These tender buttery drop biscuits are a cinch to make with six common kitchen ingredients. Add a few tablespoons of chopped fresh herbs to take these drop biscuits over the top.
Skip the rolled-out biscuits and whip these easy drop biscuits up in less than 20 minutes, making them easily doable for weeknights. Serve them with all your favorite soup and stew recipes. I love to serve them with chicken corn chowder, cowboy stew, and chicken pot pie soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 3/4 teaspoon.
- Milk: Whole milk is best.
- Fresh herbs: Such as dill, parsley, rosemary, or thyme.
How to Make Drop Biscuits
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Whisk the flour, baking powder, baking soda, salt, and fresh herbs in a large bowl. Using a pastry cutter, cut in the butter until it resembles crumbles with pea-sized pieces of butter.
Slowly stir in the milk. The dough will be sticky and shaggy. Using a 3-tablespoon cookie scoop, place the dough mounds on a parchment-paper covered baking sheet. Bake for 15-17 minutes or until golden brown. After a few minutes, transfer the biscuits to a wire rack to cool.
Preparation Tips
- Don’t overmix the dough as it will overdevelop the gluten, making dense and tough biscuits.
- One cup of cold milk generally does the trick with these. The dough will be a little thick and sticky. The biscuits should hold their shape when dropped onto the baking sheet.
- Store cooled biscuits in an airtight container on the countertop for up to 2 days.
- For longer storage, freeze in a freezer-safe container or freezer storage bag for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
No, you need a dough thick enough to cut with a biscuit cutter. Use this recipe to make cut biscuits.
Yes, you can, but freeze it first and work quickly to grate it. I do find that cutting the butter into cubes helps it stay chilled longer, and that alone helps make better-tasting drop biscuits.
Reheat them in a 350-degree oven on a baking sheet loosely covered with aluminum foil for 10 minutes or until warm.
More Bread, Roll, and Biscuit Recipes
Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons chopped fresh herbs such as parsley, thyme, rosemary, or dill
- 7 tablespoons cold unsalted butter, cut into small cubes
- 1 cup well chilled whole milk
Instructions
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, and fresh herbs in a large bowl. Using a pastry cutter, cut in the butter until it resembles crumbles with pea-sized pieces of butter.
- Slowly stir in the milk. The dough will be sticky and shaggy. Using a 3-tablespoon cookie scoop, place the dough balls on the prepared baking sheet.
- Bake for 15-17 minutes or until golden brown. After a few minutes cooling on the baking tray transfer the biscuits to a wire rack to cool.
Notes
- Don’t overmix the dough as it will overdevelop the gluten, making dense and tough biscuits.
- One cup of cold milk generally does the trick with these. The dough will be a little thick and sticky. The biscuits should hold their shape when dropped onto the baking sheet.
- Store cooled biscuits in an airtight container on the countertop for up to 2 days.
- For longer storage, freeze in a freezer-safe container or freezer storage bag for up to 3 months. Thaw in the refrigerator before reheating.
Julianna
I have never had drop biscuits, but I do not like using a rolling pin at all! Thank you for this easy to follow recipe – they were perfect and delicious
Beth Pierce
You are most welcome, Julianna!
Kira
My family loved these. They are really easy to make too!
Meredith
These are like what we call dumplings in the UK. My son loves them – so next time I make a stew I will make these as I always love your recipes!
Beth Pierce
Thanks, Meredith! Enjoy!
Marysa
I love homemade biscuits. Never thought to grab some of these herbs to add, which is a great idea. I’ll have to keep this in mind for when I am trying to figure out how to use herbs from my garden.
Beth Pierce
Thanks, Marysa! Enjoy!
Karen
I made them with stew a couple of days ago, they were perfect and very easy to make. Thank you so much for the recipe.
Beth Pierce
My pleasure, Karen!
Ben
These are fantastic! My Mema used to make biscuits like this, and I loved them so much. I made yours last night to go with some chili, and they reminded me so much of hers.
Beth Pierce
Thank you, Ben! So happy that you liked them!
Lisa
Yesss, homemade biscuits are the best! Grab some butter and syrup and I’m good to go. I can eat them every day, so delicious!
Jocelyn
These drop biscuits were easy to make with minimal ingredients. I will be making them again soon.