This is the BEST Drop Biscuits recipe! They‘re buttery, flaky, soft, and light. No Rolling, folding, or cutting involved. Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. Simple, delicious, and guaranteed to turn out perfect every single time.
My Favorite Super Easy Homemade Drop Biscuits Recipe
Today, we’re diving into the world of comfort food with a recipe that’s both a lifesaver on busy days and a treat for your taste buds: The BEST Easy Drop Biscuits.
These Easy Drop Biscuits. They‘re buttery, flaky, soft, and light. Sounds like a dream, right? Well, these biscuits make that dream a delicious reality. And the best part? No Rolling, Folding, or Cutting Involved! Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. It doesn’t get much easier than that!
They are the epitome of simplicity, yet they never fail to impress with their crisp exterior and soft, fluffy interior. Trust me, once you try these, you’ll be coming back to this recipe time and time again.
Simple, delicious, and guaranteed to turn out perfect every single time.
If you prefer the classic-shaped biscuits, check out my Easy Eggless Biscuits recipe!
What To Love About This Recipe
- Easy and Quick to Make: When time is not on your side. Fear not! These drop biscuits come to the rescue, requiring minimal effort and time. You’ll have freshly baked biscuits ready to devour in just a few steps.
- Only Require Simple Pantry Ingredients: These biscuits only call for ingredients you likely already have in your pantry.
- Heavenly Texture: These biscuits make that dream a delicious reality. Each bite is a heavenly combination of buttery, flaky, soft, and light flavors that will leave you craving more.
- The Perfect Backbone of Any Dish: These biscuits aren’t just a side; they’re a star in their own right. Whether you’re serving them alongside a hearty stew or chili, as a base for a sandwich, or simply slathered with jam for breakfast, they provide the perfect foundation for any dish.
- No Rolling, Folding, or Cutting Involved: Traditional biscuit recipes often involve rolling out the dough and cutting it into perfect circles. Not these drop biscuits! Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. It doesn’t get much easier than that!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides the structure and bulk of the biscuits. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder: Acts as a leavening agent, helping the biscuits rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Baking Soda: Works with the buttermilk to create a tender texture.
- Granulated Sugar: Adds a touch of sweetness to balance the flavors.
- Salt: Enhances the overall flavor of the biscuits. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk (or Homemade Substitute): Adds moisture and tanginess to the dough. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. You can also use kefir.
- Butter: Incorporates richness and flavor into the biscuits. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Process Overview: How To Make The Best Drop Biscuits Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
Step 2 – Combine Wet Ingredients
Combine cold buttermilk and the slightly cooled melted butter in a medium bowl. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
Recipe Tips
- Don’t overmix the dough. A few lumps are perfectly fine and will result in a more tender biscuit.
- Use a cookie scoop. With a large cookie spoon, you can easily scoop up a generous amount of dough and drop it onto the baking sheet, resulting in uniform size and shape biscuits. Plus, it’s a convenient and mess-free way to transfer the dough from bowl to baking sheet, ensuring that every biscuit is evenly spaced for optimal baking.
- Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up in the oven.
- Extra Flavor. For extra flavor, try adding herbs, cheese, or spices to the dough before baking.
Variations & Additions
- Cheesy Garlic Biscuits: Add shredded cheddar cheese and minced garlic to the dough for a savory twist.
- Herb-Infused Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or parsley for a fragrant, herbaceous flavor.
- Vegan Option: Swap the buttermilk for a non-dairy alternative, such as almond milk or soy milk, and use vegan butter instead of dairy butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Serving Suggestions
Storing and Freezing Instructions
- Store leftover biscuits in an airtight container at room temperature for up to 3 days.
- Freezing Baked Biscuits: First, let the biscuits cool down until they’re not hot anymore. Then, wrap each biscuit in plastic wrap or foil. Put the wrapped biscuits into a freezer bag, write the date on it, and keep them in the freezer for around three months. Let them thaw out before you want to eat them, then warm them up again.
- Freezing Unbaked Biscuits: Follow the recipe to make the biscuit dough. Scoop them out on a baking sheet, but don’t put them in the oven—just stick the whole tray in the freezer until the biscuits are totally frozen. After that, transfer the frozen biscuits into a freezer container or bag. You can keep them frozen for up to 3 months. When you’re ready to bake, you can put them straight from the freezer onto a baking sheet and into the oven. Just remember to add a bit more time to the baking because they’re frozen.
- To reheat, simply thaw at room temperature and warm in the oven or microwave until heated through.
Frequently Asked Questions
Yes, you can, but be mindful of the additional saltiness it may add to the biscuits. You may want to adjust the amount of salt called for in the recipe accordingly.
Dense biscuits are often the result of overmixing the dough or using too much flour. Be gentle when mixing and handling the dough, as little as possible, to keep the biscuits light and tender.
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Recipe Card 📖
BEST Drop Biscuits (Easy & Fail-Proof)
These are the BEST DropBiscuits recipe! They‘re buttery, flaky, soft, andlight. No Rolling, folding, or cutting involved! Simply mix the dough, drop spoonfuls onto abaking sheet, and pop them in the oven. Simple, delicious, andguaranteed to turn out perfect every single time.
Instructions
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Preheat oven to 450°F (230º C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
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In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
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Add buttermilk mixture to dry ingredients and stir with rubber spatula or a fork until just combined and the biscuit batter pulls away from sides of bowl.
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Grease with cooking spray a ¼-cup dry measuring cup. Alternately, you can use large cookie scoop. Fill the cup or scoop with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
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Bake on the middle rack until the biscuit tops are golden brown, about 12 to 14 minutes.
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Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey or however your hearts desires.
Freezing Baked Biscuits: First, let the biscuits cool down until they’re not hot anymore. Then, wrap each biscuit in plastic wrap or foil. Put the wrapped biscuits into a freezer bag, write the date on it, and keep them in the freezer for around 3 months. Let them thaw out before you want to eat them, then warm them up again.
Freezing Unbaked Biscuits: Follow the recipe to make the biscuit dough. Scoop them out on a baking sheet, but don’t put them in the oven—just stick the whole tray in the freezer until the biscuits are totally frozen. After that, transfer the frozen biscuits into a freezer container or bag. You can keep them frozen for up to 3 months. When you’re ready to bake, you can put them straight from the freezer onto a baking sheet and into the oven. Just remember to add a bit more time to the baking because they’re frozen.
To reheat, simply thaw at room temperature and warm in the oven or microwave until heated through.
Recipe Tips
- Don’t overmix the dough. A few lumps are perfectly fine and will result in a more tender biscuit.
- Use a cookie scoop. With a large cookie spoon, you can easily scoop up a generous amount of dough and drop it onto the baking sheet, resulting in biscuits of uniform size and shape. Plus, it’s a convenient and mess-free way to transfer the dough from bowl to baking sheet, ensuring that every biscuit is evenly spaced for optimal baking.
- Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up in the oven.
- Extra Flavor. For extra flavor, try adding herbs, cheese, or spices to the dough before baking.
Variations & Additions
- Cheesy Garlic Biscuits: Add shredded cheddar cheese and minced garlic to the dough for a savory twist.
- Herb-Infused Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or parsley for a fragrant, herbaceous flavor.
- Vegan Option: Swap the buttermilk for a non-dairy alternative, such as almond milk or soy milk, and use vegan butter instead of dairy butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Read the whole post for more tips, tricks, substitutes, variations, step-by-step photos, and more.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Serving: 1 biscuitCalories: 323kcalCarbohydrates: 36gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 648mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 546IUCalcium: 177mgIron: 2mg
Oriana Romero
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