Easy Drop Biscuit

Forget the hassle of rolling, cutting, and making a floury mess. This recipe is designed for pure comfort and simplicity, making it the perfect starting point for beginner bakers and a reliable go-to for seasoned cooks. The best part is, you can make it under 20 minutes with just a bowl and a spoon.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 12

Easy Drop Biscuit Video

Here’s a great video that shows the process of making drop biscuit.

• Incredibly Quick & Easy: With just 5 minutes of prep time and no kneading or rolling required, this is one of the fastest ways to get fresh, homemade biscuits on the table.
• Minimal Mess: Since you mix everything in one bowl and “drop” the dough onto the baking sheet, cleanup is an absolute breeze.
• Tender, Fluffy Texture: The secret technique of using grated cold butter creates steam pockets as the biscuits bake, resulting in a light, flaky interior and a deliciously rustic, crisp crust.
• Endlessly Versatile: These biscuits are a perfect blank canvas. Enjoy them plain, or customize them with your favorite herbs, cheeses, or spices. They are fantastic for breakfast, lunch, or dinner.
• Foolproof for Beginners: The simple ingredient list and straightforward instructions make this recipe nearly impossible to get wrong. We’ve included plenty of tips to guarantee your success.

Ingredients

Understanding the role of each ingredient is key to becoming a more confident baker.

• 2 cups (240g) All-Purpose Flour: Provides the structure for the biscuits. For accuracy, spoon the flour into your measuring cup and level it off.
• 1 tbsp (14g) Baking Powder: This leavening agent is crucial for a light and airy rise. Ensure it is not expired for best results.
• 1 tbsp Sugar: Adds a subtle sweetness and helps achieve a golden-brown color.
• ¾ tsp Kosher Salt: Enhances the overall flavor. If using table salt, reduce the amount slightly.
• ½ cup (113g) Cold Unsalted Butter: The key to a flaky texture. Grating the butter while it’s very cold ensures it disperses evenly throughout the dough.
• ¾ to 1 cup (180-240ml) Milk: Whole milk will yield a richer biscuit, but 2% or buttermilk also work wonderfully. Buttermilk will add a pleasant tang and extra tenderness.

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). A hot oven is essential for getting a good, quick rise from the biscuits. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, add the all-purpose flour, baking powder, kosher salt, and sugar. Use a whisk to stir them together for about 30 seconds. This step is more effective than using a spoon as it ensures the baking powder and salt are evenly distributed, so every biscuit rises perfectly.

Step 3: Grate and Cut in the Butter
Take your butter directly from the refrigerator. Using the large holes of a box grater, grate the cold butter right into the flour mixture. Gently toss the butter with the flour using a fork or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting. The less you handle the dough, the more tender your biscuits will be.

Step 4: Add Milk and Form the Dough
Create a well in the center of your flour-butter mixture and pour in most of the milk. Using a fork or a rubber spatula, gently stir until a shaggy, slightly sticky dough forms. Do not overmix! It’s okay if there are a few dry spots. If the dough seems too dry, add the remaining milk, one teaspoon at a time, until it just comes together. The dough should be moist, not wet.

Step 5: Drop and Bake
Using a large spoon or a 2-tablespoon cookie scoop, drop mounds of dough onto the prepared baking sheet. Space them about 2 inches apart to give them room to spread as they bake. For an extra golden-brown top, you can lightly brush the tops with a little milk before baking.

Step 6: Bake to Perfection
Place the baking sheet in the fully preheated oven and bake for 12-14 minutes. The biscuits are done when their tops are a beautiful light golden brown and a toothpick inserted into the center comes out clean.

Step 7: The Finishing Touch (Optional but Recommended!)
As soon as you remove the biscuits from the oven, brush the tops with a little melted butter. This adds extra richness and a soft, appealing shine. Serve warm.

FAQs

Why are my biscuits tough or dense?
This is almost always caused by overworking the dough. Once you add the milk, mix only until the ingredients are just combined. A lumpy, shaggy dough is exactly what you want.

Why didn’t my biscuits rise?
The most likely culprit is expired baking powder. Test its freshness by dropping a small amount in hot water; if it bubbles vigorously, it’s still good. Another reason could be that your butter was too warm or your oven wasn’t hot enough.

Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk is a fantastic choice and will make your biscuits even more tender with a lovely tangy flavor. Use the same amount as called for in the recipe.

Can I freeze the biscuits?
Yes! You can freeze them either baked or unbaked.

Unbaked: Drop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a zip-top freezer bag. You can bake them directly from frozen, adding 3-5 minutes to the baking time.

Baked: Allow the biscuits to cool completely, then store them in a freezer-safe bag for up to 3 months. Reheat as directed below.

How do I store and reheat leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To bring them back to life, reheat them in a 350°F (175°C) oven or toaster oven for about 5-7 minutes until warmed through. Microwaving is possible for a quick fix (15-20 seconds), but it can make them a bit chewy.