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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.
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.
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!
- Preheat oven to 425 degrees.
- Measure all the dry ingredients plus the cold butter into a food processor.
- Pulse to break apart the butter in small chunks.
- Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
- Drop onto baking sheet by the spoonful.
- Bake until golden brown. Serve warm.
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!
Love Drop Biscuits? Try these other favorites:
Butter Drop Biscuits
- 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.