Easy Buttermilk Drop Biscuits

Name: Easy Buttermilk Drop Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups (240g) all-purpose flour; 1 teaspoon (5g) baking powder; ½ teaspoon (2g) baking soda; ½ teaspoon (3g) salt; ¼ cup (50g) sugar; ½ cup (113g) unsalted butter, (cold and cut into small pieces); 1 cup (240ml) buttermilk, (cold); 1 tablespoon vegetable oil

Buttermilk Drop Biscuits are fluffy, buttery, and perfect for serving any time. And you only need a few simple ingredients for an easy mix, dump, and bake recipe.

A basket full of freshly baked Buttermilk Drop Biscuits

I love these simple yet luxurious buttermilk drop biscuits. They’re fantastic with Nutella or strawberry jam. However, they go just as well with soups or stews.

While making, rolling, and cutting biscuits is my therapy, sometimes I want fast and easy. And that’s what makes this fail-proof buttermilk drop biscuit recipe so perfect. You’ll love it.😉

Content…

What Are They?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage Instructions
FAQs
What to Serve
More Easy Biscuit Recipes to Try
Conclusion
Watch How to Make It

Enjoying into a comfort food Buttermilk Drop Biscuits with a cup of coffee

What Are Drop Buttermilk Biscuits?

Drop biscuits provide the same tender, melt-in-your-mouth goodness with minimal effort. Regular biscuits are perfectly round and rise evenly to impressive heights. Drop biscuits are more rustic because you simply mix, scoop, drop the batter onto the pan, and bake. Easy as 1-2-3!

Recipe Ingredients

All-Purpose Flour – The base ingredient is not too soft and not too hard. I’ve not tried gluten-free biscuits. But if you have a tried-and-true gluten-free all-purpose flour, go for it. Then, a little salt and sugar add balance.
Leaving Agents – Baking soda and baking powder give you double action. Baking soda needs the buttermilk’s acidity to give a good rise. And the baking powder keeps some of that awesome buttermilk flavor around to ramp up the taste.
Unsalted Butter – That delicious fat (the colder, the better) adds moisture, keeps the gluten from making the biscuits tough and chewy, and adds flavor. 😋 Lard is a good substitute, but oil is not.
Buttermilk – This very cold, tangy, creamy liquid helps baking soda give the batter a lift and adds moisture. What could be better?

How to Make Buttermilk Drop Biscuits

Mix the dry ingredients, cut in the butter and add the liquid

Preheat oven to 450℉ (230℃). Line your baking sheet with parchment paper or lightly grease it.
Dry Ingredients – In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Add Butter – Add the cold cubed butter to the flour mixture, and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
Combine – Next, stir in the buttermilk and oil until just combined. The dough will be sticky and lumpy.
Drop – Scoop biscuits with a large ice cream scoop or a ¼ cup and drop them onto prepared baking sheets. Aim for similar sizes to ensure even baking.
Bake – Brush the top of the biscuits with some buttermilk. Bake for 12-15 minutes or until golden brown on top. Rotate the baking sheet halfway through to ensure even browning.
Cool – Remove the biscuits from the oven and let them cool slightly on the baking sheet. Either serve hot or transfer them to a wire rack to cool completely.
Serve – Serve immediately with butter, jam, or gravy.

A batch of freshly baked Buttermilk Drop Biscuits

Recipe Variations

Herby Spin – Add chives, parsley, rosemary, thyme, garlic powder, onion powder, and paprika.
Cheesy – Shredded cheese, such as cheddar, Parmesan, or Monterey Jack, delivers a cheesy and flavorful biscuit.
Dried Fruit – Cranberries, raisins, or blueberries create a sweet treat.
Glazed Biscuits – Glaze or frost your biscuits when they come out of the oven for a better-than-donut snack. Honey glaze, lemon glaze, or cream cheese frosting work great.

Tips and Tricks

For a quick buttermilk substitute, put a tablespoon of lemon juice or white vinegar in one cup of full-fat milk. Mix, then let stand for 5 minutes before adding it to the dry ingredients.
Drop the biscuits onto a baking sheet lined with parchment paper to prevent the biscuits from sticking to the pan.
Insert a toothpick into the center of one of the biscuits to check for doneness. If the toothpick comes out clean, the biscuits are done.

Make-Ahead Instructions

Freeze – Buttermilk drop biscuits are a great make-ahead. Follow the instructions right up until baking, then put the baking sheet in the freezer. When your uncooked biscuits freeze solid, put them in a freezer-safe bag until needed. They’ll last 2-3 months.

Bake – Line a baking sheet with parchment paper and arrange your frozen biscuits on it. Bake in a preheated 450℉ (230℃) oven for about 15 minutes until golden brown and delicious. Everyone’s oven is different, so you may want to check on them at around 10 minutes.

Serving and Storage Instructions

Eating these guys straight out of the oven is tempting, but let them cool before digging in. Split them open and smear some butter on them for pure heaven.

They’ll last at room temperature in an airtight container for two days, in the refrigerator for 4-5 days, or freezer for 2-3 months.

To freeze, place the biscuits in a single layer on a baking sheet and stick them in the freezer for 30 minutes. Then, transfer them to a freezer-safe bag or container for up to 3 months.

Insanely easy Buttermilk Drop Biscuits ready to enjoy

FAQs

Why are my biscuits flat?

So sorry! Overmixing the dough, an oven that isn’t hot enough, or expired baking soda could all affect how well biscuits rise. Another reason could be the butter was too warm. Just like in a pie crust, the colder, the better.

Why did my biscuits fall apart?

The main culprit is too much flour. If you scoop the flour from your container, you may pack it down just enough to make the dough too dry. Try spooning it lightly into the measuring cup and leveling it off with a straight edge. Better yet, measure the flour by weight.

Do I have to use buttermilk?

Many homemade biscuit recipes don’t use buttermilk. So milk works, too. However, the acidity in the buttermilk improves the rise and provides a pleasant tang.

What to Serve With Buttermilk Drop Biscuits

For a classic Southern breakfast, serve easy drop biscuits with sausage gravy or bacon, scrambled eggs, and cheese grits. Or pair them with fish or shrimp and grits for a comfort food dinner. That, and a cup of coffee, and you’re good to go.

More Easy Biscuit Recipes to Try

Conclusion

Buttermilk Drop Biscuits are so easy yet deliciously buttery, flavorful, and versatile! Have you made them yet? I’d love to hear what you served them with!

Watch How to Make It