Butter Drop Biscuits

5 from 7 votes

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So buttery and delicious, these Drop Biscuits will blow your mind! No rolling or cutting, simply make the dough, drop by the heaping tablespoon onto your baking sheets and bake!

I’m so thrilled to be sharing my go-to, everyday Drop Biscuits recipe with you! I have this recipe memorized because I make these weekly, if not more frequently. It’s an all purpose recipe that works perfectly with soups or my favorite Crockpot Beef Stew and couldn’t be simpler. Use a bowl (or food processor) to get the dough made in under 10 minutes and then drop them onto the pans and bake! Absolutely add these to your menu this week.

Drop Biscuits on baking pan

Everyday Drop Biscuits

Like I mentioned above, this recipe is delicious and easy enough to be made on any weeknight. It gives you a buttery, tender crumb and considering you don’t have to roll anything out?! Well, that’s just a bonus. (For sure check out my Angel Biscuits if that’s your thing.) In my directions, I suggest using a food processor and if you have one, definitely use it. But if you don’t, never fear! I’ve for you covered. Simply cut the butter into your dry ingredients, stir in the milk and that it! Easy drop biscuits in a flash.

Don’t know what to serve with drop biscuits? Here are a few ideas: The Best Chili, Cream of Cauliflower Soup, 25-minute Baked Potato Soup, Crockpot Sweet Corn Chowder, Tomato Basil Soup.

hand holding half a biscuit

Basic Ingredient Needed

The ingredients to this recipe are all pantry staples, meaning you’ll be able to make this recipe any day of the week in a cinch! For actual measurements and recipe directions, be sure to scroll down to the printable recipe card below!

  • Flour– I use unbleached all purpose, but any kind is fine!
  • Sugar– these biscuits aren’t savory, they do have a little sweetness! Feel free to cut this amount in half if you want more of a savory biscuit.
  • Salt– Whatever you do, don’t forget the salt!
  • Baking Powder– our leavening for this recipe. Double check the expiration!
  • Cold Butter– cold butter helps puff these babies up (as it melts, it creates steam and all those air pockets) and makes them tender and flaky!
  • Whole Milk– yes, any kind of milk will work in a pinch, but that extra little bit of fat in whole milk makes a very delicious difference.

How to make Drop Biscuits like a Pro!

  1. Preheat oven to 425 degrees.
  2. Measure all the dry ingredients plus the cold butter into a food processor.
  3. Pulse to break apart the butter in small chunks.
  4. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
  5. Drop onto baking sheet by the spoonful.
  6. Bake until golden brown. Serve warm.
Drop Biscuit on parchment paper

Tricks of the Trade: Biscuit edition

Butter Substitute. If you don’t have any butter for this recipe, you can totally use Crisco or butter flavored Crisco. Not quite the same, but still yummy! The original recipe from my mom calls for Crisco. They are delicious!

Don’t Overwork the Dough. Because I use a food processor for this recipe, I just use the pulse function very minimally. After I add in the milk, I literally pulse for 4-5 whirls around the bowl. You want the dough to have *just* come together. Over-processing, it will result in a chewy (read: not tender) biscuit. This is the food processor I use because my Mom has owned the same Cuisinart for 30+ years. Jumped on that train.

Soft Biscuits. If you want a completely soft biscuit without a crispy, crunchy, dark bottom, be sure to use light-colored baking sheets. That is the trick for keeping things lighter in color and less crispy. I swear by these half sheet pans for anything, but especially my latest chocolate chip cookie recipe.

The printable recipe is below. Have a great week/weekend, friends! Stay healthy!

5 from 7 votes

Butter Drop Biscuits

So buttery and delicious, these Drop Biscuits will blow your mind! No rolling or cutting, simply make the dough, drop by the heaping tablespoon onto your baking sheets and bake!
servings 12 small
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins

Ingredients

Instructions

  • Preheat oven to 425 degrees. Line a light colored baking sheet with parchment paper and set aside.
  • In the bowl of a food processor, measure and pour in all the dry ingredients plus the cold butter. Pulse to break apart the butter into small pieces. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
  • Drop by the spoonful onto prepared baking sheet.
  • Bake for 10-12 minutes or until the bottoms are golden brown and the tops have a little color too. Serve warm.

Notes

No Food Processor? No problem!
Measure all dry ingredients into a large bowl. Cut cold butter into dry ingredients using a pastry cutter or a sturdy fork. (Or just use the tips of your fingers to crumble it into the dry ingredients.) Pour in the milk all at once and stir until *just combined*. Dough will be wet and sticky. Drop onto baking sheets and bake as listed in recipe.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 150mg | Sugar: 5g | Vitamin A: 190IU | Calcium: 71mg | Iron: 1mg
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Drop Biscuit Recipe, Drop Biscuits, Easy Drop Biscuits

 

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19 Responses
  1. Amy Jennejohn

    I will be trying this recipe soon since I can not get the hang of making biscuits. I like the idea of the “drop”.

    1. Angie

      Personally, I think there is too much sugar in the recipe. It gives a slightly sweet taste that I don’t particularly like in a biscuit. However, I think they would be perfect if you add cheddar cheese & garlic powder to the mix! I might try that next time.

      A tip: if you don’t have a large & high powered food processor this probably isn’t the recipe for you. I tried it in both the FP and a blender & neither worked well at all. I had to finish mixing by hand. It did cut up the butter, though! 😂

    1. Tammy Elaine McCallop

      I use to make them all the time.
      My Sweet Doris Thigpen
      Thought me how to fix them.
      She’s No longer here with us. But always in my heart.
      I love them.
      May fix them this morning.

  2. Sandy

    5 stars
    I do not have a food processor, so I decided to make them from scratch by hand. They came out very good. So anyone that does not have a food processor can make these by scratch by hand and have them turn out very good.

  3. Lisa Christian

    5 stars
    This is them! The “lumpy biscuits” my mom made when I was a kid I knew it was a simple recipe. I can tell this is it. I thought it might have come from a box or mix or maybe from scratch if it was easy, which it is. Thanks for posting this so I could find it. Now I am going to make it with mom’s easy gravy made with sausage or hamburger, whatever is on hand and also put out the butter and preserves and honey and as far as I am concerned, that is what’s for dinner or lunch. I don’t comment or sign up anywhere but I will go ahead and check you out. Thanks again

    1. Rhonda Suckut

      5 stars
      I made these biscuits last week for biscuits and gravy and they were amazing…….and very easy to make. Thanks for a great recipe!

  4. Elisha

    5 stars
    These were delicious! You can also use a box grater on the butter and then give all the ingredients a good stir to combine. I added a sprinkle of kosher salt to my biscuits once out of the oven. I will be making these weekly!

  5. Jennifer

    5 stars
    Just made these for the first time. Super easy and delicious. I may cut the sugar next time. It was great with butter and jelly but was a bit too sweet for gravy. I will definitely be making them again though. Thanks for the recipe!

  6. Amy W

    5 stars
    These are my go-to biscuit recipe. I only used 2 Tablespoons of Sugar and 1/2 teaspoon of salt. Thanks for the awesome recipe : )

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