about now is where the similarities end.

You see, unlike pie dough, making an amazing batch of homemade drop biscuits doesn’t require grandma-level expertise, additional hours of refrigeration, counter-flouring, rolling, trimming, shaping, or (if your pie dough goes anything like mine does at times) four-letter words.

Unless the word you are referring to is MMMM, in which case that terminology certainly applies to these easy drop biscuits!

Biscuits are a no-frills, homey item that despite (or perhaps because of) their modesty will forever and always delight me when they appear on my plate.

Thanks to this easy drop biscuits recipe, you can bring that same sense of surprise and delight to any meal.

They’re ready in about 30 minutes and require zero refrigerating or shaping.

You can add yummy additions like cheese and herbs if you are feeling fancy or enjoy them in their perfect simplicity.

Fluffy drop biscuits on a baking sheet

What Is a Drop Biscuit (and How Is It Different Than Other Biscuits)?

  • 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 more pronounced.


  • While both drop biscuits and rolled biscuits are melt-in-your-mouth delicious, drop biscuits are WAY EASIER and faster too.
  • At home, drop biscuits are my go-to, and I know you’ll love being able to whip up a batch too.

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 (especially if you brush them with melted butter). I bet that if you keep this tidbit of wholesome information to yourself, no one will be the wiser.

Plus, once you realize how quickly these easy no yeast drop biscuits come together, you’re likely to find yourself making them much more frequently.

Whenever something appears on my table more often, I appreciate the healthy touches (and the virtuous justification of extra servings).

5 Star Review

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

— Rachel —
Fluffy cheddar drop biscuits on a wire rack

How to Make Easy Drop Biscuits from Scratch

No more making drop biscuits with Bisquick!

These easy, fluffy, and addictive homemade drop biscuits are the best from scratch recipe.

The Ingredients

  • Cold Unsalted Butter. Keep it COLD for the most tender, flaky biscuit (see “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 part of the all-purpose flour with a whole-grain flour, which offers more fiber and nutrients. For this whole wheat biscuit recipe, I used whole wheat pastry flour, which is especially light and tender. Make sure you measure your flour correctly to avoid crumbly drop biscuits.

Ingredient Swap

  • Whole wheat pastry flour is available in most grocery stores, though if you don’t have it or can’t find it, you can use white whole wheat flour instead.
  • Regular whole wheat flour would be my last recommendation. It’s much heavier and has a more pronounced “wheat” taste, so be aware of that prior to baking.
  • If you don’t have any of the whole grain flours available, you can make these biscuits with regular 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! 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.

Ingredient Tip

In addition to contributing to the tenderness of the easy drop biscuits, the tang of the Greek yogurt was reminiscent of buttermilk, a classic ingredient used in many biscuit recipes.

  • Milk. You can regular milk, buttermilk, or if you really want to go for richness, heavy cream.
  • Honey. A delicious and natural way to sweeten the biscuits and give them old-fashioned flavor.

The Directions

  1. Dice the butter, and place it in the freezer to keep it as cold as possible.
Dry ingredients in a bowl
  1. Whisk together the dry ingredients in a large bowl.
A pastry cutter in a mixing bowl
  1. With a fork or pastry cutter, cut in the butter until the flour mixture becomes crumbly (see tips below for more on this step—you can also pulse them together in a food processor).
biscuit batter in a bowl
  1. Whisk together the wet ingredients in a medium bowl. Add the buttermilk mixture to the dry ingredients, stirring with a spatula until dough forms.
Biscuit dough on a baking sheet
  1. Scoop, then drop the batter onto a parchment-lined rimmed baking sheet (you’ll have about 9 large or 12 smaller biscuits). Bake for 10 to 13 minutes at 450 degrees F, until golden brown. ENJOY!

Recipe Variations

  • Herb Drop Biscuits. Add 1 tablespoon of finely chopped herbs, such as rosemary, thyme, or chives.
  • Cheese Drop Biscuits. Fold in 1/2 cup of shredded cheese gently at the end. Cheddar or Parmesan are my favorites, especially combined with herbs.

Dietary Notes

  • Vegan Drop Biscuits. **Not tested** but here is my best guess: For easy drop biscuits 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 a 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.

Tips to Make the Best Drop Biscuits

  • Work with Cold Ingredients. This especially applies to the 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.
The best easy drop biscuits in a bowl

A Note on Self-Rising Flour

Self-rising flour is 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, with the hope that it would be more accessible.
  • If you’d like to play around with making these drop biscuits with self-rising flour, you could try swapping it for 100% of the flour called for in this recipe (both the whole wheat and the all-purpose), omitting the salt, then 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).

Since the only ingredient you are really saving by using self-rising flour is the extra bit of salt (and since I haven’t actually tested this method), personally I’d recommend following the recipe as it is written.

Storage Tips

  • 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 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.

Serve Your Drop Biscuits With

Sausage gravy might be classic for serving with biscuits, but it is certainly not the only option! Biscuits are stellar at breakfast or alongside soup at lunch or dinner.

Recommended Tools to Make Drop Biscuits

Stackable Mixing Bowls

Microwave-safe, dishwasher-safe, and easy to store. These are a must-have in every kitchen!

Fluffy drop biscuits in a bowl with a dish towel

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Related Recipes

More cozy, crowd-pleasing baked goods for breakfast or anytime of day.

Fluffy drop biscuits in a bowl with a dish towel

Drop Biscuits

5 from 24 votes
Quick, easy Drop Biscuits. Tender, fluffy, and completely fuss free! So simple to whip up and they turn out perfectly every time.

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Servings: 12 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 my favorite, 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, stirring lightly 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 a cookie sheet. I like to use a muffin 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.


