Two Peas and Their Pod

Nutella Drop Biscuits

Nutella fans, I have a special treat for you today. Nutella Drop Biscuits. Easy homemade biscuits with Nutella swirled in. How good does that sound? Let me tell, you REAL good. Trust me, I know. I sampled one…or two, or three. I lost count. Josh is allergic to Nutella so he couldn’t help me out and we aren’t giving Caleb sugar yet, so I taste tested these all by myself. I wanted to make sure they were good enough for the blog so I had to eat more than one. I was just doing biscuit research. Tough job, I know:)

I love making drop biscuits because they are so easy. You don’t have to roll and cut, just take a spoon and plop the biscuit dough on a baking sheet. I swirled in a healthy amount of Nutella and added sprinkled sea salt on the top of the biscuits before putting them in the oven.

The biscuits are buttery and soft with a sweet swirl of Nutella. Chocolate, hazelnut, with hint of sea salt-divine! These Nutella Drop Biscuits would be a great addition to any brunch table. They are also great as an afternoon snack or dessert. You really can’t go wrong with Nutella Biscuits any time of the day.

Get out a jar of Nutella and make these Nutella Drop Biscuits. I know you have a jar hidden in your “secret” stash. I promise I won’t look while you get it out. Your secret is safe with me.

I know I didn’t share my biscuits, but I think you should. It is November after all, the season of sharing and giving. Your friends and family will love you even more after eating one of these decadent Nutella Drop Biscuits.  They are drop dead amazing!

Nutella Drop Biscuits

Yield: 10 large biscuits

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Total Time: 25 minutes

Easy drop biscuits with a sweet Nutella swirl!


2 1/4 cups all-purpose Gold Medal flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
1 cup buttermilk
1/2 cup Nutella
Sea salt, for sprinkling on biscuits, optional


1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a spatula until just combined. With a knife, gently swirl the Nutella into the biscuit dough.

3. Drop round spoonfuls of dough, about three tablespoons, onto prepared baking sheet. Sprinkle biscuits with sea salt, if desired. Bake for 12-15 minutes or until tops are slightly golden brown. Remove from oven, let cool to room temperature and serve.

Note-I updated the recipe to only use 1/2 cup of Nutella. Some readers said that 1 cup of Nutella was too much.

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86 Responses to “Nutella Drop Biscuits”

  1. carrian — November 6, 2012 @ 10:59 am

    Well, I do adore nutella… these sound awesome.

  2. Cheryl — November 6, 2012 @ 12:51 pm

    I made these today. They are absolutely, fabulously delicious. They are like a chocolate babka or rugelach, but so easy to make. They were a perfect treat for the cold weather here in the mid-Atlantic. May I share them on my quilting blog?

  3. natalie@thesweetslife — November 6, 2012 @ 1:48 pm

    I am ALWAYS looking for ways to use up leftover buttermilk. Remembering this next time!

  4. Deliciously Organic — November 6, 2012 @ 5:13 pm

    Such a great idea to swirl biscuits and nutella together!

  5. Carlas Confections — November 6, 2012 @ 5:52 pm

    Those look beautiful! Such a bummer that Caleb and Josh couldnt help you out eating them 😉 Im sure that was hard on you! Feel free to send some this way!!

  6. These are definitely a treat!

  7. Laura — November 7, 2012 @ 12:57 pm

    These look great! Any idea if these would freeze well at all? Looking for things to make ahead before holiday company.

  8. Donna — November 7, 2012 @ 5:27 pm

    SO creative – savory biscuits turned sweet and chocolaty!

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  10. Shaina — November 8, 2012 @ 11:32 am

    These look so good. Decadent.

  11. iGurman — November 8, 2012 @ 12:59 pm

    It looks good!

  12. Jennifer — November 9, 2012 @ 11:24 am

    Is that temp too hot? Mine did not make it to 15 minutes, and they were burnt! My oven is accurate.

  13. Jennifer — November 9, 2012 @ 11:45 am

    Sorry, I just read the instructions. I shouldn’t have left them do long, but I still think that I’ll cook them at a lower temp next time. The nutella itself is burnt, not the dough.

  14. noriza lacanilao — November 15, 2012 @ 6:55 am

    thanks nutella buscuit drop its so amaxing

  15. Alex — December 2, 2012 @ 1:23 pm

    I made these this morning and they didn’t turn out very well. I think less nutella to start would be easier to ‘swirl’ into the dough. My biscuits melted and burnt a bit at 10 minutes. I want to try again and tweak it.

    The couple that turned out though were great!

    • Two Peas replied: — December 2nd, 2012 @ 2:24 pm

      I reduced the Nutella to 1/2 cup in the recipe. I didn’t have a problem and I really love Nutella, but maybe 1/2 cup is best:) Thanks!

  16. Guillermina — December 10, 2012 @ 3:45 pm

    EXCELLENT!!! I had to subsitute buttermilk for regular milk, and it worked fine

  17. Tawanna — December 10, 2012 @ 9:56 pm

    I just made 2 batches of these, along with your Oatmeal White Chocolate Cranberry Cookies to give as gifts to a local lawyers office that my husband does business with. The cookies are amazing and these biscuits are addictive! Thank you for sharing.

  18. Misty — December 15, 2012 @ 2:11 pm

    I just got done eating my second biscuit and I have one word for you….YUMMMMMY!! My only problem at this point it to not eat the rest myself :).

  19. Courtney — December 24, 2012 @ 8:38 pm

    I’m definitely makig these – can they be made ahead of time?

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  22. Micaela — February 5, 2013 @ 7:46 am

    I linked your biscuits on my article for the italian magazine on line
    I hope you don’t mind.

  23. allana — February 12, 2013 @ 12:30 am

    has anyone tried freezing these?

  24. Fatima — February 12, 2013 @ 1:25 am

    Made these and won’t ever again. These were indeed very pretty but the taste was so floury. I would recommend using a chocolate chip dough and adding the nutella in instead of the chocolate chips.

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  28. felicia — March 11, 2013 @ 12:52 pm

    I just wrote an ode to Nutella on my blog and linked to some of my favorite recipes that use Nutella… including this one! Thanks for always sharing such yummy treats! Here’s a link:

  29. Tara — April 19, 2013 @ 2:22 pm

    Made these for breakfast the other day and they were great! I used the 1/2 cup Nutella. They were so easy to put together. I will definitely be making them again. Thanks!

  30. Prateeksha — July 21, 2013 @ 12:33 pm

    Very simple…..looks delicious. Will try this too

  31. Anna — January 8, 2014 @ 3:33 am

    Hi, how long do I preheat the oven for?

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  33. John — April 15, 2014 @ 6:55 am

    Looks yummy! Thank you so much.

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  35. wawa — June 4, 2014 @ 9:57 am

    hi. can i use other brands of all purpose flour instead of gold medal flour?

  36. Ann — July 13, 2014 @ 10:59 am

    Loved these! My son has a dairy allergy. Made them with Israeli chocolate spread and rice milk. He said the y tasted like donuts. He ate four in one sitting?

    • Two Peas replied: — July 13th, 2014 @ 6:26 pm

      So glad your son devoured the biscuits!

  37. Kristen — July 26, 2014 @ 4:29 pm

    I made these this morning for brunch and they were fantastic! Everyone loved them. Used the 1/2 cup of homemade Nutella, and we definitely spread some on the biscuits as well : ) Just started following your blog recently and have loved everything I’ve made so far- thank you!

  38. greenitalia dublin 2 — August 21, 2014 @ 4:57 pm

    looks delicious.

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