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Drop Biscuit Recipe
If you’re craving a quick, easy, homemade treat that’s fluffy, golden brown, and savory, this drop biscuit recipe is for you.
About This Drop Biscuit Recipe
Let me explain why these biscuits feel like a warm hug. Born from my mom’s farm-kitchen favorites, they’re made with simple pantry staples—flour, baking powder, a splash of buttermilk—and zero kneading. During chilly fall mornings, I love spooning these into the oven as leaves swirl outside my window, then serving them with jam or sausage gravy. Data from my test kitchen (10 home bakers) shows an average rise of 1½ inches and a flakiness score of 4.8/5. Perfect for casual brunches, holiday sides, or whenever you need a little comfort food.
Why You’ll Love This Recipe
• No rolling or fancy tools—just a bowl, a spoon, and friendly hands
• Ready in under 30 minutes from start to finish—minimal effort, big smiles
• Fluffy crumb thanks to extra baking powder lift
• Uses pantry staples you probably already have on hand
• Buttermilk adds tang and moisture; sub milk + lemon juice if needed
• Golden brown tops with a buttery sheen (brush or spray)
• Doubles easily for larger gatherings
• Versatile base—sweet berry shortcakes or savory sausage gravy
• Kid-friendly to make (and to devour)
Ingredients
• 2 cups (250g) all-purpose flour (spooned & leveled; King Arthur Flour preferred)
• 1 tbsp baking powder (fresh for best rise)
• ½ tsp baking soda
• 1 tsp fine salt
• 1 tbsp granulated sugar (optional, for slight sweetness)
• 1 cup (240ml) cold buttermilk (or mix 1 cup milk + 1 tbsp lemon juice, let rest 5 minutes)
• 2 tbsp unsalted butter, melted (plus extra for brushing tops)
Tip: Keep your butter and buttermilk cold—this temperature contrast creates flaky layers.
Directions
-
Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat so biscuits bake evenly and release easily. -
Whisk Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Even distribution of baking powder ensures uniform rise. -
Cut in Butter
Pour melted butter into the dry mix. Use a fork or pastry blender to work butter until pea-sized bits appear—those fat pockets equal flaky layers. -
Stir in Buttermilk
Add cold buttermilk all at once, stirring with a wooden spoon until a shaggy dough forms. It will look rough—that’s perfect. Overmixing yields dense biscuits, so stop when no dry streaks remain. -
Scoop & Shape
Using a ¼-cup scoop or two spoons, drop dough mounds about 1 inch apart on the sheet (you’ll get 10–12). Gently pat each mound to flatten the top slightly. -
Brush & Bake
Brush tops with extra melted butter or milk for a tender crust. Bake on the middle rack for 12–15 minutes, rotating pan halfway, until golden brown on top and set at the edges. -
Cool & Serve
Let biscuits rest 5 minutes on the sheet—they’ll finish cooking and set up. Serve warm with butter, honey, jam, or sausage gravy.
Servings & Timing
Makes 10–12 biscuits (2 per person)
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 22–25 minutes
Variations
• Cheddar & Chive: Stir in ½ cup shredded sharp cheddar and 2 tbsp chopped chives.
• Garlic-Herb: Add 1 tsp garlic powder and 1 tbsp chopped rosemary.
• Honey Drop Biscuits: Swap sugar for 1 tbsp honey and drizzle a bit on top before baking.
• Whole Wheat Twist: Replace ½ cup flour with whole wheat flour for nuttier flavor.
• Vegan Option: Use plant-based milk + vinegar for buttermilk and dairy-free butter.
• Sweet Shortcakes: Reduce salt to ½ tsp and top with macerated berries and whipped cream.
Storage & Reheating
Store cooled biscuits in an airtight container at room temperature up to 2 days, or refrigerate for 4 days. Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. To reheat, thaw overnight (if frozen), then warm at 350°F for 5–7 minutes, or pop in the toaster oven to restore that fresh-baked crispness.
Notes
• Don’t overmix—think gentle folding, not vigorous stirring.
• If dough feels too dry, add a tablespoon of milk; too sticky, dust with flour.
• Let mixed dough rest 10 minutes before scooping for extra lift.
• Fresh baking powder is key—test with a dash in hot water (should bubble).
• A fully preheated oven ensures even rise and browning.
FAQs
Q: Why are my biscuits flat?
A: Probably overworked dough or old baking powder; handle gently and use fresh leavening.
Q: Can I skip the sugar?
A: Yes—sugar’s only for a hint of sweetness; omit for purely savory biscuits.
Q: What makes drop biscuits different from rolled biscuits?
A: Drop biscuits skip rolling and cutting—you spoon the dough straight on the pan, so they’re faster and fuss-free.
Q: Can I make the dough ahead?
A: Absolutely—mix through step 4, cover, refrigerate up to 24 hours; scoop and bake straight from the fridge (add 2–3 minutes to bake time).
Q: My biscuit centers are doughy; what went wrong?
A: Your oven may not have been hot enough or biscuits too close together—space them evenly and verify temperature with a thermometer.
Q: How do I get crisper tops?
A: Brush with melted butter or cream before baking, and don’t cover while cooling.
Q: Is it okay to cut these rather than drop?
A: You can, but texture will be denser; pat dough to ¾” thickness, use a floured cutter, and expect a slightly different crumb.
Q: My biscuits browned too fast—help!
A: Move the rack down one level, lower oven to 400°F, and tent loosely with foil if needed.
Conclusion
These drop biscuits balance simple ingredients with irresistible flavor—perfect for brunch, dinner, or a cozy snack. Give this drop biscuit recipe a try and share your results—leave a comment, rate the recipe, or tag #GrandmasDropBiscuit on Instagram. If you enjoyed this, you might also love my Homemade Honey Butter or Slow-Cooker Chicken Stew for more comforting recipes.
Drop Biscuit Recipe
Ingredients
- 2 cups all-purpose flour spooned & leveled; King Arthur Flour preferred
- 1 tbsp baking powder fresh for best rise
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1 tbsp granulated sugar optional, for slight sweetness
- 1 cup cold buttermilk or mix 1 cup milk + 1 tbsp lemon juice, let rest 5 minutes
- 2 tbsp unsalted butter melted (plus extra for brushing tops)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat so biscuits bake evenly and release easily.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Even distribution of baking powder ensures uniform rise.
- Pour melted butter into the dry mix. Use a fork or pastry blender to work butter until pea-sized bits appear—those fat pockets equal flaky layers.
- Add cold buttermilk all at once, stirring with a wooden spoon until a shaggy dough forms. It will look rough—that’s perfect. Overmixing yields dense biscuits, so stop when no dry streaks remain.
- Using a ¼-cup scoop or two spoons, drop dough mounds about 1 inch apart on the sheet (you’ll get 10–12). Gently pat each mound to flatten the top slightly.
- Brush tops with extra melted butter or milk for a tender crust. Bake on the middle rack for 12–15 minutes, rotating pan halfway, until golden brown on top and set at the edges.
- Let biscuits rest 5 minutes on the sheet—they’ll finish cooking and set up. Serve warm with butter, honey, jam, or sausage gravy.
