Easy Drop Biscuit Recipe (or Drop Scones)
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This Drop Biscuit Recipe is melt-in-your-mouth soft and so tender and buttery you won’t be able to stop at one. Serve for breakfast or as a drop scone recipe for teatime. Simple to make, ready in minutes, and irresistibly delicious.
Love these biscuits? For a historic and royal twist, try Queen Elizabeth’s Drop Scones or this crumpet recipe!
What to Love About These Drop Biscuits
This easy drop biscuit recipe is sometimes compared to a biscuit scone recipe, because both are quick, rustic breads made with flour, butter, and milk. The main difference is in sweetness and texture - biscuits tend to be more savory, while scones are often slightly sweeter and sometimes glazed.
They’re simple to make with pantry ingredients almost always on hand. And delicious? Absolutely! Easy? It’s one of the simplest biscuits you will ever make. Promise! I make them multiple times per week. They are:
- Buttery: These simple biscuits are the epitome of a leavened, pillowy, soft, and tender biscuit with a beautiful buttery flavor.
- Quick and easy to make: This biscuit recipe is ready in 30 minutes or less with pantry ingredients.
- No rolling or cutting: Traditional biscuits typically require rolling out the dough and cutting it into circles or squares. This is a simple, one-bowl biscuit recipe where the batter is scooped directly onto a baking sheet.
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What is a Drop Biscuit?
There are generally four types of biscuit recipes. Rolled biscuits are the most traditional, but they require rolling and cutting the dough into shapes. The interior is usually fluffy and tender, with a crispy and flaky exterior.
A drop biscuit is a traditional biscuit recipe that incorporates additional milk to make the batter more moist and tender. Drop biscuits do not rise as high as traditional biscuits due to the moisture and often resemble cream scones.
Speaking of scones, they belong in a category all on their own. While they are similar to biscuits, they are often made with cream instead of milk and have a heavier crumb. Many scone recipes also contain an egg and have a slightly cakier texture.
Finally, shortcakes can fall into the biscuit category, too. Sweet and tender, much like a biscuit, they are soft and served split in half and topped with delicious fruit, much like my all-time favorite Strawberry Shortcake recipe.
Drop Biscuit Recipe Ingredients
Are you ready to make biscuits yet? Here is the simple list of pantry ingredients you need:
- All-purpose flour: I have not yet tested this with gluten-free flour, but I imagine a 1:1 gluten flour, like Bob’s Red Mill, will work just fine.
- Butter: Use either salted or unsalted butter.
- Granulated sugar: While I’ve given the measurement I use, you can reduce the amount a bit if preferred. We like them a little sweeter.
- Baking powder for leavening
- Salt to elevate the buttery flavor
- Milk: Use your preferred milk; I generally use 1-2% milk because it’s always in the refrigerator.
Helpful Kitchen Equipment
This is a simple-to-prepare recipe that doesn’t require much beyond a large mixing bowl and a spatula. However, you will need to cut the butter into the flour, so a pastry cutter or two knives are helpful, but you can also use your fingers.
Lastly, you will need a scoop or a large spoon to transfer the biscuit batter onto the baking sheet. I’m using a 3-tablespoon scoop.
- One mixing bowl.
- Use a pastry cutter or knife to cut the butter into the flour.
- Spatula to fold in the milk.
- Scoop or spoon to transfer the batter.
How to Make Drop Biscuits
You will also find step-by-step instructions in the recipe card below.
- Step 1: Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cubed butter and cut it into the flour mixture until the butter is pea-sized.
- Step 2: Make a well in the center of the flour and pour in the milk. With a spatula, fold in the milk until incorporated. Add up to 1-2 tablespoons of additional milk if needed.
- Step 3: Using a scoop or a large spoon (I’m using a 3-tablespoon ice cream scoop), transfer portions of dough onto the baking sheet. Try to keep the dough as round as possible.
- Step 2: Bake the biscuits for 10-12 minutes, or until the edges are golden and the center of the biscuit is cooked. And that’s it!
How to Serve Drop Biscuits
Drop biscuits are incredibly versatile and can be enjoyed in both sweet and savory ways. Here are a few ideas:
- Make Them a Treat: For dessert, split and fill with strawberries and whipped cream for an easy take on strawberry shortcake.
- Classic Comfort: Serve warm with a pat of butter, homemade Jam or Jelly, or a drizzle of honey for a simple treat.
- With Soups & Stews: Perfect alongside cozy favorites like Butternut White Chicken Chili or Panera Autumn Squash Soup.
- Savory Meal Pairing: Try them with hearty dinners such as this simple Chicken and Broccoli or Mediterranean Ground Turkey Skillet.
