Drop Biscuits
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Drop biscuits are as simple as mix, drop, and bake! Enjoy them warm from the oven in all their rich, buttery goodness.
Drop biscuits: less fuss than traditional rolled and cut biscuits but just as delicious. These gems are made by dropping spoonfuls of biscuit dough onto a baking sheet, resulting in an irregular, craggy shape. Some might even argue that those crusty edges are the best part! You can have them in the oven in just 15 minutes—a godsend when you need a quick accompaniment to serve with dinner. They’re also heavenly for breakfast with butter and jam.
In the South, biscuits are made with White Lily flour, a low-protein brand that yields extra-tender biscuits. Since I can’t find White Lily flour where I live, I mimic its texture by blending all-purpose flour with a hint of cornstarch. Buttermilk adds a lovely flavor to the biscuits. If you don’t have any on hand, or don’t want to purchase a whole carton, see my post on how to make buttermilk using milk and vinegar or lemon juice.
Table of Contents
“Best biscuits EVER! Fluffy yet crispy. Enough said!”
What You’ll Need To Make Drop Biscuits
- All-purpose flour: Provides the base structure for the biscuits.
- Cornstarch: Helps to tenderize the biscuits and adds a lightness to the texture.
- Baking powder and baking soda: Leavening agents that help the biscuits rise and become fluffy.
- Sugar: Adds a touch of sweetness to complement the savory flavors.
- Salt: Enhances the overall flavor of the biscuits.
- Cold butter: Adds richness and helps create a flaky texture when combined with the flour.
- Buttermilk: Adds moisture and tanginess to the biscuits, and reacts with the baking soda to help them rise.
- Melted butter: Brushed on top of the biscuits before baking to create a golden-brown crust and add flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt.
Add the butter.
Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.)
Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass.
Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches/6cm in diameter) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape.
Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Brush the biscuits with melted butter before serving, if you like.
The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don’t plan to serve right away. The biscuits can be frozen, unbaked, for up to 3 months. Bake without thawing, but allow a few extra minutes in the oven.
Frequently Asked Questions
Yes, the biscuits can be frozen before or after baking for up to 3 months.If you’re freezing them unbaked, arrange the biscuits on a baking sheet and place them in the freezer for about an hour, or until they are no longer tacky. Once firm, transfer them to a resealable freezer bag for storage. When ready to bake, there’s no need to thaw—simply place them in the oven and bake as directed, though you may need to add a few extra minutes to the baking time.
Absolutely! Drop biscuits are versatile and can be customized with various additions. For one of my favorite variations, try my Cheddar Bay biscuits. Or consider mixing in ingredients like grated cheese, herbs, cooked bacon or sausage, diced jalapeños, or even caramelized onions to add extra flavor and texture to your biscuits. If adding anything salty, reduce the salt in the biscuits to 1 teaspoon.
To reheat leftover biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them loosely with aluminum foil to prevent browning. Heat in the oven for 5 to 10 minutes, or until warmed through.
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Drop Biscuits
Drop biscuits are as simple as mix, drop, and bake! Enjoy them warm from the oven in all their rich, buttery goodness.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoons salt
- 11 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ to 1 cup buttermilk, as necessary (or make your own)
- Melted butter, for brushing baked biscuits (optional)
Instructions
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt. Add the butter and, using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add ¾ cup of the buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. Add the remaining ¼ cup buttermilk, a little at a time, until the dough is moistened (you may not need all of it). Do not over-mix.
- Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches) of the biscuit dough onto the prepared baking sheets, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden. Brush the biscuits with melted butter, if you like. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). Once cool, freeze any biscuits you don't plan to serve right away.
- Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. If unbaked prior to freezing, put the biscuits on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag. Bake without thawing, but allow a few extra minutes in the oven.
Nutrition Information
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- Serving size: 1 biscuit
- Calories: 272
- Fat: 16 g
- Saturated fat: 10 g
- Carbohydrates: 28 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 172 mg
- Cholesterol: 42 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can you add blueberries for a sweeter version?
I wouldn’t recommend it – it will throw off the dry to wet ratios as blueberries give off a lot of juice – sorry!
Best biscuits EVER! Fluffy yet crispy. Enough said!
First time making biscuits and they came out really well. Made again for weekend breakfast. Buttery, soft inside, crispy outside. Heavenly! I froze most and reheated next day. Instructions are just right to do that and they came out perfect once again. I would add that quality of butter really matters, as it is noticeable in the taste of biscuit.
These were delicious and very easy to make. My biscuits did spread a little bit in the oven, which meant they were more flat than tall and flaky. Is there any way to prevent this from happening the next time I make them?
Hi Christine, I’m sorry you had trouble with the biscuits flattening out. It sounds like you may need to add a few additional tablespoons of flour, or use a flour with a higher protein content (I have great luck with King Arthur which is higher in protein). Hope that helps!
Fantastic biscuits…best I’ve had. To double the recipe…is it as simple as doubling everything or no? I’ve had one recipe that when you doubled, it wasn’t a full doubling
Glad you like them! You can double this recipe without any adjustments.
How do I freeze the unbaked biscuits?
In a ziplock back all together or in individual ziplocks? Afraid they will stick to each other
Hi Marie, I’d put the unbaked biscuits on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag. Hope that helps!
Absolutely delicious! Will be making these again!
Excellent biscuits!!! Whole family loved these! Thank you for another winner! 😍
Fantastic. Easy and delicious. I served with honey butter and my family went wild.
Delicious and SO EASY! I whipped these up in no time before dinner and they were perfect. The Hubbs loved them and the left overs were perfect for breakfast (heated up for a few seconds with some jam). Thanks Jenn for another stellar recipe!