These Quick Drop Biscuits without milk are fluffy, buttery, and ready in just 17 minutes! With a garlic butter topping and tender, flaky layers, they taste just like Red Lobster's famous biscuits but are made fresh with no preservatives. Just mix, drop, and bake - they'll be in the oven by the time it preheats!
Perfect alongside soups and stews or drizzled with honey for breakfast.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
These drop biscuits were actually discovered by accident when I lost count of the flour while making my Homemade Biscuits without Milk. The dough was too sticky to roll, so I dropped them by spoonfuls instead - and was amazed when they turned out almost exactly like Red Lobster's Cheddar Bay Biscuit mix!
They're perfect for busy weeknights or when you want fresh, warm bread without any work. These biscuits are perfect alongside Marry Me Chicken Soup, Smoked Sausage and Potato Soup, or Smoked Chicken Noodle Soup.
Jump to:
How To Make Drop Biscuits with No Milk
Quick Overview
- Mix dry ingredients.
- Add butter and wet ingredients.
- Scoop onto baking sheet.
- Bake and brush with garlic butter.
Step by Step Instructions
- Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it. In a large bowl, whisk together 1½ cups flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Step 2: Cut ½ cup cold butter into small pieces and add to flour mixture. In a separate bowl, combine ½ cup warm water with ½ tablespoon vinegar.
- Step 3: Pour wet ingredients over the flour mixture.
- Step 4: Stir just until ingredients are combined and no dry flour remains. Don't overmix - the dough will be sticky.
- Step 5: Using an ice cream scoop or ¼ cup measuring cup, drop biscuit dough onto the prepared baking sheet, spacing 2 inches apart.
- Step 6: Bake at 425°F for 10-12 minutes until golden brown. Meanwhile, melt 3 teaspoons of butter and stir in ½ teaspoon of garlic powder.
- Step 7: Remove biscuits from oven when tops are golden brown. Immediately brush with garlic butter mixture.
- Step 8: Serve warm. These biscuits are perfect split and buttered, or alongside your favorite soup or stew.
Jeri's Quick Tip
For the flakiest biscuits, use cold butter. This creates flaky layers as it melts in the oven. If your kitchen is warm, pop the cut butter in the freezer for 5 minutes before mixing.
Recipe Ingredients
- Flour. I used regular all-purpose flour. It creates perfectly tender biscuits without needing any special bread flour.
- Leaveners. The combination of baking powder and baking soda makes these biscuits extra fluffy and light.
- Butter. Keep your butter cold until ready to use - this creates those delicious flaky layers we're after. Shred or cut it into small pieces for easier mixing.
- Liquid. Warm water and a splash of vinegar work together to activate the leaveners for super fluffy biscuits.
- Topping. A quick garlic butter made with melted butter and garlic powder takes these from good to amazing. Brush it on while they're still hot.
See the printable recipe card below for quantities and a complete list of ingredients.
Substitutions and Variations
- Butter - Try salted butter and reduce added salt, or use margarine for a dairy-free version.
- Seasoning Ideas - Add herbs like rosemary, thyme, or Italian seasoning to the dough.
- Sweet Version - Skip the garlic butter and brush with honey butter instead. Perfect for breakfast!
- Make Them Cheesy - Fold in ½ cup shredded cheddar cheese before dropping onto the baking sheet.
- Extra Flavor - Add crispy Air Fryer Bacon bits and green onions to the dough for loaded biscuits.
Top Tips
- Don't Overmix - Stir just until the ingredients come together. A few flour streaks are better than overworking the dough.
- Scoop Size - Use about ⅔ of an ice cream scoop or ¼ measuring cup for consistent sizing.
- Quick Brush - Apply the garlic butter while the biscuits are still hot from the oven.
- Spacing Matters - Leave about 2 inches between biscuits on the baking sheet so they can rise properly and develop crispy edges.
Serving Suggestions
These drop biscuits are delicious served in so many ways:
- Classic Comfort: Split and slather with butter alongside White Chicken Chili or Venison Stew.
- Breakfast Style: Drizzle with honey and serve with Air Fryer Bacon and eggs for an easy morning meal.
- Dinner Pairing: Perfect for soaking up the sauce from One Pan Tuscan Chicken, Instant Pot Chicken Pot Pie Soup, or Creamy Coconut Shrimp.
- Holiday Dinner: Add them to your bread basket alongside Twice Baked Mashed Potatoes and Air Fryer Green Beans.
You can also split warm biscuits and make mini sandwiches with leftover Smoked Turkey or Double Smoked Ham!
Storage Tips
Counter: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Layer with wax paper to prevent sticking.
Freezer: Baked biscuits can be frozen for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag.
Reheating: Warm in the microwave for 10-15 seconds, or in the air fryer or oven until warm.
Recipe FAQs
For best results, bake right after mixing. The leavening agents activate immediately when wet ingredients are added.
Look for golden brown tops and check that the centers are set. A toothpick should come out clean.
This is my secret ingredient. The vinegar reacts with the baking soda to help the biscuits rise and create a tender texture.
Yes! Just adjust the baking time accordingly - about 8-10 minutes for smaller biscuits and 12-15 for larger ones.
Homemade Drop Biscuits (No Milk)
Ingredients
- 1½ cups all-purpose flour or bread flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, cold, cut into small pieces or margarine
- ½ cup warm water
- ½ tablespoon white vinegar
- 3 tablespoons butter, melted or margarine
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.1½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the cold cubed butter or margarine to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.½ cup butter, cold, cut into small pieces
- Combine the warm water and vinegar in a small bowl. Pour into the flour mixture and stir with a spoon until just combined. The dough will be sticky and sort of puffy.½ cup warm water, ½ tablespoon white vinegar
- Using a ¼ cup measuring cup or ⅔ of an ice cream scoop, drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get approximately 10 biscuits.
- Bake for 10-12 minutes until golden brown.
- While the biscuits are baking, prepare the garlic butter mixture. Melt the butter in a small saucepan over low heat and stir in the garlic powder until well combined.3 tablespoons butter, melted, ½ teaspoon garlic powder
- As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Serve warm and enjoy!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Space biscuits about 2 inches apart on the baking sheet - they spread slightly and need room to rise properly.
- The dough should be sticky - don't be tempted to add more flour! Use an ice cream scoop or sprayed measuring cup for easy dropping.
- Cold butter is crucial for flaky biscuits. If your kitchen is warm, cut the butter into pieces and return to the fridge while you gather other ingredients.
- These biscuits rise best when baked immediately after mixing. The leavening agents start working as soon as the wet ingredients are added.
- Customize the biscuits to your liking. Add ½ cup shredded cheese to the dough before baking. You can also add herbs or increase the garlic for the garlic butter topping.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Freeze cooked biscuits for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
MJ says
I just made these and they are awesome!
Jeri Walker says
Yay! I'm so glad you liked them! 🙂 Thanks so much for the review!
Robert Vellios says
Looks very good! Have made similar biscuits before, the vinegar is a surprise though. Any thoughts on using alternative flours, like Whole Wheat, Almond, Oat, Coconut, etc? The wife wants me to work on healthier recipes.
Jeri Walker says
Thanks Robert! You could definitely use almond, oat, and coconut flour. If using whole wheat, I would use 50% whole wheat and 50% all-purpose. Let me know how they turn out! 🙂
Jeri Walker says
These biscuits come together super quick - and are perfect to serve with soups and stews!