Drop Biscuits

Y’all I love me some easy Drop Biscuits. No rolling, no cutting, just scoop and drop! It’s that simple. Plus you can make them insanely fluffy and soft with everyday pantry ingredients like flour, butter, and buttermilk in just 30 minutes flat! Get into it boos!

Thanks to my friend Erika Council of Bomb Biscuit Company for sharing it with me.

Ingredient Notes

• All-Purpose Flour: Don’t opt for self-rising or cake flour here.
• Full-Fat Buttermilk: None around? Just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (whole milk or 2% works best). Let it sit for a few minutes to curdle, and use instead.
• Unsalted Butter: or salted is fine.

How To Make Drop Biscuits

1. Place the flour, baking powder, sugar, salt, and baking soda in a large bowl and whisk to combine.
2. Place the buttermilk and warm melted butter in a small bowl and stir until the butter forms small clumps and the mixture looks curdled (you should see bits of butter throughout).
3. Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until the ingredients are incorporated, and the mixture pulls away slightly from the edges of the bowl.
4. Using a greased measure, scoop the dough onto the prepared baking sheet.

Bake, rotating the pan once halfway through, until the tops are golden brown. Remove from the oven and brush with the remaining melted butter. Serve warm.

Recipe Tips

1. Chill the Buttermilk mixture: Before you start mixing the ingredients, pop the buttermilk in the fridge for a few minutes. This keeps the butter bits cold and solid, creating pockets of steam during baking that give your biscuits that characteristic fluffiness.
2. Don’t Overmix: If you want to make the best drop biscuits ever, remember to be gentle when combining the wet and dry ingredients. Overmixing can lead to tough biscuits, and we want them light and tender.
3. Level the Flour: When measuring the all-purpose flour, make sure to level it off properly. This ensures that you get just the right amount of flour, preventing overly dense biscuits.
4. Spray the Measuring Cup with Cooking Spray: Before using your 1/4-cup measure to scoop the biscuit dough, give it a quick spritz of cooking spray. This simple trick prevents the dough from sticking to the scoop, making it easier to drop.

Drop Biscuits Recipe

These drop biscuits are fail-proof with a soft interior and a gorgeous golden exterior. You can't go wrong. You'll have homemade biscuits in under 30 minutes!

5 from 7 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 25 minutes mins

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Author: Jocelyn Delk Adams

Course: Appetizer

Servings: 8 servings

Equipment

• Mixing Bowls
• Sheet Pans
• measuring cups

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon sugar
• ▢ 3/4 teaspoon kosher salt
• ▢ 1/2 teaspoon baking soda
• ▢ 1 1/4 cups full-fat buttermilk cold
• ▢ 10 tablespoons unsalted butter melted, divided

Instructions

• Adjust the oven rack to the middle position and preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
• Place the flour, baking powder, sugar, salt, and baking soda in a large bowl and whisk to combine.
• Place the buttermilk and 8 tablespoons of warm melted butter in a small bowl and stir until the butter forms small clumps and the mixture looks curdled (you should see bits of butter throughout). Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until the ingredients are incorporated and the mixture pulls away slightly from the edges of the bowl.
• Using a greased 1/4-cup measure, scoop the dough onto the prepared baking sheet, 1 inch apart.
• Bake for 15 to 17 minutes, rotating the pan once halfway through, until the tops are golden brown. Remove from the oven and brush with the remaining 2 tablespoons melted butter. Serve warm.

Notes

Spraying the scoop or measuring cup with cooking spray will prevent the drop biscuit dough from sticking to the scoop while you portion out the biscuits.

How To Store & Reheat Drop Biscuits

Once your biscuits have cooled completely, transfer them to a sealed container or a resealable plastic bag. They can stay fresh and delicious at room temperature for a couple of days.

To reheat, simply place them on a baking sheet and pop them into a preheated 350°F oven for 5-7 minutes, or until they’re heated through.

How Long Will Drop Biscuits Last In The Fridge?

If you need to keep your drop biscuits fresh for a bit longer, store them in an airtight container in the refrigerator. In the fridge, they will stay good for up to 4 days.

Can I Freeze Drop Homemade Biscuits?

Yes! After baking, allow them to cool completely to room temperature, then transfer them to an airtight container or resealable freezer bag. They can be frozen for up to 3 months.

Nutrition

Calories: 265kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 434mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Calcium: 111mg | Iron: 2mg

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Recipe help

Why are my drop biscuits dry?

If your drop biscuits turn out dry, there might be a few reasons behind it. One common reason is overmixing the dough – to avoid this, mix the ingredients gently and just until they are incorporated. Another factor could be overbaking the biscuits, or even using too little liquid in the dough.

More Biscuits Recipes

• Butter Swim Biscuits
• Honey Butter Biscuits
• Cathead Biscuits
• Homemade Cheddar Bay Biscuits (Garlic Cheddar Biscuits)
• Fluffy Sweet Potato Biscuits
• Flaky Biscuits (Accordion Biscuits)

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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