This easy Buttermilk Drop Biscuit recipe uses ingredients you have on hand and comes together in minutes with no rolling or cutting, but all of the flavor. Hot warm flaky biscuits on the table in 30 minutes!
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, with over 18 different types on my site 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, angel biscuits with yeast are amazing, if you don’t have butter, then mayonnaise drop biscuits are your answer.
Drop biscuits, like cheddar bay biscuits are easy to make because you just mix your dough together and drop them on a baking sheet by the scoop full.
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.
Spread with butter or strawberry jam, dip in a bowl of chicken chili, or scoop up the end of your pasta sauce; however you eat them, you’ll agree, this drop biscuit recipe will be one of your new favorites.
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.
What’s the difference between drop biscuits and regular biscuits?
Both drop biscuits and regular biscuits are made with flour, butter, a leavening agent, and usually a bit of sugar. But traditional biscuits, like my Classic Buttermilk Biscuits, and swim biscuits have less moisture in them and the dough needs to be cut, rolled, and cut into circles or squares before baking.
But drop biscuits begin with more of a thick batter. It has more liquid in it and doesn’t need to be rolled and cut. Instead, you simply scoop the batter onto a parchment-lined baking sheet and pop them in the oven.
What to serve with Homemade Drop Biscuits
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.
Drop Biscuit 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.
What Is Buttermilk?
This recipe calls for buttermilk, which is a thick, fermented milk used in many Southern-style recipes and baked goods. Buttermilk is the leftover liquid from the process of making butter. That liquid is put through a process of fermentation to make it thick.
Buttermilk is important in this recipe because its unique acids help activate the baking soda for a better rise without needing ‘rise time.’ It also has a tangy flavor that tastes especially good in bread and biscuits. If you are all out, it’s easy to make your own buttermilk from ingredients in your pantry.
Should you use butter or shortening for biscuits?
You should only use butter for Southern biscuits. You will lose out on flavor and texture.
Is all-purpose flour better for biscuits?
I did a full comparison on what type of flour is better for biscuits and my findings showed that you can use either all-purpose or bread flour. Bread flour will give you slightly taller biscuits.
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.
Easy Drop Biscuit Recipe tips
- 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.
Pro tip: If you’re baking sheets are looking a little grimy, check out my kitchen hack for how to clean baking sheets without scrubbing.
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 do you make gluten-free drop biscuits?
To make these gluten-free, you can easily substitute a high-quality gluten-free flour for the all-purpose flour.
How to Store Homemade Drop 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°F oven for 3-5 minutes or until warm.
What can I do with leftover biscuits?
Not sure what to do with extra biscuits? Most people end up tossing them out as they get dry, but toasting them covers that up! Still great with jam or peanut butter.
Drop Biscuit Recipe FAQs
Why are my drop biscuits dry?
You might have mismeasured your ingredients. But if you’re pretty sure you got the measurements right, the next most likely thing is that you overmixed your batter. If you mix your flour too long, the gluten in your mixture starts to develop and your biscuits end up tough and hard. Mix just until incorporated.
Can you make biscuit dough ahead of time?
You can! You can make this dough up to 24 hours ahead of time. Store it in the fridge in a container with as little air as possible. You can also freeze the dough. Store it in the freezer for up to three months and thaw in the fridge. Bake as directed once it thaws fully.
Are drop biscuits the same as scones?
Drop biscuits are not the same as scones. While biscuits and scones are similar, a scone is typically sweeter than a biscuit.
Why are my drop biscuits crumbly?
If your biscuits are crumbly, it could be that you have added too much flour. Make sure the biscuit dough is a little sticky and not dry.
More Delicious Biscuit Recipes to Love
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Easy Drop Biscuits Recipe
- 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
- 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.