Easy Drop Biscuits

These Easy Drop Biscuits are soft, buttery, and golden with no rolling or cutting required. A perfect beginner biscuit recipe made with self-rising flour, real buttermilk, and cold butter. Quick, freezer-friendly, and ready in minutes!

If you’ve ever said, “I just can’t make biscuits,” this recipe is your answer. It’s the kind every Southern cook (or biscuit-loving soul) should keep in their back pocket. Soft, rich, and full of buttery flavor, these biscuits deliver flaky joy with zero fuss.

They’re so simple, you could practically make them with your eyes closed. No rolling, no cutting, no biscuit-shaping stress. Just cold ingredients, a quick stir, and homemade goodness.

If you want a great recipe for traditional buttermilk biscuits, be sure to check my step-by-step recipe right here.Homemade Buttermilk Biscuits

Why You’ll Love This Recipe:

• No rolling, no kneading. Just scoop and bake
• Perfect for beginners (or anyone scared of biscuit dough!)
• Ready in minutes from mixing bowl to table
• Fluffy, buttery, golden and light every single time
• Customizable with herbs, cheese, or garlic for a savory twist.

What You’ll Need to make Easy Drop Biscuits

(Be sure to see the full printable recipe at the bottom of this post.)

• Self-rising flour (I prefer White Lily for that soft, Southern texture)
• Salted butter (very cold or even frozen)
• Sugar
• Buttermilk (also cold!)
• Optional: Extra melted butter for brushing on top
• Optional add-ins: grated cheddar, garlic powder, fresh herbs, or sea salt.

How to Make the Best Drop Biscuits:

1. Preheat your oven to 425°F (hot and ready is key for tall, fluffy biscuits).
2. In a large mixing bowl, combine your self-rising flour and a touch of sugar.
3. Grate in the cold (or frozen) stick of salted butter using a box grater.
4. Toss the mixture lightly until it resembles coarse crumbs—like little peas.
5. Pour in the cold buttermilk and stir just until combined. Important: Don’t overmix! This is where a lot of biscuit dreams go wrong.
6. Use a heaping 1/4 or 1/3 cup measuring scoop to drop mounds of dough onto a parchment-lined baking sheet or cast iron skillet. Don’t flatten them. Let them stay shaggy and high. I use a ⅓ cup because I wanted a big cat head size biscuit.
7. Optional: Chill the dough for 10–15 minutes for extra rise.
8. Bake for 18 to 20 minutes until beautifully golden on top. (No peeking! Opening the oven too early can cause them to fall.)
9. While still hot, brush with melted butter for that perfect glossy, buttery finish.

Biscuit Tips for Success:

• Use a soft wheat self-rising flour as WhiteLily.  It’s the secret to that light, tender crumb we all love in a good Southern biscuit.

• Everything should be COLD especially your butter and buttermilk.
• Use a light hand when mixing. The dough should be just barely combined.
• Do not smooth out the tops. That craggy texture helps them rise and hold butter.
• Brushing melted butter after baking gives them that restaurant-style shine and flavor.
• For extra flavor, you can sprinkle the tops with a little flaky sea salt or add herbs to the dough.

Serving Suggestions:

These drop biscuits are perfect with:

• Jam or jelly
• Biscuits and gravy
• Fried chicken
• Chili or soups
• Brunch boards or breakfast-for-dinner nights

Want to get fancy? Add sharp cheddar and chives for a savory cheese biscuit that’s out of this world. A little garlic powder and a brush of herb-infused olive oil turns them into something special for dinner parties, too.

What If I Don’t Have Buttermilk?

Buttermilk gives these drop biscuits their signature tang and tenderness. It reacts with the self-rising flour and helps make them rise beautifully while adding a rich, subtle flavor. I always use real cold buttermilk, and if you have it, it’s worth it.

But don’t worry if you don’t have any on hand. Here’s what you can do:

Easy Buttermilk Substitute:

If you don’t have buttermilk, you can make a quick version at home using whole milk and vinegar (or lemon juice).

• Pour 1 tablespoon of white vinegar or lemon juice into a measuring cup.
• Add enough whole milk to make 1 cup total.
• Stir gently and let it sit for 5 to 10 minutes, until it slightly curdles.

Voilà—homemade buttermilk in a pinch!

Note: While whole milk can technically be used in the recipe without the vinegar trick, your biscuits won’t have the same rise or tangy flavor. I highly recommend either real buttermilk or the vinegar method for best results.

Storing & Freezing:

• Leftovers? Wrap tightly and refrigerate for 2–3 days.
• To reheat: Pop in a warm oven or microwave for a few seconds.
• Freezer friendly! Drop the dough onto a baking sheet and freeze raw. Once frozen, store in a zip-top bag and bake straight from frozen, adding a couple extra minutes to the bake

So the next time you need a quick homemade side, whip up a batch of these beauties. And don’t forget the melted butter. Or the jelly. Or the gravy. Or… just a plate and a little peace and quiet on the porch.

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.
Aletia

More recipes that you will love.

Homemade Buttermilk Biscuits

Easy Sour Cream Angel Biscuits

Garlic Cheese Biscuits (Copycat Red Lobster Biscuits)

Cinnamon Roll Cherry Coffee Cake

Best Moist Blueberry Muffins

BlackBerry Muffins with Streusel Topping and Vanilla Glaze

Amish Cinnamon Bread

Irish Soda Bread

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

Click here to purchase an autographed copy of my cookbook “Deliciously Southern “. It features over 370 delicious Southern recipes!Deliciously Southern (Autographed Edition)

Print