Drop Biscuits

Drop biscuits can be made in 20 minutes! These flaky, tender biscuits are packed full of butter flavor. They’re the perfect breakfast!

Biscuits are my jam. After creating my favorite breakfast biscuits, I aimed to make them even faster. The flour mess made with rolling out the biscuit dough is gone when you make drop biscuits.

Drop Biscuits vs Traditional Biscuits

Traditional biscuits are made when you roll out the biscuit dough on a floured surface. They are then cut into shape using a biscuit cutter. This results in round flaky identical biscuits.

Drop biscuits are made with the exact same dough. But instead of rolling them out, you place them (drop them) onto the baking sheet. No rolling out of the dough is required. They have the same texture but have crispy little edges on top.

Ingredients in Drop Biscuits

What you’ll need for these biscuits is exactly what you’ll use in the traditional.

All-Purpose Flour – In this recipe you need just simple all-purpose flour. When measuring make sure to gently spoon the flour into the measuring cup. Level off with a knife to get the right measurement.

Baking Powder – Make sure to use powder and not soda! Baking powder is the leavening agent in these biscuits. It is best used when fresh.

Salt – Any kind of fine salt will do. I typically use regular table salt but Mediterranean salt works as well.

Sugar – This gives it just a bit of sweetness which I love with the buttery flavor.

Butter – COLD butter. I repeat. COLD butter. The key to flaky biscuits is cold, cold butter. I take it directly out of the refrigerator to use. When the butter melts in the oven you’ll get those pockets of air that help gives it flakiness.

Milk – To help keep the ingredients cold, use cold milk as well. I typically make this recipe with whole milk but 1% or 2% will work as well.

How to Make Drop Biscuits

Combine Dry Ingredients – The first step is to combine all your dry ingredients (flour, baking powder, sugar and salt) in a large bowl.

Cut in the Butter – Using a pastry cutter, cut in the cold butter. You want the mixture of flour and butter to resemble small peas.

Add the Milk – Gently stir in the milk until well incorporated.

Scoop Dough – Using large spoons, scoop the dough onto a baking sheet.

Bake – Bake in a preheated 425˚F oven for 14 minutes or until the top edges are golden brown.

Drop Biscuit Tips:

Cold Butter: Did I mention cold butter. It has to be cold to get the flaky texture you’re craving. The temperature of the butter is also key when using the pastry cutter to get those pea size pieces.

Make Ahead Dough: If you’re wanting to make the dough ahead of time, I would suggest only combining the dry ingredients. Once you add the butter and the milk, the baking powder starts to break down and you will not get the same great lift and texture you’re wanting.

Make Ahead Biscuits: You can make the biscuit dough, drop them onto the baking sheet and freeze them ahead of time. When ready to bake, simply take your frozen biscuits and bake them for the suggested time. (Sometimes I add a few more minutes. Just keep an eye on them.)

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• Buttermilk Biscuits
• Flaky Pumpkin Biscuits Recipe
• Sausage Biscuits and Gravy