In case you haven’t heard, it’s soup season. 😉 And what’s better than warm and tender drop biscuits with a warm and comforting bowl of soup? Drop Biscuits are incredibly easy and you can change the flavors with your meal. This week I used my home farm spice to make a really simple farm-flavored drop biscuit. They are a little tangy, a little herby, and absolutely delicious! I know you’re going to love them, so be sure to put these Ranch Drop Biscuits on your menu.

What are drop biscuits?

Drop biscuits are a really simple type of quick bread with free-form dough that is simply dropped onto a baking sheet with a spoon instead of being rolled and cut like a traditional biscuit. They have a wonderfully rustic look that creates lots of nooks and crannies on top, perfect for brushing with butter.

This particular drop biscuit recipe is even easier because we use heavy cream instead of butter, so there’s no need to use a pastry cutter or do the tedious work of cutting the butter into the dough. You just stir, scoop, drop and cook!

Can I substitute heavy cream?

Heavy cream is essential for this recipe because the cream is high in fat and replaces the butter that is traditionally used in biscuits. The fat is what keeps the biscuits tender and soft. Without it, your biscuits will be dense and rubbery. Labels can vary from brand to brand, so look for cream labeled heavy cream, whipping cream, or heavy whipping cream. Any of these types of cream will have the right amount of fat to make the biscuits work well.

Use homemade or store-bought ranch seasoning.

This recipe works great with either a store-bought field seasoning packet or a homemade field seasoning batch. You can use whatever is most convenient for you!

What else can I add?

As mentioned above, you can add all kinds of delicious flavors to the biscuit crumble. If you want to add more to these Ranch Drop Biscuits, you can stir some fresh chopped green onions or shredded cheddar cheese into the batter (add with the dry ingredients).

Ranch Drop Biscuits

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.
Preparation time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes



2 Tbsp buttermilk powder ($0.15)
1/2 tsp dried parsley ($0.05)
1/4 tsp dried dill ($0.03)
1/4 tsp onion powder ($0.02)
1/8 tsp garlic powder ($0.02)
1/4 tsp lemon pepper ($0.02)
1/8 tsp freshly cracked black pepper ($0.02)


2.25 cups all-purpose flour ($0.35)
1 tsp salt ($0.05)
1 Tbsp baking powder ($0.06)
1 tsp sugar ($0.02)
1 pint heavy cream ($1.55)
2 Tbsp butter (for topping, optional) ($0.20)


Preheat oven to 400ºF. In a small bowl, combine the ingredients for the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, black pepper). Set aside a teaspoon of the ranch dressing to mix with the melted butter and brush over the finished biscuits.
In a large bowl, combine the flour, sugar, salt, baking powder, and remaining field seasoning (if you don’t plan to brush melted butter over your baked biscuits, just add all the field seasoning to the biscuit batter). give Make sure the dry ingredients are evenly mixed.
Add the heavy cream to the dry ingredients and stir until a sticky batter forms. Make sure that no dry dough remains at the bottom of the bowl.
Spoon into about ¼ cup balls on a parchment-lined baking sheet. The batter does not need to be shaped or smoothed in any way. You should get about 12 biscuits.
Bake the biscuits for about 18 minutes, or until they are puffed and golden brown.
After baking, melt the butter in a small dish, then stir in the ranch seasoning. Brush the ranch butter over the top of the biscuits before serving.

How to Make Ranch Drop Biscuits – Step by Step Guide

Preheat oven to 400ºF. If you are using homemade field seasoning, combine the seasoning ingredients in a bowl (2 tablespoons buttermilk powder, ½ teaspoon dried parsley, ¼ teaspoon dried dill, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon lemon pepper, ?black pepper a teaspoon). Whether using homemade or store-bought ranch seasoning, set aside 1 tablespoon of the seasoning to mix with the melted butter to brush over the biscuits after baking.

In a bowl, combine 2.25 cups of all-purpose flour, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, and the remaining field seasoning. Stir until well combined. If you don’t plan on brushing melted butter on the biscuits after baking, you can add all of the biscuit seasoning at this point.

Add one pint of heavy cream to the bowl of dry ingredients.

Whisk the heavy cream into the dry ingredients until it forms a crumbly ball of dough. It can be very sticky and that’s okay.

Divide the dough into 12 portions (about ¼ cup each) on a parchment-lined baking sheet. If they are a bit uneven in shape or size, just pinch off one and press it onto the other. The freeform shape makes them very forgiving! The more texture the better.

Bake the Ranch Drop Biscuits in a preheated 400ºF oven for about 18 minutes, or until they puff up and are golden brown on the edges.

Melt 2 tablespoons of butter and then stir in the reserved teaspoon of ranch seasoning.

Brush the ranch butter over the biscuits before serving!

I garnished with a little chopped parsley for the photos, but the flavor doesn’t require it.

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