Name: Easy Drop Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cups all-purpose flour; 3 tsp baking powder (Reduce to 2 tsp if using buttermilk.); 2 tbsp granulated sugar; 2 tbsp salted butter (Can be softened or melted.); 0.75 cups milk (Add more as needed to form dough.)

I’ve been making these easy drop biscuits for years when I need warm, flaky bread without the fuss of rolling or cutting. They’re the kind of recipe that saves busy weeknights, feeds a crowd at brunch, and pairs beautifully with stews or jam. Using a hot cast-iron skillet and a simple dough that you literally drop by spoonfuls, you get tender, rustic biscuits with a golden top in about 30 minutes from start to finish.

Why you’ll love this dish

These drop biscuits are the ultimate quick comfort bread. No chilling, no rolling, no biscuit cutter — just mix, drop, and bake. They’re ideal when you want fresh bread fast: serve them with soup for a cozy weeknight dinner, bring them to a potluck, or make a stack for weekend brunch. Budget-friendly and forgiving, this recipe is great for beginners and busy cooks alike.

“Crumbly on the inside, crisp at the edges — the best shortcut for homemade biscuits when time is tight.”

They’re also versatile: sweet or savory toppings, add-ins like cheese or herbs, or keep them classic to soak up gravy.

How this recipe comes together

A quick overview so you know what to expect before you start.

Sift and mix the dry ingredients to ensure even leavening.
Make a small well, add butter and milk, and stir just until the dough comes together.
Heat and grease a cast-iron skillet so the bottoms get a head start from residual stove heat.
Drop heaping spoonfuls into flour, pat off excess, and place in the skillet.
Brush the tops with melted butter or bacon grease for a golden finish.
Bake at 400°F until lightly brown on top — about 20 minutes.

This is a low-tech method that prioritizes speed and texture over precision. Expect rustic, uneven tops — that’s part of the charm.

Gather these items

Ingredient list (serves about 6–8 small biscuits)

1 1/2 cups all-purpose flour
3 tsp baking powder
2 tbsp granulated sugar
2 tbsp salted butter (softened or melted)
Milk, enough to form dough (start with ~3/4 cup and add as needed)

Substitution notes:

Buttermilk: swap milk for buttermilk for tang and extra lift; reduce baking powder to 2 tsp if you use buttermilk.
Unsalted butter: use it and add a pinch of salt to the dry mix.
Dairy-free: use plant-based milk and vegan butter or oil.
Gluten-free: try a 1:1 cup-for-cup gluten-free flour blend, though texture will vary.

Directions to follow

Preheat oven to 400°F.
In a medium bowl, sift or whisk together flour, baking powder, and sugar.
Make a small well in the center of the dry mix.
Put the softened or melted butter into the hollow. Pour in milk to mostly fill the well.
Stir gently until just combined. If the dough is too stiff, add milk a teaspoon at a time until it forms a ball that will still drop from your spoon. Don’t overmix.
Heat a cast-iron skillet on the stove over medium-high heat. Grease with bacon grease, butter, or oil. Once the skillet is hot, turn off the burner (the residual heat helps set the bottoms without burning them).
Using a heaping spoonful, drop a dollop of dough into a shallow bowl of flour (or into a small flour bin). Coat the dough with flour, pat off excess, then place the drop of dough into the greased skillet. If you don’t want to use a flour bin, keep some flour in a bowl and flour each spoonful there.
Repeat until the skillet is filled with spaced drop biscuits.
If you want a golden top, brush each biscuit with a little melted bacon grease or butter.
Slide the skillet into the preheated oven and bake about 20 minutes, or until the tops are lightly brown and a toothpick inserted into the center comes out clean.
Remove from oven and serve warm with jams, jellies, gravy, or as a side to stews.

Best ways to enjoy it

Split and slather with butter and honey for breakfast.
Serve alongside a bowl of chili or beef stew — the biscuits soak up gravy beautifully.
Make mini biscuit sandwiches with scrambled eggs and cheese for a brunch tray.
Top with jam or lemon curd for a sweet treat.
For a savory snack, cut open and add pimento cheese or pulled pork.

How to store & freeze

Room temperature: Store cooled biscuits in an airtight container for up to 48 hours.
Refrigerator: Keep in a sealed container for up to 5 days. Let cool slightly before refrigerating to avoid condensation.
Freezing: Wrap individual biscuits in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen (see reheating tips).
Reheating: Warm in a 350°F oven for 8–12 minutes. For a quick microwave option, cover with a damp paper towel and microwave 15–30 seconds, but the oven gives the best texture.

Food safety: cool the biscuits to near room temperature before sealing and refrigerating to prevent moisture buildup and bacterial growth.

Pro chef tips

Don’t overwork the dough. Stir only until the flour is incorporated. Overmixing develops gluten and yields tougher biscuits.
Use a hot cast-iron pan but turn the burner off before dropping the dough. This prevents scorched bottoms while giving a nice, even bake from residual heat.
A dusting of flour on the spoon or in a small bowl keeps the dough from sticking and gives pleasant rustic edges.
If the dough spreads too much in the oven, it was likely too wet. Add a touch more flour next time.
For taller biscuits, make larger spoonfuls and space them farther apart so steam can circulate.
Brushing the tops with melted butter or bacon grease right before baking locks in moisture and improves browning.

Recipe variations

Cheddar & chive: fold 1/2 cup shredded cheddar and 2 tbsp chopped chives into the dough.
Garlic herb: add 1 tsp garlic powder and 1 tbsp mixed dried herbs to the dry ingredients. Brush tops with garlic butter before baking.
Sweet cinnamon: add 2 tbsp brown sugar and 1 tsp cinnamon; finish with a light sugar glaze.
Jalapeño cheddar: stir in diced jalapeño and cheddar for a spicy version.
Vegan: use plant milk and vegan butter; check your milk consistency since some plant milks are thinner.
Buttermilk biscuits: replace milk with buttermilk and reduce baking powder by 1 tsp for tang and lift.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Active prep is about 10 minutes. Bake time is around 20 minutes, so plan for roughly 30–35 minutes total.

Q: Can I use self-rising flour instead of all-purpose?
A: If you use self-rising flour, omit the baking powder and reduce or skip added salt (this recipe uses salted butter). Self-rising flour already contains leavening and salt, so use it cautiously.

Q: My biscuits came out dense. What went wrong?
A: The most common causes are overmixing, too little baking powder, or a dough that’s too wet or too dry. Don’t stir aggressively; stop when the dough just comes together. Also check your baking powder freshness — if it’s old, it won’t give proper rise.

Q: Can I make these ahead and reheat?
A: Yes. Bake, cool fully, then freeze or refrigerate. Reheat in a 350°F oven for best texture or microwave briefly if in a rush.

Q: Are these safe to leave at room temperature?
A: For short periods (same day), yes in an airtight container. For storage beyond 24–48 hours, refrigerate to maintain quality and safety.

Conclusion

If you want more techniques and variations, check this detailed Easy Drop Biscuit Recipe from Baker Bettie for a tested 5-ingredient method that dives into texture and troubleshooting: Easy Drop Biscuit Recipe — Baker Bettie. For another reliable family-style version with step photos and serving ideas, see this take on Easy Drop Biscuits at Barefeet in the Kitchen: Easy Drop Biscuits — Barefeet in the Kitchen.

Enjoy the ease of dropping biscuit dough and the reward of warm, homemade bread without the fuss.