Simple Drop Biscuits

Even though I don’t have a lot of flour at my disposal right now (social distancing from coronavirus), I have made these Simple Drop Biscuits twice since we’ve been sheltering in place.  Hello, comfort food.

They make me think of my grandma, who was able to whip anything up on a whim because she stocked her pantry to the nines. She would have enough flour to make these drop biscuits every day for the next few months. 

I was already prepped with toilet paper before this all went down (phew!), so you know, priorities…

I love biscuits but I don’t really like rolling out the dough or cutting them. I tend to overwork it and my dough doesn’t always rise as much as I want it to. You too?

However, this dough is a dream. I like that I don’t have to have buttermilk (we always have milk!) and I can just scoop them out into a skillet to bake. No rolling out. 

 It was nice to have these in our house this week.  These simple pleasures, like surprising your family with biscuits help keep memories of good times alive. 

Ingredients are gathered.

So simple, right?

Make sure your butter is cold.

I use salted butter because I don’t bake enough to buy unsalted butter regularly.

Cut the butter into the flour/baking powder/salt mixture.

This is my Mom’s pastry cutter and that pleases me greatly!


Milk goes in after you’ve cut the butter into the flour.


Spray a skillet with cooking spray. Scoop the biscuit dough into the skillet.

Do a little egg wash brush.

Ready for their baking session.

A good start to the morning.

These little puffy things!

I served them up as breakfast sandwiches.


Now I have to figure out where I can get more flour…

Simple Drop Biscuits

makes about 9 biscuits

  • 1/2 cup (1 stick) cold salted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 beaten egg

Preheat oven to 450F.

Spray a cast-iron skillet or round cake pan with cooking spray and set aside.

Combine flour, baking powder, and salt in a large mixing bowl. Add the cold butter to the bowl and cut the butter using a pastry cutter or two forks until it resembles a coarse meal. Slowly add the milk, stirring with a fork until just combined.

Using a large spoon, drop dough into the greased pan, nestling the biscuits close together. Brush the tops of each biscuit with beaten egg and bake in the oven for about 12 minutes, or until the biscuits are evenly browned. Serve warm.

  • Mary

    Thoughts on subbing an oat milk in for the whole milk? Would it just be horrible? It’s all I have at home right now! I suppose I could be patient and wait to make these if it’s an awful idea…
    Hope you are staying healthy – thanks for keeping up on your blog, it’s so great to read what you’re up to and be inspired by your art and how you see beauty in the world around you, no matter the crazy circumstances!

  • Ellen

    Is this the same recipe as the sugar cinnamon drop biscuits?

  • Resa

    I’m with Mary, would plant based milk like oat milk work? I’m down to give it a try. Those drop biscuits look amazing. Love your blog!!


  • Ashley

    Thank you Tracy! We made these tonight to go with leftover corn chowder – and added in some cheddar and chives. YUM!!

  • Ember

    Oh man these turned out lovely! I added a bit more milk to get dough to come together and also used skim cuz that’s what I have on hand. Mmmmm! So fast and easy! Thanks! I always dig your recipes!!

  • Emily

    Thanks, Tracy! I made these last night and it was a fun distraction from all the chaos. My dough seemed a little dry, and the final product was pretty crumbly so hard to use for egg sandwiches. Still tasted great! Next time I’ll try adding a little more milk–although I’m down to only three sticks of butter and quickly running out of milk, so not sure when that will be, lol.

  • Vera (from Lisbon, Portugal)

    How amazing, Tracy! I have just made a batch of these and they turned out great (hurray!!), so now I am confident enough to try them next with plant-based milk and, perhaps, also with coconut oil instead of butter.
    I will be keeping them in the oven a bit more time too, since they were slightly undercooked.
    There is a new friend at my table for breakfast and afternoon snacks and it is called drop biscuit!
    Thank you for sharing.

  • lee

    These. Look. Amazing! Thank you for sharing this recipe. I can’t wait to make these.

  • Marchell Espe

    Thank you so much for this yummy recipe. Butter and jam and a hot cup of tea and we all were in heaven. Simply perfect!!

  • Vera (from Lisbon, Portugal)

    Just to let you know, to those of you asking about the plant-based milk option, that I’ve baked a second batch today, using rice drink, and it worked out just fine. Did not notice any difference at all. 🙂

    • Brittany

      Hooray! This is the confidence I needed today. All we have is oat milk and I’m trying to avoid the store until next week. Thanks!

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  • Melody

    These were perfect. I only got 7 out of the mix (looking similar in size to your photo), but for my husband and I this was no problem. I SUCK at biscuits so it was nice to have a success. I didn’t add any more milk, though I thought the dough looked a lot drier than yours…but they baked up moist and fluffy. I used 2% because that’s what I had and used a cheese grater to get the butter pieced up since I didn’t have a pastry cutter. Thank you for yet another reliable recipe to add to my arsenal! <3

  • Angelina

    I’m ALL FOR an easy biscuit recipe, w/o rolling out the dough & cutting out the biscuits. We love Buttermilk Biscuits, so I’m wondering if using Buttermilk would work well in this recipe.

  • Elizabeth

    Love these so much! Thanks for sharing, Tracy! They’ve been the perfect comfort food during this wild time!

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  • L

    These were so good that I made them two days in a row (so far)! I misjudged the size both times and each time made 6 instead of the 9. I think a slight reduction in baking powder would make for a less crumbly option for sandwiches.

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  • Ash Hills

    My daughter’s favorite Sunday breakfast is biscuits and gravy. I used to make roll out biscuits (Alton Brown’s grandmother’s recipe), but since I’ve made these, we haven’t gone back to the rolled ones!

  • Beth

    Holy do these ever look amazing! And I cannot wait to try them in a cast iron pan. I’ve recently been making my drop biscuits even simpler by (don’t hate me) melting butter and adding it to cold milk to make it into little flakes and then adding the weird textured mixture into the dry ingredients and carefully/gently folding it in. Highly suggest this super easy way! Although it would cut out the need for your Mom’s beautiful tool. And that is half the reason to make these! #keepgriefweird for sure! My dad died in 2004 and for sure I’ve been there with grief.

    • Tracy

      Oooh that’s a good tip! I’m gonna try that out. I’ve also been really enjoying freezing butter and grating it into the mix.

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  • Kat

    Mother’s Day afternoon tea!
    My new biscuit (scone) recipe❤️
    I fully mistakenly added 1 cup of liquid and it was great, after listening to Rose Levy Beranbaum on a podcast state that switching out a non acidic liquid for an acidic one (in my case buttermilk cause I was out of milk) works well without altering leavening, I did it and they were so fluffy and tender.
    This recipe is so easy and the results are better than some more time consuming, complex techniques.
    Thanx Tracy!

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