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Drop Biscuits

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Makes 12 mini, 6 medium, or 4 large biscuits 1x

Time 30 minutes

Units Scale


  • 4 tablespoons (1/2 stick) cold butter, plus a little more for greasing the pan
  • 2 cups flour, plus more if needed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk or plain whole milk yogurt, plus more if needed


  1. Heat the oven to 450°F. Grease a rimmed baking sheet with butter. Cut the 4 tablespoons butter into cubes. Put 2 cups flour, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon baking powder, and 1 teaspoon baking soda in a food processor. Pulse to combine.
  2. Add the butter to the food processor, and pulse until the bits of butter are the size of peas. Add the buttermilk or yogurt and pulse just until the mixture forms a ball. (If it seems very sticky and wet, pulse in more flour, a tablespoon at a time, until the dough comes together. If it’s too dry, do the same with buttermilk or yogurt.)
  3. Drop heaping tablespoons of the dough onto the baking sheet; press down slightly with the back of a spoon. (To make bigger biscuits, use a large spoon or ice cream scoop.) Bake the biscuits until golden brown, 7 to 9 minutes for mini (or 10 to 15 minutes for medium and large).
  4. When the biscuits are done and just cool enough to handle, cut them in half along the equator. Serve within a few hours, filled with desired cream and fruit.

— Recipe adapted from How to Cook Everything Fast: Revised Edition