Incredible Easy Drop Biscuits

Crisp on the outside, tender and flaky on the inside, these easy drop biscuits add home-baked goodness to any meal!

We recently returned from a big family reunion near Yellowstone National Park with a whole lot of memories and a cute little jar of huckleberry honey. If you’ve ever been to the Yellowstone area, you know you can buy huckleberry anything: jam, syrup, candy, even hot sauce. If you go, make sure to try the huckleberry ice cream! I thought the huckleberry honey looked yummy, and immediately I started thinking of things I could eat it with. These easy drop biscuits came to mind.

You'll love these easy drop biscuits topped with butter, jam or honey!

Allie’s Fool-Proof Buttermilk Biscuit recipe is one of the most popular recipes on our site, for good reason, because they’re delicious, buttery and flaky. These easy drop biscuits are even faster to make, because they don’t require rolling or cutting. You can make them start to finish in about 20 minutes. You don’t need any specialized ingredients, just basics you probably always have in your refrigerator and pantry. These biscuits are crisp on the outside, tender and flaky on the inside, and taste great with just about any meal.


Easy drop biscuits can be made two ways – with frozen butter or melted butter. With the frozen butter method, the biscuits are flakier inside, and with the melted butter method they are moister and softer inside. I slightly prefer the texture of drop biscuits made with frozen butter, but my family usually loves them either way!

If you’re using frozen butter, start by putting one stick of butter in the freezer for about 2 hours or longer until frozen solid. If using melted butter, melt the butter first so it can cool slightly before you use it in the recipe. Preheat the oven to 450 degrees.

Measure all-purpose flour, baking powder, sugar, salt and cream of tartar into a medium mixing bowl, and whisk until combined. This recipe calls for 2 cups of all-purpose flour, which should weigh 9 ounces. Fluff and aerate the flour before measuring. If your flour is packed down, you might accidentally add too much. I usually use a kitchen scale for accuracy, but it’s not completely necessary.

These ultra-easy drop biscuits add home-baked goodness to any meal!

Next, if you are using frozen butter, grate the butter onto a piece of parchment using the large holes of a box grater. It helps if the box grater and parchment are ice cold. If you are using melted butter, skip this step. Add the melted butter, if using, with the milk.

Grating frozen butter creates a flaky texture for easy drop biscuits.

Stir the little pieces of frozen butter into the flour mixture with a fork, just until all the pieces are well coated with flour. 

Add one cup of milk all at once, and stir with a fork just until the mixture is combined. This dough is relatively wet for a biscuit dough. I would say it has the consistency of a stiff cookie dough.

Drop the dough by heaping tablespoonfuls onto two ungreased baking sheets. I have a trusty measuring spoon that I know is the perfect size for these biscuits, so I used that. You’ll end up with about 16 biscuits.

Easy drop biscuits dough is scooped by heaping tablespoons onto a baking sheet.

Bake your biscuits for 8-12 minutes, or until golden brown. They will fill your kitchen with their buttery, heavenly aroma!

Montana huckleberry honey is a perfect topping for easy drop biscuits!

That little jar of honey really does make me smile, because it reminds me of time spent in a beautiful place with the people I love!

Incredible Easy Drop Biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16 biscuits

Serving Size: 1 biscuit

Calories per serving: 113

Incredible Easy Drop Biscuits

These ultra easy drop biscuits are crisp on the outside, tender and flaky on the inside. Made with simple pantry ingredients in less than 20 minutes!

Ingredients

  • ½ cup salted butter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon kosher salt or table salt
  • 1 tablespoon white sugar
  • 1 cup milk

Instructions

    Frozen butter method:
  1. Place butter in the freezer for about 2 hours or longer until frozen solid (optional). Preheat oven to 450 degrees.
  2. Measure flour, baking powder, cream of tartar, salt and sugar into a medium sized mixing bowl. Whisk to combine.
  3. Grate the frozen butter with the large holes of a box grater, onto a piece of parchment. It’s helpful but not necessary if the parchment and box grater are ice cold. Put the pieces of cold butter into the flour mixture, and mix gently with a fork or your hands to combine, until all pieces of butter are well coated with flour.
  4. Add the milk all at once, and stir just enough to combine.
  5. Drop biscuit dough by heaping tablespoons onto 2 ungreased baking sheets. Bake 8-12 minutes until golden brown.
  6. Melted butter method:
  7. Melt the butter and set aside to let it cool slightly. Preheat oven to 450 degrees.
  8. Measure flour, baking powder, cream of tartar, salt and sugar into a medium sized mixing bowl. Whisk to combine.
  9. Add the milk and melted butter all at once, and stir just enough to combine.
  10. Drop biscuit dough by heaping tablespoons onto 2 ungreased baking sheets. Bake 8-12 minutes until golden brown.

Notes

6g fat, 13g carbs, 2g protein per biscuit

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These ultra easy drop biscuits are crisp on the outside, tender and flaky on the inside. Made with simple pantry ingredients in less than 20 minutes!
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