These buttery homemade drop biscuits are made with buttermilk, for a thick, fluffy, comforting snack or side dish. Buttermilk drop biscuits are ready in just 30 minutes so you can pair them with everything from gravy to jam.
Ready to try another delicious biscuit recipe? Check out these copycat Red Lobster Cheddar Bay Biscuits and Buttermilk Biscuits next. Need a perfect pairing? Then check out my Biscuits and Gravy recipe.
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Want homemade biscuits without the fuss? Drop biscuits are a quick alternative to traditional biscuits. These rustic biscuits are really hard to mess up so even baking beginners can give this recipe a try.
And nothing beats chunks of buttery baked dough, served hot. Be careful, because you’ll want to gobble these up and fresh from the oven!
Why This Recipe Works
- Easy – Made with just 6 ingredients and only 10 minutes of prep time, making biscuits from scratch has never been easier. There’s no rolling or need for a biscuit cutter; so you just scoop, drop, and bake.
- Versatile – Enjoy these buttermilk drop biscuits whenever the craving strikes. You can serve them with breakfast, as a snack, or as a dinner side.
- Absolutely Delicious – These biscuits have a deep savory flavor that’s complemented by the tang of the buttermilk. When hot, they melt in your mouth for a super satisfying treat!
What are Drop Biscuits?
Drop biscuits are a type of biscuit known for their simplicity. They don’t have the flaky layers associated with classic biscuits. They are more fluffy and dense, like Red Lobster Cheddar Bay Biscuits or even Bisquick biscuits. These are the best biscuits for when you have a craving but are running short on time.
Tools You’ll Need
- Pastry blender
- Mixing bowl
- Baking Sheet
- Pastry brush
- ¼ Cup Measurement
Ingredients You Will Need for Buttermilk Drop Biscuits
I guarantee you have these simple ingredients already stocked between your fridge and pantry.
- All-purpose flour – Spooned and leveled for accurate measuring.
- Baking powder – This softens the biscuits and helps them rise.
- Sugar – This touch of sweetness balances out the savory flavors.
- Kosher salt – I use the Diamond Crystal brand.
- European-style unsalted butter – Use very cold, cubed butter. As it melts in the oven, it will create steam which then creates flaky drop biscuits.
- Buttermilk – Milk adds moisture. The acid in buttermilk also encourages the biscuits to rise so they get fluffy but not dry.
Brushing the Tops
- Butter – melted
- Flaky salt – optional
How To Make Drop Biscuits
If you have ever hesitated to make biscuits, let this drop biscuit recipe be your introduction because it’s so simple!
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and kosher salt. Whisk until ingredients are well combined.
- Add the very cold and cubed butter and blend the butter into the flour until you get pea-sized pieces to butter.
4. Make a well in the center of the flour mixture then add the buttermilk and stir just until combined.
5. Using a ¼ cup measuring scoop. Measure a heaping ¼ cup scoop of biscuits and drop onto prepared baking sheet. Bake for 16-20 minutes or until lightly golden brown.
6. Brush biscuits with melted butter, top with flaky salt (optional), and serve warm
Tips and Tricks
- Use very cold buttermilk. Keeping the buttermilk cold helps maintain the overall temperature of the ingredients. Cold fat in the dough will create steam as it melts during baking, further contributing to flakiness.
- Do not overmix the biscuit dough. Overmixing can develop gluten, leading to tough biscuits. This is also why I don’t suggest using a food processor.
- Once the biscuits have cooled to room temperature, store them in an airtight container or bag in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months. To thaw, place them in the fridge overnight. You can eat them directly from the refrigerator or warm them up in 15-second intervals in the microwave.
Recipe Variations
- Drop biscuits can be sweet or savory, depending on the ingredients added to the dough. Common additions include cheese, herbs, fruits, or even chocolate chips for sweet versions.
- Don’t have buttermilk? You can use one tablespoon of lemon juice and regular milk as a replacement.
- Some recipes use self-rising flour instead of all-purpose. If you choose to use that, read the ingredients. They already include leavening agents (i.e., baking powder) and sometimes salt too. You don’t want to double up on ingredients.
What to Serve with Buttermilk Drop Biscuits
- Toppings – Slice them in half and slather them with butter, jam, or jelly. You can also drizzle them with honey or gravy.
- Soup – Pair these biscuits with a rich, flavor soup like Creamy Mushroom Soup or Roasted Red Pepper and Tomato Soup.
- Breakfast – Serve this along with some sausage and eggs.
- Dinner – Round out a comfort meal of Pan Seared Pork Chops, Herbed Mashed Potatoes, with some steamed veggies, and a biscuit.
Frequently Asked Questions
What’s the difference between drop biscuits and regular biscuits?
Although both types of biscuits include the same ingredients, they contain different quantities. Drop biscuits are easier to make and cook quicker too. Drop biscuits have a wetter batter and are dropped onto the baking sheet as is. Whereas regular biscuits are rolled, flattened out, and cut, before they are baked so they have a smoother finish.
Why are they called drop biscuits?
Drop biscuits are made by dropping spoonfuls of biscuit dough onto a baking sheet. This results in a more rustic and irregular shape compared to the uniformity of traditional biscuits. Hence, the name.
How do you keep drop biscuits from falling apart?
If you want the dough to maintain its shape while baking, avoid using excess flour. If the mixture is too dry, it will crumble. Also, avoid overbaking the biscuits or cooking them at a too high temperature.
Looking for More Side Dish Recipes
- Grilled Corn with Ginger-Scallion Butter
- Easy Red Beans and Rice Recipe
- Gruyère and Parmesan Potato Stacks
Loving this Easy Drop Biscuits Recipe?
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Easy Drop Biscuits
Equipment
- Pastry blender
- Mixing bowl
- Baking Sheet
- Pastry brush
- ¼ Cup Measurement
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2½ teaspoons baking powder
- 1¼ teaspoons sugar
- 1¼ teaspoons kosher salt, Diamond Crystal
- 11 tablespoons European style unsalted butter, very cold, cubed
- ¾ cup buttermilk, very cold
Brushing the Tops
- Unsalted butter, melted
- Flaky salt, optional
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and kosher salt. Whisk until ingredients are well combined.
- Add the very cold and cubed butter and blend the butter into the flour until you get pea-sized pieces to butter.
- Make a well in the center of the flour mixture then add the buttermilk and stir just until combined.
- Using a ¼ cup measuring scoop. Measure a heaping ¼ cup scoop of biscuits and drop onto prepared baking sheet. Bake for 16-20 minutes or until lightly golden brown.
- Brush biscuits with melted butter, top with flaky salt (optional), and serve warm
