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.
Sonia
I love how simple these drop biscuits are, especially for those days when I want something warm and homemade without all the fuss. I can already picture them fresh out of the oven with a bit of honey or jam… total comfort food vibes. Definitely saving this one for weekend brunch!
Beth Pierce
Thank you, Sonia! Enjoy!
joy
i love a good drop biscuit. in fact i have several recipes in my cupboard. what took the cake though? this recipe’s call for rosemary and dill made me skeptical. but wow. the flavor is amazing. i will not be skipping those two seasonings any time soon.
Beth Pierce
Thank you! I love the herbs too!
Beeb
Drop biscuits are the best. I love how tender and flavorful these are. I made them to go with my chicken soup.
Beth Pierce
Thanks, Beeb! So glad that you liked them!
Paula
These drop biscuits were so easy to make! I loved the flavors from the seasoning as well, they really made these biscuits even more delicious.
Cara
These drop biscuits were exactly what I was looking for! Needed a quick and simple biscuit and I whipped these up in no time. Very reliable!
Beth Pierce
Thank you, Cara! So glad that you liked them!
Vidhya
I could eat these every day, any day, with my favorite cup of hot tea. Absolutely delicious!
Beth Pierce
Thank you, Vidhya!
Mahy
I can never say NO to a good biscuit or two, or three, or four…. These are amazing!
Beth Pierce
Thanks, Mahy!
Azlin
These were just perfecr with the stew I made last night. Best part is it’s such an easy recipe!
Kristin
These were so good. They reminded me of the biscuits my Nana used to make. I loved these!
Beth Pierce
Thanks, Kristin! We love them too!
Maria
I made chowder last night, and these were perfect with it. We loved them!