Homemade Drop Biscuits Recipe
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Drop biscuits are the best biscuits! We all have our favorite recipes from scratch that are our go-to favorites. These homemade drop biscuits have been a family favorite for years. I love that they are made from ingredients that I always have on hand, and can be on my table in under 20 minutes. These biscuits are the perfect accompaniment to a hearty winter meal like stew, but also taste great warmed up with my morning coffee. One thing is for certain, you won’t believe how easy these drop biscuits with no yeast are to make!
Drop Biscuit Recipe Ingredients:
To make these easy drop biscuits, you’ll need the following simple ingredients:
- flour: all-purpose flour
- baking powder: Yes, you really do need a tablespoon. If your baking powder is not fresh, your biscuits may be flatter.
- sugar: How much sugar you want, will really depend on your personal preference and how you plan to serve the biscuits.
- salt: Just standard table salt. I have not tested this recipe using another type of salt such as sea salt, kosher salt, etc.
- butter: I use unsalted butter. I recommend giving it a chance to cool slightly after melting it for best results.
- milk: I have made this recipe with 1%, 2% and whole milk and whole milk really does make the best biscuit. You can also try using a lower fat milk and replacing some of the amount with half and half or heavy whipping cream to add a bit more fat in, but I haven’t tested this.
How to Make Drop Biscuits
To make these easy drop biscuits, preheat your oven to 450 degrees Fahrenheit. Yes that is hot, but your biscuits will only be baking for about 10 minutes. I recommend not starting on making your biscuits until your oven is almost preheated.
Melt your butter in a small dish. Let cool slightly. Mix together flour, sugar, baking powder and salt. Add in melted butter and milk. Stir just until moistened. Immediately drop biscuits on a lightly greased or lined baking sheet. Bake for 10 to 12 minutes or until tops and edges are golden brown.
To make the perfect biscuits every time, I recommend always using a quality lined baking sheet like the one below. I love using silicone baking mats because they can be used over and over again and clean up great! Together they made a gorgeous biscuit bottom without burning. I like using a muffin (4 tablespoon) steel scoop. This is a must have for quickly dropping the biscuits plus it works great for large cookies or filling tins for muffins or cupcakes!
Give these products affordable products a try with this recipe. You won’t be disappointed!
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)
Nordic Ware Natural Aluminum Commercial Baker’s Half SheetAmazonBasics Silicone Baking Mat – 2 PackBaker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
&
Serve these homemade drop biscuits with butter, honey, jam, apple butter or great for dipping into soups. We especially love them with butter and honey. Would also taste great with some fruit mixed in, like this cranberry biscuit. or more savory like these cheesy biscuits. Super simple and very delicious!
Drop Biscuit Tips:
After making this recipe so many times, I’ve learned a very tips along the way that I’m happy to share with you. For best results in this recipe:
- Preheat your oven immediately: You do not want this batter to sit while waiting for the oven to finish preheating.
- Do not over mix: Mix your dough, just until fully moistened and combined.
- Work fast: The sooner you get them into the oven after you mix the wet ingredients in with the dry, the better the taste.
- Whole milk: I’ve found that whole milk creates a better biscuit over 1% milk. They do taste great either way, but the extra fat does make them even better.
- Use a silicone baking sheet or parchment paper: This creates the perfect biscuit bottoms and avoids any sticking.
Homemade Drop Biscuits
These drop biscuits are so easy to make from scratch! You only need 20 minutes and and are a great side dish to any meal. Everyone will love these fluffy biscuits.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 to 3 tablespoons sugar depending upon how sweet you like them
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1 cup milk whole milk preferred
Instructions
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Heat oven to 450 degrees. Mix together flour, baking powder, sugar and salt.
-
Add melted butter and milk. Stir just until moistened. (Best to let melted butter cool a bit before adding)
-
Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
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Cook for 10 to 12 minutes or until edges turn golden brown.
What to Serve with Biscuits:
Looking for a something to pair with these tasty biscuits? This recipe is so versatile and pairs well with almost any main dish.
Soup Recipes: Drop biscuits taste amazing with soup! This is the ultimate comfort food combination.
Biscuits and Gravy: Biscuits and gravy is a breakfast staple and using drop biscuits over traditional biscuits make enjoying this recipe even easier!
