Drop Biscuits Recipe

Introduction

Drop biscuits are a quick and easy way to enjoy fluffy, tender biscuits without any fuss. Made with simple ingredients and a no-roll method, they come together in minutes and bake to golden perfection.

Ingredients

• 2 cups self-rising flour
• ½ cup (1 stick) cold unsalted butter, from the refrigerator
• 1 cup buttermilk

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray it with cooking oil.
2. Step 2: Place the self-rising flour in a large bowl. Coat the stick of butter with some of the flour, then grate the butter through the large hole of a box grater. If the butter starts sticking to your hands, dip it back into the flour to coat again.
3. Step 3: Toss the grated butter flakes with the flour to coat them gently. Drizzle the buttermilk over the mixture and use a large spatula or fork to toss, fold, and stir until a dough forms. Be careful not to overmix; just fold until the dry ingredients are mostly absorbed.
4. Step 4: Drop 1/4 cup mounds of dough onto the prepared baking sheet, forming about 8. You can wet your hands to gently pat them into shape, but drop biscuits don’t need to be perfect—just mound the dough as best as you can.
5. Step 5: Bake for 17 to 19 minutes until the tops start to turn golden brown and a toothpick inserted in the center comes out clean. Let the biscuits rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use cold butter straight from the fridge to help create flaky layers in your biscuits.
• For added flavor, sprinkle some fresh herbs like rosemary or thyme into the dough before baking.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes as a substitute.
• Try folding in ½ cup of shredded cheddar cheese for cheesy drop biscuits that are perfect alongside soups or stews.

Storage

Store leftover drop biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 1 month. To reheat, warm them in a 350°F oven for about 5–7 minutes or microwave briefly until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, you can substitute all-purpose flour by adding 1 ½ teaspoons baking powder and ½ teaspoon salt for every 1 cup of flour to mimic self-rising flour.

Why shouldn’t I overmix the biscuit dough?

Overmixing develops gluten in the flour, which makes the biscuits tough and dense instead of light and tender. Gently folding the dough helps keep the biscuits flaky.

Drop Biscuits Recipe

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★★★★★

4.8 from 93 reviews

• Author: Jack
• Total Time: 29 minutes
• Yield: 8 biscuits 1x

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Description

These classic Drop Biscuits are fluffy, buttery, and easy to make without any fancy equipment. Perfect for breakfast or as a side to your favorite meal, they come together quickly using self-rising flour, cold butter, and buttermilk, then baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups self-rising flour

Wet Ingredients

• 1 cup buttermilk

Fat

• ½ cup (1 stick) cold unsalted butter, from the refrigerator

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Instructions

1. Preheat Oven: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking.
2. Prepare Butter: Place the self-rising flour in a large bowl. Coat the cold stick of butter with some of the flour, then grate the butter through the large hole of a box or hand grater. If the butter sticks to your hands during grating, dip it back into the flour to keep it coated.
3. Mix Dough: Toss the grated butter flakes gently with the flour to coat them evenly. Drizzle the buttermilk over the flour and butter mixture, then fold and toss gently with a spatula or fork. Add all the buttermilk gradually, folding just until the dough forms and the dry ingredients are mostly absorbed—avoid overmixing to keep the biscuits light and fluffy.
4. Shape Biscuits: Using a ¼ cup measure, heap mounds of dough onto the prepared baking sheet, aiming for about 8 even portions. You can wet your hands lightly to gently pat the dough into a cohesive biscuit shape, but it’s not necessary since drop biscuits have a rustic appearance.
5. Bake: Bake the biscuits in the preheated oven for 17 to 19 minutes, or until the tops begin to turn golden brown and a toothpick inserted in the center comes out clean.
6. Cool: Allow the biscuits to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Use cold butter to create flaky layers in the biscuits—warm butter will produce a denser texture.
• Be careful not to overmix the dough to keep the biscuits tender and light.
• Self-rising flour already contains leavening; do not add additional baking powder or salt.
• For a richer flavor, you can substitute some of the buttermilk with heavy cream.
• These biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 19 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: drop biscuits, biscuit recipe, easy biscuits, buttermilk biscuits, homemade biscuits