  • For mix-ins, use about 1 tablespoon fresh herbs and 1/2 cup shredded cheese.
  • *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.


Serving: 1biscuit, of 12Calories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 12mgPotassium: 181mgFiber: 1gSugar: 2gVitamin A: 151IUCalcium: 77mgIron: 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 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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  1. Excellent.
    I used coconut milk, and King Arthur gluten free flour
    Will use this recipe only from now on ???5 stars

  2. Dropped these on leftover chicken pot pie mixture and baked up great!  I seasoned the biscuits with sage, rosemary and thyme—amazing!5 stars

  3. Healthier and still tasty. I did make a few adjustments. I only had regular whole wheat flour so I used that but added about 1 teaspoon extra baking powder. I also didn’t have whole milk so I used whole milk greek yogurt thinned out with 2% milk as a substitute. I decided to fold/flatten the dough by hand and cut into squares. Came out golden on the top and pretty fluffy in the middle. Yummy and pretty simple!5 stars

    1. Hi Barb! I replaced half of the butter you’d find in traditional drop biscuit recipes with Greek yogurt to lighten them up. The yogurt also mimics the tang you’d get from buttermilk. I hope you enjoy the recipe if you try it!

  4. I notice that in your book and in the site, you often use volume measurements for flour rather than weight. In the every baking class that I’ve taken (which are many), I’ve always been taught not to rely on volume measuring flour because it can vary widely depending on who is doing the measuring and how they do it. (You probably know the standard line, “A cup of lead and a cup of feathers are the same volume but their weight is dramatically different.”)

    I don’t tend to worry so much when cooking. (If I’m making a stew and dice more carrots than a recipe calls for, it does no harm just tossing the extra into the pot.) I tend to see cooking as an art. Baking, on the other hand, is part art / part science. Too much or too little flour can ruin a recipe and make consistent results all but impossible.

    I’m wondering if you would consider offering weight measurements in addition to volume. I can, of course, make the conversions (King Arthur Flour says 1 cup = 120 grams, other sites say 125-130) but I don’t really know if that’s the way you’re measuring. Alternatively, if you could just give me a sense of how much your measured cup of flour weighs, I can take it from there and make the conversions for the rest of your recipes.

    I’ll be making these biscuits tonight to accompany a fish stew. I’m sure that for this particular recipe a few grams more or less of flour won’t make an appreciable difference. Thanks for your many healthy contributions to our household’s culinary adventures!

    1. Hi Mark, I hear you! I don’t do weights in my recipes at the moment because the majority of my readers do use cups and providing both isn’t something I’ve had the bandwidth to take on, but I completely understand where you are coming from. A cup of AP flour for me weighs 120 g – I use what is listed on the back of my flour bag. I’ll note your feedback for future consideration too. Thanks for weighing in (pun not originally intended but I can’t help myself but leave it now ;) ). Have a great day!

  5. I LOVVVVVVE BISCUITS!!! I can’t wait to try these!! And thank you for explaining the ingredient swaps more in detail – I have not had any luck finding white whole wheat flour in stores yet, or on Amazon – I think I will try a 50/50 mix of all-purpose flour and whole wheat flour. Thanks for the tips, Erin!

  6. Not going to lie: I was dubious about these as they went into the oven. The temp seemed too high, the batter was weirdly chunky. And then they came out AND I ATE THREE. Absolutely delicious. I just added some thyme and oregano to the dry ingredients to complement the chicken pot pie base I had made, and they were perfect. Will definitely be adding these into the regular rotation when I need a starchy side!5 stars

  7. Just made these biscuits tonight for the first time on a whim. Didn’t have whole wheat flour so used Robin Hood Nutri blend (Omega & Fibre). It worked perfectly so crisp on the outside and soft and chewy on the inside. Definitely a keeper.5 stars

  8. I made vegetable pot pie soup tonight to have over the next few days and I was just going to eat it with crackers. On a whim decided I wanted something better but still relatively easy. I googled “healthier drop biscuits” and found your recipe pretty quickly and it sounded better than the other one I looked at. I only have skim milk so I used that and the nonfat plain greek yogurt and all AP flour but the mixture turned out very thin and not dough like at all, which isn’t necessarily the recipe’s fault. I added some Trader Joe’s protein pancake mix to help with that issue and just dropped them on a baking sheet with my fork. At first I was worried about the texture and although not super buttery, they baked up wonderfully! I used fresh thyme and dried chives and the biscuits were delicious! Thanks for posting this recipe!5 stars

  9. Very simple and absolutely delicious! I used buttermilk and added garlic and sharp cheddar cheese. It’s a hit with the whole family.5 stars

  10. Absolutely wonderful! I didn’t have any fresh herbs but used Italian seasoning, garlic powder, and shredded parmesan. The next day (can’t believe we even had any left) they reheated great in my toaster oven on “Toast”.
    Easy and delicious!5 stars

  11. Looks amazing! I’d love to add some dried/crumbled bacon with shredded cheddar to the recipe. Would I need to refrigerate any leftovers, or would they be OK at room temp for a couple of days? Thanks for your thorough recipes!

    1. Hi Jillian! You can store the biscuits at room temperature or in the refrigerator. I hope you enjoy the recipe!

  12. Made these for Easter dinner and they were so, so good! I added sharp cheddar cheese, thyme, and garlic powder. I made up the dough a couple of days ago and froze it in ice cream scoop portions. They baked like a dream at 450 for 18 minutes. Thank you, Erin!5 stars

    1. Hi Kim! I haven’t tested the recipe with substitutions, sometimes you can use sour cream instead but I am not sure how it would work here. If you decide to experiment with it, I’d love to hear how it goes!

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