Save some time at breakfast, and make drop biscuits that are still plenty tender and tall.

Learn how to make drop biscuits, and keep your scoop handy.

These will be your new go-to biscuit recipe.

Southern Living Drop Biscuits ready to serve with butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Caitlin Bensel; Food Stylist: Torie Cox

Why Are They Called Drop Biscuits?

Drop biscuits are scooped and dropped onto the panno rolling, no folding, and no cutting.

Store them in an airtight container or ziplock bag at room temperature for 2 days.

Southern Living Drop Biscuits ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

If your biscuits are a little dry after storage, they are quite good crumbled overtop chili or soup.

Can You Make Drop Biscuits Ahead?

We do not recommend making ahead or reheating drop biscuits.

Southern Living Drop Biscuits whisking together the dry ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

We’d love them in thisChicken-And-Biscuit Casserole.

More Southern Biscuit Recipes

Don’t stop at these drop biscuits.

We’ve got many more you should try next:

Ingredients

3cups(about 12 oz.

Southern Living Drop Biscuits cutting in the butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

)soft wheat self-rising flour(such as White Lily)

1Tbsp.granulated sugar

1/2tsp.kosher salt

6Tbsp.

Whisk together flour, sugar, and salt in a large bowl until no lumps remain.

Add buttermilk:

Gradually add buttermilk; stir until just combined.

Southern Living Drop Biscuits stirring in the buttermilk

Credit:Caitlin Bensel; Food Stylist: Torie Cox

(Batter should be wet but hold some structure.)

Evenly brush tops of biscuits with melted butter.

Cool on pan 5 minutes before serving.

Southern Living Drop Biscuits dropping the dough onto the prepared pan

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Drop Biscuits brushing the tops with melted butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Drop Biscuits on the pan after baking

Credit:Caitlin Bensel; Food Stylist: Torie Cox