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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.
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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.
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.
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.
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.
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.
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!
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!
More Recipes to Enjoy
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Easy Drop Biscuit Recipe (Drop Scones)
- 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
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.