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Fresh drop biscuits with butter and honey drizzle
Emily

Easy Drop Biscuits

Fluffy, golden drop biscuits made with simple ingredients and no rolling or cutting needed. Ready in just 20 minutes, perfect with butter, jam, or honey for breakfast or dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12
Course: Biscuits
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups sifted all-purpose flour scooped and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs beaten
  • ¾ cup heavy cream

Method
 

  1. 1. Preheat your oven to 400°F.
  2. 2. Line a sheet pan with parchment paper or spray with non-stick spray and set aside.
  3. 3. In a large bowl, sift together flour, baking powder, and salt.
  4. 4. Make a well in the center and pour in the beaten eggs and heavy cream.
  5. 5. Stir gently with a wooden spoon or dough whisk until just combined. Do not overmix.
  6. 6. Drop spoonful's of dough onto the prepared sheet pan, spacing them slightly apart.
  7. 7. Bake for 15 to 20 minutes until the biscuits are golden brown on top.
  8. 8. Serve immediately while they are warm and golden, then watch them disappear faster than you can say “pass the butter.”

Notes

  • The secret to tender biscuits is not overworking the dough. Mix until just combined.
  • Size matters. Drop larger spoonfuls for bigger biscuits but bake time may increase slightly.
  • Add a pinch of your favorite herbs like rosemary or thyme for a fragrant twist.
  • Mix in a handful of shredded cheese for a savory upgrade.
  • Swap heavy cream for buttermilk if you prefer a tangier biscuit.
  • Keep leftovers in an airtight container at room temperature for up to 3 days.
  • Reheat in a 350°F oven for 5 minutes or microwave for 20 seconds.