Fresh and flaky biscuits without the hassle? Yes please! This recipe for homemade drop-style buttermilk biscuits skips the fussy rolling and cutting, but brings all the buttery, delicious flavor you want in a buttermilk biscuit. Serve warm with a spread of butter!
A Quick Look At The Recipe
- Recipe Name: 30-Minute Buttermilk Drop Biscuits
- Main Ingredients: flour, baking powder, baking soda, sugar, salt, buttermilk, butter, butter
- Why You'll Love It: Fresh and flaky biscuits without the hassle? Yes please! This recipe for homemade drop-style buttermilk biscuits skips the fussy rolling and cutting, but brings all the buttery, delicious flavor you want in a buttermilk biscuit. Serve warm with a spread of butter!
Easy Drop Biscuits are just so simple to make!
My recipe for Buttermilk Drop Biscuits makes light and flaky biscuits with no rising, no rolling, and no cutting. It’s no secret I’m a fan of biscuits, just take a look at my homemade bread and biscuit recipe collection, I have a hard time choosing.
I reach for this recipe, when I’m in a hurry and don’t have much time. If you have lots of time, airy angel biscuits with buttermilk are amazing, if you don’t have butter, then mayonnaise drop biscuits are your answer and if you want a sweeter biscuit, you’ll love Southern honey-butter biscuits with buttermilk.
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Drop buttermilk biscuits, are easy to make because you just mix your dough together and drop them with a spoon or ice cream scoop onto a baking sheet.
These buttermilk drop biscuits are so simple, you’ll definitely enjoy homemade biscuits more often. Your kitchen will smell amazing and everyone will think you spent a lot of time, but we’ll know the truth! Homemade drop biscuits take just minutes to stir together and get in the oven.
They are absolutely fabulous in a biscuit and gravy breakfast casserole.
Spread with butter or strawberry jam, or dip in a bowl of chicken chili. However you eat them, you’ll be making them over and over again.
What are Drop Biscuits?
Drop biscuits are similar to regular biscuits but they don’t rise as high as traditional homemade biscuits. They also look shaggier – they have a more jagged appearance since they’re made from a lumpy batter instead of a smooth dough.
Why You’ll Love These Easy Drop Biscuits
- No rolling! You don’t have to roll this biscuit dough out.
- You just mix everything together. This is a very easy drop biscuits recipe!
- It takes less than 15 minutes to get these biscuits in the oven.
- They taste amazing because they’re made with butter (of course!), buttermilk, and flour.
Recipe ingredients
- Flour – For these biscuits, I recommend good old-fashioned all-purpose flour. If you want a whole wheat option, try white whole wheat flour. You can use whole wheat flour but your biscuits may not turn out as light and flaky. Bread flour will also work and will give a slightly higher rise. See my suggestions for flour for biscuits if you’re not sure.
- Sugar – It may seem like it’s not much sugar, but it’s important to include it. It sweetens the dough and helps give the outside its crispiness. Don’t skip it!
- Salt – Even a small amount of salt brings out the flavor of the butter.
- Buttermilk – Buttermilk is an important ingredient in this recipe. If you don’t have any, you can easily make some by mixing together 1 cup of regular milk with 1 Tbsp vinegar. Let the mixture sit for 10 minutes.
- Butter – You’ll need to melt your butter and allow it to cool slightly. Melt gently in the microwave or in a small pot on the stove over low heat.
- Pantry Staples – baking powder and baking soda.
How to make Drop Biscuits
Step 1: Make the batter.
Whisk the dry ingredients together in a large bowl. Combine buttermilk and 8 tablespoons of melted butter in a medium bowl, stirring until the butter forms small clumps.
Step 2: Add the buttermilk.
Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl.
Step 4: Scoop the batter into biscuits.
Use a large ice cream scoop and scoop about ¼ cup of dough onto the prepared baking sheet. Repeat with the remaining dough. Bake until the tops are golden brown and crisp, 12-14 minutes.
Step 5: Brush with butter.
Brush the biscuit tops with the remaining 2 tablespoons of melted butter and sprinkle with flaky salt.
A Few Recipe Notes
- Don’t overmix your batter. You want there to be some lumps and for your batter to be a bit ragged and jagged looking. If it gets thin and liquidy, your biscuits won’t be light and fluffy inside.
- Measure carefully! Making biscuits is a bit of a science, and you’ll have better success if your ingredient amounts are perfect.
- Don’t crowd your pan. Leave plenty of room between each biscuit so they can puff up and spread, and each side gets plenty of heat to make them that gorgeous golden brown color.
- If you don’t have parchment, use a silicone mat. If you don’t have either, make sure you grease your pan. A light spray of cooking spray is the next best thing.
Drop Biscuits Recipe variations
- Brush with garlic butter, just add some garlic powder to the melted butter.
- Add a cup of cheddar cheese to the dough before you add the buttermilk.
- Dip them in some butter and then a mixture of cinnamon and sugar for a sweeter breakfast biscuit.
How to Store Homemade Biscuits
The best way to store drop biscuits is at room temperature. Place any leftover biscuits in a Ziploc or airtight container and store on the counter. I try to eat biscuits within a day or two because they tend to dry out quickly.
You can freeze leftover drop biscuits if you want. Just place them in a freezer-safe Ziploc and store them in the freezer for up to 2 months. Thaw on the counter and eat right away.
To reheat drop biscuits, lay your biscuits on foil and brush the tops with melted butter. Wrap the foil tightly around the biscuits and place in a 350° oven for 3-5 minutes or until warm.
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30-Minute Buttermilk Drop Biscuits
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk cold
- 8 tablespoons butter melted and cooled slightly
- 2 tablespoons butter melted for brushing tops
Instructions
- Preheat oven to 425º. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, sugar, salt and baking soda together in a large bowl. Combine buttermilk and 8 tablespoons of the melted butter in a medium bowl, stirring until the butter forms small clumps.
- Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated.
- Use a large ice cream scoop, scoop about ¼ cup of dough onto the prepared baking sheet. Repeat with the remaining dough. Bake until the tops are golden brown and crisp, 12-14 minutes.
- Brush the biscuit tops with the remaining 2 tablespoons melted butter and sprinkle with flaky salt.
Barbara’s Tips + Notes
- Try not to overmix the dough, it does not need to be smooth.
- If you don’t have buttermilk, you can make your own buttermilk.
- The butter should still be warm but not hot when added.
Nutrition
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Teresa says
Very easy and delicious recipe for drop biscuits! I was out of buttermilk and the milk/vinegar combo worked perfectly. I did forget the salt (not sure how that happened!) but I was able to salvage the biscuits by smearing with salted butter. This morning I split a biscuit and toasted it in my cast iron skillet with salted butter and then topped with local raw honey so all isn’t lost. Thanks for another great recipe!
Barbara Curry says
I love toasted biscuits the next day. Thanks for sharing and giving a review.