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A ceramic bowl lined with a white cloth holds several golden scones on a wooden table, with a glass of milk.

Drop Biscuits Made with Buttermilk Recipe

Author: Jessica Haggard
Drop biscuits are a go-to when you want something quick with no rolling or cutting needed. They bake up soft and buttery and are ready in about 25 minutes. They’re a nice fit for family dinners, weekend breakfasts, and holiday tables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dishes
Cuisine American
Servings 8 biscuits
Calories 264 kcal

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.
Serve: They pair well with apple butter or eggs, stews, marry me chicken or applesauce pork chops.
Store: Store cooled biscuits in an airtight container for 2 days at room temperature or up to 5 days in the fridge, and warm them in a 350°F oven for 5 to 7 minutes to bring back their soft texture. Freeze baked or unbaked biscuits, then bake straight from frozen at 350 F, warming baked ones for about 10 minutes or adding 2 to 3 minutes for unbaked dough.

Nutrition

Calories: 264kcalCarbohydrates: 28gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 566mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 479IUVitamin C: 0.2mgCalcium: 123mgIron: 2mg
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