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 in a cast iron skillet after being baked

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!


  • 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


  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.


  • 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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69 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!

    • Someone once told me to try grating the butter once its been in the freezer for a short while and it is honestly the best way to incorporate cold butter into flour. Give it a try!

  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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  12. Pingback: Buttermilk drop biscuits | Randomly Edible

  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

  26. Pingback: Best Drop Biscuits to Bake at Home - Adriana's Best Recipes

  27. Looks great! Can you post the nutrition information for this?

  28. This blog about Easy Drop Biscuit Recipe, Homemade Drop Biscuits has helped me a lot, is very well written. I used this fat burner product: and I reached the ideal weight.
    Kiss you All!

  29. I make these biscuits all the time! It’s our go-to breakfast for Sunday mornings and when we have company. So cheap, easy, delish, and we always have the ingredients in our pantry. We bake them in cast iron and love how crispy the bottoms get. My husband requests them as “crispy biscuits”. I typically throw my stick of butter in the freezer while I’m prepping or making coffee, then grate it on a box grater. The last little knob you can’t grate is perfect for buttering the skillet. Sometimes we add a little sugar depending on our toppings. Great recipe. Make it and save it to repeat over and over again. 

  30. Turned out perfect!!! Thank you for sharing! We’re stuck home during the crisis and I’m learning what to do with all purpose flour! Do you have any tips on a Pizza Flour?? It does not play well with biscuit making!!! Be well!

  31. Thank you for this recipe. I made these this morning and they were so good! I couldn’t believe I made something so quickly that was that delicious. 

  32. Made these biscuits for the first time they are a lot easier than using making biscuits the original way and they are delicious thanks for the recipe

  33. Would love to use vegan type butter. Any suggestions?

  34. Love your recipes and like you rightly say if you understand the science you can do a better job. I made this with red leichester cheese and thyme and they were loved by all
    I was wondering can us yogurt homemade instead of buttermilk.

  35. I love that you have both the volume measurement and weight. Thank you for that.

  36. I just made these with gluten free flour. In oven now. Hope they are as good as everyone says. 

  37. The BEST biscuit recipe!! So easy…followed it exactly as written & they turned out perfect! Thank you for the fantastic recipe!! 

  38. Soooo good and easy!  I doubled the recipe and cooked in cupcake pans for 12 minutes.  Put butter on top of hot biscuits and yummy!  Thanks for sharing your recipe!

  39. Way too much baking powder. I had to throw the biscuits out. What a waste!

  40. Made these this morning. I always thought biscuits are hard but this is so easy and fast. And the results are amazing! The uneven surface means lots of crispy bits. I added a few tbsp of sugar and topped with powdered sugar, served with some jam.

  41. Literally the best biscuits ever, I add garlic powder onion powder and cheddar

  42. 1 TBS is too much baking powder. Saw another comment that said that but overlooked it and made the recipe. Couldn’t eat them. Had to throw away the biscuits. Maybe it was supposed to read 1 tsp? 2tsp maybe? Teaspoon and tablespoon are very different measurements. Not sure why everyone is raving about them in the comments when they are completely inedible made the way the recipe states. My husband will eat just about anything and he took one bite and couldn’t eat any more due to the overpowering baking powder.

  43. My 10 year old daughter and I made these on a Sunday afternoon just to have something to bake that wasn’t sweet. They turned out delicious! We made them exactly like the recipe states, but they would also be great with some additions depending on what type of meal you’re having. They were so yummy hot out of the oven, we were torn if we should eat them with jelly, honey or just straight up. That buttery taste was SO good. And very easy! My daughter basically made them herself. Thanks for a great recipe!

  44. Greetings all, 
    I used to make biscuits in my youth but hadn’t done it in years. This was my first time using this recipe. These biscuits were easy to make and tasted delicious. My wife at three hot from the oven!!

  45. A tad on the salty side for me, but otherwise AMAZING! and so fast and easy to make (considering I suck at baking).

  46. Can you make these ahead of time and keep in fridge till ready to bake (Next morning) planning a big brunch, trying to do all prep before hand. 1 tbsp of baking powder?

  47. This recipe was perfect. Only additions were a touch of garlic powder, shredded cheddar cheese and parsley. Delicious. Had them with roasted chicken, mashed potatoes, green beans and gravy. Thank you.

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