Homemade Drop Biscuits

These Homemade Drop Biscuits are studded with blueberries and lemon glaze, they’re a dream for all the muffin top lovers! Delicately crisp on the outside with a tender and cake-y inside. Bursting with blueberries and lemon zest, it’s the perfect treat! This Drop Biscuit Recipe is not too sweet or heavy, just melt in your mouth biscuits-almost too good to be true!

Drop Biscuits are soft, tender biscuits made by folding fresh blueberries into a simple drop biscuit dough and baking without rolling or cutting. They come together in under 30 minutes and require no kneading.

Unlike traditional rolled biscuits, these homemade drop biscuits:

• Are faster
• Have a softer crumb
• Stay incredibly moist
• Don’t require shaping
• Are beginner friendly

If you want bakery style blueberry biscuits with crisp golden tops and juicy bursts of fruit,  this guide gives you the technique to get them perfect every time.

Drop biscuits were one of my favorite treats to pair with coffee and so I probably ordered them with every coffee cup back in the days. I eventually moved on to making them at home and never buying them again 🙂

What Are Drop Biscuits?

The closest way to describe a drop biscuit is to think of a muffin top. Think of a nice delicate sugary crust, just like the one on your muffin tops. Now the inside is soft and chewy like a muffin too, but because the biscuits are not so thick, you taste the sugary crust more than you would with a muffin.

Drop biscuits are usually not too sweet, yet still good enough to be eaten on their own. Glaze is completely optional here, but I recommend it because it adds a tangy lemon feel. British scones are usually sweeter and contain more fat (butter and heavy cream) compared to biscuits.

What is the Difference Between Rolled Biscuits and Drop Biscuits?

The name says it all. Drop biscuits and rolled biscuits have very similar ingredients, except that drop biscuits have slightly more liquid. And hence they can be dropped into a baking sheet, rather than rolled. We have another unique Mayonnaise Biscuits recipe which you need to try as well!

Traditional biscuits are:

• Rolled
• Folded
• Cut
• More layered
• Flakier melt in your mouth texture

Drop biscuits are:

• Scoop and bake
• More tender
• Slightly cakier
• Less flaky but softer

This version has blueberries to add moisture and sweetness. If you’re a first time biscuit baker, by all means start with drop biscuits!

What Do Drop Biscuits Taste Like?

• Buttery biscuits
• Lightly sweet
• Slight tang from buttermilk
• Juicy bursts of blueberry
• Slightly crisp exterior
• Soft, tender center with fluffy biscuits texture
• They should NOT be: Dense, gummy, overly sweet, or raw in the middle. They don’t have the distinct flaky layers or flaky texture as a rolled biscuit. 

Why You’ll LOVE Homemade Biscuits Recipe

• The texture is perfect! tender, cakey with a delicate crisp crust.
• The combo of lemon and blueberry tastes like your favorite blueberry muffin!
• It’s a one bowl recipe!
• So easy and beginner friendly if you’re not a baking pro.
• It only takes 25 minutes start to finish!
• It’s made with simple ingredients that you probably have in the pantry.
• You can flavor this recipe endlessly, it’s very versatile!

Ingredients You Need for this Easy Drop Biscuits Recipe

Dry Ingredients

• Flour: Provides structure without toughness. Use all purpose flour, and avoid bread flour.
• Sugar: Adds sweetness and browning while keeping the texture tender.
• Baking Powder: Essential for the lift and fluffy texture, must be fresh.
• Kosher Salt: seasons the biscuits.

Wet Ingredients

• Frozen Grated Butter. Cold butter is KEY to tender biscuits, it’s critical for steam lift, and must remain cold even during working the dough.Using frozen grated butter with biscuits and pie doughs creates an extra light and flakey product. I use this tip for the my fool proof Easy Flakey Pie Dough.

  The way to do this is by freezing a stick of unsalted butter and then grating it using the box grater (larger holes).

• Tip: Keep the paper wrap over the part of the butter you’re not grating and use it to hole the butter with as you grate it. this will prevent the butter from slipping as you grate it.
• Sour Cream (or yogurt or buttermilk): Adds tang and tenderness while balancing sweetness. Whole milk works but produces slightly less depth. You can also use non-dairy milk if you have to.
• Egg. Binds the drop biscuit together.
• Lemon Zest. For a bright zesty burst of flavor!
• Blueberries . Use fresh or frozen not thawed.

Add Ons for Drop Biscuits

• Berries of any sort (make sure if you’re using strawberries to be cut up)
• Chocolate Chips
• Nuts
• Zests, flavored oils
• Cheeses (grated or cumbled)
• Herbs (any type-fresh or dried)
• Sauteed onions, mushrooms etc
• olives, sun dried tomatoes
• Jams in swirls or on the glaze

How to Make Homemade Drop Biscuits

Preheat to the Oven

1. High heat is essential for oven spring.

Mix The Dry Ingredients

1. You’ll need a large mixing bowl to add in the flour, sugar and pinch of salt. Stir them well until blended.

Add in the Butter & Wet Ingredients

1. Now goes in the frozen grated butter and mix well, and then the sour cream and egg go in. Use a spatula to bring the dough together.
2. 

