I’m unabashedly a carb lover. Warm, buttery biscuits are one of my favorite morning indulgences, and while store-bought canned biscuits are convenient, nothing beats a fresh batch straight from the oven. After learning how fast and simple homemade biscuits can be, I rarely go back to pre-made dough. These easy cinnamon-honey drop biscuits come together in minutes, require no rolling or cutters, and deliver a tender, slightly bumpy texture that soaks up butter, jam, or honey beautifully.
Drop biscuits are ideal when you want a quick bread without the fuss. The challenge with many drop biscuit recipes is getting the texture right: too gummy, and they feel heavy; too dry, and they’re tough. This recipe balances butter and buttermilk for a moist, tender crumb, and uses a combination of baking powder and a small amount of baking soda for an even rise and light interior. The optional cinnamon and honey add a subtle warmth and sweetness that pair exceptionally well with morning coffee or a late-afternoon tea.
For a fragrant, slightly sweet version I used homemade buttermilk left over from making butter, which had a faint cinnamon-honey aroma. If you don’t have that on hand, store-bought buttermilk or a quick homemade substitute (1 cup milk plus 1 teaspoon lemon juice or vinegar, left to sit for a few minutes) works perfectly. If you prefer a plain biscuit, omit the cinnamon and honey—you’ll still get rich, tender drop biscuits that are excellent with savory dishes.
These biscuits are forgiving and versatile. You can add mix-ins like shredded cheddar and chopped chives for a savory twist, or fold in a handful of chopped nuts or dried fruit for extra texture. Because they’re dropped rather than shaped, the rustic tops are perfect for catching melted butter or a glossy drizzle of honey after baking.
INGREDIENTS
- 8 tablespoons unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 1/2 teaspoons ground cinnamon (optional)
- 1 cup buttermilk
- 2 tablespoons honey (optional)
DIRECTIONS
- Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper or a slipmat.
- Melt the butter in a small saucepan and set it aside to cool completely. To speed this process, you can chill it briefly in the refrigerator while preparing the dry ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon (if using) to remove lumps and evenly distribute the leavening.
- Stir the honey into the buttermilk, then whisk the cooled melted butter into the buttermilk-honey mixture. The butter will begin to form small lumps—that’s expected and helps create a tender texture.
- Pour the buttermilk mixture into the bowl with the dry ingredients. Use a spatula to fold the mixture just until a shaggy dough forms; avoid overmixing to keep the biscuits light.
- Grease a 1/4-cup measuring cup or use a spoon to scoop portions of dough and drop them onto the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Bake in the preheated oven until the biscuits are puffed and golden brown around the edges, about 10–12 minutes. Remove and let cool for a few minutes before serving.
Storage and serving tips: Serve warm with butter, jam, or an extra drizzle of honey. Leftover biscuits can be kept in an airtight container at room temperature for 2–3 days. Reheat gently in a low oven or toaster oven to restore warmth and crispness. These biscuits also freeze well—cool completely, wrap individually, and freeze for up to one month; reheat from frozen until warmed through.
Whether you’re feeding a crowd or craving a quick homemade treat, these cinnamon-honey drop biscuits are fast, forgiving, and delicious. Experiment with sweet or savory additions to make them your own.