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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.

Side view of unsliced Drop Biscuit on a blue and white plate with marmalade jam and lingonberry jam.

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A week doesn’t seem to go by without making at least one batch of these drop biscuits, whether for breakfast, teatime, or even with a bowl of soup.

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!

What to Love About These Drop Biscuits

  • 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 require dough rolling and cutting into circles or even squares. This is a simple, one-bowl biscuit recipe where the batter is scooped directly onto a baking sheet.
Top view of Drop Biscuits with tea on blue and white bone china plates with creamy butter.

What is a Drop Biscuit?

There are generally four types of biscuit recipes. Rolled biscuits are the most traditional but do require “rolling” the dough and cutting it into shapes on a floured surface. The interior is generally fluffy and tender, with a crispy and flaky exterior.

A drop biscuit is a traditional biscuit recipe with additional milk added to make the batter more moist and utterly 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.

Top view of drop biscuit ingredients on a white wood background.

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 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 is helpful, but you can also use your fingers as well.

Lastly, you will need a scoop or 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.

Top view of butter cut into flour with a pastry cutter in a white mixing bowl.

Step 1: Cut butter into flour

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cubed butter and cut into the flour mixture until the butter is pea-sized.

Top view of milk folded into drop biscuit batter with a spatula.

Step 2: Add milk

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.

Top view of scoops of unbaked drop biscuit batter on a parchment lined baking sheet.

Step 3: Scoop and bake

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.

Bake the biscuits for 10-12 minutes, or until the edges are golden and the center of the biscuits are cooked. And that’s it!

Top view of sliced drop biscuit without butter or jam on a white and white plate.

How to Serve Drop Biscuits

The first answer is… anyway you like them! For me, I love them with a bit of butter melting into the soft crumb and topped with jam. Here I’m serving marmalade jam and lingonberry berry jam.

Tea is always delicious but coffee or milk is perfect too!

Top view of drop biscuit on a white and blue plate with melting butter and marmalade jam.

More Recipes to Enjoy

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Horizontal side view of drop biscuit on a white and white plate with melting butter and marmalade jam.

Easy Drop Biscuit Recipe (Drop Scones)

This Drop Biscuit Recipe is delicious soft, tender, and buttery– you won't stop at one! Ready in minutes for breakfast, teatime, or snacking!
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 servings

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.
    Top view of milk folded into drop biscuit batter in a white mixing bowl.
  • Using a scoop (I'm using a 3 tablespoon ice cream scoop) transfer portions of dough onto the baking sheet.
    Scoops of unbaked drop biscuit dough on a parchment lined baking sheet.
  • Bake for 10-12 minutes, or until the edges are golden and the center of the biscuits are cooked.

Video

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 273mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 278IU | Calcium: 91mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Breakfast, Brunch
Cuisine: American
Keyword: Drop Biscuits, Angel Biscuits, Drop Scones

7 Comments

    1. 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.

    1. 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.

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