Add in Blueberries

1. Finally the blueberries are added in.

Scoop and Drop

1. Line a baking sheet with parchment paper.
2. A large spoon or ice cream scoop is what I use to take out scoops of batter and “drop” them on a baking sheet. This is a sticky dough do you can’t roll it or shape it the traditional way.
3. The size and shape of the biscuits will look very rustic  at that point which is OK!

1. If you want nice neat perfectly shaped identical looking biscuits use the same spoon, your set of fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits.

Bake The Biscuits

1. Now bake them starting off at a high temperature and then gradually continue baking at a lower temperature until they’re golden brown.

Glaze

1. The Glaze is optional but honestly so good! It’s a two ingredients glaze: Confectioner’s sugar and lemon juice. You can adjust the consistency with extra confectioner’s sugar or lemon juice.
2. You can just brush them with melted butter on top if you’re not going to glaze them. SO GOOD.

Pro Tips For Easy Drop Biscuits 

• Frozen butter is essential here, if you don’t have it already in your freezer, make sure you freeze it ahead of time for the recipe.
• If you can’t grate the butter or forgot to freeze it, then pule the dough in a food processor to avoid warming the butter.
• The recipe is made originally using buttermilk, however I’ve found that sour cream makes it taste richer.
• It’s best to use a spatula or fork to blend the batter together, that way you don’t over work it.
• To get the same sized biscuits, use an ice cream scoop. This way they cook evenly.
• The glaze is optional but adds an extra zest and sweetness. Adjust the glaze consistency to your taste by adding more/less of the confectioner’s sugar and lemon juice.
• Once cooled, store the freshly baked biscuits over the counter covered with plastic wrap for up to 3 days.
• Otherwise, freeze the cooled baked biscuits and defrost when needed for a fresher taste.
• Flakey Rolled Biscuit Recipe here: How To Make Biscuits.
• Uniquely moist Mayonnaise Biscuits also worth trying!
• Fool Proof Flakey Pie Dough Recipe here: Easy Flakey Pie Dough.

Homemade Biscuits Variations

• Blueberry Lemon Drop Biscuits
• Whole Wheat Drop Biscuits
• Vegan Drop Biscuits
• Mini Drop Biscuits
• Savory cheese bisuits

Why Did My Biscuits Turn Purple?

You probably over mixed the berries and they burst releasing their juices. ice released. To avoid this, always gently fold the blueberries in, and when possible use cold berries.

Why Are They Gummy Inside?

This happens when there was too much moisture in the dough or if you underbaked the biscuits. To avoid this, stick to the measurements in the recipe and bake until center is fully set.

Why Did They Spread Too Much?

If you used room temperature butter or the butter was too warm, the dough will in turn be more loose and will spread during baking. If this happens, to fix it, chill the dough before baking.

Why Are They Dry?

You could have used too much flour or over baked your biscuits. Always make sure to stick to the measurements in the recipe and don’t over bake.

Why Did my Biscuits not Rise?

This happens if you used old baking powder, or if your oven temperature was not hot enough as you put them in for baking. Always check if your baking powder is fresh and make sure the oven is calibrated.

Storage & Reheating

• To store at room temperature: 2 days airtight.
• Refrigerated in an airtight container : up to 5 days.
• Freeze in a ziploc bag for up to 2 months.
• To Reheat: Place in a 350°F oven for 5–7 minutes.
• As always, avoid microwave for best texture.

Can I use frozen blueberries in drop biscuits?

Yes. Add them frozen and do not thaw to prevent excess moisture and bleeding.

Are blueberry drop biscuits sweet?

They are lightly sweet, more balanced than muffins.

Can I make these without buttermilk?

Yes. Use milk with a splash of lemon juice or vinegar.

How do I keep blueberries from sinking?

Toss them lightly in flour before folding into dough.

Beginer Baking Recipes

• Ultimate Blueberry Raisin Bran Muffins
• Brownie Pudding
• Date Cake
• Banana Bread Muffins
• Cranberry Orange Muffins
• Blueberry Muffins With Lemon Sugar Crunch

4.05 from 21 votes

Print

Easy Lemon Blueberry Drop Biscuits

These Drop Biscuits are for all the muffin top lovers! Delicately crisp on the outside with a tender and cake-y inside. Bursting with blueberries and lemon zest—it’s the perfect treat! Not too sweet or heavy, just melt in your mouth biscuits-almost too good to be true!

