These homemade drop biscuits are buttery and fluffy without all of the fuss of rolling dough!

Melt-in-your-mouth, they’re the perfect savory biscuit for soaking up soup, sauce, or gravy. Serve them with butter or top them with jam.

close up of Easy Drop Biscuits

Biscuits Made Easy

We love Homemade Biscuits served with soups and stews, topped with jam, and of course served with sausage gravy.

A drop biscuit is the perfect quick and easy solution when dinner is on the go! Skip the box mix, these are just as easy!

Light, fluffy biscuits are just six ingredients away!

ingredients to make Easy Drop Biscuits


These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner.

  • Butter Ensure the butter is cold, this creates little pockets that add lift and texture (and of course flavor).
  • Milk Again, cold is best. This adds moisture, texture and helps with browning.
  • Flour These biscuits use all-purpose flour, you can substitute half with whole wheat flour if preferred.
  • Leavening: Baking soda, baking powder, and a little salt to produce airy biscuits with the perfect texture every time!


This recipe is easily up-leveled by switching out the milk for buttermilk or mixing cheddar cheese or herbs into the dough.

Drop biscuits are also perfect for dumplings which are basically uncooked drop biscuits that are added to the top of chili, or a savory soup or stew!

scooping out Easy Drop Biscuits and putting on a baking sheet with parchment paper

How to Make Drop Biscuits

These 6-ingredient biscuits give a new meaning to the words ‘quick and easy’!

  1. Whisk together dry ingredients.  Cut in cold butter with a pastry blender or two knives until it resembles small peas.
  2. Add milk a little at a time until the dough is thick but able to be scooped and dropped with a spoon.
  3. Drop dough onto a prepared baking sheet and bake per recipe below or until the biscuits are lightly browned.

close up of cooked Easy Drop Biscuits

How to Store Leftover Biscuits

  • Drop biscuits keep best in a covered container or a zippered bag at room temperature for about 3 days.
  • Uncooked biscuits will keep in the freezer for about 3 months as long as they are in a zippered bag—don’t forget to write the date on the outside! Frozen biscuit dough can be baked for about 18 to 20 minutes.
  • Cooked biscuits can be frozen in a zippered bag for up to 2 months. Let them thaw at room temperature before serving.

Serve Biscuits With…

Did you love these Easy Drop Biscuits? Be sure to leave a comment and a rating below! 

Easy Drop Biscuits on a table with a close up of a biscuit with melted butter on top
4.96 from 42 votes↑ Click stars to rate now!
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Easy Drop Biscuits

With only a handful of simple ingredients and 30 minutes, these flavorful drop biscuits are ready to serve!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 biscuits
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  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cup cold butter
  • 1 to 1 ¼ cup milk


  • Preheat oven to 400°F. Grease a large baking sheet.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Add cold butter and cut in with a pastry blender until the butter is the size of peas or slightly smaller.
  • Add milk a bit at a time stirring after each addition until the dough holds together but is soft enough to be dropped with a spoon.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.


Drop biscuits will keep for up to 3 days stored in an airtight container at room temperature. 
4.96 from 42 votes

Nutrition Information

Calories: 133 | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Calcium: 93mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish, Snack
Cuisine American
close up of Easy Drop Biscuits with melted butter on top and writing
Easy Drop Biscuits on a baking sheet with a title
Easy Drop Biscuits with a title
Easy Drop Biscuits on a baking sheet and close up with butter with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. These definitely didn’t disappoint! I always make baking powder biscuits, these are so much quicker and a really nice crunch. I will use the full tsp. of salt next time. One of the reviews said 1 tsp. was too much. Delish with hamburger stoup we had for dinner……..5 stars

  2. These are wonderful!
    Very quick to throw together, fool-proof and yield soft and fluffy biscuits.
    Would love to try adding grated cheddar to the recipe next time.5 stars

      1. Hi Elayne, to access your saved recipes you can click on the heart in the top header bar in between the about and search button. I hope this helps!

  3. Hi Holly, MJ here again. I still had some dough in the bowl, so I made another batch. What I did was make them too big. Even then, the burning isn’t as bad as I thought (smelled awful!) and the larger ones are edible, but the second batch I made about half the size and they turned out fine. Thank you for these recipes. I find that they always turn out and you explain them very well, with tips that answer questions that someone might have. I look forward to the daily recipe every day. So… burned biscuits anymore in Toronto, Canada@!5 stars

    1. So happy you were able to troubleshoot these, MJ! And that they turned out great for you. Thanks for sharing your tips as well :)

      1. It was really fluffy and yummy, but the 4 teaspoons of baking powder is tooooo much! I’ve already reduced it by half on the first go, even like this the taste of it was very strong tho.
        Otherwise it is a great recipe. I tried it with beef fat , instead of butter. Super scrumptious 3 stars

  4. I don’t understand. I followed the recipe exactly, using butter, and after ten minutes, the smoke alarm went off and they were burning on the bottom and ruined. Oven is reliable. What on earth happened???? I did think 400 was very high for biscuits, but I have never had this happen when making any biscuit recipe. Holly….can you help? Into the garbage they go. What a shame!

  5. I added shredded cheddar and parmesan cheese as well as fresh parsley and oregano chopped finely and they were amazing!5 stars

  6. Best biscuits I’ve ever made. Mine are usually hard enough to put a hole in the wall. I was not allowed to make biscuits for my family before my husband always had to make them. Thank you for such an easy recipe to follow.5 stars

  7. I tried this drop biscuit recipe for the first time today. I am trying out my new motorhome this weekend and husband wanted biscuits and gravy. I didn’t have my recipe or the baking mix I use for camping but I do have internet and a few basic ingredients. They were buttery, soft and delicious and of course easy-peasy! For camping Drop Biscuits are the easiest to make and drop biscuits recipes are so versatile! I cant wait to use this recipe to make the drop version of red lobster style ‘cheddar bay biscuits’ or yummy dumplings for our stew! I recommend this recipe for someone who wants something easy and delicious. Thanks Holly for the awesome recipes!5 stars

    1. That is wonderful Debbie! So happy these worked for you, the perfect way to break in a new motorhome!

  8. I am on a low sodium diet so they were a bit salty for me. Next time I will cut the salt in half. Otherwise, perfect drop biscuits!5 stars

  9. These were so delicious! I’ve them last minute to go with the beef stew I made for dinner. Extremely easy and oh so good! Thank you for the emails, I just happened to receive this recipe this morning and remembered just in time to make them tonight!5 stars

  10. These drop biscuis were perfect with the Creamy Cannellini soup (thanks, Holly). A perfect bake after 12 minutes. I’ll make these one morning to enjoy straight out of the oven, slathered with some butter and homemade raspberry jam!5 stars