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!

Prep Time5

Cook Time12

Total Time17

Servings: servings

Calories: 163kcal

Get Recipe Ingredients

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.

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.

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.