Drop Biscuit Recipe
This easy, quick Drop Biscuit Recipe delivers fluffy, golden brown homemade biscuits laced with tangy buttermilk in just 25 minutes.
I first discovered these drop biscuits on a chilly winter morning at my grandmother’s farmhouse in Georgia—her simple recipe felt like a warm hug. Drop biscuits skip the rolling, cutting, and fuss of traditional biscuits, so you can whisk, mix, and drop dough onto a baking sheet before you know it. According to Google Trends, searches for “drop biscuit recipe” climb by nearly 30% each autumn, proving that folks crave homemade, savory comfort bread when temperatures dip. Over the years, I’ve tested this recipe in kitchens from Texas to Minnesota (yes, really!), tweaking baking powder ratios and buttermilk brands—Land O’Lakes gives a lovely tang—to land on the fluffiest, most reliable biscuit around.
Why You’ll Love This Recipe
– Ready in under 30 minutes—because life’s too short for long prep.
– No rolling or cutter needed—just mix and drop.
– Fluffy, tender crumb—thanks to that hint of baking powder magic.
– Pantry staples only—flour, baking powder, salt, butter, buttermilk.
– Versatile for sweet or savory—try jam, gravy, or my favorite, cheddar-chive.
– Consistently golden brown tops—a 450°F bake seals in steam for lift.
– Perfect for brunch, dinner sides, or festive holiday boards.
– Family-tested across three states; reliable every time.
Ingredients
– 2 cups (250 g) all-purpose flour, spooned and leveled (King Arthur or Bob’s Red Mill recommended)
– 1 tbsp baking powder (aluminum-free for an extra rise)
– ½ tsp baking soda (boosts fluffiness when paired with buttermilk)
– 1 tsp fine sea salt (balances flavor)
– 1 tsp sugar (optional—for a subtle golden hue and slight sweetness)
– 6 tbsp (85 g) cold unsalted butter, cubed (Land O’Lakes or Kerrygold)
– 1¼ cups (300 ml) chilled buttermilk (use whole milk style; or sub ½ cup Greek yogurt + ¾ cup milk)
– 1 tbsp fresh chives, chopped (optional—for a savory twist)
Directions
1. Preheat and Prep
Preheat your oven to 450°F (232°C) with a rack in the center. Line a baking sheet with parchment or lightly grease a cast-iron skillet. A hot oven jump-starts steam for peak lift.
2. Combine Dry Ingredients
In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Ensure even distribution—no clusters of leavener hiding at the bottom.
3. Cut in the Butter
Add cold butter cubes and quickly cut in with a pastry cutter or fork until pea-sized crumbs remain. Tiny bits of butter give flaky layers; overworking will melt the butter.
4. Stir in Buttermilk
Pour chilled buttermilk and fold gently with a rubber spatula until a shaggy dough forms. Don’t overmix—gluten development spells toughness. A few streaks of flour are okay.
5. Drop the Dough
Using two spoons (or an ice-cream scoop), drop 2-3 tablespoon mounds onto the prepared sheet, spacing 2 inches apart for golden brown sides. You should get 10–12 biscuits.
6. Bake to Perfection
Slide into the oven and bake 12–15 minutes, rotating halfway, until tops are puffed and golden brown. Internal texture should feel soft but set—no doughy center.
7. Rest and Serve
Let biscuits rest 5 minutes on a cooling rack. This short pause helps crumb structure settle. Serve warm with honey butter or gravy.
Servings & Timing
– Yield: Makes 10–12 drop biscuits
– Prep Time: 10 minutes (including mixing)
– Bake Time: 12–15 minutes
– Total Time: ~25 minutes from start to finish—perfect for last-minute brunch plans
Variations
– Cheddar & Chive: Fold in ½ cup shredded sharp cheddar and chives for savory flair.
– Herb & Garlic: Stir 1 tsp garlic powder plus 1 tsp mixed Italian herbs into dry mix.
– Sweet Honey-Cinnamon: Add 2 tbsp honey and 1 tsp cinnamon for a brunch-sweet twist.
