Name: Easy Drop Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour (Spoon into the cup and level for accuracy); 1 tablespoon baking powder; 1 cup milk (Whole milk gives best texture; low-fat works in a pinch)

I’ve been making these easy drop biscuits for years when I need warm bread fast — they’re the kind of recipe that forgives a busy weeknight and still delivers that golden, tender bite everyone fights over. With just flour, baking powder and milk, they come together in minutes and bake into pillowy little rounds that are perfect beside soups, scrambled eggs, or slathered in jam.

Why you’ll love this dish

These drop biscuits are the pantry-friendly shortcut to fresh-baked goodness. No rolling, no cutters, and no chilling the dough — just mix, drop and bake. They’re ideal when you want bread in under 30 minutes: great for weeknight dinners, quick brunches, or feeding a hungry family without fuss. Because the dough is loose and forgiving, they’re also kid-friendly to help make (and fun to eat).

“I made these on a snow day and my kids declared them better than store-bought — crispy outside, soft inside. Five minutes to mix, 15 to bake — total win.” — home cook review

For another quick variation and step-by-step photos, check out this Easy Drop Biscuits post.

How this recipe comes together

Start by preheating the oven so it’s hot enough to create lift and a lightly crisp exterior. Whisk dry ingredients, add milk gradually, and stir just until the flour is hydrated — overmixing makes biscuits tough. Use a spoon to drop rough mounds onto a parchment-lined sheet; the irregular shapes give you more crust and a tender interior. Finally, bake until the tops are golden and the center springs back.

This short process means you can go from empty plate to warm biscuits in roughly 20–25 minutes.

What you’ll need

2 cups all-purpose flour (spoon into the cup and level for accuracy)
1 tablespoon baking powder
1 cup milk (whole milk gives best texture; low-fat works in a pinch)

Notes and substitutions:

For richer flavor, swap half the milk for buttermilk or add 1–2 tablespoons melted butter to the dough.
For a gluten-free option, use a 1:1 all-purpose gluten-free flour blend and watch texture — it may be slightly more crumbly.

Step-by-step instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, combine 2 cups flour and 1 tablespoon baking powder. Whisk to distribute the leavening.
Pour in the milk gradually and stir with a spoon until the dough just comes together. It should be a soft, sticky mass — don’t overwork it.
Use a spoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 1–2 inches between biscuits.
Bake for 15–20 minutes, rotating the pan halfway if your oven bakes unevenly, until the biscuits are golden brown on top.
Remove from oven and serve warm.

Quick timing note: active hands-on time is about 5 minutes; total time from start to table is about 20–25 minutes.

Best ways to enjoy it

These biscuits are deliciously versatile:

Split and butter while warm for a classic Southern-style bite.
Serve alongside chili, stew or a bowl of tomato soup to sop up sauces.
Make breakfast sandwiches with eggs, cheese and bacon.
For brunch, top with a poached egg and hollandaise for a quick Eggs Benedict twist.
For more serving ideas and variations, see these more drop-biscuit tips.

Storage and reheating tips

Short-term: Store cooled biscuits in an airtight container at room temperature for up to 2 days.
Refrigeration: Not necessary for short-term storage (refrigeration can dry them out), but you can refrigerate up to 4 days if your kitchen is very warm — wrap tightly.
Freezing: Freeze cooled biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes, or thaw overnight in the fridge and warm for 5–8 minutes.
Reheating: For best texture, reheat in a 350°F oven for 5–8 minutes. Microwaving works for speed (20–30 seconds) but will soften the crust—wrap in a slightly damp paper towel to keep them moist.

Food safety: always cool biscuits to room temperature before sealing for storage to avoid condensation and bacterial growth.

Pro chef tips

Measure flour correctly: spoon the flour into the measuring cup and level it off. Too much flour makes dry, dense biscuits.
Don’t overmix: stop stirring when you no longer see dry streaks. Overworking develops gluten and yields tough biscuits.
Oven temperature matters: 425°F gives a quick rise and a light crust. If your oven runs hot, check at 12 minutes.
For browner tops, brush lightly with melted butter after baking.
Evenly sized biscuits bake more uniformly; use a cookie scoop if you want consistent portions.

Creative twists

Cheddar and chive: fold 1 cup grated sharp cheddar and 2 tablespoons chopped chives into the dough.
Garlic herb: add 1 teaspoon garlic powder and 1 tablespoon chopped fresh parsley.
Sweet version: stir 1–2 tablespoons sugar into the dry ingredients and serve with jam or honey.
Whole-grain: replace up to half the flour with whole wheat for nuttier flavor (expect a slightly denser texture).
Vegan: swap milk for unsweetened plant milk (soy or oat) and finish with a vegan butter brush.

Your questions answered

Q: How long do these biscuits take from start to finish?
A: About 20–25 minutes total — 5 minutes to mix and drop the dough, then 15–20 minutes to bake.

Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate covered for up to 24 hours. Bring it to room temperature briefly before baking; you may need an extra minute or two in the oven.

Q: My biscuits were dense — what went wrong?
A: Likely overmixing or too much flour. Use the spoon-and-level method for flour, stir just until combined, and avoid packing the dough.

Q: Can I add butter to the dough for flakier layers?
A: Yes — cut 2 tablespoons cold butter into the dry mix before adding milk for a slightly flakier texture. For large layers, cut in more butter and handle gently.

Q: Are these safe to freeze?
A: Yes. Freeze fully cooled biscuits in a single layer, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 10–12 minutes.

Conclusion

Easy drop biscuits are the quick-bake fix for busy meals and comfort-food cravings. If you want alternative methods or a photo-heavy tutorial, check this Homemade Drop Biscuits (Baker Bettie) for technique pointers, or compare a similar home-tested version at Easy Drop Biscuits – Barefeet in the Kitchen to see different flavor ideas and serving suggestions.