Buttermilk Drop Biscuits are quick and easy to make from scratch. They are soft, fluffy with a crisp exterior, and are ready in under 30 minutes, including baking time.
The main difference between drop biscuits and regular biscuits lies in how the biscuit dough is prepared.
Drop biscuit dough is simply stirred together and then spooned or “dropped” onto a baking sheet—no rolling, cutting, or shaping required. This makes them incredibly quick and easy, with a more rustic, homemade appearance.
Because the dough isn’t folded, drop biscuits tend to be softer and slightly crumblier. In contrast, regular biscuits are flakier and more layered, thanks to folding and shaping technique that creates distinct, airy layers and a lighter texture.
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Reasons to love
- No kneading, no rolling, no fuss
- Just mix the buttermilk biscuit dough, drop it on the pan, and bake
- Golden, crispy outside with a soft, fluffy center without milk
- Ready in just 30 minutes—from start to finish
- Quick, easy, and totally made from scratch
What does buttermilk do for biscuits?
Buttermilk adds a subtle tang that balances the richness of butter, while its acidity reacts with baking soda to help the buttermilk biscuits rise beautifully. This gives them a light, fluffy texture and keeps the inside soft and moist. For best results, use cold buttermilk straight from the fridge and mix it in just before combining with hot melted butter—it’s key to creating tender, airy drop biscuits.If you are out of buttermilk, refer to our homemade buttermilk substitute with lemon juice.
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 fluffy 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.
Notes
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.
Tips for making fluffy drop biscuits
The magic is in the butter and buttermilk. When cold buttermilk hits hot melted butter, it forms little lumps—this is exactly what you want! Those buttery bits create steam pockets that lead to extra fluffy, tender buttermilk drop biscuits.
Don’t overmix the dough. Stir just until everything comes together. The dough should look a little rough and shaggy—that’s what gives drop biscuits their signature rustic appearance and soft, airy texture.
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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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.
Recipe tips
- Use cold buttermilk straight from the fridge.
- Store the drop biscuits in an airtight container and refrigerate for up to 5 days. Refrigerating helps retain moisture, so they taste even better when reheated.
- You can freeze them for up to 3 months.
More easy homemade biscuit recipes
- Sweet potato biscuits are soft, fluffy with a crisp crust, and amazingly tender! They are slightly sweet and flavorful, made with roasted and mashed sweet potato, and irresistibly good.
- Heavy cream biscuits are one of the easiest homemade biscuits you'll make at home! Made using only 4 ingredients, they are soft, fluffy, and tender on the inside with a crisp exterior.
- These almond flour biscuits are made using just 6 ingredients along with a flavorful seasoning to create a flaky, cheesy biscuit that's buttery in taste. If you love Red lobster cheddar bay biscuits, this recipe is for you.
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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 ♡