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
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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.
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Add melted butter and milk. Stir just until moistened. (Best to let melted butter cool a bit before adding)
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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.
Thank God I found this recipe. I love this one as it uses melted butter and as I’m sure there are others, I have made many drop biscuit recipes and this one is my fave!
I lost it though a few months ago and was worried I wouldn’t be able to find it again but here it is! 🙂 saving the page this time lol
So I have been making drop biscuits for years and this recipe is perfect. favorite Italian dishes are elevated. Instead of cheddar cheese add parmesan.
I made these biscuits tonight for biscuits and gravy. Ive never made homemade biscuits before but they turned out great. ? I did use skim milk instead of whole cuz we dont drink anything but skim. Also, they took 20 minutes in the oven! Never the less, I will always use this recipe from now on instead of buying store bought biscuits.
I was super skeptical of this recipe at first but I was just looking for a quick biscuit recipe so I gave it a shot. I was worried about the liquid to flour ratio being too liquidy (that happens with some drop biscuit recipes :/ and then they just are puddles! not good). I followed everything, though, and the dough came out perfect texture! I really appreciated the reminder not to over mix and the note to pop the biscuits in the oven ASAP for best texture. The biscuits are PERFECT ? Very delicious! I will DEFINITELY be making this my go to biscuit recipe. The only issue was that I wish they were a touch saltier but I don’t think thats a recipe issue because I just eyeballed the salt and may have been under.
Thank you for this fantastic recipe!!! I make cut biscuits for the holidays but they take so long — and now I’m whipping these up in the morning before school — and so little clean up! The best part is the melted butter, which works perfectly and is so easy!!! They’re delicious!
Yummy!just made these and were a hit! Thanks!
Just took these out of the oven. OMG! They are delicious and so fast and easy. The only variation I did was to use heavy whipping cream and 2 tsp of sugar. Definitely a keeper.
Oh. My. Word. These were hands down the best biscuits I have ever eaten! So easy for a weeknight meal and beyond delicious. This will be a staple recipe in our homes! Thank you for the recipe!!!
Can I put these in cupcake tins to bake?
Interesting idea! I’m sure you could but I would definitely grease the tins before baking. If you try it, let me know how it turns out!
I’ve spent my whole life around A LOT of old bitches who love to make scratch biscuits, but whoever came up with this is version a baaaaaad woman. These the best lumpdumps aroundtownhandsdown yessirr.
Great recipe. I’d add more salt to recipe and right when they come out butter on top. I didn’t need to spray the parchment paper with anything. They came right off. Thanks. Will use in the future for my breakfast and dinners.
Let me first start out by saying… I NEVER comment on Blogs. But this is DEFINITELY worth a comment.
Just made these cause I was craving biscuits (did not have the canned one on hand and wanted to make an easy recipe without the kneadin’ and all that jazz!)
I halved the recipe and it came out OH SO AMAZING! I’m actually eating it right now — out of the oven with melted butter! Only suggestion is.. I wouldn’t put sugar in it. I don’t think sugar and biscuits go together but that’s just me!
Thanks for this amazing recipe! Will definitely be making more in the future!
These were absolutely delicious! My husband added ham, cheese, and a variety of herbs to half the dough. Holy mackeral, delicious both ways! I am so excited to have these with my homemade apple butter!
I made these tonight and they were DELICIOUS!
tried to make last night turned out amazing again this morning tried it a different way by makin a well then cooking it for 8 minutes then i added an egg in the middle and made a breakfast biscuit Awesome cooked for an additional 5 mins
These biscuits are soooooo good! My mom asked me to make some biskets to go with lunch and they were so fast,easy,and sooooooo good!!! I sprinkled cheese and garlic on it and my mom said they tasted like the Red Lobster ones .I will definitly make these again!!!!!
Made these today to accompany a creamy chicken stew. So tasty and so easy! Thank you!
Super easy and yummy. Thank you for a wonderful recipe. Better than bisquick.
Love this recipe!!! Simple and easy. Thank you for sharing. 🙂
These are SO GOOD. I love biscuits and gravy and yet any biscuit I ever try to make turns out like a hockey puck. I’ve tried a gazillion different recipes, techniques, and even kitchen gadgets like biscuit cutters. Bisquick biscuits were “meh,” in that they would have jagged and crunchy pieces on top that would hurt my mouth like eating dry cereal.
These. Are. Amazing. And I just use 2% milk! Even halving the butter and adding another 1/4 cup of milk, theyre good (though the original recipe as posted is the BEST). Thanks to this recipe I have “meal prepped” a week’s worth of biscuits and gravy every week for the last month for breakfast. Today I made a batch to go with chicken ala king for a week of work lunches. Ive made them with a crock pot of pinto beans. This recipe really is awesone. So easy, so cheap, and so good! Theyre even far more presentable than other drop biscuit recipes that I’ve tried, in that they take on a wonderfully smooth and rounded shape instead of looking like a jagged, crunchy mess. Thank you for this recipe! I’ll be keeping this one for life!
Thank you for the great biscuit recipe. I added lots of fresh rosemary and served them with sausage gravy for breakfast. The family loved them!