Quick Drop Biscuits

The weekends are my family’s time to make a good brunch or breakfast. We typically make a few items and have a nice spread set out to enjoy over conversations and catch up on our week. However, this weekend I was feeling a bit down, and not up to our usual early morning start in the kitchen.

I still like to make a little something for us to have, so the next recipe is just perfect: quick drop biscuits. These little biscuits are super easy to make. They’re soft and fluffy on the inside, crispy on the outside, and tiny enough to have for breakfast, brunch, or even with soups. These tiny nuggets of goodness are great for when you’re not in the mood to serve a ton of items, but still want to have something freshly baked at the table.

From this one basic recipe, you can come up with a variety of flavors. I made two types of biscuits from this batch. The larger sized of the two, are sharp cheddar and green onion biscuits. I also made a few smaller bite sized ones to have with soup later that day. I just love the combination of fresh dill and black pepper. Dunk them in a a bowl of hot tomato soup. Yum.

Honestly, these cute little drop biscuits couldn’t be any easier to make, and the ingredients you can add to change the flavors and texture are countless. You can also keep them simple and have them with butter and your favorite jam or jelly. Let’s eat.

Here is the recipe:

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Servings: 15 biscuits (depending on the size)


  • 2 cups of All purpose flour
  • 1 Tbsp of baking powder
  • ¼ tsp of salt
  • 1 Tbsp of black ground pepper
  • ½ cup of unsalted butter, melted
  • 1 Tbsp of sugar
  • 1 cup of whole milk
  • 2 Tbsp of fresh dill, finely chopped
  • 2 Tbsp of green onion, chopped
  •  ½ cup of sharp cheddar cheese, grated


  1. Preheat the oven to 450° F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, sift the All purpose flour, baking powder, and salt.
  4. In a microwave-safe Pyrex measuring cup, melt the butter for about 45 seconds.
  5. Let the butter cool for 30 seconds, and then incorporate it with the dry ingredients.
  6. Now add the milk and mix all the ingredients together.
  7. Separate the dough into equal parts and place into two bowls.
  8. In one bowl, add the dill and black ground pepper to the dough. Gently mix together.
  9. In the other bowl, add the green onions and sharp cheddar cheese. Gently mix together.
  10. Using a kitchen spoon, scoop tablespoon sized dough (or preferred size) onto the parchment lined baking sheet. I made both batches at the same time.
  11. Place the baking sheet on the center rack of the oven and bake for 11 minutes or until the edges start to crisp.
  12. Take the biscuits out of the oven and serve immediately.

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