Baker Bettie

5 Ingredient Easy Drop Biscuits

This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!

Easy drop biscuits in a cast iron skillet after being baked. One is being picked up to be eaten.

Drop Biscuit Overview

Drop biscuits are just like classic butter biscuits, except there is no rolling required. Just scoop out the dough onto a pan and bake! No mess, no fuss! 

These biscuits can be made with buttermilk or regular milk and come together so quickly with ingredients you likely already have on hand. In less than 30 minutes, you can have homemade drop biscuits for dinner! 

Drop biscuits in a cast iron skillet after being baked.

Drop Biscuits vs Traditional Biscuits

Drop biscuits are made with the same ingredients as traditional biscuits, just in different quantities. Traditional biscuits are usually fluffier and have a flakier texture, but there is a place for both in your repertoire!

I make drop biscuits by themselves as a side for dinner, or drop them over a casserole, or even a cobbler for dessert. You can eat them for breakfast with sausage gravy, to sop up your runny eggs, or simply with butter and jam. I can always find a use for them!

Ingredients in Drop Biscuits

  • Flour: Use all-purpose flour for these for the main structure of the biscuit. Remember when measuring flour to lightly spoon the flour into the measuring cups and level the cup off with a knife. If you have a kitchen scale, that is the most accurate way to measure flour. (Note: you can also make self-rising flour drop biscuits)
  • Baking Powder: Baking does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.
  • Salt: Salt is really what gives some flavor to these biscuits. It also helps with browning a bit.
  • Butter: Use cold unsalted butter cut into small pieces. You want the butter cold so that when it creates steam when it melts in the oven. This creates flakiness in the biscuits.
  • Milk: Milk is our moisture. It brings everything together and you want it cold so that it doesn’t start to bring down the temp of the butter. You can use regular milk, buttermilk, or non-dairy milk for these biscuits. 

That’s it! Now if you want a little bit of a sweeter biscuit you can add a few tabelspoons of sugar. You can also throw in some herbs or cheese or diced up jalapeno. the possibilities are endless! 

How to Make Drop Biscuits

Drop biscuits, like traditional biscuits, utilize require very cold butter and milk to keep their flakiness. It is also extremely important not to over-mix the dough so the biscuits don’t get tough. 

Step 1: Combine Dry Ingredients

Dry ingredients (flour, salt, baking powder) in a bowl for drop biscuit dough.

Whisk together the flour, salt, and baking powder. If you want to add any herbs or spices you would add those here. 

Step 2: Cut in the Butter

Add the pieces of cold fat into the dry ingredients and and use a pastry cutter or fork to cut the butter through. You can opt to pulse this in a food processor if you like, however be careful not to over process. 

Once the mixture is the texture of a coarse meal you are ready to move on to the next step. If you wanted to add in cheeses or other add-ins you would stir them in here before adding the milk. 

Step 3: Add the Milk

Drop biscuit dough in the bowl before being scooped

Now its time to add the milk and stir until we get a thick dough. Start with part of the milk and stir until incorporated. Add more milk until a very thick dough forms. 

Step 4: Scoop Dough

Use a large trigger scoop or a spoon to scoop large mounds of dough onto a baking sheet or into a greased cast iron skillet. You can make them as big or small as you like but I like really big biscuits. 

Step 5: Bake!

Baked drop biscuits in a skillet being brushed with melted butter.

Bake the biscuits until they are nice and golden brown. You can brush them with melted butter when they first come out of the oven if you like! A sprinkle of salt over the top would also be nice! 

Easy Drop Biscuits

Easy Drop Biscuits

Yield: 8 Biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!

Ingredients

  • 2 cups (240 gr) all-purpose flour
  • 1 TBSP (14 gr) baking powder
  • 1 1/4 tsp kosher salt
  • 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
  • 3/4 cup-1 cup (175-240 ml) milk or buttermilk

Instructions

  1. Preheat the oven to 450 F (232 C).
  2. In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
  3. Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
  4. Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
  5. Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
  6. Bake at 450 F (232 C) for 18-22 minutes until golden brown
  7. Brush with melted butter if desired.

Notes

  • If you have self rising flour on hand you can substitute the ap flour, baking powder, and salt with 2 cups of self-rising flour.
  • If you only have salted butter you can use that and leave out the additional salt in the recipe.

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Nutrition Information:

Amount Per Serving: Calories: 103

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34 comments on “5 Ingredient Easy Drop Biscuits”

  1. Hi I live this series! Beautiful photos as well. This is great because I’m so intimidated by cooking. I can learn step by step with these tutorials

    • Thank you Dija! I hope I can make you less intimidated by baking! That is always my goal. If you know a few basic things it is so much easier to follow recipes and then to start creating your own!

  2. I’m gonna go make these these right now! With Blue cheese and jalapeño ! Thank you!

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  4. Made with Colby jack and garlic…delicious and so simple, love these!

  5. Bettie, A perfect biscuit. I kicked it up another notch by placing precooked bacon in a muffin tin and dropping the biscuit dough inside the bacon circle. 400 F for 15 min. Bam!

  6. Good job.

  7. Oh my! The tastiest homemade biscuits ever!!!
    I added cheddar, thyme, chives, rosemary and a little black pepper. Whole family loved it!
    The toughest part was using a fork to cut the butter into the dry ingredients. Could you recommend a good pastry cutter? Thank you!

    • That’s awesome Sus! Honestly, I just use a very generic pastry cutter that I got at Target. A pastry cutter isn’t one of those kitchen tools that you need to be fancy or expensive. Any kitchen store should have a fairly cheap one that will work well!

      Your variation of this biscuit sounds absolutely divine!

  8. Thank you! I've been making the drop biscuit recipe from my Fannie Farmer cookbook, and where they were good, I knew I was doing something wrong because they could have been better. It calls for shortening instead of butter and that is the first change I'll make. I also think I was over stirring. I'll try to remember to come back and let you know how they come out next time.

  9. I made these tonight. The recipe was perfect and simple hub loved them!! I added some Parmesan cheese and basil it was great! Keep up the good work!

  10. Excellent biscuits. I was looking for a easy way to make these and it doesn’t get any easier than this. Very good.

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  13. This is my go-to biscuit recipe. I don’t have a pastry cutter and am clumsy with the forks, so I just use my fingers to mix in the butter and try to be quick about it. Doesn’t seem to affect the delicious taste at all! I’ve eaten these as a side at dinner and as a strawberry shortcake biscuit. Just upped the sugar for dessert. Great, easy recipe.

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  20. Way too much salt!

    • Hi Catherine,

      Make sure you are using unsalted butter, or the salt in the recipe will be too much. If you are using unsalted butter and 1 1/2 teaspoons still feels like too much, then you can definitely cut it back. However, I make these frequently and have never gotten feedback that the salt was too much.

  21. Can you substitute the milk with water? 

    • Hi Britney,

      Water would not be the best substitute as it would likely lead to a very tough biscuit with little flavor. If you are unable to have dairy, you could change the milk out for a non-dairy milk! Hope that helps!

  22. I make these all the time to serve with dinner (chicken, chili, etc.). Uncomplicated and tasty! I also use these with extra sugar for strawberry shortcake. 

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  25. How would you change this to make them in high altitude like Steamboat Springs

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