These drop biscuits are easy and quick to make. A great alternative to the traditional roll-out biscuits, these biscuits are tender and perfectly baked in less than 30 minutes.
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Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
I’ve been making biscuits for years and have learned many tips to make delicious, tender, and fluffy biscuits. From traditional roll-out biscuits, to air fryer biscuits, and blueberry biscuits…I’ve made them all.
But these drop biscuits may just be my favorite. They’re quite tasty and so easy to make. You only need a little time, a bowl, and anticipation to make the easiest full-proof biscuits.
Serve these for breakfast, dinner, or a snack. The great thing is that these biscuits are simply a base recipe. They are delicious served as is or you could add your favorite ingredients, like chives, cheddar cheese, garlic powder, or even bacon bits.
Ingredients for Drop Biscuits
- Self-rising Flour – I use self-rising for this recipe. Self-rising flour already has baking powder and salt added to it, so it cuts down on the number of ingredients needed for this recipe. Store-bought works or you can simply make your own self-rising flour.
- Granulated sugar – to balance the flavor of the biscuits.
- Cold unsalted butter, grated – for flavor and a tender crumb. I like to grate my butter before adding it to my flour. You could also cut it into cubes and use a pastry cutter to add it to the flour.
- Buttermilk – This tangy liquid makes the biscuit delicious. It also makes the crumb of the biscuit a little more tender.
How to make Drop Biscuits
Preheat your oven to 450°F (232°C).
In a mixing bowl, mix together the self-rising flour and sugar.
Add the butter and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. If using grated butter, this won’t take long.
Add the buttermilk milk to the bowl and stir until a soft dough forms. Be careful not to overmix.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 15-17 minutes, or until the biscuits are golden brown and cooked through.
Remove the biscuits from the oven and spread additional butter on top if desired. Serve warm with butter or jam.
What to serve with biscuits?
Biscuits are great for breakfast, or dinner, as a side but are also great when used in recipes. Try this chocolate gravy and biscuits, biscuit and gravy casserole, or sausage gravy recipe.
Here are some tips for making the best drop biscuits
- Use cold ingredients: Just like with traditional biscuits, using cold ingredients in drop biscuits is important for achieving a tender, flaky texture. Cut the butter into small cubes and keep it chilled until you’re ready to use it.
- Don’t overmix the dough: Overmixing can lead to tough, dry biscuits. Mix the dough just until it comes together, and don’t worry if there are a few small lumps.
- Use a light hand: When dropping the biscuit dough onto the baking sheet, use a light hand to avoid compressing the dough. This will help the biscuits rise and bake evenly.
- Don’t overcrowd the baking sheet: Give each biscuit plenty of space to spread and rise as it bakes. If the biscuits are too close together, they may not cook through properly.
- Serve warm: Drop biscuits are best served warm from the oven, so plan to bake them just before serving or reheat them briefly in the oven before serving.
Drop Biscuits vs Traditional Biscuits
Drop biscuits and traditional biscuits are both types of quick breads that are made with similar ingredients, such as flour, baking powder, and butter. However, there are some differences between the two:
- Preparation: Traditional biscuits are rolled and cut out into uniform shapes, while drop biscuits are spooned or “dropped” onto a baking sheet.
- Texture: Traditional biscuits have a flaky, layered texture due to the folding and rolling of the dough, while drop biscuits have a more tender, crumbly texture.
- Appearance: Traditional biscuits have a smooth, uniform surface, while drop biscuits have a more rustic, uneven surface.
- Time and effort: Traditional biscuits require more time and effort to prepare since you need to roll and cut out the dough, while drop biscuits can be made quickly and easily by simply dropping spoonfuls of dough onto a baking sheet.
Overall, drop biscuits are a great option when you want a quick and easy bread to serve with a meal, while traditional biscuits are a classic choice that requires a bit more time and effort but has a distinct texture and appearance.
Self-rising flour is a type of flour that has a leavening agent (usually baking powder) and salt already added to it, which means that it can be used to make baked goods without the need for additional baking powder or salt.
For this recipe, use 2 cups of all-purpose flour, 3 teaspoons of baking powder and 1/2 tsp of salt to make self-rising flour.
Looking for more biscuit recipes? Try these out:
If you have tried this recipe, please rate it and let me know how it turned out in the comments below!
Easy Drop Biscuits Recipe
Ingredients
- 2 cups self-rising flour
- 1 teaspoon granulated sugar
- 1/2 cup cold unsalted butter cubed
- 1 cup buttermilk
Instructions
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, mix together the self-rising flour and sugar.
- Add the butter and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. If using grated butter, this won’t take long.
- Add the buttermilk milk to the bowl and stir until a soft dough forms. Be careful not to overmix.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 15-17 minutes, or until the biscuits are golden brown and cooked through.
Notes
- This is a base recipe; you can have fun with add-ins. Add your favorite cheese, herb, or chopped fruit for a delicious spin.
- Make your own self-rising flour by using 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 tsp of salt to make self-rising flour.