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These easy buttermilk drop biscuits are a quick way to make homemade biscuits in minutes! No rolling, kneading our cutting out the dough with this drop biscuit recipe. You can make the dough in one bowl and they are ready to be baked in about 10 minutes.
I absolutely love a good homemade buttermilk biscuit however I don’t always have the patience for taking the time to roll and cut the biscuits out. Call me lazy. But when I do make biscuits usually it’s a Sunday morning thing, and let’s face it Sunday mornings are all about being lazy in my book. So that’s where these buttermilk drop biscuits come into play.
Buttery. Delicious. Quick. Easy. Yes these buttermilk drop biscuits are exactly what biscuit dreams are made of.
You will start with cutting the butter into your flour mixture. I like to use a pastry cutter for this step, but you could also just accomplish this with your hands. Make sure to use cold butter so it doesn’t become absorbed and melt into the flour. Otherwise you will end up with a gummy flat biscuit.
Then we will add in cold buttermilk to create our biscuit dough. Again we want buttermilk cold to keep the butter cold as well. I prefer using store-bought buttermilk but you could always make a homemade buttermilk if you don’t have any on hand.
And instead of using a biscuit cutter, we are going to simply scoop the biscuits and drop then onto our baking sheet. That means in about 10 minutes or less these biscuits are mixed, scooped, and ready to be baked! Hello lazy biscuit mornings.
- Biscuits couldn’t get easier with this 2 ingredient biscuit recipe that comes together in minutes!
- If you’re new to making biscuits then be sure to check out my 9 secrets to fluffy biscuits, so you end up with perfect biscuits every time.
- Got more self rising flour? Grab some buttermilk and make these 3 ingredient self rising biscuits that mix up quickly.
- Like your biscuits on the sweeter side? These fresh blueberry biscuits with a lemon glaze are a perfect sweet morning treat.
Are buttermilk biscuits the same as scones?
Simple answer. No they aren’t. Scones, like my blueberry scones, have eggs. Buttermilk drop biscuits do not have eggs.
Also scones are generally made with sugar and on the sweeter side whereas buttermilk biscuits do not usually have sugar in them. The only exception is if I’m making a shortcake biscuit for strawberry shortcake.
What does buttermilk do for biscuits?
Buttermilk does such wonderful things for our biscuits!
- Flavor: Buttermilk gives our biscuits a slight tangy flavor that is unbeatable to using any other milk.
- Height: The buttermilk will react with the baking soda in our recipe to help create tall, fluffy biscuits.
- Liquid: Of course the buttermilk also provides liquid. As a liquid, it is going to form our biscuit dough and bring together all of our ingredients.
- Fat: And since it’s low in fat, it works well with biscuit dough, which contains a high level of fat, either in the form of butter (or sometimes cream or shortening).
Drop Biscuit Ingredients Needed
The best part about making buttermilk drop biscuits is that it only requires six simple ingredients you may have on hand already!
- All purpose flour – No fancy flour needed here. All purpose flour has a mid range protein content so it gives the perfect soft texture to these buttermilk drop biscuits. Just be sure to measure your flour correctly so you do not end up with a tough biscuit in the end.
- Baking powder and baking soda – These biscuits use both baking powder and baking soda to give these biscuits their rise. You need to make sure they are still active (aka will create bubbles). Test the baking powder with a little hot water to see if it bubbles. Test the baking soda with a little vinegar (or lemon juice) to see if it bubbles. If they don’t, throw them out and buy fresh!
- Salt – Of course these biscuits need a little salt so they don’t taste flat. I love using sea salt in my baking for the best salt taste that will easily mix into our dough. But table or kosher salt will also work.
- Unsalted butter – I always recommend unsalted butter when baking. Different brands can use varying amounts of salt in their salted butter so it’s best to use unsalted and control the amount of salt you add. If you only have salted butter on hand, then simply reduce the salt called for in the recipe. And make sure you use COLD butter, so you get flaky biscuits. If your butter is too warm, it will be absorbed into the flour and create a dense biscuit.
- Buttermilk – I love the flavor buttermilk gives to these biscuits. If you don’t have any on hand you can make your own buttermilk.
How To Make Buttermilk Drop Biscuits
Step 1: Combine your dry ingredients.
