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5 from 6 votes

Buttermilk Drop Biscuits

 Make these easy buttermilk drop biscuits for breakfast! These drop biscuits are made in one bowl, with just six ingredients, and are ready to be baked in 10 minutes!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast
Cuisine: breakfast
Servings: 10 biscuits
Calories: 167kcal

Ingredients

  • 2 cups (240 g) all purpose flour spooned and leveled
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85 grams) unsalted butter cold, cut into small cubes
  • 1 cup (240 mL) cold buttermilk plus additional for brushing on top

Instructions

  •  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.

Notes

  • 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. 

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 85mg | Iron: 1mg