These Easy Drop Biscuits are a golden, buttery delight that come together in just 20 minutes. Perfectly fluffy on the inside with a slightly crisp exterior, they’re a versatile treat for breakfast, dinner, or a snack. The rich, savory aroma of melted butter and warm flour will fill your kitchen, making it impossible to resist grabbing one fresh from the oven. With minimal prep and no fussy shaping, they’re ideal for busy days or last-minute cravings.
Each bite offers a tender, melt-in-your-mouth texture, balanced by a hint of sweetness and a satisfying richness. Whether slathered with jam, drizzled with honey, or paired with a hearty stew, these biscuits are a crowd-pleaser. Their simplicity and speed make them a go-to recipe for any occasion, delivering homemade comfort in every bite.
Ingredients for Easy Drop Biscuits
- 8 Tablespoons (113 g) unsalted butter (cut into pieces for easy melting; substitute with salted butter if needed, but reduce added salt)
- 2 cups (250 g) all-purpose flour (spooned and leveled for accuracy)
- 2 Tablespoons (25 g) granulated sugar (optional, adjust to taste)
- 2 teaspoons baking powder (ensure it’s fresh for best rise)
- 1 teaspoon table salt (reduce if using salted butter)
- ½ teaspoon baking soda
- 1 cup (236 ml) buttermilk (substitute with 1 cup milk + 1 Tablespoon lemon juice or vinegar, let sit for 5 minutes)
Step-by-Step Instructions
- Preheat the oven: Arrange a rack in the center of your oven and preheat to 450°F (230°C). Line a baking sheet with parchment paper or leave it ungreased.
- Melt the butter: Cut the butter into 8 pieces and place in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until melted. Set aside to cool slightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until thoroughly combined.
- Combine wet ingredients: Pour the buttermilk into a large measuring cup or medium bowl. While whisking, slowly drizzle in the melted butter until combined (it’s okay if the butter separates slightly).
- Fold the batter: Pour the buttermilk mixture into the dry ingredients. Use a spatula or spoon to gently fold together until just combined. Do not overmix to avoid dense biscuits.
- Scoop and drop: Using a spoon or scoop, drop approximately 3-Tablespoon-sized portions of batter onto the prepared baking sheet, spacing them at least 2 inches apart.
- Bake: Transfer the baking sheet to the oven and bake for 10–12 minutes, or until the tops of the biscuits are lightly golden brown.
- Cool and serve: Remove from the oven and let the biscuits cool on the baking sheet for a few minutes. For extra flavor, brush with additional melted butter while still warm. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
These Easy Drop Biscuits are incredibly versatile! Serve them warm with a drizzle of honey or a dollop of jam for a sweet treat. For a savory twist, try them with garlic herb butter or a side of sausage gravy. They also make a great base for breakfast sandwiches—just slice and add eggs, cheese, and bacon!
Storage and Reheating Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or microwave for 15-20 seconds. For longer storage, freeze the biscuits in a freezer-safe bag for up to 2 months—thaw and reheat as needed!
Quick Variations to Mix It Up
Customize your biscuits by adding 1/2 cup shredded cheddar cheese and 1/4 teaspoon garlic powder for a cheesy version. For a touch of sweetness, mix in 1/4 cup dried cranberries or 1 teaspoon cinnamon. Feeling adventurous? Swap the buttermilk for plain yogurt for a tangy twist!
Time-Saving Tricks for Busy Bakers
To save time, melt the butter in the microwave while you measure out the dry ingredients. If you don’t have buttermilk, make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar—let it sit for 5 minutes before using. You can also prep the dry ingredients ahead of time and store them in a sealed container!
Essential Equipment for Biscuit Success
For the best results, use a large mixing bowl to combine ingredients evenly and a cookie scoop for perfectly portioned biscuits. A parchment-lined baking sheet ensures easy cleanup, while a whisk helps blend the buttermilk and butter smoothly. Don’t forget a spatula for gentle folding!
Easy Drop Biscuits
Ingredients
- 8 Tablespoons unsalted butter
- 2 cups all-purpose flour (250 g)
- 2 Tablespoons granulated sugar (25 g)
- 2 teaspoons baking powder
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 1 cup buttermilk (236 ml)
Instructions
- Arrange a rack to the center of your oven and preheat oven to 450F (230C).
- Line a baking sheet with parchment paper and set aside (alternatively you may bake biscuits directly on ungreased baking sheet).
- Cut butter into 8 pieces and place in a microwave-safe bowl. Heat in 15 second intervals, stirring in between, until melted. Set aside to allow to cool.
- Combine flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until thoroughly combined.
- Pour buttermilk into a large measuring cup or medium-sized bowl. While whisking, slowly drizzle in melted butter until combined (it is OK if the butter separates a bit).
- Pour buttermilk mixture into flour mixture and use a spatula or spoon to gently fold together until ingredients are just-combined. Don’t overmix or the biscuits may be dense and dry.
- Scoop batter by approximately 3-Tablespoon-sized scoops and drop on prepared baking sheet, spacing biscuits at least 2” apart.
- Transfer to 450F (230C) oven and bake for 10-12 minutes or until the tops of the biscuits are beginning to turn a light golden brown.
- Remove from oven and allow to cool on baking sheet for several minutes before serving. If desired, brush additional melted butter over the biscuits while they are still warm.