Drop Biscuits are far easier to prepare than traditional rolled biscuits, yet they still deliver a tender, flaky interior and a crisp, golden exterior. With just six simple ingredients and about 10 minutes of hands-on time, these buttery drop biscuits are perfect for weeknights or holiday dinners—impressive, fast, and reliable.
If you want flaky, tender biscuits without the fuss of folding and cutting dough, drop biscuits are the answer. They’re quick to assemble and forgiving, making them an excellent choice for bakers of all levels.
Why you’ll love Homemade Drop Biscuits:
- Easy: The method skips rolling and cutting, so these biscuits come together fast—great for beginners or busy cooks.
- Tender: Despite the shortcut, the biscuits are light and flaky with a slightly crisp top.
- Flavorful: Salted butter and a mix of cheddar and gruyère give these biscuits rich, savory flavor.
Ingredient Overview:
The full recipe with exact measurements and directions is included in the recipe card below.
- All-purpose flour: Spoon the flour into the measuring cup and level it, or weigh it for best results.
- Butter: Cold salted butter adds flavor and helps create flaky layers; unsalted is fine if you prefer.
- Baking powder: The leavening agent that gives these biscuits lift and tenderness.
- Cheese: Any favorite shredded cheese will work; this recipe uses cheddar and gruyère.
- Milk: Cold buttermilk yields extra tenderness, but 2% or whole milk can be used if preferred.
Substitutions & Variations:
- Gluten-free: Not tested here; results may vary with gluten-free blends.
- Dairy-free: Use trusted dairy-free butter and milk to make a dairy-free version.
- Cheese options: Keep the total cheese to about 2/3 cup—try gouda, monterey jack, or colby jack for different flavors.
- Mix-ins: Stir in 1/2 cup cooked crumbled bacon or chopped fresh herbs for extra flavor.
How to Make Easy Drop Biscuits:
Step 1: Prepare the dry ingredients. Whisk together flour, baking powder, and salt in a large bowl.
Cut cold butter into tablespoon-sized pieces, then work it into the flour with a pastry cutter (or fork/hands) until pea- to walnut-sized pieces remain and are well coated in flour.
Step 2: Finish the dough. Stir in the shredded cheddar and gruyère. Add cold buttermilk and mix gently until the dough is slightly wet and shaggy. If needed, add milk a teaspoon at a time so the dough comes together without becoming too wet.
Step 3: Portion the biscuits. Use an ice cream scoop or a 1/4 cup measuring cup to drop portions into a greased 10-inch cast iron skillet or other oven-safe pan. You should have eight 1/4-cup portions—hence the name “drop biscuits.” No cutter required.
Step 4: Bake. Bake at 400°F until the tops are golden brown and crisp, about 17–20 minutes. Check one biscuit to ensure the center is fully cooked and fluffy.
Serving & Storing:
Brush warm biscuits with a little extra butter and, if desired, sprinkle with flaky sea salt or drizzle with honey. They pair beautifully with soups, stews, or a savory breakfast like sausage gravy.
Best eaten fresh from the oven. Store leftovers in an airtight container at room temperature for 1–3 days and reheat gently in the oven or microwave.
Expert Success Tips:
- Oven temperature: An oven thermometer helps ensure your oven is accurate for consistent results.
- Weigh flour: A kitchen scale gives more reliable measurements than scooping with cups.
- Baking pan: A greased cast iron or metal pan gives the best browning; a parchment-lined sheet is an okay substitute.
- Keep ingredients cold: Cold butter and milk create steam in the oven which yields flaky layers.
FAQs
Yes. For a double batch, bake in a 9×13 pan; for a half batch, use a 6-inch skillet or small pie plate.
They’re great with soups, as a holiday side, or served with sausage gravy for breakfast.
Special Tools:
- Oven-safe skillet: A 10-inch cast iron skillet works wonderfully, but any similar oven-safe pan will do.
- Pastry cutter: Helpful for cutting cold butter into the flour, though a fork or clean hands work too.
More Side Dish Recipes:
- Quick Bacon Green Beans
- Maple Roasted Brussels Sprouts & Butternut Squash
- Puff Pastry Asparagus Tarts
- Easy Lamb Appetizer Cups
- White Cheddar Mac & Cheese with Brown Butter Breadcrumbs
- Shaved Brussels Sprouts & Wild Rice Salad
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Easy Drop Biscuits with Cheddar & Gruyere Cheese
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Ingredients
For the Biscuits
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold salted butter (57 g)
- 1/3 cup shredded gruyère cheese
- 1/3 cup shredded cheddar cheese
- 3/4 cup cold buttermilk (regular 2% or whole milk also works)
For Serving
- Additional salted butter
- Flaky sea salt, optional
- Drizzle of honey, optional
Instructions
- Prep: Grease a 10-inch cast iron skillet (or similar oven-safe pan) with butter and spray lightly with nonstick spray. Preheat oven to 400°F.
- Make the biscuits: In a large bowl, whisk flour, baking powder, and salt. Cut cold butter into tablespoon-sized cubes and cut into the flour with a pastry cutter (or fork/hands) until pieces are the size of walnut halves. Stir in the cheeses. Pour in the cold buttermilk and gently mix until a slightly wet, shaggy dough forms. Add more milk 1 tsp at a time if necessary—stop when no dry crumbs remain.
- Bake: Scoop 1/4-cup portions of dough with an ice cream scoop or measuring cup and place in the prepared pan with a little space between each. Bake 17–20 minutes until tops are golden and biscuits are cooked through and fluffy.
- Serve & store: Serve hot, brushing with melted butter and sprinkling flaky sea salt if desired. Leftovers keep in an airtight container at room temperature for 1–3 days; reheat before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline.