The Easiest Buttermilk Drop Biscuits Anyone Can Make
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Buttermilk drop biscuits are the ones you can count on when you want something quick and reliable. No shaping needed, just stir, drop, and bake. They come together in under 25 minutes, which makes them great for breakfast, brunch, or serving with a warm bowl of soup.
I made a batch after heating up some leftover French onion soup, and it reminded me how handy these biscuits are. They come out of the oven golden on the outside and tender inside, and they soak up any creamy soup or stew in a really satisfying way.
The recipe makes enough to share, and doubling is simple when you have a crowd coming over for potlucks, family dinners, or holiday gatherings. They pair well with almost any meal and can be prepped ahead to save time.
How to Make Drop Biscuits
You only need a bowl and a spoon. Stir the dough, drop it onto the baking sheet, and pop it into the oven. They bake into soft, tender biscuits with golden tops. Try using a cast iron skillet if you enjoy a deeper, crisp edge.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- All-purpose flour
- Baking powder and baking soda: To help the biscuits rise and stay light.
- Salt
- Granulated sugar
- Unsalted butter: Use very cold butter for the best rise and a tender crumb.
- Buttermilk: Store-bought or homemade both work. You can mix milk with vinegar or lemon juice to make your own.
- Lemon juice
- Honey: Gives a gentle sweetness and helps the tops brown nicely.
For brushing:
- Melted butter
Step-By-Step Instructions
Homemade buttermilk drop biscuits come together with just a few simple steps. Mix, stir, and drop the dough onto a baking sheet. Once they bake, add a light brush of melted butter and they’re ready to serve.
Step 1: Preheat and prepare
Set your oven to 425 F (220 C). Line a baking sheet with parchment paper so the biscuits release easily.
Step 2: Mix dry ingredients
Whisk the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
Step 3: Cut in the butter
Add the cold, cubed butter. Cut it into the dry mixture with a pastry cutter, fork, or your fingertips until the pieces are small and crumbly.
Step 4: Add wet ingredients
Pour in the buttermilk, lemon juice, and honey if you’re using it. Stir lightly until the dough comes together. Don’t overmix, and aim for a sticky, shaggy texture rather than a smooth one.
A shaggy dough looks rough and slightly messy. It should hold together loosely with streaks of flour and small bits of butter still visible.
Step 5: Drop the biscuits
Scoop the dough onto the prepared baking sheet using a spoon or ice cream scoop. Leave about 2 inches (5 cm) between each mound.
Step 5: Bake
Bake for 12 to 15 minutes. The biscuits are done when the tops turn golden.
Step 6: Brush with butter and serve
Brush the warm biscuits with melted butter. Serve them right away while they’re soft and warm.
Substitutions
- All-purpose flour: Swap with self-rising flour and leave out the baking powder, baking soda, and salt.
- Granulated sugar: Honey, maple syrup, or brown sugar all work well.
- Lemon juice: You can use white vinegar or apple cider vinegar.
- Honey: Go for maple syrup instead.
Expert Tips
- Handle the dough gently: Mix only until everything comes together. A light touch keeps the biscuits soft, while overmixing can make them firm.
- Freeze for later: Shape the biscuits and freeze them on a tray until firm. Store them in a freezer bag and bake straight from the freezer before serving.
- Chill your ingredients: Cold butter and cold buttermilk help the biscuits rise well and stay tender. If the room is warm, chill the dry ingredients for a few minutes before adding the butter.
- Try a sweet finish: Once the biscuits come out of the oven, brush them with melted butter and a small amount of honey. It adds a subtle sweetness that works nicely with soups and savory meals.
How to Store This Recipe
Once the biscuits have cooled, store them in an airtight container. They keep well at room temperature for about 2 days, and up to 5 days in the fridge. When ready to enjoy, warm in a 350 F oven for 5 to 7 minutes so they regain their soft texture.
. Freeze before or after baking. Baked biscuits should be placed on a tray to firm up in the freezer, then moved to a freezer bag. They reheat well straight from the freezer at 350 F for roughly 10 minutes. For unbaked dough, freeze the shaped biscuits on a tray and bake them from frozen, adding 2 to 3 extra minutes.
How to Serve Buttermilk Drop Biscuits
These biscuits taste especially good when they’re warm from the oven. Spread them with butter, drizzle a little honey, add your favorite jam, or spoon on some gravy.
They work well for breakfast with jam, apple butter, or eggs. For lunch or dinner, pair them with creamy soups like butternut squash soup and tomato basil soup, a comforting stew, or mains like marry me chicken and applesauce pork chops.
More Baked Side Dishes To Try
Drop Biscuits Made with Buttermilk Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter cold and cubed
- ¾ cup buttermilk cold 180 ml
- 1 teaspoon lemon juice
- 1 teaspoon honey optional
For Brushing:
- 2 tablespoons melted butter
Instructions
- Set your oven to 425 °F. Line a baking sheet with parchment paper so the biscuits release easily.
- Whisk the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- Add the cold, cubed butter. Cut it into the dry mixture with a pastry cutter, fork, or your fingertips until the pieces are small and crumbly.
- Pour in the buttermilk, lemon juice, and honey if you’re using it. Stir lightly until the dough comes together. Don’t overmix, and aim for a sticky, shaggy texture rather than a smooth one.A shaggy dough looks rough and slightly messy. It should hold together loosely with streaks of flour and small bits of butter still visible.
- Scoop the dough onto the prepared baking sheet using a spoon or ice cream scoop. Leave about 2 inches (5 cm) between each mound.
- Bake for 12 to 15 minutes. The biscuits are done when the tops turn golden.
- Brush the warm biscuits with melted butter. Serve them right away while they’re soft and warm.
Notes
- Mix the dough only until it comes together. A gentle touch keeps the biscuits soft, while overmixing can make them firm.
- Shape the biscuits and freeze them on a tray until firm. Store them in a freezer bag and bake them straight from the freezer when you’re ready to serve.
- Keep the butter and buttermilk cold so the biscuits rise well and stay tender. If the room is warm, chill the dry ingredients for a few minutes before adding the butter.
- After baking, brush the biscuits with melted butter and a little honey for a light sweetness that pairs well with soups and savory dishes.
