Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (2024)

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by Baker BettieJune 10, 2019

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This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (1)

Drop Biscuit Overview

  • Skill Level: Beginner
  • Techniques Used: Cutting Fat into Flour

Drop biscuits are just like classic butter biscuits, except there is no rolling required. Just scoop out the dough onto a pan and bake! No mess, no fuss!

These biscuits can be made with buttermilk or regular milk and come together so quickly with ingredients you likely already have on hand. In less than 30 minutes, you can have homemade drop biscuits for dinner!

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (2)

Drop Biscuits vs Traditional Biscuits

Drop biscuits are made with the same ingredients as traditional butter biscuits, just in different quantities. Traditional biscuits are usually fluffier and have a flakier texture, but there is a place for both in your repertoire!

I make drop biscuits by themselves as a side for dinner, or drop them over a casserole, or even a cobbler for dessert. You can eat them for breakfast with sausage gravy, to sop up your runny eggs, or simply with butter and jam. I can always find a use for them!

Ingredients in Drop Biscuits

  • Flour:Use all-purpose flour for these for the main structure of the biscuit. Remember when measuring flour to lightly spoon the flour into the measuring cups and level the cup off with a knife. If you have a kitchen scale, that is the most accurate way to measure flour. (Note: you can also make self-rising flour drop biscuits)
  • Baking Powder:Baking does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.
  • Salt:Salt is really what gives some flavor to these biscuits. It also helps with browning a bit.
  • Butter:Use cold unsalted butter cut into small pieces. You want the butter cold so that when it creates steam when it melts in the oven. This creates flakiness in the biscuits.
  • Milk:Milk is our moisture. It brings everything together and you want it cold so that it doesn’t start to bring down the temp of the butter. You can use regular milk, buttermilk, or non-dairy milk for these biscuits.

That’s it! Now if you want a little bit of a sweeter biscuit you can add a few tabelspoons of sugar. You can also throw in some herbs or cheese or diced up jalapeno. the possibilities are endless!

How to Make Drop Biscuits

Drop biscuits, like traditional biscuits, utilize require very cold butter and milk to keep their flakiness. It is also extremely important not to over-mix the dough so the biscuits don’t get tough.

Step 1: Combine Dry Ingredients

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (3)

Whisk together the flour, salt, and baking powder. If you want to add any herbs or spices you would add those here.

Step 2: Cut in the Butter

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (4)
Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (5)

Add the pieces of cold fat into the dry ingredients and and use a pastry cutter or fork to cut the butter through. You can opt to pulse this in a food processor if you like, however be careful not to over process.

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (6)
Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (7)

Once the mixture is the texture of a coarse meal you are ready to move on to the next step. If you wanted to add in cheeses or other add-ins you would stir them in here before adding the milk.

Step 3: Add the Milk

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (8)

Now its time to add the milk and stir until we get a thick dough. Start with part of the milk and stir until incorporated. Add more milk until a very thick dough forms.

Step 4: Scoop Dough

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (9)
Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (10)

Use a large trigger scoop or a spoon to scoop large mounds of dough onto a baking sheet or into a greased cast iron skillet. You can make them as big or small as you like but I like really big biscuits.

Step 5: Bake!

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (11)

Bake the biscuits until they are nice and golden brown. You can brush them with melted butter when they first come out of the oven if you like! A sprinkle of salt over the top would also be nice!

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (12)

Yield: 8 Biscuits

Easy Drop Biscuits

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!

Ingredients

  • 2 cups(240 grams) all-purpose flour
  • 1 tablespoon (14 grams) baking powder
  • 1 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
  • 3/4 cup-1 cup (175-240 mililiters) milk or buttermilk

Instructions

  1. Preheat the oven to 450 F (232 C).
  2. In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
  3. Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
  4. Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
  5. Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skillet that has been greased with butter.
  6. Bake at 450 F (232 C) for 18-22 minutes until golden brown
  7. Brush with melted butter if desired.

Notes

  • If you have self rising flour on hand you can substitute the ap flour, baking powder, and salt with 2 cups of self-rising flour.
  • If you only have salted butter you can use that and leave out the additional salt in the recipe.

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    370 Comments on “5 Ingredient Easy Drop Biscuits”

  1. DragonflyReply

    These are delicious!! I added ground rosemary, dried chives and dill and used almond milk and they turned out wonderfully.

    • Alicia SwegelaarReply

      I tried out these biscuits and they were delicious

  2. LorraineReply

    Made these tonight and they were a hit with the whole fam!!! Super easy and yummy! Will be using this recipe from now on. Best homemade biscuits!

