You know those nights when you’re craving a hot, buttery bread to go with dinner, but the thought of dragging out the rolling pin, flouring the counter, and dealing with the inevitable mess feels like too much? I have been there more times than I can count. That is precisely why these No-Roll Drop Biscuits have become my absolute go-to for weeknight comfort.
Forget everything you know about the fuss of traditional baking; this recipe is a total game-changer for anyone who loves homemade bread but hates the cleanup. You can literally whip up these fluffy, golden gems in under 20 minutes from start to finish. There is no kneading, no rolling, and absolutely no stress involved, just pure, carb-filled joy. Whether you are a baking novice or a seasoned pro looking for a quick win, this method delivers a perfectly tender crumb and a crisp, buttery crust every single time. It is essentially the “cheat code” to the biscuit world, and I’m excited for you to try it!
Table of Contents
No-Roll Drop Biscuits
Ingredients
- 2 cups 240g all-purpose flour
- 1 tablespoon 14g baking powder
- 1¼ teaspoons kosher salt
- ½ cup 113g, 1 stick unsalted butter, very cold and cut into small pieces
- ¾ to 1 cup 170-227g cold milk or buttermilk
- Optional: 2 tablespoons melted butter for brushing
- Optional: Flaky sea salt for garnish
Instructions
- Preheat & Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or generously butter a 10-inch cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until well combined to ensure an even rise.
- Cut in Butter: Add cold butter pieces to the flour mixture. Use a pastry cutter, fork, or fingertips to work the butter in until the mixture looks like coarse meal with pea-sized chunks of butter remaining.
- Add Liquid: Pour in ¾ cup cold milk (or buttermilk). Stir gently just until the dough comes together. It should be thick, lumpy, and shaggy. If too dry, add remaining milk one tablespoon at a time. Do not overmix.
- Scoop & Bake: Using a large spoon or ¼-cup scoop, drop 8 mounds of dough onto the prepared pan. Bake for 16–20 minutes until tops are golden brown.
- Serve: Brush hot biscuits with melted butter and sprinkle with sea salt if desired. Serve warm.
Nutrition
Ingredients
Here is everything you need to throw these together. The beauty of this No-Roll Drop Biscuits recipe is that you likely have all of these staples in your pantry right now.
- 2 cups (240g) all-purpose flour: The foundation of our biscuit.
- One tablespoon (14g) of baking powder: This provides the crucial rise without yeast.
- 1¼ teaspoons kosher salt: Essential for balancing the flavor.
- ½ cup (113g, one stick) unsalted butter: Keep it very cold and cut it into small pieces for maximum flakiness.
- ¾ to 1 cup (170-227g) cold milk or buttermilk: Provides the moisture and acidity needed for a tender texture.
How to Make No-Roll Drop Biscuits
Get ready to have fresh bread on the table in record time. These steps are designed to be foolproof, so trust your instincts and enjoy the process!
1. Preheat and Prep Start by preheating your oven to 450°F (230°C). This high heat is the secret to getting that spectacular rise and golden exterior quickly. While the oven heats up, line a baking sheet with parchment paper. If you are a fan of crispy bottoms (and who isn’t?), you can opt for a generously buttered 10-inch cast-iron skillet instead.
2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the 2 cups of flour, one tablespoon of baking powder, and 1¼ teaspoons of salt. I recommend giving this a solid whisk for about 30 seconds. This isn’t just busy work; it ensures the leavening agent is evenly distributed so you don’t end up with one flat biscuit and one giant one!
3. Cut in the Cold Butter: Add your cold butter pieces to the flour mixture. Using a pastry cutter, a fork, or even your clean fingertips, work the butter into the flour. You are looking for a texture that resembles coarse meal, but here is the key: leave some pea-sized chunks of butter visible. Those little pockets of solid fat will steam in the oven, creating layers of flakiness without requiring any rolling.
4. Add the Milk Pour in ¾ cup of cold milk (or buttermilk if you have it). Stir gently with a wooden spoon or rubber spatula just until the dough comes together. It will look shaggy, thick, and a bit lumpy, which is precisely what you want. If it seems too dry or crumbly, add the remaining milk one tablespoon at a time until you have a thick, scoopable consistency. Be careful not to overmix here; we want fluffy drop biscuits, not tough hockey pucks!
5. Shape and Drop This is the fun part! Using a large spoon or a 2-ounce cookie scoop (about ¼ cup), drop generous mounds of dough onto your prepared sheet or skillet.
- For crispy edges: Space them about 1 inch apart.
