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! This Drop Biscuit Recipe is not too sweet or heavy, just melt in your mouth biscuits-almost too good to be true!
This is one Drop Biscuit Recipe you can whip up in minutes and keeps you happy for a while! Full recipe video below so you can check out how easy they are to make, plus tip and tricks 🙂
I am super excited about these biscuits—not just because all my family loves them, but because these were among the very first recipes I was trying to perfect back in my early baking madness days!
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 🙂
DROP BISCUITS
There seems to be much of a confusion in general between American biscuits and British scones, and even more, there’s a confusion between rolled biscuits and drop biscuits. So let’s get to the bottom of this, that way you know what to expect form this recipe.
Recipe Video
What is a Drop Biscuit?
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.
Rolled biscuits however are much flakier in texture. They have a melt in your mouth feeling and are thicker. My Ultimate guide and video to making flakey biscuits is in this post -> How To Make Biscuits.
Drop biscuits have a muffin like batter consistency and basically get dropped or scooped on a baking sheet (similar to cookies) and baked off. Drop Biscuits are equally delicious made sweet or savory, so don’t limit yourself to sweet by all means!
If you’re a first time biscuit baker, by all means start with drop biscuits!
DROP BISCUIT RECIPE
Now let’s chat about today’s Drop Biscuit recipe. Lemon. Blueberries. Drop. Biscuits.
I chose the lemon blueberry combo today not only because the girls love it, but because it’s similar in flavor to the all time favorite blueberry muffin! So it’s definitely a good place to start.
But that being said, feel free to substitute any type of berry, dried fruits, add in nuts, chocolate chips and make those easy drop biscuits recipe feel like a new treat each time.
Ingredients to make Drop Biscuits from Scratch
- Flour
- Sugar
- Baking Powder
- Salt
- Frozen Grated Butter (more on that below)
- Sour Cream (or yogurt or buttermilk)
- Egg
- Lemon Zest
- Blueberries (fresh or frozen not thawed)
Quick note about the frozen butter: 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 here–> 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.
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
- Your favorite combos!
HOW TO MAKE DROP BISCUITS
- You’ll need a large bowl to add in the flour, sugar and pinch of salt.
- 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.
Finally the blueberries are added in. A large spoon or ice cream scoop is what I use to take out scoops of batter and “drop” them on a baking sheet—the size and shape of the biscuits will look very rustic at that point—I like them this way!
- 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.
- Now bake them starting off at a high temperature and then gradually continue baking at a lower temperature until they’re done.
- 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.
DROP BISCUITS TIPS
- 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.
- 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.
- Fool Proof Flakey Pie Dough Recipe here: Easy Flakey Pie Dough.
BLUBERRY RECIPES
Ultimate Blueberry Raisin Bran Muffins
Blueberry Muffins With Lemon Sugar Crunch
Pear Blueberry Vanilla Clafoutis
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!
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
-
Preheat the oven to 420 degrees F.
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In a bowl mix the flour,pinch of salt, sugar, baking powder and butter using a fork.
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In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
-
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!
-
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.
-
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.
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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.
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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
DROP BISCUITS TIPS
- 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.
- 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.
I can’t wait to try this drop biscuit recipe! The texture looks amazing in the video, and I love how easy it seems. Perfect for a cozy brunch or even as a side for dinner. Thank you for sharing!
THESE ARE SOOOO GOOD!! Love the grated butter idea, low sugar, and the buttermilk suggestion! I made my first batch on a cookie sheet and second in a loaf pan. We prefer the loaf pan. SO fast, easy and delicious!!!
The 1 T of lemon juice is listed for the glaze, but there is no juice listed as an ingredient in the batter. Yet the instructions say to add the lemon juice to the buttermilk/egg/vanilla/zest mixture. Should the ingredients for the batter include lemon juice as well?
I just saw that as well as I began to make this… hope you get an answer!
How much sour cream or yogurt do you substitute for the buttermilk, and how much lemon juice goes in the batter?
Hi Robin,
I substitute the same amount as the buttermilk. 1 Tablespoon of lemon juice goes in the batter.
How much lemon juice do you use in the batter?
1 Tablespoon of lemon juice
Best ever! I used 3/4 cu Greek yogurt in place of buttermilk and it was perfect.
So happy you enjoyed this Belinda!! 🙂 Thanks so much for sharing!!
Yaay Belinda!!! 🙂
You mentioned using sour cream or yogurt. How much would you substitute for the buttermilk?
Hi Robin, I substitute the same amount.
Lemon and blueberry is one of my favorite flavor combinations! Loved these so much!
Thanks Taylor
Look at all those big, juicy blueberries. These looks SO delicious!
Jill thank you
Blueberries and lemon are such a great combination. These biscuits came out perfect!
Totally Danielle!
Isn’t it funny how many things have different names from country to country? In Scotland we leave out the egg and call these scones (rhymes with gone). They look delicious.
wow Jacqueline, so interesting!
These sound incredible! I’m going to have to rummage through the freezer and see if I have any blueberries left.
Hope you find some Kim!
Love this recipe. I made it with half sugar and half chili date syrup for a little zing. Complemented the lemon and sweet blueberry flavor in a lovely way. Baked them on an oven stone for a crisp bottom. Winner winner
WOW that sounds amazing, I have to try those changes too!!
Thanks for sharing!
These were amazing. I substituted have the sugar with Date Lady sweet chili sauce. Yum!
These were very crumbly, I followed the recipe exactly but somehow got a crumbly mess that wouldn’t stick together. I must have missed something. They did taste very good though!
Hi John, sorry to hear that 🙁 I just noticed the buttermilk should be 3/4 cup!! I will fix it and hope you make it again!!!
I just put these in the oven! The dough tastes amazing!! Fortunately I realized before mixing everything that your directions don’t include when to put in the sugar. I dropped it in right before I mixed the egg and flour mixture together.
Hi Krista, I just adjusted it–sorry for that! Sugar should be put with the flour mixture, but it should still be fine! Hope you enjoyed them 🙂
Thank you! These were so delicious and easy! I’m making them again this morning.
Thank YOU for making it, enjoy them again and again 🙂
Hi. I have just baked this and realised it has a cake like texture. Is it supposed to be like that? Or a crunchy cookie texture? Thanks.
Hi Chloe, yet it has the inside texture of a soft muffin but the outsides are flakey crispy like a cross between a biscuit and muffin tops. Hope you enjoyed it! 🙂
I love lemon and blueberry..super moist ..i tried them and my friends loveeed them..thanks
Thanks! So glad you loved them and your friends!:)
I like the combination of biscuit and cakes with blueberry i love it
Thanks Mona! Hope you try this:)
Dear Mahi,
Thank you for you delicious recipe…it looks
Yummy.
Can I prepare the salty biscute from the same one!!
Yes Nada of course! Just decrease the sugar to 1 Tablespoon and add any herbs, cheese, spices or your favorite additions to the batter! Hope you make it:)