Nutella Drop Biscuits

By Maria Lichty

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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!

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Nutella Drop Biscuits

Easy drop biscuits with a sweet Nutella swirl!
5 from 1 vote


  • 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 ½ cup of Nutella. Some readers said that 1 cup of Nutella was too much.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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?

  2. 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!!

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

  4. 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.

  5. 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!

    1. 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!

  6. 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.

  7. 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 :).

  8. 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.

  9. 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!

  10. 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?

  11. 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!

  12. Made these for breakfast today and I loved how easy these were to make and their slight sweetness. I could see how more than 1/2 cup Nutella would be too much as the more Nutella rich biscuits have no structural integrity. Overall,  a great recipe.

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