Chicken, Beef, Pork and Fish Recipes: Drop biscuits pair so well with almost any meat! Here are just a few options:
This homemade drop biscuits recipe is altered from this recipe found on allrecipes.com.
Made these tonight, using whole-wheat flour with no other changes, and my family LOVES them. It’s great to have a go-to biscuit recipe that needs no special ingredients. Will definitely be making these again. Thank you!
great biscuit recipe! quick, easy and yumm! i substituted 1/2 cup of the flour for whole wheat and will prob sub a whole cup next time…turned out great. much, much better than ones i’ve tried from mixes in the past! i have pinned this and plan to make them again soon!
Pat’s Salsa
Ingredients
2 Anaheim peppers
2 Cubanelle
2 poblano
2 Yellow banana (hungarian)
6 Jalapeno
6 Serrano
15-20 mini sweet peppers
1 carrot
1 stick of celery
1 tbl of Mrs Dash original blend
1 tbl of Mrs Dash Italian medley
1 lbs of grape tomato
1 lbs of cherry tomato
1 tsp of sea salt
1 tsp of vinegar
4-6 tsp of lemon juice
4-5 tsp of brown sugar
Directions
Clean the peppers and remove the stems.
Clean the tomatoes, celery and carrot.
Peel the carrot.
Put the carrot, celery and half of the tomatoes, half of the peppers, salt,
sugar, mrs dash, lemon juice and vinegar in food processor and blend.
Remove the seeds from the remaining peppers
Dice the peppers and tomatoes (small is good)
Add the blended ingredients to the diced ingredients and mix well
Keep cold
Makes 2 1/2 qts
For mild remove some of the hot chili peppers.
For medium use this recipe
For hot add more hot chili peppers and remove some of the sweet chili peppers
For hot going IN and coming out HOT add some Habanero, Devil’s Tongue or
Madame Jeanette if you like the FIRE!!!
For EXTREME add a Trinidad Moruga Scorpion.
Stay spicy, my friends.
Has anyone made these with almond flour? Have some family that is gluten free so wondering if almond flour would work.
I just made them with gluten free flour from Bob’s Red Mill and they turned out amazing!
THANK YOU! My wife and kids have always asked me to find a better biscuit recipe and we have been on a quest for perfect drop biscuits for our biscuits and gravy habit. This one was a hit! I added one more tablespoon of sugar, and they were devoured…most of them plain without any topping. That’s how you know you have a good biscuit. Thank you for sharing this goodness, our quest has ended.
We love making biscuits. We normally do cut biscuits, so I would love to try the drop biscuits to make the process a little faster
These were FABULOUS and so easy, I added scallions, jalapeno, & cheddar cheese, to go with,
gumbo and red beans & rice….perfect! Thank you!!
LOVE LOVE LOVE this recipe! I’ve used it a million times (since you first posted it!) – it really has an awesome flavor – and SO easy! We make these at least once a week!
Why do mine never turn out like this. Maybe I best copy your recipe and try it. I have so much trouble making my own that I had given up and bought store biscuits.
Thank (((you)))…… I finally got it right! Now my sister won’t be the only one who can make biscuits from scratch! No more cans for my boys!!! GOD BLESS!
OMG, these were GREAT! I absolutely loved these and will definitely be making these from now on instead of the canned. Thanks so much for this recipe!
We make these delicious drop biscuits weekly, since finding this recipe a few months ago. Thank you for the great yummy recipe!
I made these in a cast iron skillet. Delicious!! My new go to recipe!
There’s only one problem with these – I wouldn’t be able to stop eating them! Pinning! Thanks so much for linking this up at Best of the Weekend!
HI,
I make Biscuit biscuits that look like this, but I see you use flour. Thank you for coming to the Inspire Me Monday Linky party and linking up with us this week.
I’m Janice, one of your hostesses.
Thanks for a very good looking recipe. Exactly what I was looking for. They look sooooo yummy. Going to make for strawberry shortcake for dessert tonight. I can’t wait.
Thank you so much for this…It was soooo good and so easy to make
Have you tried to freeze these? Would love to make a batch and have them on hand for the kids’ breakfast.
Wonderful and easy biscuit! I will be making these many times.
These were really easy to make and tasted very good. I live at a higher altitude so I set the oven at 400 and turned off the oven after nine minutes and covered the biscuits w/tin foil for another five minutes..came out perfectly. Thanks!