    • Baker BettieReply

      Awesome! So glad everyone enjoyed them!

  3. KentReply

    The temperature is wrong. I put the biscuits in for 18 minutes at 450 and they were nearly burnt. Did you mean 350?

  4. AmyReply

    Way to salty, we couldn’t eat them. Also didn’t bake them near as long as it said.

  5. MissReply

    These are delicious! I would cut back on the salt but otherwise sooo good. I think temp and time are perfect if you are going the cast iron route. If on a baking sheet time and temp probably needs to be adjusted.

  6. MichelleReply

    Where I’d the garlic cheddar version ?

    • DavidReply

      Just add minced garlic (fresh or from the jar) and cheese of your choice to your taste. Maybe start with 3 cloves and 1/2 cup sharp cheddar per batch of 6 biscuits. Adjust for your next batch until it’s where you’d like it.

  7. L.P.Reply

    These were mostly good. A tad too salty and I had to turn my heat down 10 minutes in. Would make again with less salt, lower oven temp.

  8. MaryReply

    Delicious! And easy simple recipe. Made it with ingredients I always have on hand. I will be making these often.

  9. TattiReply

    Wonderful recipe! I used buttermilk and I grated my frozen butter. I really enjoyed the results. I love using my cast iron for baking, it really helps things cook evenly

    • Baker BettieReply

      I enjoy using a cast iron with biscuits as well 🙂

  10. JulieReply

    Made these this morning and they were awesome.

    • Baker BettieReply

      Glad you enjoyed them!

  11. Cheryl A MoranReply

    Yummy! I dropped them on top of my chicken pot pie. I will definitely use this recipe to experiment with fresh herbs and cheeses!

    • Baker BettieReply

      Great idea for chicken pot pie!

  12. Laticia 67Reply

    My biscuits turned out great! I cut the salt down to a 1 tsp and used a baking sheet. Great recipe

    • Baker BettieReply

      thank you!

  13. ShellyReply

    These were perfect! 22 min at 450 in an electric oven on the middle rack using a cast iron skillet. I used a bit less salt. This is now my go to for quick biscuits. Thanks for the recipe!

  14. Kevash P.Reply

    The biscuits came out good but I would adjust the amount of salt for the recipe 1 1/4 teaspoons is a little too much in my opinion. But this is a good beginners recipe.

  15. Michelle McnultyReply

    My drop biscuits was delicious and was envy by my family that lives out of state.

    • Baker BettieReply

      I’m so glad!

  16. Lauren LemleyReply

    Delicious!! What would you suggest the best way to reheat them is?? Thank you!

    • Baker BettieReply

      If they’ve already been baked, for an easy reheat I like to microwave for 15-20 seconds just to take the chill off. Or you can refresh in a 300F oven for about 5 minutes.

  17. FoxReply

    I think the temp you have listed is far too high, 450 F nearly burnt my biscuits to a crisp yes I followed the recipe and the time set an alarm but my fire alarm was set off before my timer..following a different recipe from now on

    • Baker BettieReply

      Hi, the temperature is correct. Baking biscuits at such a high heat helps the crust to set quickly so the biscuits rise up instead of spreading out. This also traps the butter inside the crust so it doesn’t ooze out of the biscuit while baking. Do you have an oven thermometer to test to see if your oven is a bit too hot? It’s super common for ovens to be a bit off. Also was there something in your oven that was burning off to set off the alarm?

  18. doris rootReply

    made for the 2nd time i only used 1 teaspoon salt & shredded taco blend cheese best biscuit recipe ever

    • doris rootReply

      sorry i forgot post the temperature was just fine so was the time on baking them 🙂 i just made sure my cookie sheet was on middle shelf

  19. SharonReply

    I have made these biscuits 4 or 5 times now, and they come out perfect every time! This is my go to for breakfast biscuits. Great recipe!

  20. AngusReply

    I was worried about the temperature. Every Oven is different as you correctly say.
    I ended up pulling my first batch at around 16 minutes and they were done perfectly. On a baking sheet (which I used) I think 425 might be better. But next time I’m going to try the Cast iron. Thanks for ‘splaining about the high temp and what is being acheived. . I sprinkled everything bagel mix on the biscuits before baking, and added a mild savory twist.

    One other note. I only wanted 6 biscuits, and cut the recipe in half with no problems.

  21. TyanneReply

    These were nothing short of amazing! So much flavor in every bite.

