5 ingredients and 20 minutes are all you need to make the EASIEST No Knead Biscuits. Homemade Drop Biscuits are a quick and easy recipe that uses baking powder, milk, flour, salt, and melted butter to make a scoopable, fast biscuit that comes out of the oven fluffy, warm, and delicious.
I am not a morning person. My family will attest to that, and often a fresh brunch sounds amazing but I can’t get moving fast enough before my kids get hangry. For those rushed mornings I rely on quick, scratch-made options: sheet pan pancakes, whole wheat freezer waffles, and these no-knead drop biscuits. They’re fast, require minimal tools, and still taste homemade—warm, fluffy, and satisfying without the need to cut in cold butter or use a biscuit cutter. Just a bowl, a scoop, and a hot oven.
Recipe Highlights
- Only 5 ingredients and ready in about 20 minutes.
- No-knead drop biscuits use simple tools and yield soft, fluffy results—perfect with butter, jam, or gravy.
- Highly adaptable: add cheeses, herbs, fruit, or meats to customize flavor.
Drop Biscuit vs. Traditional
Traditional and drop biscuits share the same basic ingredients—flour, liquid, and fat—but differ in technique. Drop biscuits rely on baking powder for rise and are mixed just until combined, allowing you to scoop and drop the dough onto a sheet. Traditional biscuits often use cold butter cut into flour to create flaky layers and require more shaping.
Ingredients & Substitutions
This is a straightforward biscuit made from pantry staples. Below are the five essentials and a few easy swaps you can try.
- All-Purpose Flour
- Whole Milk – buttermilk or non-dairy milks (oat, soy, almond) also work.
- Melted Butter – use unsalted butter; if using salted, omit added salt.
- Baking Powder – the leavening that gives these biscuits their lift.
- Salt – don’t skip unless your butter is already salted.
Variations & Additions
These biscuits are a great base for savory or sweet additions. Stir in cooked bacon or ham, fold in cheese, add herbs and garlic for dinner biscuits, or fold in fresh or dried fruit and a touch of sugar for a sweet version.
- Meats: cooked bacon, ham, or sausage
- Cheese: cheddar, swiss, asiago, or parmesan for more savory depth
- Seasonings: sugar to sweeten, black pepper or garlic powder for a savory kick, or a mix of dried herbs
- Fruit: fresh or frozen berries, chopped strawberries, or dried fruits like raisins or apricots
- Other ideas: sun-dried tomatoes, chopped olives, seeds, nuts, or chocolate chips
Step by Step Instructions
Making these is truly simple: measure, mix, scoop, and bake. This recipe yields about eight biscuits in roughly 20 minutes. Double the batch if you need more.
Step 1: Preheat and Make the Dough
Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat. Melt the butter and let it cool slightly while you measure the milk. Add flour to a bowl (use a scale or spoon-and-level method), then stir in baking powder and salt. Pour in the milk and melted butter and mix gently until the dough comes together with no dry streaks. The dough should be sticky and thick—avoid overmixing to keep the biscuits tender.
Step 2: Drop and Bake
Use a cookie scoop or large spoon to drop even mounds of dough onto the prepared sheet, leaving about 1/2″ between each. Brush the tops with a little milk if you want extra browning. Bake about 12 minutes, until the bottoms are lightly browned and the tops start to show golden color. Transfer to a cooling rack and serve warm.
These biscuits are delicious with butter, jam, nut butter, apple butter, or gravy. Store cooled leftovers in an airtight container for up to three days and reheat gently with a pat of butter.
FAQ’s
You can substitute up to half the flour with whole wheat. For gluten-free biscuits, use a 1:1 gluten-free baking blend. Nut flours and some single-grain gluten-free flours may require additional adjustments and have not been fully tested here.
Yes. Double or triple the recipe as needed. For a small batch, halve the ingredients to make about four biscuits.
Flat biscuits often result from missing or inactive baking powder. Baking soda cannot substitute for baking powder in this recipe because it requires an acid to react.
Hard biscuits usually come from overmixing, which develops gluten, or from baking at too low a temperature. Mix only until the ingredients are combined and ensure your oven reaches the proper high temperature for a quick bake.
Crumbling can be caused by improperly measured flour or too little liquid or fat. Using a kitchen scale improves accuracy. If measuring by cup, fluff the flour and spoon it into the cup rather than scooping directly.
I hope you enjoy these very easy no-knead biscuits. They’re a busy cook’s shortcut to a warm breakfast while the coffee is still hot. Try variations and other quick, yeast-free baking recipes when you want simple homemade breads.
- Honey Butter Cornbread
- Cornbread Muffins with Corn
- Types of Quick Breads
- Banana Oat Chocolate Chip Muffins
- Blackberry Buttermilk Coffee Cake
If you love this recipe, consider leaving a rating or a comment to share your experience with other home cooks. Happy Eating!
No-Knead Drop Biscuits
Mikayla M.
Pin Recipe
Ingredients
- 9 ounces All purpose flour 2 cups
- 6 ounces Whole milk 3/4 cup
- 3 ounces Unsalted butter 1/3 cup
- 1/2 tsp Salt
- 1 tsp Baking powder
Instructions
- Preheat oven to 425°F and prepare a baking sheet with parchment paper.
- Melt butter and set aside to cool slightly. Measure milk.
- Measure flour into a bowl, add salt and baking powder, and stir to combine.
- Pour milk and melted butter into the dry ingredients and mix gently until the dough comes together with no dry spots.
- Drop large scoops of dough onto the baking sheet and bake 12 minutes, until bottoms are lightly golden and tops begin to brown.
- Remove to a cooling rack and serve immediately. Store cooled leftovers in an airtight container for up to 3 days.
Notes
*Parchment paper is for easy cleanup; you do not need to grease the baking sheet if you use parchment or a silicone mat.
Substitutions:
Flour: up to half whole wheat or use a 1:1 gluten-free baking blend. Milk: non-dairy milk or buttermilk work well.
Storage: Keep in an airtight container for up to 3 days. Warm gently with butter to refresh.
Tips: Brush tops with milk for added browning. Add up to 1 tablespoon sugar to make a sweeter biscuit.
Nutrition
Serving: 1 Biscuit — Calories: 206 kcal
Carbohydrates: 26 g · Protein: 4 g · Fat: 10 g · Saturated Fat: 6 g
Cholesterol: 25 mg · Sodium: 157 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 1 g
Vitamin A: 300 IU · Calcium: 58 mg · Iron: 2 mg
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