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A pile of drop biscuits on a non-stick baking mat.
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4.8 from 5 votes

Quick and Easy Drop Biscuits

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.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Bread, Breakfast
Cuisine: American, Southern
Keyword: baking powder biscuits, drop biscuit recipe, drop biscuits, easy biscuit recipe, food processor biscuits
Diet: Kid Friendly
Servings: 6 biscuits
Calories: 320kcal
Author: Kari


  • 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.


  • 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.



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.
  • 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.


Serving: 1biscuit | Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 353mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Calcium: 140mg | Iron: 2mg