Drop Biscuits
This post may contain affiliate links. Read my full disclosure policy.
Craving warm, buttery biscuits in a flash? Drop biscuits are quick, easy, and packed with rich flavor—wonderful fresh from the oven!
Drop biscuits are less fussy than traditional rolled and cut buttermilk biscuits, but just as delicious. Made by dropping spoonfuls of dough onto a baking sheet, they form irregular, craggy shapes. Some might even argue that those crusty edges are the best part! You can have them in the oven in just 15 minutes—a lifesaver when you need a quick side for dinner. They’re also perfect for breakfast with butter and jam.
In the South, biscuits are often made with White Lily flour, a low-protein brand that makes biscuits extra tender. Since I can’t find White Lily where I live, I mimic its texture by blending all-purpose flour with a little cornstarch—this simple trick gives them that same melt-in-your-mouth tenderness.
“Best biscuits EVER! Fluffy yet crispy. Enough said!”
What You’ll Need To Make Drop Biscuits
- All-purpose flour: Provides the base structure for the biscuits.
- Cornstarch: Helps to tenderize the biscuits and adds a lightness to the texture.
- Baking powder and baking soda: Leavening agents that help the biscuits rise and become fluffy.
- Sugar: Adds a touch of sweetness to complement the savory flavors.
- Salt: Enhances the overall flavor of the biscuits.
- Cold butter: Adds richness and helps create a flaky texture when combined with the flour.
- Buttermilk: Adds moisture and tanginess to the biscuits, and reacts with the baking soda to help them rise. If you don’t have any on hand, or don’t want to purchase a whole carton, see my post on how to make buttermilk using milk and vinegar or lemon juice.
- Melted butter: Brushed on top of the biscuits before baking to create a golden-brown crust and add flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 425ºF and set the rack in the middle. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk the flour, cornstarch, baking powder, baking soda, sugar, and salt until evenly combined.
Add the cubed butter to the dry ingredients. It’s important that the butter is cold because it creates pockets of steam when baked, which results in flaky, tender biscuits.
Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like coarse sand with a few pea-sized clumps of butter still intact. If you don’t have a pastry cutter, you can use your fingertips to rub the butter into the flour mixture—just be careful not to warm it up too much. The colder the butter stays, the flakier your biscuits will be!
Gradually add the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. It should be moistened enough to work with, but not too wet. Be careful not to over-mix—this helps keep the biscuits light and tender.
Using two soup spoons, scoop 8 peach-sized mounds (about 2½ inches/6cm in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Don’t compact the mounds or smooth the tops—keep them irregular, as that’s what gives them their charming, craggy shape.
Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Brush the biscuits with melted butter before serving, if you like. The biscuits are best served warm right out of the oven, but if you have leftovers, a few minutes in the oven will bring them back to life.
Once they’ve cooled, freeze any biscuits you don’t plan to serve right away. You can also freeze them unbaked for up to 3 months—just bake from frozen and add a few extra minutes to the cooking time.
You May Also Like
Drop Biscuits
Drop biscuits are as simple as mix, drop, and bake! Enjoy them warm from the oven in all their rich, buttery goodness.
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
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- 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.
- 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.
- Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. If unbaked prior to freezing, put the biscuits on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag. Bake without thawing, but allow a few extra minutes in the oven.
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hello Everyone,
The answer to the question as to whether or not you can use Gluten Free Flour is YES YOU CAN!
We just used Bob’s Red Mill 1:1 Gluten Free Flour and they turned out AMAZING!
We also added diced green onions and ground black pepper. These just became a new staple in our house!
Cheers!
Dan and Angie
I’ve made these before with the buttermilk and they are great! Would I have to make any adjustments to swap out the buttermilk milk for a non dairy milk (oat or almond)? Thanks!
Hi CW, Glad you like them! The biscuits need buttermilk to help them rise but you can make your own with non-dairy milk and either white vinegar or lemon juice. See more details here.
If I use White Lily flour, should I alter the amount or omit the cornstarch? Love your recipes!
Hi Brenda, I would use all White Lily Flour, so 2 cups + 3 tablespoons. Hope that helps!
Can these biscuits be made using gluten free flour? I need to eat gluten free. Would using a 1:1 gf flour work in place of the all purpose flour? Thanks!
Hi Patricia, I’ve never made these with gluten-free flour and I don’t see any comments mentioning that here, so you’d be the “pioneer.”) If you want to give it a try, I’d go with the 1:1 you mentioned. Please report back if you try it!
Has anyone tried to make these with gluten free flour? Thanks!
Hi Melissa, I don’t see any comments mentioning that here, so you’d be the “pioneer.”) If you want to give it a try, I know a lot of readers have had great luck with Cup4Cup and King Arthur’s Measure for Measure flour. Please LMK how they turn out if you try it!
Hi! Is it ok to make these biscuits a bit smaller to get 10 or 12 instead of 8?
Any change in baking time?
Thanks for your awesome recipes!
Hi Joanne, yes, it would be fine to make these a bit smaller. The big time may be a bit shorter but you’ll just need to keep a close eye on them – you’ll know they’re done when they have a light golden color on top. Hope you enjoy!
These biscuits are out of this world. I make them plain and I also add in dehydrated chives from time to time. Be warned, they are hard to stop eating.
First time making drop biscuits and they’re delicious with easy to follow instructions. Served with sausage gravy.Thank you for a another super recipe Jenn.