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Drop Biscuits

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Rich and buttery drop biscuits are as simple as mix, drop, and bake.

Less fuss than traditional rolled and cut biscuits, drop biscuits are made by dropping spoonfuls of biscuit dough onto a baking sheet, giving them an irregular, craggy shape. You can have them in the oven in just 15 minutes—a godsend when you need a quick accompaniment to serve with dinner. They’re also heavenly for breakfast with butter and jam. This version is made with buttermilk, which gives the biscuits a lovely flavor. If you don’t have any buttermilk on hand, or don’t want to purchase a whole carton, it’s easy to make your own using milk and vinegar or lemon juice.

What You’ll Need To Make Drop Biscuits

ingredients for drop biscuitsThe best biscuits are made in the South using White Lily flour, a low-protein brand of flour primarily available in the southern U.S. states that makes for very tender biscuits. I can’t find White Lily flour where I live, so I cut all-purpose flour with a bit cornstarch to get a similar effect.

Step-by-Step Instructions

Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt.

whisked dry ingredients in bowl

Add the butter. cubes of butter with dry ingredients

Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.)

cutting butter into dry ingredients

Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass.

adding buttermilk to biscuit mixture

Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.

drop biscuit batter

Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches/6cm in diameter) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape.

raw brod biscuits on baking sheet

Bake for 17 to 20 minutes, until the biscuits are lightly golden.
drop biscuits fresh out of the oven

Brush the biscuits with melted butter before serving, if you like.

brushing butter on drop biscuits

The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don’t plan to serve right away. The biscuits can be frozen, unbaked, for up to 3 months. Bake without thawing, but allow a few extra minutes in the oven.

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Drop Biscuits

Rich and buttery drop biscuits are as simple as mix, drop, and bake.

Servings: 8
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Ingredients

  • 2 cups all purpose flour, spooned into measuring cup and leveled-off
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • 1¼ teaspoons salt
  • 11 tablespoons cold unsalted butter, cut into ½-inch chunks
  • ¾ to 1 cup buttermilk, as necessary (or make your own)
  • Melted butter, for brushing baked biscuits (optional)

Instructions

  1. Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt. Add the butter and, using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.
  3. Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden. Brush the biscuits with melted butter, if you like. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don't plan to serve right away.
  4. Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. Bake without thawing, but allow a few extra minutes in the oven.

Nutrition Information

Powered by Edamam

  • Serving size: 1 biscuit
  • Calories: 272
  • Fat: 16 g
  • Saturated fat: 10 g
  • Carbohydrates: 28 g
  • Sugar: 2 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 172 mg
  • Cholesterol: 42 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn,
    I’d love to make these biscuits for my Thanksgiving dinner but I don’t have buttermilk. Can I substitute with milk? Thanks so much!
    Linda

    • — Linda Marie Smith on November 23, 2022
    • Reply
  • These biscuits are phenomenal! Made them this morning and they taste better than anything store bought. We had them for breakfast and they were a hit

    • — Summer M. on November 22, 2022
    • Reply
  • I just made these and they were wonderful. It would be nice to have a few savory variations – such as cheddar cheese and chives.

    • — GRB on November 22, 2022
    • Reply
    • Glad you enjoyed! I will work on a few variations. Meanwhile, you could add 1 cup shredded cheddar and 1 tablespoon fresh chopped chives; just reduce the salt to 1 teaspoon.

      • — Jenn on November 22, 2022
      • Reply

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