Course baking, Breakfast, brunch, Dessert

Cuisine American

Keyword drop biscuits, drop biscuits recipe, how to make drop biscuits

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 30 minutes

Servings 12 biscuits

Calories 176 kcal

Author Mahy

Ingredients

• 1 1/2 cups of all purpose flour
• 1 tablespoon of baking powder
• pinch of salt
• 1/3 cup of sugar
• 4 Tablespoons of cold unsalted butter , grated
• 3/4 cup of buttermilk
• 1 egg
• 1 teaspoon of vanilla
• zest of 1 lemon
• 1 1/4 cup of blueberries , fresh or frozen (if frozen, do not thaw).
• Extra tablespoon of sugar for sprinkling (optional)

Glaze

• 1 cup confectioners sugar
• 1 Tablespoon lemon juice

Instructions

1. Preheat the oven to 420 degrees F.

2. In a bowl mix the flour,pinch of salt, sugar, baking powder and butter using a fork.

3. In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
4. Then add the blueberries on top of the flour mixture and pour in the egg buttermilk mixture and mix the batter together using the same fork, do not over mix it at all!
5. Take a serving tablespoon and take a spoon-full of the batter and drop it on a parchment lined baking sheet. Repeat with the remaining batter.
6. If you’d like more uniform looking biscuits, use the same spoon and your fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits, or even use a cookie cutter placed around the biscuit batter and then try to push the batter to the edges to fill up the cookie cutter space, then remove the cookie cutter and repeat with the rest of the batter—to make this step easier for you, it’s better to oil the insides of the cutter well so it doesn't stick at all to the batter.
7. Sprinkle the drop biscuits with sugar if you like and bake for 15 minutes until golden and cooked through. Cool on a wire rack for 2 minutes and serve.

8. Optional glaze: Mix all ingredients in a bowl and adjust the consistency of the laze by adding more/less of confectioners sugar and lemon juice.

Recipe Video

Recipe Notes

Pro Tips For Easy Drop Biscuits 

• Frozen butter is essential here, if you don't have it already in your freezer, make sure you freeze it ahead of time for the recipe.
• If you can't grate the butter or forgot to freeze it, then pule the dough in a food processor to avoid warming the butter. 
• The recipe is made originally using buttermilk, however I've found that sour cream makes it taste richer.
• It's best to use a spatula or fork to blend the batter together, that way you don't over work it.
• To get the same sized biscuits, use an ice cream scoop. This way they cook evenly.
• The glaze is optional but adds an extra zest and sweetness. Adjust the glaze consistency to your taste by adding more/less of the confectioner's sugar and lemon juice.
• Once cooled, store the freshly baked biscuits over the counter covered with plastic wrap for up to 3 days.
• Otherwise, freeze the cooled baked biscuits and defrost when needed for a fresher taste.
• Flakey Rolled Biscuit Recipe here: How To Make Biscuits.
• Uniquely moist Mayonnaise Biscuits also worth trying!
• Fool Proof Flakey Pie Dough Recipe here: Easy Flakey Pie Dough.

Homemade Biscuits Variations

• Blueberry Lemon Drop Biscuits
• Whole Wheat Drop Biscuits
• Vegan Drop Biscuits
• Mini Drop Biscuits
• Savory cheese bisuits

Why Did My Biscuits Turn Purple?

You probably over mixed the berries and they burst releasing their juices. ice released. To avoid this, always gently fold the blueberries in, and when possible use cold berries.

Why Are They Gummy Inside?

This happens when there was too much moisture in the dough or if you underbaked the biscuits. To avoid this, stick to the measurements in the recipe and bake until center is fully set.

Why Did They Spread Too Much?

If you used room temperature butter or the butter was too warm, the dough will in turn be more loose and will spread during baking. If this happens, to fix it, chill the dough before baking.

Why Are They Dry?

You could have used too much flour or over baked your biscuits. Always make sure to stick to the measurements in the recipe and don't over bake.

Why Did my Biscuits not Rise?

This happens if you used old baking powder, or if your oven temperature was not hot enough as you put them in for baking. Always check if your baking powder is fresh and make sure the oven is calibrated. 

Storage & Reheating

• To store at room temperature: 2 days airtight.
• Refrigerated in an airtight container : up to 5 days.
• Freeze in a ziploc bag for up to 2 months.
• To Reheat: Place in a 350°F oven for 5–7 minutes.
• As always, avoid microwave for best texture.

Can I use frozen blueberries in drop biscuits?

Yes. Add them frozen and do not thaw to prevent excess moisture and bleeding.

Are blueberry drop biscuits sweet?

They are lightly sweet, more balanced than muffins.

Can I make these without buttermilk?

Yes. Use milk with a splash of lemon juice or vinegar.

How do I keep blueberries from sinking?

Toss them lightly in flour before folding into dough.

Nutrition Facts

Easy Lemon Blueberry Drop Biscuits

Amount Per Serving

Calories 176 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 25mg8%

Sodium 23mg1%

Potassium 155mg4%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 169IU3%

Vitamin C 2mg2%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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