This post may contain affiliate links. Read the full disclosure here.

These simple and delicious drop biscuits are full of flavor and can be ready in a matter of minutes. They are loaded with parmesan cheese and garlic, so they have a rich burst of flavor. The soft and tender texture makes them perfect to serve alongside any meal.

Overhead of drop biscuits.

I love a good biscuit. To me, they are the ultimate comfort food accompaniment. Biscuits are super versatile. I could, and do, eat them any time of day.

Homemade biscuits are delicious at breakfast alongside grits and eggs, at lunch with baked ham or on the side of chicken pot pie, and as a dessert (without the savory ingredients). Strawberry shortcake, anyone?

I’ve made other biscuits – you might have too. My fluffy buttermilk biscuits are a favorite on this site. My honey cream cheese biscuits take things to a new level, as do my cheesy zucchini and tomato drop biscuits.

Though similar, these drop biscuits are much different than the cheesy zucchini tomato drop biscuits. This recipe calls for melted butter (rather than cold butter) and cold buttermilk which get stirred together to form clumps of butter, resulting in a tender biscuit.

These amazing easy homemade drop biscuits need to be on your dinner table tonight! They are flavored with parmesan and garlic. That paired with butter and buttermilk yielded a biscuit with delightful flavor and incredible texture.

In all honesty, this recipe is so simple to make. No need for a food processor, mixer, biscuit cutter, or rolling pin. If you are busy preparing a meal for the family, have the kids come in and help with the biscuits. All you need is one bowl and a spatula.

Mix the ingredients together and use a large ice cream scoop to drop mounds of batter onto a baking sheet. Pop them into the oven and 14 minutes later you’ll have delightful biscuits to serve alongside the family meal.


Recipe Snapshot

  • TASTE: Savory
  • TEXTURE: Tender and fluffy
  • EASE: Super easy
  • TIME: Just about 20 minutes

What You’ll Need

Ingredients

  • Flour: Regular all-purpose flour will work best.
  • Salt: You only need a little salt but it can be adjusted to taste.
  • Sugar: I use 1 teaspoon of granulated sugar to add a touch of sweetness.
  • Baking powder: Make sure your baking powder is still good to use or the biscuits won’t rise.
  • Baking soda: This adds extra tenderness and also helps them rise.
  • Butter: I prefer to use unsalted butter. This will be melted.
  • Buttermilk: Cold buttermilk adds tang and tenderness to these biscuits. Buy some or make your own using this buttermilk recipe.
  • Garlic powder: For a savory flavor.
  • Parmesan cheese: Freshly grated please, never from a can or jar!

Recommended Tools

  • Baking sheet with parchment paper
  • Ice cream scoop
  • Large bowl
Side view of drop biscuits.

How to Make Drop Biscuits

This quick and easy drop biscuit recipe is so easy to make, anyone can do it. You’ll be thrilled with the delicious results! The key is a hot oven, and not over-mixing the batter. To start, preheat the oven to 475 and prepare your baking sheets.

  1. Mix the dry ingredients: add the flour, baking powder, salt, sugar, garlic powder, and baking soda to a large bowl. Stir with a whisk until well combined.
  2. Add the cheese. Add the parmesan cheese to the flour mixture and toss until well mixed in.
  3. Add the wet ingredients. Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up. Pour into the flour mixture and stir with a silicone spatula until combined. The mixture will be thick.
  4. Bake. Using a ¼-cup ice cream scoop, drop even-sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until the tops are golden brown.
  5. Brush with butter. Remove from oven and brush the remaining melted butter over the top. Transfer to a wire rack and cool for 5 minutes before serving.

Handy tip:

Make sure your buttermilk is very cold, and use full-fat buttermilk. It adds better flavor, and will make the biscuits tender. The cold buttermilk combines with the melted butter to create little clumps that release air when cooked, making the biscuits tender and fluffy.

Tips For Success

  • Do not over-mix the batter- it will make the biscuits tough if you do.
  • Be careful not to burn the butter when melting it. Butter goes from melted to browned to burned incredibly quickly – so pay close attention.
  • Make sure your oven is fully preheated when you bake the biscuits so they rise up properly.
Drop biscuit with a bite taken out.

Storage & Freezing

Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container. 

TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.

More Quick Bread Recipes

Quick breads are a great way to impress your friends and family. All the flavor without all effort.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on InstagramPinterestFacebookYoutube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

Printable Recipe

Overhead of drop biscuits.

Drop Biscuits

Yield: 9 biscuits
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

You will love how simple and delicious these drop biscuits are. They are full of flavor and can be ready in a matter of minutes. They are loaded with parmesan cheese and garlic, so you get an incredible flavor profile. The texture is soft and tender, which makes them perfect for serving alongside any meal.

Ingredients

  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 cup (240 ml) buttermilk, cold
  • 9 tablespoons unsalted butter, melted and divided

Instructions

  1. Adjust the oven rack to the middle position and heat the oven to 475ºF. Line a baking sheet with parchment paper or a silicon mat.
  2. Add the flour, baking powder, sugar, salt, garlic powder, and baking soda to a medium bowl. Stir with a whisk until well combined.
  3. Add the parmesan cheese and toss until well mixed in.
  4. Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up.
  5. Add the buttermilk mixture to the flour mixture and stir with a silicone spatula until combined. The mixture will be thick.
  6. Using a ¼-cup ice cream scoop, drop even-sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until the tops are golden brown.
  7. Remove from oven and brush the remaining melted butter over the top.
  8. Transfer to a wire rack and cool for 5 minutes before serving.

Notes

Buttermilk: Use full-fat buttermilk.

Butter: Salted butter can be used in place of unsalted butter. Omit the salt from the recipe.

Make ahead tip

  1. Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container. TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 9 Serving Size: 1 biscuit
Amount Per Serving: Calories: 240Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 509mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 6g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.