buttermilk drop biscuits on silver plates

Easy Homemade Buttermilk Drop Biscuits Recipe

Buttermilk drop biscuits that are so easy to make you just might have them daily!

These drop biscuits are light and tender with a crispy buttery exterior. You just can’t go wrong with homemade biscuits on the table!

buttermilk drop biscuits on silver plates

Why You’ll Love This

Drop biscuits are easier to make than rolled biscuits.

I still love our cut-out biscuit recipe but when in a hurry to put dinner on the table or I just don’t feel like spending the time to pat them out and cut them I make these little babies!

If you have trouble making the perfect rolled and cut biscuit this buttermilk drop biscuit recipe is for you.

Ingredients

The basic biscuit ingredients are also used in drop biscuits.

  • All-purpose flour – I use King Arthur for all my baking needs now. For my cut-out biscuits I used to always use White Lily, but not anymore. I find King Arthur flour works just as well. Be sure to scoop and level the flour.
  • Baking powder – This is needed for the biscuits to rise.
  • Baking soda – Baking soda will add tenderness and also help with the rise.
  • Kosher salt – Because your biscuits need flavor.
  • Unsalted butter – Cold butter is the key to flaky, tender biscuits. The heat of the oven melts the cold butter pieces and creates tiny pockets of steam that lift the dough.
  • Buttermilk – Buttermilk adds a slight tang to the flavor of the biscuits. Make sure it’s cold. I measure it and place it back into the refrigerator until ready to mix in the dough.
  • Sugar – OPTIONAL. I don’t use sugar in my biscuits. I prefer them without it.
  • Melted butter – This is optional for brushing the tops of the biscuits after baking.

How to Make Easy Buttermilk Drop Biscuits

Let’s get to it!

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

Dry ingredients in a glass mixing bowl, buttermilk in a measuring cup, frozen grated butter in a small black bowl.

Grate the cold butter and place it in the freezer while preparing the other ingredients. This is my new and favorite method for biscuits.

You can also use a pastry cutter and blend the butter in, but the grated butter is way easier.

Measure out the buttermilk in a measuring cup and place it back in the refrigerator.

In a large bowl whisk together the flour, baking powder, baking soda, and salt (sugar if using).

Add the grated butter and stir to coat in the flour.

Biscuit dough in glass mixing bowl.

Add the buttermilk and stir with a wooden spoon or rubber spatula just until all the flour is moistened. DO NOT OVERMIX.

Dough dropped on parchment lined baking sheet.

Using an ice cream scoop, scoop the biscuit dough slightly heaping (do not flatten the bottom on the side of your bowl), and drop it onto the prepared baking sheet about 2 inches apart.

Bake the biscuits for 12 to 15 minutes, or until golden brown.

Biscuit being brushed with melted butter.

Brush the tops of the biscuits with melted butter immediately after removing them from the oven. This is optional but highly recommended!

Biscuit Topping Options

There is nothing wrong with a warm buttermilk drop biscuit straight from the oven but you can also take it to other levels with a few toppings.

  • Butter – Personally I think you can never have too much butter on a biscuit.
  • Jam or Jelly – Pick your favorite and spread away.
  • Honey – This might just be the favorite around our house.
  • Gravy – Whip up some sausage gravy and pour it over an open-face biscuit.
  • Syrup – I think this might just be a southern thing.
  • Breakfast Sandwich – Slice these in half and throw a fried egg on with some cheese.
Buttermilk drop biscuits on silver plates with jam in a small bowl, and a butter stick on side plate.
Can I Use a Buttermilk Substitute?

Yes, a buttermilk substitute (like milk mixed with lemon juice or white vinegar) should work for this drop biscuits recipe. But I don’t recommend it. Nothing beats real buttermilk!

How to Store Biscuits

As always, biscuits are best warm out of the oven. If you have leftovers, store them in an air-tight container or zip-lock bag.
You can also freeze them. Allow to cool completely, place in a freezer container or bag and freeze.

Can I Freeze Drop Biscuit Dough to Bake Later?

Yes! Make the dough as instructed, scoop the dough onto parchment paper, and freeze for at least 2 hours. Then place them in a freezer bag or container and freeze for up to two months. When ready to bake follow the baking instructions but they will probably take about 5 minutes longer to bake. Just watch them closely.

More Delicious Bread Recipes

buttermilk drop biscuits on silver plates

Easy Homemade Buttermilk Drop Biscuit Recipe

Buttermilk drop biscuits are light and tender with a crispy buttery exterior. So easy to make you just might do daily!
4.25 from 4 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: biscuits, buttermilk, drop
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 14
Calories: 235kcal
Author: DSTR

Ingredients
 

  • 3 cups All-purpose flour
  • 4 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Kosher salt
  • 3/4 cup Unsalted butter, cold grated, frozen
  • 1 1/2 – 1 3/4 cups Buttermilk cold
  • 2 tbsp Unsalted butter melted, optional

Instructions

  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
  • Grate the cold butter and place it in the freezer while preparing the other ingredients. Measure out the buttermilk and place it back in the refrigerator.
  • In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  • Add the grated butter and stir to coat in the flour.
  • Add the buttermilk and stir with a wooden spoon or rubber spatula just until all the flour is moistened. DO NOT OVERMIX.
  • Using an ice cream scoop, scoop the biscuit dough slightly heaping (do not flatten the bottom on the side of your bowl), and drop it onto the prepared baking sheet about 2 inches apart. (About 1/2 cup of biscuit dough.)
  • Bake biscuits for 12 to 15 minutes, or until golden. Brush the tops of the biscuits with the melted butter immediately after removing from the oven.

Notes

The number of biscuits yielded will depend upon the size scoop you use. You can also make them smaller to yield more.

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1183mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 446IU | Calcium: 128mg | Iron: 1mg

Share With Your Friends And Family!

2 Comments

  1. Yikes! 2 Tablespoons of Kosher salt…? I should have known better! I did use unsalted butter but I will not use that much salt if I make these again because they are so easy to make!4 stars

    1. Hi, Callie. So sorry about the kosher salt mistake. We have corrected the recipe to reflect 1 1/2 teaspoons of kosher salt. Thanks for bringing this to our attention.

Leave a Reply

Your email address will not be published.