Name: Easy Drop Biscuits
Prep time: 8 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour ((for slightly more tender biscuits, substitute 1/4 cup with cake flour)); 1 tablespoon baking powder ((ensure it's fresh for proper lift)); 1/2 teaspoon salt ((kosher or fine salt works)); 1/4 cup unsalted butter, melted ((room-temperature melted butter keeps mixing simple)); 1 cup milk ((whole milk yields the richest texture; low-fat or plant milks work))

I grew up with shrimp and grits, but these easy drop biscuits are the thing my family asks me to make when time is short and comfort food is required. They’re unfussy, five-ingredient biscuits that come together in one bowl, bake fast, and taste best warm with butter and a drizzle of honey. If you want a reliable quick bread that’s forgiving and makes a crowd happy, this is it.

Why you’ll love this dish

These drop biscuits are the pantry-friendly shortcut to fresh-baked comfort. No rolling, no cutters, no fuss — just whisk, stir, drop, and bake. They’re perfect for hurried weeknight dinners, casual brunches, or when you need warm bread for soup night. Because the dough is wet and spooned rather than kneaded, anyone can make them without worrying about overworking gluten.

“Quick, golden, and tender — our go-to when guests pop by. Flaky enough for jam, sturdy enough for sausage gravy.” — a satisfied weekday-supper reviewer

Benefits at a glance:

Fast: ready from pantry to plate in about 25 minutes.
Budget-friendly: five basic ingredients you probably already have.
Kid-friendly: pillowy, slightly sweet biscuits kids love with jam.
Forgiving: small mixing errors won’t ruin the batch.

How this recipe comes together

Quick overview so you know what to expect:

Preheat the oven hot so biscuits puff up immediately.
Whisk the dry ingredients in a bowl.
Add melted butter and milk; stir just until combined. Overmixing makes them tough.
Drop spoonfuls onto a parchment-lined sheet — no shaping required.
Bake until golden on top and set underneath.
Serve warm with butter, honey, or gravy.

This is a true “mix-and-drop” method: minimal technique, maximal speed.

What you’ll need

2 cups all-purpose flour (for slightly more tender biscuits, substitute 1/4 cup with cake flour)
1 tablespoon baking powder (gives the lift; make sure it’s fresh)
1/2 teaspoon salt (kosher or fine salt works)
1/4 cup unsalted butter, melted (room-temperature melted butter keeps mixing simple; see tips if you want flakier biscuits)
1 cup milk (whole milk yields the richest texture; but low-fat or plant milks work — see substitutions)

Substitutions and notes:

Buttermilk: swap milk for 1 cup buttermilk for tang and extra tenderness; reduce baking powder slightly if using very acidic buttermilk.
Dairy-free: use melted plant butter and an unsweetened non-dairy milk. The texture will be slightly different but still good.
Gluten-free: use a 1-to-1 gluten-free flour blend that includes xanthan gum.

Directions to follow

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl whisk together the flour, baking powder, and salt until evenly combined.
Pour the melted butter into the dry ingredients, then add the milk. Stir with a wooden spoon or spatula until just combined. A few streaks of flour are okay — do not overmix.
Use two spoons or a small ice cream scoop to drop rounded spoonfuls of dough onto the prepared baking sheet. Space them about 1–2 inches apart.
Bake for 12–15 minutes, rotating the sheet halfway if your oven runs hot, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and serve warm. Slather with butter and honey, or split and fill with sausage and gravy.

How to plate and pair

Best ways to enjoy them:

Classic: warm with salted butter and a drizzle of honey.
Brunch upgrade: split and fill with scrambled eggs, cheddar, and a smear of hot sauce.
Savory meal: serve alongside roast chicken, stews, or a bowl of chili to sop up juices.
Sweet treat: serve with jam, lemon curd, or whipped cream and fresh berries for a quick dessert.

Plating tip: stack three biscuits on a small plate, place a pat of butter on top so it melts down, and garnish with a sprig of thyme for a homey restaurant feel.

How to store & freeze

Keeping leftovers fresh:

At room temperature: cool completely, then store in an airtight container or resealable bag for up to 48 hours. Warm slightly before serving.
In the refrigerator: store in an airtight container for up to 4 days, but refrigeration can dry them out. Reheat gently.
Freezing baked biscuits: cool completely, wrap individually in plastic, then place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
Freezing raw dough: drop the biscuit dough onto a parchment-lined sheet and freeze until solid. Transfer frozen drops to a freezer bag. Bake from frozen, adding a few minutes to the bake time.

Food safety: always cool to room temperature before sealing for storage, and reheat to at least 165°F (74°C) if storing and reheating multiple times.

Pro chef tips

Don’t overmix. Stir until the dry ingredients are mostly incorporated — a few lumps are fine. Overworking develops gluten and yields dense biscuits.
Butter temperature matters. Melted butter makes a tender, cake-like biscuit. If you want flakier layers, use cold cubed butter and cut it into the flour before adding milk.
Oven temperature is critical. A hot 425°F gives immediate steam and lift. Don’t skimp on preheating.
Spoon size and spacing control shape. Use a small scoop for uniform biscuits and leave space so edges brown evenly.
Add an egg yolk (optional) for a richer color and slightly denser crumb if you prefer a more roll-like biscuit.

Creative twists

Cheddar & chive: stir 1 cup shredded sharp cheddar and 2 tablespoons chopped chives into the batter.
Garlic-herb: mix in 1 teaspoon garlic powder and 1 tablespoon chopped mixed herbs; brush tops with garlic butter after baking.
Sweet cinnamon-honey: add 2 tablespoons sugar and 1 tsp cinnamon; serve with honey butter.
Jalapeño-cheddar: fold in 1/3 cup chopped pickled jalapeños and 3/4 cup cheddar for a spicy bite.
Vegan: use melted vegan butter and unsweetened oat milk; add a tablespoon of neutral oil if you miss richness.

Your questions answered

Q: How long does this take from start to finish?
A: About 20–25 minutes total: 5–8 minutes to mix and drop, 12–15 minutes to bake.

Q: Can I use self-rising flour instead of all-purpose?
A: Yes. If using self-rising flour, omit the baking powder and salt. Because brands vary, you may want to reduce added salt slightly to taste.

Q: Will these be flaky like rolled-and-cut biscuits?
A: Not exactly. Drop biscuits are softer and slightly more cake-like because the butter is melted and the dough isn’t layered. For flaky layers, use cold butter and incorporate it into the flour before adding milk.

Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate it for up to 24 hours. Stir once before dropping onto the sheet; you may need to add a splash of milk if the dough thickened.

Q: How do I re-crisp stored biscuits?
A: Warm them in a 350°F oven for 5–8 minutes or pop in a toaster oven. Avoid microwaving too long — you’ll get soggy texture.

Conclusion

If you want more inspiration or alternative techniques for drop biscuits, check out this thorough Easy Drop Biscuit Recipe, Homemade Drop Biscuits | Baker Bettie for technique notes and variations. For another classic take and serving ideas, see Easy Drop Biscuits – Barefeet in the Kitchen. These pages pair well with the quick, no-fuss method above when you feel like experimenting.