Pick Up Biscuits Recipe: Easy 30-Minute Drop Biscuits

Pick up biscuits are the ultimate no-fuss drop biscuits: soft, flaky, and buttery, made by simply dropping spoonfuls of a wet dough onto a baking sheet. They come together in about 30 minutes with basic pantry staples, and because there’s no rolling or cutting, they’re perfect for busy mornings, quick dinners, or when you need bread on the table fast. This recipe yields tender, golden biscuits with crispy edges and a fluffy interior that pair with everything from gravy to jam.

Ingredients

2 cups (250 g) all-purpose flour, spooned and leveled
1 tablespoon (12 g) baking powder
1 teaspoon (5 g) granulated sugar
1/2 teaspoon (3 g) salt
1/2 cup (113 g) cold unsalted butter, cut into small cubes (or cold shortening for a taller rise)
3/4 cup (180 ml) cold whole milk (or buttermilk for tangier flavor)
1 large egg (optional, for richer texture)
2 tablespoons (28 g) unsalted butter, melted (for brushing tops, optional)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Work quickly to keep the butter cold.
If using the egg, beat it lightly in a small bowl. Make a well in the center of the flour mixture and add the milk (and egg if using). Stir with a spatula or wooden spoon just until a shaggy, wet dough forms. Do not overmix; overworking develops gluten and makes biscuits tough.
Using a spoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. You should get about 12 biscuits. For more even baking, you can gently shape each mound with your hands, but it’s not necessary.
Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and the edges look crisp. A toothpick inserted into the center should come out clean.
If desired, brush the hot biscuits with melted butter immediately after removing from the oven. Serve warm.

Tips

Substitutions: For a dairy-free version, use cold coconut oil or vegan butter and a non-dairy milk like almond or oat. The texture will be slightly less tender but still good. For a tangier flavor, substitute buttermilk for the whole milk; add 1/4 teaspoon baking soda if using buttermilk to balance acidity.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
Common mistakes: The most common mistake is overmixing the dough, which results in dense, tough biscuits. Mix only until the flour is moistened. Also, make sure your butter and milk are very cold; warm ingredients prevent the biscuits from rising properly.
For taller biscuits: Use cold shortening instead of butter, or a combination of both. Shortening has a higher melting point, so it creates more steam and lift.

Serving Suggestions

Serve these biscuits warm with butter, honey, or your favorite jam. They’re also classic alongside sausage gravy for breakfast, or as a side to fried chicken, soups, and stews. For a quick dinner, split them and use as sandwich rolls for ham or pulled pork.

Variations

Cheese Herb Biscuits: Fold in 1 cup (120 g) shredded cheddar cheese and 1 tablespoon of chopped fresh chives or rosemary into the dry ingredients before adding the milk.
Sweet Drop Biscuits: Increase sugar to 2 tablespoons and add 1/2 cup (90 g) of dried cranberries or chocolate chips. Drizzle with a simple glaze (1 cup powdered sugar + 2 tablespoons milk) after baking.
Garlic Butter Biscuits: Brush baked biscuits with melted butter mixed with 1/2 teaspoon garlic powder and a pinch of dried parsley.
Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor. The biscuits will be slightly denser.

Storage and Reheating

Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap them tightly in plastic wrap and place in a freezer bag; they’ll keep for up to 3 months. Reheat frozen or refrigerated biscuits in a 350°F (175°C) oven for 5–7 minutes, or in the microwave for 20–30 seconds. For a crispier exterior, use a toaster oven.

Frequently Asked Questions

1. Can I use self-rising flour? Yes, you can. Omit the baking powder and salt from the recipe and use 2 cups (250 g) of self-rising flour instead. Keep the rest of the ingredients the same.

2. Why are my biscuits flat and dense? This usually happens if the butter isn’t cold enough, the dough is overmixed, or the baking powder is old. Make sure your butter is straight from the fridge, mix just until combined, and check that your baking powder is within its expiration date.

3. Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it in an airtight container for up to 24 hours before baking. When ready to bake, scoop and bake as directed, adding 2–3 minutes to the baking time if the dough is very cold.

4. Can I use milk instead of buttermilk? Absolutely. Whole milk works fine. If you want a buttermilk flavor without buying buttermilk, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk and let it sit for 5 minutes before using.

5. How do I get a golden, shiny top? Brushing the biscuits with melted butter or an egg wash (1 egg beaten with 1 tablespoon water) before baking will help them brown beautifully. For extra shine, brush with butter again right after baking.

6. Can I make these gluten-free? Yes, use a 1-to-1 gluten-free baking flour blend. The texture will be a bit more crumbly, but they’ll still be delicious. Add 1/2 teaspoon xanthan gum if your blend doesn’t already include it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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