- For soft sides: Let them touch slightly. You should get about eight generous biscuits. No cutting or shaping needed, the rustic look is part of the charm.
6. Bake Until Golden. Pop them into the oven and bake for 16-20 minutes. You will know they are done when the tops are a beautiful golden brown and a toothpick inserted into the center comes out clean. The kitchen is going to smell absolutely incredible right about now.
7. The Grand Finale Remove the biscuits from the oven and immediately brush the tops with a bit of melted butter. This adds a glossy, crave-worthy finish and an extra hit of richness. Sprinkle with a pinch of flaky sea salt if you’re feeling fancy, and serve them warm.
Tips & Variations for the Best Drop Biscuits
I have made these No-Roll Drop Biscuits dozens of times, and I’ve learned a few tricks along the way to ensure they are perfect every time. Plus, the neutral base makes them incredibly fun to customize!
- Keep it Cold: I cannot stress this enough, cold ingredients are your best friend. If your butter starts to melt before it hits the oven, you lose that airy lift. If your kitchen is warm, chop your butter and return it to the fridge for 10 minutes before starting.
- The Buttermilk Hack: If you want the tang of buttermilk but only have regular milk, don’t worry. You can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to your regular milk and letting it sit for 5 minutes. It works like a charm for tenderizing the dough.
- Don’t Overwork It: When mixing the wet and dry ingredients, stop as soon as the flour streaks disappear. Overworking develops gluten, which is great for pizza crust, but the enemy of a tender drop biscuit recipe.
- Cheesy Garlic Twist: Want to mimic those famous seafood restaurant biscuits? Fold in ½ cup of shredded sharp cheddar and ½ teaspoon of garlic powder with the dry ingredients. Brush the baked biscuits with garlic butter and parsley for a savory treat that totally packs a punch.
- Sweet Breakfast Option: For a morning treat, add two tablespoons of sugar to the dry mix and fold in a handful of fresh blueberries or dried cranberries. These make for surprisingly quick biscuits that pair perfectly with coffee.
What to Serve With Drop Biscuits
These easy drop biscuits are incredibly versatile. While I am guilty of eating them straight off the baking sheet with just a smear of honey butter, they are the perfect sidekick for so many meals.
- Hearty Soups and Stews: There is nothing better than dunking a fluffy biscuit into a bowl of chili, beef stew, or potato soup. The craggy texture of the drop biscuit holds onto broth beautifully.
- Sausage Gravy: Since these are so sturdy, they stand up perfectly to a heavy ladle of creamy sausage gravy. It’s a classic breakfast combo that feels like a hug on a plate.
- Pot Pies: Instead of fussing with a pie crust topping, try using this dough! Drop the mounds of dough directly onto your hot pot pie filling and bake until golden brown. It’s a brilliant “Best Drop Biscuits for Pot Pie Toppings” hack.
- Breakfast Sandwiches: Slice them in half and load them up with scrambled eggs, bacon, and cheese. Because they are a bit denser than airy yeast rolls, they hold the sandwich fillings together without falling apart.
FAQs: Common Biscuit Questions
What is the difference between rolled biscuits and drop biscuits?
The primary difference lies in hydration and technique. Drop biscuits have more liquid in the dough, making the batter too sticky to knead or roll out. This higher moisture content actually creates steam that helps them rise, resulting in a texture that is more open, airy, and muffin-like compared to the distinct, flaky layers you get from folding and rolling traditional biscuit dough.
Why are cathead biscuits called that?
This is one of my favorite Southern food facts! “Cathead biscuits” are a specific type of large drop biscuit. They get their unique name because they are roughly the size of a cat’s head. They are known for being crispy on the outside, fluffy on the inside, and absolutely massive comfort food at its finest.
Can I make drop biscuits without buttermilk?
Absolutely! While buttermilk adds a nice tang and helps activate the baking powder for a taller rise, you can definitely use regular whole milk. As mentioned in the tips, you can also create a “sour milk” by adding a splash of vinegar to regular milk. The biscuits will still be delicious and rise well, just with a slightly milder flavor profile.
Conclusion
There you have it, a foolproof path to warm, homemade bread without the headache of rolling pins or floury countertops. These No-Roll Drop Biscuits prove that you don’t need hours of time or fancy techniques to create something truly delicious for your family.
I really hope this recipe saves your dinner tonight, just as it has saved mine so many times! I would love to hear how yours turn out. Did you stick to the classic version, or did you try a cheesy garlic variation? Please drop a comment below and let me know. Happy baking!
