Tight view of tender, fluffy drop biscuits on a serving tray.

Whenever I’m making a soup or a stew, I always whip up a quick batch of drop biscuits. The cheesy texture pairs well with just about anything, whether you’re eating breakfast, lunch, or dinner. Thankfully, drop biscuits are super simple to make and it only takes five minutes of hands-on time to have a batch in the oven.

What are drop biscuits?

Drop biscuits are the busy chef’s ticket to buttery, tender biscuits with very little work. Instead of rolling out the dough and cutting the biscuits into thin shapes, all you do with drop biscuits is spoon them out and drop them on the baking tray. No mess, no fuss, no dealing with cold unsalted butter. Just easy, golden brown homemade biscuits.

Tender, cheesy drop biscuits sit on a parchment paper lined wooden serving tray.

Why should I make them?

The better question is why wouldn’t you make them? Drop biscuits are light, cheesy, and buttery on the inside and they practically melt in your mouth. Pair that with their golden brown outsides and you have the perfect biscuit. They take so little time to make that you can have them on the table less than 20 minutes after grabbing your ingredients. They’re versatile enough that you can serve them with pretty much anything—although my favorite is with a thick and yummy stew.

If you love drop biscuits but you’re looking for something with a little more of a cheesy bite, try making garlic scape and sharp cheddar biscuits. They take a few more minutes to make, but they remind me of the biscuits you get at Red Lobster, so it’s well worth the time.

What is the difference between drop biscuits and rolled biscuits?

First, drop biscuits require less time and effort to make than rolled biscuits. With rolled biscuits, you have to roll the dough and cut it into shapes. All you do with drop biscuits is spoon out the dough and drop it on the tray. You also don’t need to use cold butter with drop biscuits, so the dough is easier to mix.

Rolled biscuits use a thicker, drier dough to allow for them to be rolled out. Drop biscuits have more milk and liquid ingredients, making the dough stickier and wetter. Drop biscuits don’t rise as much in the oven as rolled biscuits, but both are buttery and delicious.

Overhead of ingredients, including butter, flour, and milk, in bowls on a marble counter.

Eight rounds of drop biscuit dough on a greased baking sheet.

What do I need to make this drop biscuit recipe?

Not much! You probably have all the ingredients you need at home already. To make drop biscuits you’ll need:

  • All-purpose flour
  • Parmesan cheese
  • Cheddar cheese
  • Whole milk
  • Unsalted butter
  • Baking powder
  • Salt
  • Garlic powder

Wholefully Protip

Whole milk adds a nice rich flavor to the biscuits, but you can use 2% milk for a lighter biscuit or buttermilk for a richer biscuit if you prefer. You can also substitute out the cheeses and herbs to change the flavor. Try using pepper jack or white cheddar cheese and adding in some parsley or oregano.

How do I make these biscuits?

This is such an easy drop biscuit recipe to whip up. It doesn’t take much time and there are only a few steps. To make these easy drop biscuits:

  1. Preheat your oven. While it’s heating up, mix your cheese with the dry ingredients in a large bowl.
  2. Add the milk and melted butter to the flour mixture, folding the dough with a spatula just well enough to combine—lumps are good here!
  3. Use a ¼ measuring cup or ice cream scoop to drop the biscuit dough on a greased or parchment paper-lined baking sheet.
  4. Bake for 12-13 minutes. The tops of your biscuits should be golden while the bottoms will be brown.

Wholefully Protip

After your biscuits have come out of the oven, try brushing on some melted garlic butter for an easy way to up the yum factor!

What should I serve drop biscuits with?

Oh boy, these drop biscuits are delicious with just about anything! Try whipping up a quick batch smothered in sausage gravy to serve alongside your bacon and egg brunch. Pull some out of the fridge to serve along with a soup and salad lunch. They also go well with just about any main course and work well as an appetizer for those big meals that take a few minutes to make. Some of my favorite meals to serve drop biscuits with include:

Wholefully Protip

If you’re looking for a meal that bakes your biscuits right in, you need to try making turkey pot pie with sweet potato biscuits! It’s the best way to use up that tender leftover turkey or chicken on those days when you can’t imagine eating another bite of turkey soup.

A hand holds up a fluffy biscuit above other biscuits in the background.

Close view of cheddar and parmesan biscuits on parchment paper.

How do I store drop biscuits?

You can store drop biscuits at room temperature for a day or two as long as they are kept in an airtight container. They’ll store in the fridge for up to a week.

If you baked up a large batch and you need to store them in the freezer, put them in a freezer-safe container and they’ll stay fresh for up to two months.

Wholefully Protip

You can also freeze these biscuits before you cook them! Flash freeze the spooned dough on the baking tray in the freezer, then transfer to an airtight container or freezer bag. When it’s time to cook the biscuits, there’s no need to thaw. Simply place them on your baking tray and add another five minutes to the baking time.

Tight view of tender, fluffy drop biscuits on a serving tray.

Easy Drop Biscuits Recipe

Yield: 8 biscuits
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

This easy drop biscuits recipe makes a moist, tender biscuit that can be served with breakfast, lunch, or dinner.


  • 2 cups all-purpose flour
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 cup unsalted butter, melted
  • 3/4 cup whole milk


  1. Preheat oven to 425°F. In a large mixing bowl, combine flour, cheeses, baking powder, salt, and garlic powder.
  2. Stir in the melted butter and whole milk until just combined. The dough should still be lumpy.
  3. Grease a baking sheet and drop about 1/4 cup mounds of dough onto the baking sheet. Bake in the preheated oven for 12-13 minutes, until golden brown on the bottom and just starting to brown on the tops.


  • Different cheeses can be used, including white cheddar, pepper jack, etc.
  • 2% milk may be substituted in place of the whole milk if desired!

Nutrition Information:
Yield: 8 Serving Size: 1 biscuit
Amount Per Serving: Calories: 256Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 525mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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