Buttermilk Drop Biscuits are incredibly easy to make - just mix in a bowl, drop, and bake! With a soft, fluffy interior and a crisp golden exterior, these homemade biscuits come together in under 30 minutes—baking time included.
The difference between regular biscuits and drop biscuits lies in the preparation. For drop biscuits, the dough is simply mixed until just combined, then spooned or dropped directly onto the baking sheet without shaping or rolling. This makes them quick and easy to prepare.
As a result, drop biscuits have a more rustic appearance compared to the neater, more uniform look of regular biscuits.
The textural difference: Drop biscuits are more tender with a slightly crumblier texture, while regular biscuits are flakier and more layered due to the folding process, resulting in a lighter texture with distinct, airy layers.
These homemade drop biscuits are similar to cream biscuits but even easier to make, as they don't require any cutting or kneading. Looking for a cheesy twist? Try our almond flour biscuits instead!
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Why you'll love it?
- No need for kneading or cutting
- Just mix, drop and bake
- Crispy exterior with a soft and fluffy interior
- Ready in 30 minutes, including baking time
- Quick and easy
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour: To measure flour accurately, spoon it into the measuring cup and level it off with a knife, rather than dipping the cup directly into the flour.
- Baking Powder: It gives the buttermilk drop biscuits the lift and fluffiness they need.
- Baking soda: It reacts with the buttermilk and gives added rise.
- Sugar: Just a tablespoon of sugar enhances the flavor and adds deliciousness without making them sweet.
- Butter: Use unsalted butter to better control the salt content. Since we’ll be melting the butter, it’s fine to use it cold or at room temperature.
- Buttermilk: It's important to use chilled buttermilk straight from the refrigerator. Be sure to take it out just before mixing it with the hot butter. If you are out of buttermilk, refer to our homemade buttermilk substitute with lemon juice.
👩🍳 What does buttermilk do for biscuits? Buttermilk adds a tangy flavor that balances the richness of the butter. Its acidity reacts with baking soda to produce gas, helping the biscuits rise and become light and fluffy. It also adds moisture, keeping the biscuits soft on the inside.
How to make drop biscuits?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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👩🍳 Pro tip: Combining cold buttermilk with hot butter, creates a slightly lumpy mixture, and that’s the secret to achieving perfectly flaky buttermilk drop biscuits.
👩🍳 Pro tip: Avoid overworking the biscuit dough. There's no need to mix it until smooth; you want it just combined with a slightly flaky texture. This creates the classic rustic look of drop biscuits and helps achieve a light, fluffy texture.
Step 5 - Scoop the dough onto your baking sheet using a cookie scoop, spacing them about 2 inches apart. If you don’t have a cookie scoop, a ¼-cup measuring cup works just as well.
Step 5 - Bake for 17 to 22 minutes at 450 degrees, or until the tops are golden brown. F
👩🍳 Tip: Brush the hot biscuits with melted butter as soon as they come out of the oven for an extra burst of flavor and deliciousness!
Storage
Store the buttermilk drop biscuits in an airtight container and refrigerate for up to 5 days. Refrigerating helps retain moisture, so they taste even better when reheated. For longer storage, you can freeze them for up to 3 months.
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Buttermilk Drop Biscuits
Equipment
Ingredients
- 2 cups (240 gms) all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (85 gms) unsalted butter (½ cup)
- ¾ cup + 2 tablespoons (210 ml) cold buttermilk
Instructions
- Pre-heat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Add the flour, sugar, baking powder, baking soda and salt into a large bowl and whisk to combine.
- Heat the butter until melted and hot, but not bubbling. Quickly pour it into the cold buttermilk and stir. This creates a slightly lumpy mixture, and that’s the secret to achieving perfectly flaky biscuits.
- Pour the liquid into the flour mixture and stir just until combined, forming a dough. Be careful not to overmix—it’s okay if the dough is a little shaggy and not completely smooth.
- Scoop the biscuit dough onto your baking sheet using a cookie scoop, spacing them about 2 inches apart. If you don’t have a cookie scoop, a ¼-cup measuring cup works just as well.
- Bake for 13 to 17 minutes, or until the tops are golden brown. For an extra touch of deliciousness, brush the hot biscuits with melted butter as soon as they come out of the oven.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Shyam
These look easy and tasty! I am going to add them to my Thanksgiving dinner menu.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