There is simply no denying that drop biscuits are the easiest type of biscuit to make at home. It takes less than 10 minutes to make the dough, which is flavored with lots of Everything Bagel Seasoning Blend and sliced scallions. Instead of rolling out the dough and using a biscuit cutter to form, these take advantage of a giant cookie scoop which helps to drop the biscuit batter onto baking sheets.
Here’s why we love them so much:
- Seriously quick prep time!
- They taste like an everything bagel! We are obsessed with Trader Joe’s EBTB seasoning blend and always have it on hands. This adds such amazing flavor!
- The texture! Tender, flaky, and light — can’t beat that!
This easy drop biscuit recipe yields 6 large biscuits, though you could easily double it. These are larger than standard drop biscuits, and they are perfect for turning into breakfast sandwiches!
If you’re looking for a rolled out biscuit recipe, be sure to check out our white cheddar biscuits — they are sky high and so unbelievably flaky!
Ingredients For Homemade Drop Biscuits
- All-purpose flour: This is the body of the biscuit. You can substitute with pastry flour, but we do not recommend a 1 for 1 substitution of whole wheat flour, as it will effect the tender texture of the biscuit.
- Baking powder and baking soda: The leavening agent that help the biscuits rise.
- Everything Bagel Seasoning Blend: We’ll use less Kosher salt than is typical for a drop biscuit recipe because there’s a good deal of salt in the EBTB
- Kosher salt and freshly ground black pepper
- Scallions, thinly sliced
- Sour cream, milk, and cooled melted butter: The liquid added to the drop biscuit recipe — the sour cream adds a lot of moisture! You can also substitute the liquid here with 1 cup of buttermilk.
You’ll also need a large bowl, both a whisk and a spatula to stir, a large muffin size scoop, and a baking sheet and parchment paper.
How To Make Drop Biscuits In Less Than 10 Minutes
- Mix together the dry ingredients. In a large bowl, combine 2 cups AP flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 3 teaspoons everything bagel seasoning, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk very well.
- Add the wet ingredients. To the flour mixture, add 3 tablespoons of scallions, sour cream, milk, and cooled melted butter, then stir well to incorporate. The dough should be sticky.
- Form the biscuits. Spray a large cookie or muffin scoop with nonstick cooking spray, then portion into 6 large biscuits. Scoop them onto a parchment lined baking sheet. Brush each with a little melted butter. Optional: you can sprinkle each with a little cracked black pepper if you like!
- Bake in a preheated oven. Bake at 400F for 22-25 minutes, or until the biscuits are golden brown (both on the top and the bottom) and have puffed up.
- Dig in! Best served warm or room temperature the day they’re baked.
How To Freeze Drop Biscuits
Once you form the biscuits and drop them on a sheet pan, cover with plastic wrap, then freeze until solid, about 2-3 hours. Transfer the frozen, unbaked biscuits to a large, resealable Ziplock bag (or other freezer safe container). Freeze for up to 2 months.
When ready to cook, place the frozen biscuits on a parchment lined baking sheet, brush with melted butter, then cook according to instructions — they’ll likely need an additional 5 minutes to cook fully from frozen.
Our Favorite Brunch Side Dishes
Our favorite way to enjoy these easy drop biscuits is to turn them into an epic breakfast sandwich. Carefully pull them apart, then top the base of the biscuit with any type of egg you love most (scrambled eggs, fried eggs, sunny side up, soft or hard boiled eggs), then add cheese, bacon, or even some smoked salmon. Absolutely divine!
If you’re serving the everything scallion drop biscuits as a side dish, here are some other mains and sides that work well with them.
- Quiche florentine or broccoli cheddar quiche
- Shrimp and grits
- Shirred eggs with asparagus
- Zucchini frittata
- Fried potatoes and onions
- With sausage gravy
Or simply serve them alongside a brunch spread of eggs, bacon or sausage, yogurt, granola, and fresh fruit.
And last but certainly not least, don’t forget to check out our guide to creating the perfect Bloody Mary Bar!
For everyone craving a simpler way to enjoy biscuits at home, these everything but the bagel seasoning biscuits loaded with scallions are a game changer! In just 10 minutes, you can have these baking away while you pour yourself a second cup of coffee. If that doesn’t convince you, we don’t know what will!
If you make this Drop Biscuit recipe, please let us know by leaving a review and rating below!
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More Brunch Recipes To Try!
- Southern Fried Chicken and Waffles
- How To Create an Epic Bagel Board
- Smashed Eggs On Toast
- Smoked Salmon Breakfast Tacos
- Crab Cake Benedict
Everything Scallion Drop Biscuits Recipe
Ingredients
- 250 grams all-purpose flour about 2 cups, loosely packed
- 2 tsp baking powder
- ½ tsp baking soda
- 3 heaping tsp everything bagel seasoning blend
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 scallions thinly sliced, about 3 Tbsp
- ½ cup milk cold
- ½ cup sour cream cold
- ¼ cup cooled melted butter
- 3 Tbsp melted butter for brushing on biscuits
Instructions
- Mix together the dry ingredients. Preheat oven to 400F. In a large bowl, combine 2 cups AP flour, 2 tsp baking powder, ½ teaspoon baking soda, 3 heaping tsp everything bagel seasoning, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk well.
- Add the wet ingredients. To the flour mixture, add 3 Tbsp of thinly sliced scallions, ½ cup cold sour cream, ½ cup cold milk, and cooled melted butter. Stir well to incorporate. The dough will be sticky.
- Form the biscuits. Spray a large cookie or muffin scoop with nonstick cooking spray, then portion into 6 large biscuits. Scoop them onto a parchment lined baking sheet. Brush each with a little melted butter. Optional: you can sprinkle each with a little cracked black pepper if you like!
- Bake in a preheated oven. Bake for 22-25 minutes, or until the biscuits are golden brown (both on the top and the bottom) and have puffed up. Best served warm or room temperature the day they're baked.
Notes
- You can substitute the sour cream and milk with 1 cup cold buttermilk.
- To freeze: Once you form the biscuits and place them on a sheet pan, cover with plastic wrap, then freeze until solid, about 2-3 hours. Transfer the frozen, unbaked biscuits to a large, resealable Ziplock bag. Freeze for up to 2 months.
- To cook from frozen: Place frozen biscuits on a parchment lined baking sheet, brush with melted butter, then cook according to instructions — they’ll likely need an additional 5 minutes to cook fully from frozen.
- This is the large cookie scoop we use. You can use a small or medium cookie scoop to create 12-15 smaller biscuits.
I made these today and they are delicious!!! Next time I will use a scoop to form biscuits, I was lazy and used my hands very messy. Going to try one tomorrow for breakfast in a turkey sausage sandwich.
A scoop is totally the way to go! Really glad you enjoyed them — I think that breakfast sandwich sounds amazing!! xo, Ari