Easy Drop Biscuits Recipe

Whenever I’m making a soup or a stew, I always whip up a quick batch of drop biscuits. The cheesy texture pairs well with just about anything, whether you’re eating breakfast, lunch, or dinner. Thankfully, drop biscuits are super simple to make and it only takes five minutes of hands-on time to have a batch in the oven.

What are drop biscuits?

Drop biscuits are the busy chef’s ticket to buttery, tender biscuits with very little work. Instead of rolling out the dough and cutting the biscuits into thin shapes, all you do with drop biscuits is spoon them out and drop them on the baking tray. No mess, no fuss, no dealing with cold unsalted butter. Just easy, golden brown homemade biscuits.

Why should I make them?

The better question is why wouldn’t you make them? Drop biscuits are light, cheesy, and buttery on the inside and they practically melt in your mouth. Pair that with their golden brown outsides and you have the perfect biscuit. They take so little time to make that you can have them on the table less than 20 minutes after grabbing your ingredients. They’re versatile enough that you can serve them with pretty much anything—although my favorite is with a thick and yummy stew.

If you love drop biscuits but you’re looking for something with a little more of a cheesy bite, try making garlic scape and sharp cheddar biscuits. They take a few more minutes to make, but they remind me of the biscuits you get at Red Lobster, so it’s well worth the time.

What is the difference between drop biscuits and rolled biscuits?

First, drop biscuits require less time and effort to make than rolled biscuits. With rolled biscuits, you have to roll the dough and cut it into shapes. All you do with drop biscuits is spoon out the dough and drop it on the tray. You also don’t need to use cold butter with drop biscuits, so the dough is easier to mix.

Rolled biscuits use a thicker, drier dough to allow for them to be rolled out. Drop biscuits have more milk and liquid ingredients, making the dough stickier and wetter. Drop biscuits don’t rise as much in the oven as rolled biscuits, but both are buttery and delicious.

What do I need to make this drop biscuit recipe?

Not much! You probably have all the ingredients you need at home already. To make drop biscuits you’ll need:

• All-purpose flour
• Parmesan cheese
• Cheddar cheese
• Whole milk
• Unsalted butter
• Baking powder
• Salt
• Garlic powder

How do I make these biscuits?

This is such an easy drop biscuit recipe to whip up. It doesn’t take much time and there are only a few steps. To make these easy drop biscuits:

1. Preheat your oven. While it’s heating up, mix your cheese with the dry ingredients in a large bowl.
2. Add the milk and melted butter to the flour mixture, folding the dough with a spatula just well enough to combine—lumps are good here!
3. Use a ¼ measuring cup or ice cream scoop to drop the biscuit dough on a greased or parchment paper-lined baking sheet.
4. Bake for 12-13 minutes. The tops of your biscuits should be golden while the bottoms will be brown.

What should I serve drop biscuits with?

Oh boy, these drop biscuits are delicious with just about anything! Try whipping up a quick batch smothered in sausage gravy to serve alongside your bacon and egg brunch. Pull some out of the fridge to serve along with a soup and salad lunch. They also go well with just about any main course and work well as an appetizer for those big meals that take a few minutes to make. Some of my favorite meals to serve drop biscuits with include:

• Drunken beef stew
• Split pea soup with ham
• Turkey vegetable soup
• Instant pot turkey breast
• Bell pepper eggs

How do I store drop biscuits?

You can store drop biscuits at room temperature for a day or two as long as they are kept in an airtight container. They’ll store in the fridge for up to a week.

If you baked up a large batch and you need to store them in the freezer, put them in a freezer-safe container and they’ll stay fresh for up to two months.