Easy Drop Biscuits Recipe
Easy Drop Biscuits Recipe is a easy American recipe that serves 4. 120 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 20 min | Cook: 17 min | Total: 47 min
Cost: $1.91 total, $0.48 per serving
Ingredients
- 2 cups All-Purpose Flour (240 g, sifted or lightly fluffed before measuring)
- 2.5 teaspoons Baking Powder (Leavening agent)
- 1 teaspoon Salt (Reduce by ¼ tsp if using salted butter)
- 1 stick Unsalted Butter (113 g, cold and cubed; can use salted butter (reduce salt))
- 0.75 cup Whole Milk (Can substitute buttermilk (up to 1 cup) for extra tang)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 425°F
Cube Cold Butter
Cut the cold butter stick into ½‑inch cubes and return the pieces to the refrigerator to stay chilled.
Time: PT5M
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed.
Time: PT3M
Work Butter Into Flour
Add the chilled butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the largest pieces are about the size of a pea.
Time: PT5M
Add Milk and Fold
Pour ¾ cup of whole milk over the dough and gently fold with a spatula or spoon until the mixture just comes together. If the dough looks dry, add milk a tablespoon at a time until no loose flour remains.
Time: PT4M
Portion Drop Biscuits
Line the baking sheet with parchment paper. Using an ice‑cream scoop or large spoon, drop eight mounds of dough onto the sheet, spacing them about 2 inches apart.
Time: PT3M
Bake Biscuits
Place the sheet in the preheated oven and bake for 15–18 minutes, or until the tops are golden brown.
Time: PT17M
Temperature: 425°F
Cool Slightly
Remove the biscuits from the oven and let them cool on a rack for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Can be made vegan with plant‑based butter and milk
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry flour, Whole wheat flour (may affect texture)
- Instead of Baking Powder: 1 tsp baking soda + 2 tsp cream of tartar
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine, Vegan butter
- Instead of Whole Milk: Buttermilk, Plant‑based milk (almond, soy) – may need extra liquid
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Whisk
- Pastry Blender or Fork
- Measuring Cups and Spoons
- Ice Cream Scoop or Large Spoon
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Keep the butter cold and cut it into pea‑size pieces.
- Fold the milk in just until the dough comes together; avoid overmixing.
- Bake at a high temperature (425°F) until the tops are golden.
Chef Tips from the Video
- Use a kitchen scale for the flour for consistent results.
- If you like a slightly tangy biscuit, substitute buttermilk for the whole milk.
- Add a tablespoon of sugar to the dry mix for a subtly sweet biscuit.
- Fold in shredded cheddar or chopped herbs for flavored variations.
Troubleshooting
Dough is too dry and crumbly.
Add milk a tablespoon at a time until the dough sticks together; avoid adding too much liquid.
Biscuits spread too much and lose height.
Make sure the butter is cold and the dough is not over‑mixed; bake at the full 425°F temperature.
Biscuits are dense and not fluffy.
Do not overmix; ensure the baking powder is fresh and the oven is fully preheated.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 2 months; reheat in oven.
Room temperature: Not recommended; biscuits will dry out quickly.
Make-Ahead Tips
- Freeze the unbaked dough mounds on a parchment sheet, then transfer to a freezer bag; bake from frozen, adding 2‑3 extra minutes.
- Baked biscuits reheat well in a 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of drop biscuits in American cuisine?
Drop biscuits originated in 19th‑century American cookbooks as “emergency biscuits” because they required only five pantry staples and could be made quickly during hard times. They have become a staple of Southern and comfort food cooking, often served with gravy, honey, or jam.
What are the traditional regional variations of biscuits in the United States?
In the Southern United States, biscuits are often made with buttermilk and a higher butter ratio for extra tenderness. In the Northeast, they may be lighter and served with clotted cream. Variations include cheese‑studded, herb‑infused, or sweetened with honey.
How is the authentic traditional way to serve drop biscuits in Southern cuisine?
Traditionally, Southern drop biscuits are served warm with butter, honey, or jam, and often accompany fried chicken, gravy, or breakfast plates. They may also be split and used for breakfast sandwiches.
What occasions or celebrations are drop biscuits traditionally associated with in American culture?
Drop biscuits are a common side for family breakfasts, brunches, and holiday meals such as Thanksgiving, where they accompany turkey and gravy. Their quick preparation also makes them popular for potlucks and casual gatherings.
What other American dishes pair well with these quick drop biscuits?
These biscuits pair beautifully with fried chicken, country ham, sausage gravy, baked beans, or a simple bowl of chili. They also make a great base for breakfast sandwiches with eggs and cheese.
What makes these quick drop biscuits special compared to other biscuit recipes?
The recipe uses a minimal five‑ingredient list, requires no rolling or cutting, and relies on the “drop” method, which saves time while still delivering a flaky, tender crumb thanks to cold butter and a gentle fold.
What are the most common mistakes to avoid when making quick drop biscuits?
Common mistakes include overmixing the dough, using warm butter, and under‑preheating the oven. Overmixing develops gluten, making biscuits tough; warm butter prevents steam pockets; and a cool oven yields pale, dense biscuits.
Why does this drop biscuit recipe use a pastry blender instead of a food processor?
A pastry blender allows you to control the size of butter pieces more precisely and keeps the butter colder than a food processor, which can warm the dough and affect flakiness.
Can I make these drop biscuits ahead of time and how should I store them?
Yes, you can freeze the unbaked dough mounds on a parchment sheet and store them in a freezer bag for up to two months. Bake directly from frozen, adding a few extra minutes, or thaw and bake as usual.
What texture and appearance should I look for to know the biscuits are done?
The tops should be a deep golden brown and the edges slightly crisp. When tapped, the biscuits should sound hollow, indicating a light, airy interior.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in quick, approachable home‑cooking recipes that focus on classic comfort foods, easy techniques, and versatile dishes suitable for busy lifestyles.
How does the YouTube channel Preppy Kitchen's approach to American comfort food differ from other cooking channels?
Preppy Kitchen emphasizes minimal ingredient lists, step‑by‑step visual cues, and frequent suggestions for variations, making classic American comfort dishes like biscuits accessible to beginners while still offering creative twists.
Last updated: August 31, 2026