This biscuit recipe starts with just good old all purpose flour. If you’re new to baking then be sure to read my two posts on flour- how to measure flour accurately and flour 101: the different kinds of flour. To the flour I whisk in a bit of baking powder, baking soda, and a little bit of salt.
Step 2: Cut the butter in.
Now one of the keys to making amazing biscuits is using COLD butter. It’s kind of similar in making pie crust. By cutting the butter in either with your fingertips or a pastry cutter, you will have small pockets of butter that are coated with flour, that will stay solid in the dough until hit by the heat of the oven. This will then create pockets of steam that will expand in the oven to create nice flaky drop biscuits. So be sure to use cold butter.
Step 3: Add the buttermilk.
Then stir in your cold buttermilk. If you’re out of buttermilk, you make your own buttermilk at home easily with just a couple ingredients. However, I will say homemade buttermilk will not produce the same kind of results as using store-bought in your biscuit recipe but can be substitute in a pinch and results will come close.
If you find your biscuit dough is dry and some of the flour is not incorporating you an always add an extra splash of buttermilk.
Step 4: Scoop and bake the drop biscuits
I use a large #16 cookie scoop that holds 4 Tablespoons to scoop my biscuit dough. You can also use a greased 1/4-cup measuring cup if you don’t own a large scoop. If you’re using a measuring cup, spray the measuring cup with cooking spray first, and then use a knife or spoon to scoop the dough out of the cup.
You just simply scoop your dough and place onto a parchment paper lined baking sheet. You can space the biscuits about 2 inches apart if you want crispier edges, or place them side by side for fluffier, pull apart drop biscuits.
I always like to brush the tops with a little extra buttermilk before they go into the oven. And these are ready to bake!
I bake these at 450oF (230oC)for about 12-14 minutes until the tops are golden brown.
Heather’s Baking Tips
- Careful when measuring. Measure your flour correctly so as not to over measure it. Here is a tutorial on how to measure your flour the right way! For best results, I recommend using a kitchen scale. But if using a measuring cup then use the spoon and sweep method where you spoon the flour into your cup and level the heaping cup. Do not pack it down into the cup.
- Use COLD ingredients. Be sure to use COLD butter and buttermilk to ensure flakiness. You don’t want the butter becoming too warm and being absorbed into the flour but stay solid until it’s in the oven. The butter will melt in the oven, creating steam, and push apart your layers of dough.
- Don’t Overmix The Dough – Like rolled biscuits, you want to make sure the dough is not overworked. If you continue to mix the dough it will develop too much gluten and create a tough, chewy biscuit.
- Spray Your Cookie Scoop – If your dough is sticking to your scoop or if you’re using a measuring cup, you can always give it a quick spray with cooking spray to help it release onto your prepared baking sheet with parchment paper.
Of course I love them plain and simple as is. But you can definitely add some wonderful things to your biscuit dough to kick up the flavor a notch. You will want to stir in these additions AFTER the butter has been cut in, and BEFORE you add the buttermilk. Here are a few of my favorites:
- Diced jalapenos – Dice up one jalapeno and stir into your drop biscuits.
- Shredded cheese – Stir in 1 cup of cheddar cheese (or other hard cheese like swiss, parmesan, or Gouda.)
- Chives – Stir in 1-2 tablespoons of chopped chives
- Fresh herbs – Try stirring in 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or sage.
Drop Biscuits Serving Suggestions
Of course you can eat these drop biscuits fresh from the oven, but here are some really tasty ways to serve them and make your buttermilk drop biscuits even tastier!
- Homemade sausage gravy
- Butter – I always like to spread more butter on these buttermilk drop biscuits when they are done baking and a little extra sprinkle of salt.
These buttermilk drop biscuits are best warm the day they are made of, but you can definitely store leftovers (if they are any! You can store these drop biscuits in an airtight container in the refrigerator for up to one week or you can store in an airtight container at room temperature for up to a week as well.
I prefer storing any leftover drop biscuits in the fridge to help them retain moisture and not dry out. I like to warm mine back up in the microwave for 10-15 seconds or until warmed through, or in a warm 350oF oven until heated through.
