cinnamon sugar drop biscuits

Cinnamon Sugar Drop Biscuits

(nut free, egg free, soy free, vegetarian, gluten free option, dairy free option, vegan option)

I cannot get over how FLUFFY these Cinnamon Sugar Drop Biscuits are! They’re basically like little melt-in-your-mouth clouds sprinkled in cinnamon sugar. Need I say more? Oh, and they’re the sweet counterpart to my Mozzarella Herb Drop Biscuit recipe, so if you’ve tried that recipe… you know what’s up with the fluff-factor. Not to mention they’re super easy to make – just mix the dough, drop it on a baking sheet (no rolling or cutting!), sprinkle with cinnamon sugar, and bake!

Ingredients you’ll need for these Cinnamon Sugar Drop Biscuits:

  • all-purpose flour
  • white granulated sugar
  • baking powder
  • kosher salt
  • unsalted butter (frozen beforehand!)
  • milk of choice
  • white vinegar (or lemon juice)
  • ground cinnamon

What are drop biscuits?

Drop biscuits are biscuits that are formed by scooping the dough and “dropping” it into mounds on a backing sheet, instead of rolling and cutting the dough! It’s an easy and fun way to make biscuits, and makes the whole process much less time consuming.

Ensure you freeze the butter beforehand!

Place the butter in the freezer for at least 2 hours before making this recipe (I know it’s hard to wait, but your patience will pay off!). It helps prevent the butter from melting before it goes into the oven, helping you achieve fluffy biscuits! Freeze for longer (4-6 hours or overnight) if you want the biscuits to be lighter/fluffier, and freeze for shorter (1-2 hours) if you want the biscuits to be denser and have a crispier/more golden base.

cinnamon sugar drop biscuits

Make them vegan with vegan unsalted butter and dairy free milk

I’ve used unsweetened dairy free milk in this recipe and it works great (there is no change in texture/taste)! I have not tried using unsalted vegan stick butter, but it should work well as long as you ensure it is well frozen beforehand. I would not recommend using vegan tub butter (the vegan butter that comes in round containers) because it is difficult to freeze and may have more water which will affect the texture of the biscuits.

Make them gluten free with gluten free all-purpose flour (+ xanthan gum)

Although it will give you a slightly different texture (less structure and not as fluffy from the lack of gluten), using gluten free all-purpose flour will likely still give you a delicious biscuit! Just make sure you use a gluten free all-purpose flour that includes xanthan gum – it will help with the texture/structure of the biscuits. I do not recommend using oat flour or almond flour, as they will give you drastically different results. Light buckwheat flour may work, but again keep in mind that the texture will be different than the original recipe.

cinnamon sugar drop biscuits

How long do these Cinnamon Sugar Drop Biscuits last? Can I freeze them?

These biscuits last around four days when stored in an airtight container at room temperature, but are best when fresh! To save some for later while preserving their freshness, place them in an airtight container in the freezer on the day you bake them.

cinnamon sugar drop biscuits

Other baked goods you may enjoy:

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cinnamon sugar drop biscuits

Cinnamon Sugar Drop Biscuits

  • Author: Megan Lange
  • Total Time: 25 mins
  • Yield: 15 biscuits 1x
  • Diet: Vegetarian


Super fluffy & super easy cinnamon sugar biscuits! 




  • 2 1/4 cups (340g) all-purpose flour
  • 3 tbsp white granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 6 tbsp (5/8 cup, 3/4 stick) unsalted butter, frozen
  • 1 1/4 cup milk of choice (may need an extra 1/4 cup)
  • 2 tsp white vinegar (or lemon juice)


  • 2 tbsp white granulated sugar
  • 1 tbsp ground cinnamon


Place the butter in the freezer for at least 2 hours before making this recipe (I know it’s hard to wait, but your patience will pay off!). Freeze for longer (4-6 hours or overnight) if you want the biscuits to be lighter/fluffier, freeze for shorter (1-2 hours) if you want the biscuits to be denser and have a crispier/more golden base.

  1. Preheat oven to 400F. Line two baking sheets with silicon baking mats or parchment paper.
  2. Make the buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Set aside.
  3. Mix the dry: In a large bowl, combine the flour, sugar, baking powder, and kosher salt.
  4. Grate the frozen butter into the dry mixture and fold until well combined, working quickly to prevent the butter from melting. Alternatively, you can slice the butter into small pieces and cut the butter into the dry ingredients with a pastry cutter or the tips of your fingers.
  5. Gently mix in the buttermilk. If there is still excess flour after mixing in the buttermilk, add a bit more milk (1 tbsp at a time, up to 1/4 cup) until the flour is just incorporated (no visible dry patches). Do not overmix!
  6. Scoop out 1/4 cup mixture and drop onto prepared sheet (around 2 inches apart), forming round biscuit-like mounds. I find it easiest to use a measuring cup to scoop out the dough and an additional spoon to scrape out any excess dough and shape the mound.
  7. Make the cinnamon sugar topping: In a small bowl, combine 2 tbsp granulated sugar and 1 tbsp ground cinnamon. Sprinkle 1/2 tsp of the topping onto each biscuit (try to coat each biscuit evenly in the sugar mixture!).
  8. Bake for 15 minutes. Keep one sheet of biscuits in the fridge while the other is baking. Let cool on baking sheet for a few minutes before transferring to a cooling rack. In my opinion, they are best eaten slightly warm (fresh out of the oven!).
  9. Store in an airtight container at room temperature for up to 4 days, or freeze immediately to save for later!


Make it Vegan/Dairy Free: Use unsalted vegan stick butter (still ensuring to freeze it well beforehand) and dairy free milk.

Make it Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum – this helps with structure).

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Biscuits
  • Method: Bake

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