Name: Easy Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup (1 stick) cold unsalted butter, cut into small cubes; 1 cup milk (whole milk preferred); Optional: 1 tablespoon sugar (for subtly sweet biscuits)

These Easy Drop Biscuits are absolutely dreamy-crisp on the outside, pillowy and tender on the inside, and bursting with buttery goodness in every bite. If you've ever wished for hot, homemade biscuits in under thirty minutes, this is your new secret weapon!

No rolling pins, fancy mixers, or hours of waiting-just a bowl, a spoon, and ingredients you probably already have. They're the ultimate quick comfort food, perfect for busy mornings, cozy soups, or sopping up gravy on Sunday nights.

This recipe has been in my family for years, bringing warm, fluffy joy to our table at a moment's notice. Trust me, once you try these, you'll never go back to canned biscuits!

A stack of golden, fluffy Easy Drop Biscuits, fresh from the oven

Why You'll Love This Recipe

Ready in just 25 minutes from start to finish-no kneading, no rolling!
Delivers soft, fluffy biscuits with a crisp, golden top every time.
Uses basic pantry staples-no buttermilk or yeast required.
Perfect as a side for breakfast, soups, stews, or last-minute dinners.

Key Ingredients for Easy Drop Biscuits

See recipe card below for full list of measurements, ingredients, and instructions.

All-Purpose Flour

The backbone of any good biscuit, all-purpose flour gives these biscuits their sturdy-yet-tender crumb. Be sure to spoon and level your flour for accurate measuring-too much can make the biscuits heavy. You can also experiment with half whole wheat flour for a rustic vibe, though it will add extra nuttiness and a slightly denser texture.

Baking Powder

Baking powder is the magic behind the ultra-fluffy rise. Make sure your baking powder is fresh for maximum lift-if it's been open longer than 6 months, grab a new can. This is what makes these biscuits sky-high without any yeast or special techniques.

Cold Butter

Cold, cubed butter is crucial for flaky layers and a rich, buttery flavor. It's what gives biscuits their signature tender crumb and golden, crispy tops. You can use unsalted or salted depending on preference-just adjust the salt in the recipe to match. No butter? Try very cold vegan butter for a dairy-free version.

Milk

Milk brings the dough together and adds a touch of richness. Whole milk makes the biscuits extra tender, but any milk you have (dairy or unsweetened non-dairy) will work in a pinch. For an extra-tender biscuit, stir in a splash of cream.

Salt

A pinch of salt is essential to boost all the other flavors and keep the biscuits from tasting flat. If you're using salted butter, reduce the added salt slightly.

Instructions for Easy Drop Biscuits

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix Together the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt (plus sugar, if using). This ensures even distribution of the leavening and prevents clumps.

Cut in the Cold Butter

Add the cold, cubed butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized bits. The key is to keep the butter cold-this helps create those crave-able flaky layers!

Add the Milk

Pour in the milk all at once. Stir gently with a wooden spoon or spatula just until a shaggy dough forms. Overmixing can make biscuits tough, so stop as soon as there are no dry streaks.

Drop the Biscuits onto the Tray

Using a large spoon or ice cream scoop, drop rough mounds of dough (about ¼ cup each) onto the prepared baking sheet. Leave about 2 inches between each mound-they'll puff up as they bake!

Bake to Golden Perfection

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges look set. Let them cool slightly on the pan for 2-3 minutes before serving warm.

Recipe Variations

Cheddar & Herb Drop Biscuits

Mix in ½ cup shredded sharp cheddar cheese and a tablespoon of chopped fresh herbs like chives or parsley before adding the milk. The cheese melts into gooey pockets while the herbs add big flavor.

Dairy-Free Drop Biscuits

Swap the butter for cold plant-based margarine and use unsweetened non-dairy milk. The biscuits will still turn out fluffy and delicious with a slight change in taste.

Garlic Butter Biscuits

Brush the hot biscuits with melted garlic butter as soon as they come out of the oven for an extra boost of savory flavor. You can also add a pinch of garlic powder to the dough for even more depth.

Gluten-Free Drop Biscuits

Use a 1-for-1 gluten-free flour blend in place of the all-purpose flour. The biscuits will be slightly more tender, but still taste great-just check for extra moisture needed, as blends can vary.

Serving Suggestions

Serve these Easy Drop Biscuits alongside a bowl of hearty chicken soup, classic sausage gravy, or scrambled eggs and bacon for a comforting breakfast. For a fun twist, split them open and slather with honey or your favorite jam. A sprinkle of fresh herbs on top adds color and flavor!

Storage and Reheating

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for 4 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 5 minutes, or microwave for 20-30 seconds until just heated through. For longer storage, freeze baked biscuits in a zip-top bag for up to 2 months and thaw at room temperature before reheating.

Frequently Asked Questions About Easy Drop Biscuits (FAQ)

Q: Can I make these biscuits ahead of time?

A: Yes! You can prepare and bake them ahead, then reheat in the oven before serving. They're best enjoyed fresh, but leftovers rewarm beautifully.

Q: What if I don’t have parchment paper?

A: No problem! Grease your baking sheet lightly with butter or cooking spray to prevent sticking.

Q: Can I freeze the biscuit dough?

A: Absolutely-drop the unbaked dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 2 to 3 extra minutes to the baking time.

There's nothing cozier or more satisfying than a batch of homemade Easy Drop Biscuits, hot from the oven! You're just minutes away from flaky, fluffy comfort-give this recipe a try, and let me know how it turns out in the comments. Don't forget to rate the recipe if you love it as much as we do!

★★★★★ 4.70 from 174 ratings