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Quick Bisquick Drop Biscuit Recipe: Fluffy Homemade Biscuits

Fluffy drop biscuits bake up tender with a lightly golden top, making them perfect for everything from weeknight dinners to weekend breakfasts.

These Bisquick drop biscuits come together quickly, giving you a warm, homemade bread option without the extra work. They’re an easy, comforting addition to any meal.

Easy Bisquick drop biscuits served on a white plate, with the pan of biscuits in the background. One of the biscuits is halved and spread with strawberry jam.

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I love homemade biscuits, but I don’t always have time to roll and cut dough. These Bisquick drop biscuits are a perfect shortcut: warm, tender, and ready with minimal effort. They work for breakfast, brunch, or as a satisfying side alongside soups, stews, or simple weeknight dinners.

Compared with rolled-and-cut Bisquick biscuits, drop biscuits are even faster. Mix the dough in minutes, scoop it onto a baking sheet, and you’ll have fluffy biscuits from the oven in about 10–12 minutes. A quick brush of melted butter after baking gives them a lovely golden sheen and extra buttery flavor.

They’re dependable and forgiving—rustic in shape but soft and tender inside. Serve them split with butter, jam, or your favorite spread.

More Bisquick recipes

  • Original Bisquick Dumplings
  • Bisquick Cinnamon Rolls
  • Bisquick Cheesy Muffins
  • Easy Bisquick Dinner Rolls
  • 30+ Recipes Made with Bisquick
overhead view of three drop biscuits on a white plate. One biscuit is torn in half, showcasing the fluffy interior texture.

How to Make Fluffy Drop Biscuits with Bisquick

These biscuits are quick and simple to prepare. Below is a clear ingredient list and step-by-step method so you can get them on the table fast.

Ingredients You’ll Need

  • Bisquick baking mix
  • Baking powder
  • Cold unsalted butter
  • Milk
a baking sheet of freshly baked shortcut drop biscuits.

Method

Prepare the dough. Preheat oven to 450°F and line a baking sheet with parchment paper. In a mixing bowl, whisk together Bisquick and baking powder. Grate 2 tablespoons of cold butter with a cheese grater or cut it into very small pieces. Use a pastry blender or two forks to cut the butter into the Bisquick until the pieces are about pea-size.

Add the milk and stir just until the dough comes together. The dough should be soft with no dry patches—avoid overmixing so the biscuits stay tender.

two photos; one shows grated butter added to Bisquick and baking powder in a mixing bowl; the other shows the biscuit dough after milk is added.

Drop and bake. Use an ice cream scoop or large cookie scoop to portion rounds of dough onto the lined baking sheet. If you don’t have a scoop, two spoons work fine—the biscuits are meant to be rustic in shape. Bake about 10–12 minutes, until the tops are golden brown. Remove from the oven.

two photos; one shows rounds of biscuit dough on a parchment-lined baking sheet; the other shows the freshly baked biscuits on the baking sheet.

Finish and serve. Melt the remaining tablespoon of butter and brush it over the warm biscuits. Serve immediately with butter, jam, honey, or your favorite topping.

overhead view of a white plate with easy drop biscuits made with Bisquick on the plate. One biscuit is split in half and spread with jam. The pan of remaining biscuits is in the background.

Notes and Adaptations:

  • Yield: about 9 biscuits.
  • Grating the butter speeds mixing; small diced butter works too.
  • Store leftover biscuits at room temperature in an airtight container for a couple of days.
  • Bisquick already contains fat, but adding butter improves texture, flavor, and browning.
Close-up view of southern drop biscuits made with Bisquick, served on a white plate, a couple of which are topped with strawberry jam.

Recommended Equipment:

  • Mixing bowl
  • Pastry blender or two forks
  • Baking sheet

Easy Bisquick Drop Biscuits

Keeping things simple is the name of the game with these Bisquick drop biscuits. Fluffy and tender, they’re easy to make—no rolling and cutting required.
Author: Chrysti Benner
Serves: 9
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

  • 2 cups Bisquick baking mix
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons cold unsalted butter (divided)
  • 2/3 cup milk

Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together Bisquick and baking powder.
  3. Grate 2 tablespoons of cold butter or cut into very small pieces. Cut the butter into the Bisquick until pieces are pea-size or smaller.
  4. Add milk and stir just until a soft dough forms. Avoid overworking the dough.
  5. Use an ice cream scoop or two spoons to drop rounds of dough onto the prepared baking sheet.
  6. Bake 10–12 minutes, until golden on top. Remove from oven.
  7. Melt the remaining tablespoon of butter and brush over warm biscuits. Serve and enjoy.

Notes

  • Makes about 9 biscuits.
  • Grating the butter helps it incorporate more easily; small pieces work as well.
  • Store leftovers in an airtight container at room temperature for a couple of days.
  • Extra butter improves texture and browning.

Equipment

  • Mixing bowl
  • Pastry blender or forks
  • Baking sheet

Nutrition

Serving: 1 biscuit | Calories: 159 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 8 g

Nutrition info is automatically calculated and is not guaranteed for accuracy.

Topping Ideas for Homemade Biscuits:

  • Strawberry rhubarb jam
  • No-peel peach jam
  • Easy pear butter
  • Peach butter
  • Instant pot apple butter
two photos; one shows southern drop biscuits made with Bisquick, served on a white plate. One biscuit is spread with jam. The other photo shows the fluffy drop biscuits on a baking sheet.

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