Easy Drop Biscuits
If you’ve ever wanted a warm biscuit on the table without fuss, these Easy Drop Biscuits hit that sweet spot. No rolling, no cutting, no special equipment. Just stir, scoop, and bake. The texture is tender with a light, craggy top that gets just golden in the oven. They’re the kind of biscuit you can pull together while your coffee is brewing or while a pot of soup finishes simmering. I like that they’re reliable and quick, but not showy. They do their job, and they do it well.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1 tsp sugar (optional, but it rounds the flavor)
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 cup (240 ml) cold buttermilk
- 1 tbsp melted butter for brushing the tops (optional, for shine)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it. Give the oven a few extra minutes to fully heat. A hot oven helps the biscuits rise and set quickly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. If you’re adding cheese or herbs, toss them in now so they coat with the flour.
- In a measuring cup, combine the cooled melted butter and the cold buttermilk. Stir with a fork for 5 to 10 seconds. You’ll see the butter form tiny clumps. That’s what we want. Those little bits mimic the effect of cutting cold butter into flour, and they create tender layers.
- Pour the buttermilk mixture into the dry ingredients. Use a spatula or fork to gently fold everything together until just combined. No vigorous stirring. The dough should be thick, slightly shaggy, and a bit sticky. If there are a few dry spots, that’s fine.
- Let the dough sit for 2 minutes. It hydrates the flour and makes scooping easier. Quick pause, sip of coffee, you’re doing great.
- Using a 1/4-cup scoop or two spoons, drop 8 to 10 mounds of dough onto the prepared sheet, spacing them a couple of inches apart. Don’t smooth them too much. The rough tops get extra golden and lovely.
- Bake for 13 to 16 minutes, until the bottoms are crisp and the tops are lightly golden. If your oven runs hot, start checking at 12 minutes.
- Brush the hot biscuits with the melted butter if you like. Let them cool for 5 minutes on the pan. Then serve warm.