Easy Drop Biscuits with Buttermilk Biscuit Flour on a dish towel
Easy Drop Biscuits with Buttermilk Biscuit Flour on a plate with jam and butter
Easy Drop Biscuits with Buttermilk Biscuit Flour on a dish towel while another has butter spread on it

Easy Drop Biscuits with Buttermilk Biscuit Flour

Updated on April 21, 2025
5.0 out of 5 stars 3 Reviews
A headshot of Jonathan Brasil
Recipe by
Jonathan Brasil
Employee-owner since 2012

It doesn’t get simpler than these easy drop biscuits, which are made with just two ingredients: Buttermilk Biscuit Flour Blend and heavy cream. The beauty of a cream biscuit that’s dropped, rather than cut, is that you don't have to worry about keeping the butter cold or digging out the biscuit cutter — simply stir, scoop, and bake. The Biscuit Flour makes these biscuits tall, tender, and perfectly seasoned with the flavor and aroma of buttermilk.

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Instructions

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  1. Preheat the oven to 450°F with a rack in the upper third. Lightly grease a baking sheet, or line with parchment. 

  2. In a medium bowl, stir together the flour and cream until no dry spots remain. The dough will be compact and slightly sticky. If the dough seems dry, add cream, 1 teaspoon at a time, to the dry bits at the bottom of the bowl until the dough is homogeneous.  

  3. Using a scone and muffin scoop or 1/4-cup measure, scoop mounds of dough onto the prepared baking sheet. 

  4. Bake for 12 to 16 minutes, or until the tops are golden brown. Remove from the oven and while the biscuits are still hot, brush them with melted butter. Serve warm. 

  5. Store leftover easy drop biscuits, well wrapped, at room temperature for several days; freeze for longer storage. 

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