  22. MirandaReply

    This recipe is perfection! Used the cast iron method and with plant based butter and milk. You won’t be disappointed.

  23. carolyn millsapReply

    these were good i added garlic and cheese yum!
    i should have cut back on the salt bc i used salted butter instead of unsalted but it didn’t even cross my mind also the oven was to hot and i didn’t realize till 18 min so some were burned but that is ok i also used a cookie sheet instead of a cast iron

    thank you for taking the time to write this recipe!

  24. Stephanie LetassyReply

    Hope you put somewhere down in your recipe that you cannot just use buttermilk you gotta add some baking soda to that mess lol hopefully made out of it I didn’t find it anywhere but it needs to be said

  25. Christine PrinceReply

    Very delicious. The family loved them. quick and easy.

  26. Mattie HarveyReply

    Thanks so much for sharing this recipe, I truly believe these are the same biscuits my mother use to make, will definitely be trying soon especially since there are no good can biscuits out there.

  27. KatrinaReply

    I’ve been using this recipe for awhile now. The biscuits are always delicious. Thank You for sharing

  28. LynnReply

    I followed the recipe except I used half heavy whipping cream and half milk to equal 3/4 cup. Delicious!

  29. TaraReply

    450 degrees is way too high for this recipe. Fortunately I kept my eye on it and I only cooked them for 8 minutes or so. I still had a few that were kind of burnt on the bottom. Also I wish the comment about omitting the salt if you have salted butter was actually put into the recipe much earlier. If it was a note in the ingredients and measurement section, I could have made the adjustment.

  30. KateReply

    So I’ve made these 4 times now and I’ve adjusted the recipe each time. Finally got the perfect batch. Maybe it’s just my oven. But I can’t bake these 450°. Best temp I found is 350°. They aren’t overcooked on the bottom and aren’t as dried out. Will definitely keep this recipe. They are a lovely texture and perfect for dipping into soups/stews/chili etc. also pretty yummy if you add in a tablespoon of johnnys garlic seasoning.

Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie (2024)

FAQs

How do you keep drop biscuits from falling apart? ›

Fat aside, a common solution to crumbly biscuits is to cut back on the measured amount of dry ingredients. According to Quaker, you should be scooping flour gently with a spoon instead of sticking your measuring cup directly into the bag, which can lead to compacted mis-measurements.

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What are the 3 steps for the biscuit method? ›

Procedure: Biscuit Method
  1. Scale and measure all ingredients.
  2. Sift the dry ingredients together into a large mixing bowl.
  3. Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. ...
  4. Add the liquid to the dry ingredients, mixing only until combined.

Why didn t my drop biscuits rise? ›

Be sure to keep that oven door closed! Opening your oven door during the baking process will let all that heat out. That rush of cold air that you let in can cause your biscuits to not rise as much. If you really want to keep an eye on your biscuits while they bake, turn the oven light on and peek from the outside.

What causes homemade biscuits to fall apart? ›

Falling apart

The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak).

How do you fix crumbly biscuit dough? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What does adding an egg to biscuits do? ›

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

What makes homemade biscuits taste better? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

Should you chill biscuit dough before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

Which liquid makes the best biscuits? ›

Buttermilk also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream. (Yes, cream can be used as both a liquid and a fat.

What is the basic biscuit formula? ›

The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.

What are the two most critical steps when using the biscuit method? ›

The biscuit method requires cutting the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added. This process produces flaky items such as biscuits.

What is the secret to a good biscuit? ›

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Is it better to use milk or buttermilk in biscuits? ›

Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

What happens if you put too much butter in biscuits? ›

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

Why are my Bisquick drop biscuits crumbly? ›

All you want to do is slather some butter and jelly on your steaming biscuit…but one sweep of the knife, and half your biscuit is crumbled in your lap. If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.

How do you keep biscuit base from crumbling? ›

Yes, more butter. I find that most recipes do not use enough. Spread the biscuit mix over the base of the tin and press down really well - I use my knuckles. Then refrigerate for long enough for the butter to harden and bind it all together.

How do you keep biscuits in shape? ›

The dough can hang out in the freezer for weeks; when you're ready to bake your cookies, remove as many sheets of dough from the freezer as you'd like, let the dough stand at room temperature for five minutes, then use your favorite cutters to stamp out cookies; they'll be easy to cut, will hold their shape, and won't ...

Why do biscuits break? ›

Biscuits crumble after baking because the rim of the biscuit expands and the centre contracts, according to researchers from Loughborough University and Campden & Chorleywood Food Research Association, UK.

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