- Afternoon Tea Style: If you love the idea of a biscuit scone recipe, serve these biscuits with clotted cream and fruit preserves, just like scones at an Afternoon Tea.
Variations
Sweet Biscuit (Scone-Style): Add 2-3 tablespoons more sugar, fold in dried fruit (like currants, cranberries, or raisins), and finish with a drizzle of glaze for a treat closer to a traditional scone.
Recipe FAQs
In the U.S., biscuits are usually savory, tender breads made with flour, butter, and milk or buttermilk, while scones are slightly sweeter and often include mix-ins like fruit or chocolate. Because the mixing method is so similar, this drop biscuit recipe can also be described as a biscuit scone recipe - simple, rustic, and quick to make.
Yes - you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Because gluten-free flours often behave differently (absorbing more moisture, etc.), you might need to add a little more milk (1-2 tablespoons) to get the right consistency. Also, check that your baking powder (and any other ingredients) are certified gluten-free.
You can use buttermilk in place of regular milk. If doing so, it's best also to adjust the leavening: increase baking powder and/or add a bit of baking soda to maintain rise and texture. (For example: bump the baking powder, and add ~½ teaspoon baking soda if needed.) Non‐dairy milk (almond, oat, soy) will also work, though the texture may be slightly different (a bit less rich).
Cold butter is ideal because it helps make the biscuits more tender and gives better texture (little pockets of butter melt to give flakiness/tenderness). However, if your butter is slightly softened (but not melted), it should still work - just try not to overheat it or let it get greasy.
Yes, the sugar is there mostly for a slightly sweet flavor. You can reduce it (for example, from 3 tablespoons to 1-2) or omit it if you prefer less sweetness (especially if you plan to serve with savory toppings). Keep in mind that reducing sugar may affect browning and flavor slightly.
They should be lightly golden on the edges, with a firm but tender center. Insert a toothpick or butter knife in the middle one - it should come out clean or with a few moist crumbs but not wet batter. Baking times can vary a bit depending on your oven, the thickness of the drop, etc., so keep an eye around the 10-12 minute mark.
Store cooled biscuits in an airtight container at room temperature for up to 2 days. If you want them longer, drop them into a freezer bag (remove as much air as possible) and freeze for up to 1-2 months. To reheat: warm in a 350°F oven for a few minutes; if frozen, thaw overnight, then reheat.
More Recipes to Enjoy
- Best Scones Recipe (with Tips for Light, Flaky Perfection)
- Orange Scones
- Fall Scones with a Dash of Cinnamon
- Lemon Lavender Scones Recipe
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Easy Drop Biscuit Recipe (Drop Scones)
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (one stick) cubed
- 1 cup milk
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed butter and cut into the flour mixture until the butter is pea sized.
- Make a well in the center of the flour and pour in the milk. With a spatula, fold in the milk until incorporated. Add up to 1-2 tablespoons additional milk if needed.
- Using a scoop (I'm using a 3 tablespoon ice cream scoop) transfer portions of dough onto the baking sheet.
- Bake for 10-12 minutes, or until the edges are golden and the center of the biscuits are cooked.
Video
Notes
- Flour: Use regular all-purpose flour for the best texture. If using a 1:1 gluten-free blend, add 1-2 tablespoons extra milk for proper consistency.
- Milk: Whole milk or buttermilk both work beautifully. Buttermilk adds tang and tenderness. Non-dairy options (almond, oat, soy) will also work, though the texture may be slightly different.
- Storage: Store in an airtight container at room temperature for 1-2 days, or freeze up to 2 months. Reheat in a 350°F oven until warmed through.
Variations
- Cheddar Herb Biscuits: Add 1 cup shredded sharp cheddar and 2 tablespoons chopped fresh herbs (such as chives, parsley, or thyme). Delicious served with soups or stews.
- Garlic Butter Biscuits: Stir in ½ teaspoon garlic powder with the dry ingredients. After baking, brush warm biscuits with melted butter and a pinch of parsley.
- Sweet Biscuit (Scone-Style): Increase sugar to ¼ cup and fold in ½ cup dried fruit (raisins, currants, or cranberries). Drizzle with a light glaze once cooled for a scone-like treat.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can you use buttermilk instead of 2% milk?
Hi Judy! Yes, you can substitute buttermilk for the 2% milk with one change– adjust the baking powder to 2 teaspoons baking powder and add 1/2 teaspoon baking soda for the best rise.
Should butter be cold or room temperature
What temperature is the oven for the drop buisquits?
Hi Rosalie! The butter should be cold, but if it’s a little softened, that’s ok too. The oven temperature should be 425 degrees F.
Can you use honey instead of sugar and if so how much?
Hi Pam— you can definitely use honey. I would use 2-3 tablespoons of honey for sweetness.