Drop Biscuits - the easiest biscuits and super fluffy! No kneading the dough or cutting biscuits needed.
Serve these biscuits with jam and tea or with a big bowl of Chicken and Rice Soup.
EASY DROP BISCUITS
After the glorious brioche buns based on a yeast dough, I bring you an easy-peasy recipe for drop biscuits that you can whip up in under 30 minutes. Just in time for dinner! This is my all-time favorite drop biscuit recipe and I have been using it for a long time. The only thing I changed recently is the lemon juice trick! The juice activates the soda just before baking and helps create the ultimate fluffy biscuits.
- all-purpose flour
- baking powder
- baking soda
- lemon juice
How to make Drop Biscuits?
- Whisk dry ingredients in a mixing bowl.
- Combine beaten egg and milk
- Grate chilled butter right over the dry ingredients. Cut it in with a pastry cutter.
- Add wet ingredients and stir in.
- Add lemon juice as the last ingredients and stir the dough two to three times.
- Drop on parchment paper or silicone baking mat lined baking sheet and pop into the oven for 18 to 20 minutes.
Tips for the best biscuits:
- chilled butter: you may find it quite tricky to cut it in quickly before it warms up to room temperature. So here it the trick: instead of cutting it in pieces and then chilling, you grab a chilled stick of butter straight from the refrigerator and grate it using the large holes side on your grater. It will stay cold and it's much easier to cut it into the dry ingredients.
- flour: fluff the flour before measuring out; it tends to settle in the container and you may end up with more flour than needed in the recipe. It will cause the biscuits to be dense.
- Whole What Drop Biscuits: I made a batch with whole wheat flour and they were as fluffy and scrumptious as the regular version. To make whole wheat drop biscuits, replace 1 cup of all-purpose flour with white whole wheat flour. Proceed with the recipe below.
- Italian Herbs Drop Biscuits: add 2 teaspoon of Italian seasoning to the dry ingredients before cutting in the butter.
- Cheesy Drop Biscuits: sprinkle 1 teaspoon of grated cheese over the top of each biscuit in the last 5 minutes of baking.
- Corn Drop Biscuits: add ¼ cup of whole kernel corn (the canned kind) to the dough right after cutting in the butter.
More Rolls Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter , chilled
- ½ cup milk cold
- 1 large egg , well-beaten
- 2 teaspoon lemon juice
- Line baking sheet with parchment paper or silicone baking mat. Set aside. Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together flour, sugar, baking powder, soda and salt. Set aside.
- In a small measuring cup beat well the egg. Grab butter and milk from the fridge. Pour ½ c of milk to the cup with egg and stir well. (No need to look for another measuring cup; the beaten egg should measure about ¼ c so pour enough milk to make ¾ c liquid.)
- Grate the butter straight over the dry ingredients. Cut in with pastry cutter until the mixture resembles coarse crumbs. Add the egg and milk mixture and stir until all is moistened. Drizzle the lemon juice over the dough and give it a few stirs.
- Drop the dough onto prepared baking sheet by heaping tablespoons. Bake for 18 to 20 minutes or until the biscuits just start to brown on top. Cool on the sheet for 2 minutes, then transfer onto a wire rack or cutting board to cool completely.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Feel free to add shredded butter, chopped ham or seasoning to the biscuit dough before baking.
Hi! I’m a single gal and eat small meals. Do these freeze well:)? Love your recipes
Love these biscuits! I add chives and shredded cheddar and make them to go with beef stew. They turn out great every time (I'm in the Pacific NW and humidity and being right at sea level can sometimes play havoc with baking).
Hi Mel! Thank you so much! I am so happy to know you love the biscuits! Your addition of chives and cheddar sounds wonderful. Have a beautiful day! - Anna
I've made these four times now, at all shades of coastal humidity (which has a tendency to mess with my baking), and even in two different ovens! They always turn out perfect. My new bulletproof biscuit recipe. Thank you!
Hi Mel! That's awesome! 😀 I am so happy to know that! Thank you so much for letting me know. Have a beautiful day! -Anna
I have to admit, I still read the milk as 1 full cup...looks like you forgot to add the "2." I spent at least a full minute trying to find where the other half cup went. 😉
I only had whole wheat flour in the house and used only 1 2/3 or so cups instead of a full 2. I also only had white vinegar instead of lemon juice, but the results were buttery and fluffy. Probably, because of the density of the whole wheat, it could have used just a bit more liquid (the batter was quite sticky) but they baked up wonderfully and the 4 year old loves them. Thanks for posting this, the recipe is printed out and stuck to the fridge where I think it is going to live for quite a while.
Hi Jessica! Oh my... I was going to update the recipe... Thank you for reminding me! I am so glad you tried these biscuits. My kids love them too! You can always use vinegar instead of lemon juice. It will have the same effect. When it comes to whole wheat flour, you are right. It absorbs liquid and it makes the batter thicker and stickier. Thank you so much for stopping by and letting me know you guys enjoy the biscuits!
Anita at Hungry Couple says
Oh, I could never get tired of fluffy, delicious looking biscuits!
Oh, I'll bet I could eat myself to death with these.
How could anyone ever get tired of fluffy?! These look amazing & I love all the variations! The brioche buns you just posted are beautiful, too!
Aww, thank, Meghan!
These look beautifully fluffy and flavorful! I love drop biscuits!
Thanks so much, Cassie!
This recipe is not complete. Instructions stop mid sentence at #13. What do you do with the other 1/2 cup of milk?
Hi Ecausley! Looks like step nr.8 doubled... There is only one 1/2 cup of milk in the recipe. It's all fixed now. Thanks for pointing that out!
Okay... I don't bake... but I think I got a little too excited with that grated chilled butter. What a fantastic idea. 🙂 Okay.. the brioche scared me a bit on the difficulty meter... but this I can do. 🙂 Yay!!
Who in the world doesn't like fluffy?! I'll gladly take it off their hands if you find them. These biscuits look so light 'n soft. Me 'n biscuits, we're not good friends, but I'm working on it. The last batch I made were embarrassingly bad (think hockey pucks) so I'm definitely going to give these a try.
It used to be the same for me with the cut-out biscuits but I found a way to work it! I will be sharing soon! Thanks, Nancy!
Grated cold butter works like a dream in biscuits! And this recipe is dying for a bowl of chili.
mmm, bowl of chili... 🙂 Thanks, Nicole!
Jennie @themessybakerblog says
I love drop biscuits. They're so muc easier than fussing with a rolling pin. These look so tender. Yum!
So much easier! Thanks, Jennie!
Courtney @ Neighborfood says
I am ALL about fluffy. And buttery. And biscuity. This is a triple win! Sounds like the perfect vehicle for sausage gravy.
Yes, it is! Thanks so much, Courtney! 🙂
Erin @ Texanerin Baking says
Oh wow. They look amazing! And who could ever tired of fluffiness? Keep it coming, I say. 🙂
🙂 Thanks, Erin!
Averie Cooks says
They look wonderful and that grated butter....now that's a beautiful sight 🙂