Butter Drop Biscuits

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These Butter Drop Biscuits are the kind of recipe you make once, then suddenly you’re making them every week. They’re soft in the center, lightly crisp on the edges, and packed with buttery flavor. No rolling. No cutting. Just mix, scoop, and bake. If you want warm, homemade biscuits without turning your kitchen into a project, this is it.

Ingredient Notes

• All purpose flour – Gives structure. Spoon and level for best results.
• Granulated sugar – Just enough to balance the butter and add a subtle sweetness.
• Baking powder – This is what gives you that fluffy rise. Make sure it’s fresh.
• Salt – A small pinch sharpens all the flavors.
• Cold butter – The secret to tender biscuits. Keep it cold so you get those little pockets of richness.
• Whole milk – Brings everything together into a soft, scoopable dough. You can swap in half and half for a slightly richer texture if you’re feeling it.

How to Make Drop Biscuits

This drop biscuit recipe comes together really fast like, by the time your oven’s preheated, you’re already halfway done. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here’s a quick overview:

Step 1: Preheat Oven + Prep Pan

Set your oven to 425° F. Line a light-colored baking sheet with parchment paper.

Step 2: Mix Dry Ingredients + Butter

Add flour, sugar, baking powder, salt, and cold butter to a food processor. Pulse until the butter breaks into small pieces. Think crumbly, not smooth.

Pro Tip: No food processor? Add dry ingredients to a bowl, cut in butter using a pastry cutter or fork, then stir in milk until just combined. Dough will be sticky.

Step 3: Add Milk + Form Dough

Pour in the milk all at once. Pulse 4 to 5 times until the dough just comes together. It should look a little shaggy and soft.

Pro Tip: Don’t over-mix. A few dry spots are fine. They’ll work themselves out.

Step 4: Drop + Bake

Scoop the dough onto your baking sheet. No shaping needed. Bake 10 to 12 minutes until golden on the bottom with a little color on top.

Tools You’ll Need

Before you dive in, grab these tools so everything comes together easily:

• Food processor – Quickly cuts the butter into the dry ingredients for the perfect texture.
• Baking sheet – A sturdy, light-colored pan helps the biscuits bake evenly.
• Parchment paper – Keeps cleanup easy and prevents sticking.

Tips for Success

• Keep your butter cold, this helps create that tender texture.
• Don’t overwork the dough, mix just until combined.
• Use a light-colored pan, it prevents over-browning on the bottoms.
• Space the biscuits slightly apart so they bake evenly.
• Bake right away, the dough performs best when it goes straight into the oven.

What to Serve with Butter Drop Biscuits

• The Best Chili
• Creamy Cauliflower Soup
• Loaded Potato Soup
• Crockpot Sausage Corn Chowder
• Tomato Basil Soup

Storage + Reheating

Let the biscuits cool completely, then store them in an airtight container at room temperature for up to 2 days. If you want them to last a little longer, keep them in the fridge for up to 5 days.

For freezing, place cooled biscuits in a freezer-safe container or bag and freeze for up to 2 months. You can also freeze the unbaked dough by scooping portions onto a baking sheet, freezing until solid, then transferring to a bag. Bake straight from frozen, just add a couple extra minutes.

To reheat, warm biscuits in a 300° F oven for 8 to 10 minutes until heated through. This keeps the edges lightly crisp and the centers soft.

If you’re in a hurry, microwave for about 15 to 20 seconds, though the texture will be softer.

FAQ

Variations

• Add shredded cheddar for a savory twist.
• Stir in chopped herbs like chives or parsley.
• Swap milk for buttermilk for a slightly tangy flavor.
• Sprinkle tops with coarse sugar for a sweet finish.

More Recipes to Try

• German pancakes
• Belgian waffles
• Easy banana bread
• Soft dinner rolls
• Blueberry muffins

Butter Drop Biscuits

Katie Cooksey

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!

4.87 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 12 small

Calories 150 kcal

Equipment

• food processor
• light-colored baking sheet (prevents over-browning)
• Parchment Paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• pinch of salt
• 1/3 cup cold butter cut into pieces
• 1 cup whole milk

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

Storage Instructions

Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Reheat in the oven at 300° F until warmed through.

To freeze, let biscuits cool completely, then freeze in a sealed container for up to 2 months. Reheat straight from frozen at 325° F.

You can also make the dough ahead, scoop onto a baking sheet, freeze, then bake from frozen adding a couple extra minutes.

 

Nutrition

Calories: 150kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 55mgPotassium: 150mgSugar: 5gVitamin A: 190IUCalcium: 71mgIron: 1mg

Keyword Drop Biscuit Recipe, Drop Biscuits, Easy Drop Biscuits

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These butter drop biscuits are quick, reliable, and honestly hard to stop making once you start. They just fit into real life.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.