Drop biscuits are the easiest way to get a buttery biscuit on the table in minutes. Drop biscuits are made with only five ingredients, and there is no kneading involved. You can have biscuits for breakfast without all the hassle.

At our house, we love a good biscuit. I especially love being able to have a good biscuit ready in 20 minutes. Drop biscuits are my favorite because they are so quick and easy to make – no rolling, kneading, or chilling of dough needed.

Drop Biscuits do look a bit “rustic” – though who really cares when they taste as good as they do!

A biscuit cut in half with strawberry jam on a plate with a jar of jam and three strawberries.
Table of Contents

🥘 Ingredient Notes

A picture of the ingredients in drop biscuits on a gray background, labeled.
  • Butter – We like to use salted butter.
  • Kosher Salt
  • Baking Powder
  • All-Purpose Flour
  • Milk – You can use any kind of dairy milk, we like to use 2%. (I have not tested this recipe with non-dairy milk.)

🍽 Equipment Needed

🥣 How to Make It

At our house, we love a good biscuit. We love to make drop biscuits because they only take about twenty minutes from start to finish.

First, measure out your ingredients so that everything is ready to go, and preheat your oven to 450°F.

Add your flour, salt, and baking powder to the bowl of a food processor with the sharp metal chopper blade attached. Give it a quick pulse to mix everything together. On my food processor, the button says “Off-Pulse.” (Pictures 1 – 2)

Next, add your cubes of butter. The size of the cubes doesn’t really matter, you just want it to be in chunks – not a whole stick. Pulse the butter into the flour until it is crumbly, but you can still see chunks of butter. (Pictures 3 – 4)

A collage of images showing the process of making drop biscuits in a food processor, steps 1 - 5.

The last and most important step of the mixing process is to slowly drizzle in your milk. (Picture 5) I like to pour the milk in through the spout of the food processor while pulsing it to incorporate the milk. Do this slowly, and don’t dump all of the milk in at once – you may not need all of it.

I check on it after I add 1/2 a cup. (Picture 6) Then about 1 cup. (Picture 7) Picture 8 is what I want it to look like. That was about 1 1/8 of a cup – didn’t quite use all of it.

Once all of the flour is incorporated into the milk, you are ready to start making your biscuits. It will be super sticky – that’s what we want!

Scoop your dough into 6 equal-sized “blobs” on a cookie sheet lined with a non-stick baking sheet or parchment paper. (Picture 9)

A collage of images showing the process of making drop biscuits in a food processor, steps 6 - 10.

Finally, bake for 12 – 15 minutes at 450°F. (Picture 10) Check on them at 12 minutes and continue baking until the biscuits are slightly browned. They will be buttery and a little crunchy on the outside. These biscuits are not flakey, layered biscuits – they are buttery and fluffy – but they are SO tasty. (They are also not the prettiest, but they sure do taste good!)

6 drop biscuits cooling on a non-stick baking mat on a cookie sheet.

🙋‍♀️ Frequently Asked Questions

Can you make biscuits with a mixer?

Not easily, and it is not recommended. You want to keep big chunks of butter in your batter. A mixer will mash everything together and prevent you from getting buttery bites in your biscuits.

What can you use in place of a food processor to make drop biscuits?

If you don’t have a food processor, you can use a pastry cutter or hold some butter knives wolverine style and cut your butter into your flour mixture. Once the flour/butter mixture is in pea-sized crumbles, slowly drizzle milk into the mixture and stir to combine. Stop mixing as soon as all the dry ingredients are incorporated – the dough will be really sticky – do not over-mix or handle the dough too much, you don’t want to melt the butter.

What can you serve with biscuits?

I like to use this recipe to make Biscuits and Gravy or serve them warm with homemade jam.

Entertaining? Here’s How to Make Uniform Drop Biscuits

Scoop your biscuit dough into wide-mouth mason jar rings or round cookie cutters/biscuit rings. You can spray the rings with non-stick spray if you want, but they come out pretty easily without it. (It is hard to tell from the picture, but the rings are placed upside down, as if you turned a jar over and took the ring off – the batter should fill the ring like a small bowl.)

A baking sheet with 6 raw drop biscuits on it - sitting in wide mouth mason jar rings.

When you take them out, they won’t be perfect, but they are much closer in size than if you just go for my usual scoop-and-bake method πŸ˜‰

A baking sheet with 6 cooked drop biscuits on it - sitting in wide mouth mason jar rings.
Button linking to the Pinterest page for Southern Bytes.

Complete Your Breakfast

🥫How to Store Biscuits

Once cooled, store these biscuits in an air-tight container with a slice of bread or a sugar bear. This will help keep them fresh. They will last for about 5 – 7 days, though I recommend eating them sooner, rather than later.

How to Reheat Biscuits

To reheat, use an air fryer or toaster oven to heat your biscuits slowly, using low heat. You can also reheat them in the oven.

