Drop Biscuits are quicker and simpler than classic biscuits but still deliver a tender, airy interior and a crisp, golden crust. Made with only six basic ingredients, the dough comes together in about 10 minutes. These buttery biscuits work equally well with a casual weeknight dinner or a holiday spread—impressive, reliable, and easy to prepare.
If you want flaky biscuits without the fuss of rolling and cutting dough, drop biscuits are the perfect shortcut. Read on for why these are so good and how to make them.
Why you’ll love Homemade Drop Biscuits:
- Simple to make – This recipe is far easier than traditional biscuit methods, making it ideal for beginner bakers or any night when you’re short on time.
- Delightfully tender – Despite the shortcut method, these biscuits stay flaky and tender, with a slightly crisp exterior and soft interior.
- Big flavor – Salted butter plus a blend of cheddar and gruyere cheese give the biscuits a rich, savory taste.
Ingredient Overview:
The full recipe with exact measurements and step-by-step directions is provided in the recipe card below.
- All-purpose flour – Spoon the flour into your measuring cup and level it for accurate measuring, or use a scale. Scooping directly can pack too much flour and lead to dense, dry biscuits.
- Butter – Salted butter gives the best flavor, but you can use unsalted if you prefer.
- Baking powder – This is the leavening agent that helps the biscuits rise and become fluffy.
- Cheese – Use your favorite cheese or a combination; cheddar and gruyere are used here for flavor and melt.
- Milk – Buttermilk yields extra fluffy biscuits, but 2% or whole milk work fine if you don’t have buttermilk on hand.
Substitutions & Variations:
- Gluten-free – I haven’t tested a gluten-free version; if you try one, note that texture will depend on the flour blend.
- Dairy-free – Substitute dairy-free butter and a plant-based milk to make these dairy-free or vegan.
- Cheese options – Any melty cheese will work as long as you use about 2/3 cup total. Gouda, monterey jack, or colby jack are good alternatives.
- Mix-ins – Fold in up to 1/2 cup cooked, crumbled bacon or a handful of chopped fresh herbs for extra flavor.
How to Make Easy Drop Biscuits:
Step 1: Combine dry ingredients and cut in butter. Whisk flour, baking powder, and salt together in a large bowl. Cut cold, cubed butter into the flour with a pastry cutter (or two forks) until the butter pieces are about the size of walnut halves and coated with flour.
Step 2: Finish the dough. Stir in the shredded cheddar and gruyere. Pour in cold buttermilk and gently stir until you have a slightly wet, sticky dough. If the dough seems too dry, add milk one teaspoon at a time until it comes together; it should be shaggy but not overly wet.
Step 3: Portion the biscuits. Use an ice cream scoop or a 1/4-cup measuring cup to drop rounds of dough into a greased cast iron skillet or any oven-safe pan. Each biscuit is about 1/4 cup; this recipe makes eight. There’s no rolling or cutting involved—just drop the dough into the pan.
Step 4: Bake. Bake until the biscuits are golden brown and crisp on top—follow the bake time in the recipe card below for best results.
Serving & Storing:
Brush warm biscuits with melted butter and sprinkle with flaky sea salt before serving. They pair well with soups, gravies, or roasted meats and make a comforting side for holiday meals.
These are best straight 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:
- Accurate oven temp – An oven thermometer helps ensure your oven is at the right temperature for consistent results.
- Weigh flour – A kitchen scale provides the most consistent flour measurement and prevents dense biscuits from too much flour.
- Use a proper pan – A greased cast iron or metal pan yields a nicely browned bottom; a parchment-lined cookie sheet works in a pinch.
- Keep ingredients cold – Cold butter and milk trap steam during baking, which creates flaky layers and lift in the biscuits.
FAQs:
Yes. For a double batch, use a 9×13-inch pan. For a half batch, bake in a 6-inch skillet or metal pie plate.
These biscuits are excellent with soups, stews, or as a holiday side. They’re also delicious with gravy for a hearty breakfast.
Special Tools:
- Oven-safe skillet: A 10-inch cast iron or similar oven-safe skillet works great for even browning.
- Pastry cutter: Makes cutting cold butter into the flour quick and easy; two forks will also work.
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
Ingredients
For the Biscuits
- 1 and 1/2 cups all-purpose flour, spooned & leveled, 195 grams
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold salted butter, 57 grams
- 1/3 cup shredded gruyere cheese
- 1/3 cup shredded cheddar cheese
- 3/4 cup cold buttermilk, Regular 2% or whole milk work too
For Serving:
- additional salted butter
- flaky sea salt, optional
- drizzle of honey, optional
Instructions
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Prep: Grease a 10-inch cast iron skillet or a similar oven-safe pan. Preheat the oven to 400°F.
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Make the biscuits: In a large bowl, whisk together flour, baking powder, and salt. Cut cold butter into tablespoon-sized cubes and work it into the flour with a pastry cutter or fork until the pieces are about the size of walnut halves and coated in flour. Stir in the cheeses, then add the cold buttermilk and mix gently until a semi-wet, shaggy dough forms. Add a little more milk 1 teaspoon at a time only if needed to eliminate dry bits.
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Bake: Use an ice cream scoop or a 1/4-cup measuring cup to portion the dough into the prepared pan, leaving a little space between each biscuit. Bake 17–20 minutes until golden and cooked through. Check by splitting one biscuit open to ensure the center is fluffy and not wet.
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Serve & store: Brush warm biscuits with melted butter and sprinkle flaky sea salt if desired. Best served hot; store leftovers in an airtight container at room temperature for 1–3 days and reheat before serving.
Nutrition
, Calories: 192kcal
, Carbohydrates: 19g
, Protein: 6g
, Fat: 10g
Nutrition information is automatically calculated and should be used as an approximation.
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