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.
These were some delicious biscuits. I chose 3 tablespoons of sugar and went a little bit over the line for the cup of milk – maybe 260 mls by accident. Ended up cooking them for 15-16 minutes because of that but they turned out soooooo goood! Most biscuit recipes on the internet are a little dry or just boring. These ones are really tasty!! Ended up with 15 good sized fluffy and super tasty biscuits!
First time making drop biscuits! Awesome and easy recipe! I had 1/3 cup left over heavy cream so did 2/3 cup whole milk. Everything else i did exactly like recipe! They smell and look amazing! My dinner guests will be the true guinea pigs!
I never have whole milk in my house, so I used evaporated milk. Big Mistake!!
I didn’t know if you use evaporated milk you must add water. My biscuits came out terrible. 1 cup milk. Use 1/2 cup evaporated milk and add 1/2 cup water. I will try this recipe again.
Why give a bad review of this recipe if you didn’t actually follow it? It’s kind of misleading to other people looking for a recipe to use. As the author has written it, it’s fantastic!
I followed the recipe exactly and they turned out great. I used unsalted butter but will try salted next time. The texture and flavor was lovely. Very pleased to find a drop biscuit recipe that worked well at high altitude.
I loved this recipe! I modified it by not melting the butter and just throwing it in my kitchenaid so it got cut throughout. Then I put a slice of butter on top after 10 minutes in the oven and let it melt. So good!
Thank you! My husband and son love these biscuits and I love it because they are so easy to make. A win-win.
I’m a single senior, and wanted something easy. I don’t have the patience to “cut in” cold butter with my arthritic hands, and this was so much easier. The only difference I made was I used 2% milk, and didn’t melt the butter completely, it still had a small bit of unmelted. I added the butter first, kind of cutting it in, but much easier than cold butter. Then I added the milk and blended just till well moistened. I used parchment lined paper on baking sheet. They raised wonderfully and tasted great. I’ll be freezing some, IF I have any left lol.
Next time I’m going to try more sugar and blueberries like mentioned above, as they look like scones, which I love!
Thank you so much for the recipe.
This recipe is awful. 2 cups of flour to 1 1/2 cups of liquid doesn’t make any sense. Do yourself a favor and don’t waste your groceries by throwing them away with this recipe.
You owe me money for the groceries I wasted and you ruined my birthday breakfast. Someone take away this wannabe baker’s oven so she can’t continue to disservice those who work hard to make cooking and baking a career.
Honestly, I haven’t even finished baking this recipe and I find your comment to be repulsive. What comes to mind is” the pot calling the kettle black” considering the fact you’re tearing down somebody who put the effort into creating a recipe, putting it online, publishing it for you to find, because you’re not a baker yourself nor do you know how to make biscuits. What other reason other than your biscuit making ignorance, would you you need somebody else to tell you how. That’s just rude and unnecessary. The time for people allowing other people to be nasty for no reason in 2024 is over no matter when the comment is made.
What the hell is wrong with you? The recipe didn’t work for you for whatever reason, so move on. Good lord
Tyson, I’m sorry to hear that your birthday breakfast was ruined. However, I’ve made these biscuits dozens of times and the recipe is correct as written. As you can see by many comments left on this post, others have had great success. This recipe is a bit tricky as it is important to have fresh baking powder and not over mix or let this recipe sit at all in order to get the best results. Without knowing more about what made your biscuits “awful”, I can’t really offer any more advice.
Made these tonight and they came out delicious. I was looking for a recipe for biscuits without buttermilk and I have found it!!
On a cool New England fall day, made these biscuits to go with old fashioned chop suey. They were absolutely divine. I used 1 1/2 tble of sugar and baked for 10 minutes. bottoms were perfectly browned, unusual for me usually I burn the bottoms. loved them. Absolute keeper.
I love this drop biscuit recipe! The melted butter makes it so much easier and quicker to put together. I wasn’t sure if it would work but it does! Delicious!
Amazing!!! Super easy and fun! I didn’t have milk so used half and half and added garlic to them – sooo good! Will definitely make these again instead of store bought!!! Thank you! I shared on my FB page as well!
I love this recipe! Only one i use. They come out perfect every time ?
Thanks for this recipe. I love not having to cut cold butter into the flour. Best ever. I used half milk, half heavy cream and half the butter. So delish. I will never use a standard biscuit again (which never turned out well for my efforts).
I was very impressed with this recipe.
These biscuits were tasty and fluffy.
They are a keeper
I’ve tried a lot of biscuit recipes in my time. My wife and I are plant based, so I like to try adapting recipes. This one worked out so well. I subbed soy milk (with a bit of vinegar to make it more like buttermilk), and I also didn’t have the v. butter needed, so I subbed olive/avocado oil. The recipe came together very well, and the biscuits were surprisingly fluffy! This will be my go to recipe for drop biscuits from here on out. Thanks so much!
Ignore all the one-star reviews! (From people who don’t know anything about baking.) This recipe is amazing! I followed the recipe, except I used powdered milk from the government–it was still one cup of milk. I also used 2 Tablespoons of sugar. It was perfect! These are the BEST drop biscuits I’ve ever made!
This is my go-to drop biscuit recipe! So simple and so yummy. Love it!
My family said these were the best biscuits they’ve ever had. I used 2 tablespoons of sugar and the subtlety was perfect!
these are so easy to make and are quick. I doubled the batch and followed the recipe almost exactly (1 tbsp of sugar, and didnt add salt as it was in the margarine) and I can’t wait to experiment and add some other things to switch it up. Thank you!