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!
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The easiest way to make biscuits.
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.
- There’s no kneading, proofing, rolling, or shaping. And they’re done in 30 minutes! (I use the same technique to make High Protein Egg Biscuits.)
- 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). And you can stash them in the freezer so you’ve always got a batch on hand!
5 Star Review
“These were the quickest and easiest biscuits to make. Highly recommend! They were incredibly delicious.”
— Rachel —
My Best Tips for Perfect Biscuits
- 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!
How to Make Drop Biscuits
Dice the Butter. Place it in the freezer to keep it as cold as possible.
Whisk the Dry Ingredients Together. Add herbs, garlic powder, or black pepper (if using).
Cut in the Butter. We want the flour mixture to be crumbly.
Whisk the Wet Ingredients Together. A liquid measuring cup works well for this.
Combine the Wet and Dry Ingredients. Mix until a sticky dough forms.
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!
Drop Biscuit Variations
- Vegan. **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. 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. Add 1 tablespoon of finely chopped herbs, such as rosemary or thyme, along with 1/2 cup of Gruyere cheese.
- Black Pepper and Cheddar. Fold in 1/2 cup of shredded sharp cheddar with a few cranks of freshly ground pepper.
- Parmesan and Chive. 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. Try these Blueberry Biscuits and Biscuit Cinnamon Rolls.
What to Serve With This Drop Biscuit Recipe
- Soups or Stews. A biscuit is the perfect companion for a bowl of soup. Try Crockpot Vegetable Beef Soup, Homemade Chicken Noodle Soup, or Cauliflower Chowder.
- Chicken or Turkey. Baked Fried Chicken and Crockpot Chicken and Potatoes would be tasty with this Southern drop biscuit recipe. And, you can’t go wrong by serving biscuits with a Thanksgiving Turkey.
- Eggs. Serve these biscuits alongside Crockpot Breakfast Casserole, Corned Beef Hash, or Spinach Quiche.
- Chicken and Dumplings and Pot Pies. A personal favorite pairing! Serve biscuits with my Chicken Dumpling Soup, Crock Pot Chicken and Dumplings, or Instant Pot Chicken and Dumplings.
Easy Drop Biscuits
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 biscuits
This easy drop biscuit recipe yields biscuits that are tender, fluffy and perfect for customizing with cheese and herbs. Ready in 30 minutes!
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Ingredients
- ¼ 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)
- ½ 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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Hi Jill! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!