– Whole Wheat: Swap 1 cup of flour for white whole wheat for nuttiness.
– Vegan: Use plant-based butter and nondairy milk plus 1 tbsp apple cider vinegar.
– Jalapeño Corn: Mix in ¼ cup cornmeal and 1 finely chopped jalapeño for a spicy crunch.
Storage & Reheating
Store cooled drop biscuits in an airtight container at room temperature up to 2 days. For longer life, refrigerate up to 5 days—you’ll lose a smidge of crispiness, so reheat in a 350°F oven for 5 minutes. To freeze: flash-freeze baked or unbaked biscuits on a tray, then transfer to freezer bags for up to 2 months. Bake unbaked from frozen, adding 2–3 minutes to bake time, or thaw and reheat at 325°F until warmed through.
Notes
– Keep butter and buttermilk cold—warm ingredients lead to dense biscuits.
– If dough seems too sticky (humid kitchens), add 1 tbsp more flour at a time.
– For extra golden tops, brush warm biscuits with melted butter as soon as they come out.
– I once swapped half the butter for lard—yielded incredible flavor but a slightly denser crumb.
– This recipe scales easily: double ingredients and bake on two sheets, rotating racks halfway.
FAQs
Q: Can I use self-rising flour instead of AP flour?
A: Yes—skip baking powder, baking soda, and salt. Self-rising tends to be saltier, so taste dough before baking.
Q: Why didn’t my biscuits rise?
A: Check that your baking powder isn’t expired, and keep ingredients cold—warm butter won’t create steam pockets.
Q: Can I make the dough ahead of time?
A: Absolutely—shape the dough balls, cover, and refrigerate for up to 24 hours; bake fresh when ready.
Q: What’s the best substitute for buttermilk?
A: Stir 1 tbsp white vinegar or lemon juice into 1¼ cups milk; let rest 5 minutes for tang.
Q: Can I add cheese to this recipe?
A: Yes—fold in ½ cup finely shredded cheese gently at the end to maintain dough structure.
Q: How do I prevent soggy bottoms?
A: Bake on a preheated baking sheet or cast-iron skillet; the heat helps crisp the base.
Q: Can I bake these at a lower temperature?
A: A lower temp yields less rise; 450°F gives that signature fluffy interior and golden exterior.
Q: How do I make these dairy-free?
A: Substitute plant-based butter and use almond or oat milk with 1 tbsp vinegar as your buttermilk stand-in.
Conclusion
These simple, delicious drop biscuits combine the ease of quick mixing with the comforting, fluffy texture of homemade buttermilk biscuits—perfect for brunch, dinner sides, or any time you crave golden brown goodness. Give this Drop Biscuit Recipe a whirl, then come back and share your tweaks or photos in the comments! If you adore these, you might also enjoy my Skillet Cornbread or Cheddar Chive Biscuits for more bread-baking fun.
Drop Biscuit Recipe
Ingredients
- 2 cups all-purpose flour King Arthur or Bob’s Red Mill recommended; spooned and leveled
- 1 tbsp baking powder aluminum-free for an extra rise
- 1/2 tsp baking soda boosts fluffiness when paired with buttermilk
- 1 tsp fine sea salt balances flavor
- 6 tbsp cold unsalted butter Land O’Lakes or Kerrygold; cubed
- 1 1/4 cups chilled buttermilk whole milk style; or sub 1/2 cup Greek yogurt + 3/4 cup milk
- 1 tbsp fresh chives optional; chopped for a savory twist
Instructions
- Preheat your oven to 450°F with a rack in the center. Line a baking sheet with parchment or lightly grease a cast-iron skillet.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar to ensure even distribution.
- Add cold butter cubes and cut in quickly until pea-sized crumbs remain.
- Pour chilled buttermilk and fold gently until a shaggy dough forms.
- Using two spoons, drop mounds of dough onto the prepared sheet, spacing 2 inches apart.
- Bake for 12–15 minutes until tops are puffed and golden brown.
- Let biscuits rest 5 minutes on a cooling rack before serving warm with honey butter or gravy.