You can freeze baked drop biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. You can simply reheat frozen. I warm them up in the microwave for about 15-30 seconds or reheat in a 350°F oven for 15 minutes or until warmed through (oven is best for the best texture after having been frozen).
You can also freeze unbaked drop biscuits. Place your drop biscuits onto a parchment lined baking sheet and freeze solid (about 1 hour), and then transfer to sealable plastic bag or airtight container for up to 3 months. When ready to bake, simply place bake frozen, no need to thaw. You may need to just add on a few minutes of baking time.
You can make the dough and scoop the biscuits onto a baking sheet, wrap in plastic wrap or tinfoil, and then refrigerate until you bake them the next day. You can also just make the dough and cover your mixing bowl and scoop and bake the next day as well.
This usually means you’ve added too much flour and not enough liquid or butter. After you’ve added the buttermilk and stirred the dough together if it still seems a bit dry add an extra splash of buttermilk to help bring the dough together. To avoid adding too much flour I recommend weighing your flour or use the scoop and sweep method when measuring by volume.
The buttermilk reacts with the baking soda to help our biscuits rise. If you use regular milk, you may not get quite the same rise. You can always make a buttermilk substitute, or try swapping in half sour cream and half milk.
More Biscuits Recipes To Try
After you have mastered this biscuit recipe here are more biscuit recipes to try!
- Blueberry Biscuits
- Cinnamon Raisin Biscuits
- Self-Rising Biscuits
- Cheddar Cornmeal Biscuits
- Old Fashioned Buttermilk Biscuits
Let’s Bake Together!
Buttermilk Drop Biscuits
- Prepare pan and oven. Pre-heat your oven to 450°F (230°C). Prepare a cookie sheet with parchment paper or silicone baking mat. You can also bake these in a cast iron skillet or a round cake pan.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until pea-sized. You can also do this with your fingertips by squishing the butter pieces into the flour. Pour in your cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible.
- Add your buttermilk. Add the cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible.
- Scoop the biscuits. Using a large cookie scoop and scoop your biscuits onto your baking sheet (if you don't have a cookie scoop, you can use a 1/4-cup measuring cup. Use a spoon or knife to release the biscuit dough after scooping. If the dough is sticking, then spray your cup with cooking spray.) You can either space the drop biscuits about 2 inches apart for crispier edges or place the biscuits next to each other on the cookie sheet so they touch for pull apart biscuits. Optional step: Brush tops with additional buttermilk right before baking.
- Bake the biscuits. Bake for about 12-14 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on butter and a sprinkle of flaky sea salt before serving.
- Storage: These buttermilk drop biscuits are best warm the day they are made of, but you can store leftovers in an airtight container in the refrigerator for up to one week or you can store in an airtight container at room temperature. I prefer storing any leftover drop biscuits in the fridge to help them retain moisture and not dry out. I like to warm mine back up in the microwave for 10-15 seconds or until warmed through, or in a warm 350°F oven until heated through.
- Freezing: You can freeze baked drop biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. You can thaw overnight in the fridge or just simply reheat frozen. I warm them up in the microwave for about 15-30 seconds or reheat in a 350°F oven for 15 minutes or until warmed through (oven is best for the best texture after having been frozen). You can also freeze unbaked drop biscuits. Place your drop biscuits onto a parchment lined baking sheet and freeze solid (about 1 hour), and then transfer to sealable plastic bag or airtight container for up to 3 months. When ready to bake, simply place bake frozen, no need to thaw. You may need to just add on a few minutes of baking time.
- Make ahead: You can make the dough and scoop the biscuits onto a baking sheet, wrap in plastic wrap or tinfoil, and then refrigerate until you bake them the next day. You can also just make the dough and cover your mixing bowl and scoop and bake the next day as well.
- If biscuit dough is dry: This usually means you’ve added too much flour and not enough liquid or butter. After you’ve added the buttermilk and stirred the dough together if it still seems a bit dry add an extra splash of buttermilk to help bring the dough together. To avoid adding too much flour I recommend weighing your flour or use the scoop and sweep method when measuring by volume.
- Buttermilk: Store-bought is best, but if you don’t have any you can make a homemade buttermilk substitute by mixing in 1 tablespoon lemon juice or vinegar to regular milk and let it stand for 10 minutes before using. You can also try using half milk and half sour cream.