✏️ Helpful Tips

  • Do not overmix the dough or handle it too much – you don’t want to melt the butter.
  • If you are serving these biscuits for a party or brunch, dump the batter into large-mouth mason-jar rings or biscuits rounds and bake – this will keep them all about the same size. (I included more on this above.)
  • If you are eating biscuits as leftovers, the biscuits are best toasted or reheated.
  • Serve your biscuits with fresh fruit jam – I like to use my homemade strawberry or blueberry jams.
  • Store your biscuits in an air-tight container with a slice of bread or with a sugar bear. This will absorb extra moisture and keep your biscuits fresh.

🥞 Other Tasty Breakfast Recipes

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

πŸ“ Recipe

A pile of drop biscuits on a non-stick baking mat.

Quick and Easy Drop Biscuits

4.80 from 5 votes
Drop biscuits are the easiest way to get a buttery biscuit on the table in minutes. Drop biscuits are made with only five ingredients and there is no kneading involved. You can have biscuits for breakfast without all the hassle.
Author: Kari
Servings: 6 biscuits
Prep: 10 mins
Cook: 12 mins
Total: 22 mins

Ingredients  

  • 2 cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup salted butter chilled and cut into cubes (1 stick)
  • 1 – 1 ¼ cup milk Whole or 2% work best. Start with 1 cup then add the rest in increments of 1 tbsp. You will likely need 1 cup + 1 or 2 extra tbsps.

Instructions 

  • First, measure out your ingredients so that everything is ready to go and preheat your oven to 450°F.
  • Add your flour, salt, and baking powder to the bowl of a food processor. Give it a quick pulse to mix everything together. On my food processor, the button says "Off-Pulse."
  • Next, add your cubes of butter. The size of the cubes doesn't really matter, you just want it to be in chunks – not a whole stick. Pulse the butter into the flour until it is crumbly, but you can still see chunks of butter.
  • The last and most important step of the mixing process is to slowly drizzle in your milk. I like to pour the milk in through the spout of the food processor while pulsing it to incorporate the milk. Do this slowly and start with ½ cup. Then drizzle the rest in as needed. Don't dump all of the milk in at once – you may not need all of it.
  • I check on it after I add ½ a cup, then one cup. Once all of the flour is incorporated into the milk, you are ready to start making your biscuits. It will be super sticky.
  • Scoop your dough into 6 equal sized "blobs" on a cookie sheet lined with a non-stick baking sheet or parchment paper.
  • Bake for 12 – 15 minutes – check at 12 minutes – continue baking until the biscuits are slightly browned. They will be buttery and a little crunchy on the outside. These biscuits are not flakey, layered biscuits – they are buttery and fluffy – but they are SO tasty.

Video

Notes

If you don’t have a food processor, you can use a pastry cutter or hold some butter knives wolverine style and cut your butter into your flour mixture. Once the flour/butter mixture is in pea-sized crumbles, slowly drizzle milk into the mixture and stir to combine. Stop mixing as soon as all the dry ingredients are incorporated – the dough will be really sticky – do not over mix or handle the dough too much, you don’t want to melt the butter.
Tips
  • Do not overmix the dough or handle it too much – you don’t want to melt the butter.
  • If you are serving these biscuits for a party or brunch, dump the batter into large-mouth mason-jar rings or biscuits rounds and bake – this will keep them all about the same size. (More on this above in the post.)
  • If you are eating biscuits as leftovers, the biscuits are best toasted or reheated.
  • Serve your biscuits with fresh fruit jam – I like to use my homemade strawberry or blueberry jams.
  • Store your biscuits in an air-tight container with a slice of bread or with a sugar bear. This will absorb extra moisture and keep your biscuits fresh.
Storage/Shelf Life/Reheating
Once cooled, store these biscuits in an air-tight container with a slice of bread or a sugar bear. This will help keep them fresh. They will last for about 5 – 7 days, though I recommend eating them sooner, rather than later.
To reheat, use an air fryer or toaster oven to heat your biscuits slowly, using low heat. You can also reheat them in the oven.
 

Nutrition

Serving: 1biscuitCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 17gSaturated Fat: 11gCholesterol: 46mgSodium: 353mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 555IUCalcium: 140mgIron: 2mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Bread, Breakfast
Cuisine: American, Southern
Keyword: baking powder biscuits, drop biscuit recipe, drop biscuits, easy biscuit recipe, food processor biscuits
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

Filed Under: , , , , , , ,

Hi, I’m Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I made the biscuits only needed 1 cup of milk and a little extra milk NOT whole 1/4 cup to have a wet tendency. I used an ice cream scooper and batter made β€œ13 biscuits” and baked for 15 minutes. Family enjoyed and this recipe is a keeper! My son stated they are good without anything on them, too!

    1. Thanks! The past few times I have made these I also only use 1 cup + a few extra splashes. Maybe it was extra dry when first I tested the recipe πŸ˜› Glad you liked them!