Easy Buttermilk Drop Biscuits
These buttermilk drop biscuits are the easiest biscuits you’ll ever make! They’re soft and flaky, and full of rich buttery flavor. Plus, you can customize them with all sorts of fun mix-ins like cheese, bacon and herbs. Let me show you!
Homemade biscuits are one of my favorite things to bake because they’re so fast and easy to make, and there are few things as tasty as a flaky biscuit hot from the oven. Now, I’ve made them even easier!
This is my basic buttermilk biscuit recipe, but there’s no rolling or cutting involved. Just drop spoonfuls of dough onto a pan, bake, and enjoy! Leave them plain, or add your favorite mix-ins like cheese, bacon, or herbs for tasty variations.
Why you should bake these flaky drop biscuits
- Easy and fast, and done in 30 minutes to start to finish.
- Only 6 ingredients required.
- Soft, flaky and buttery. And pure comfort in every bite.
- Customize if you want with endless flavor combos, from cheesy to savory to sweet.
- Perfect for any meal. We love them for breakfast and to go with soup!
Table of Contents
- Why you should bake these flaky drop biscuits
- Ingredients you’ll need
- What if I don’t have buttermilk?
- How to make easy buttermilk drop biscuits
- Add mix-ins for more fun & flavor
- More biscuit recipes
- Get the recipe
Ingredients you’ll need
Let’s get baking, shall we? Here’s everything needed to make these buttermilk drop biscuits (full recipe below):
- All-purpose flour
- Salted butter: Salted will give you best flavor, but you can use unsalted if that’s what you have.
- Buttermilk: I always have it in my fridge, but see below if you need to make a quick substitute.
- Baking powder and baking soda: Using both provides the best tall rise.
- Salt
- Mix-ins if you want: Keep reading for lots of flavor suggestions!
What if I don’t have buttermilk?
Add 1 tablespoon of lemon juice (bottled or freshly squeezed) to a liquid measuring glass. Add enough regular milk (preferably 2% or whole) to measure 1 cup. Let it sit for 5 minutes, then give it a quick stir before using. It’s not exactly the same, but it’ll work in a pinch.
How to make easy buttermilk drop biscuits
- Mix dry ingredients in a bowl. Combine flour, baking powder, baking soda and salt.
- Cut in butter. Use a pastry blender, or two knives to cut cold cubed butter into the flour mixture until it’s the size of small peas.
- Add buttermilk (and any mix-ins). Blend with a spatula or spoon until mixture forms a wet and sticky dough. (If adding mix-ins, add them when a few streaks of dry ingredients remain to avoid over mixing.)
- Scoop. Use a large cookie scoop or spoon to drop dough onto a parchment lined sheet pan.
- Bake. Bake biscuits in a 400°F oven for 20 minutes until bottoms are golden brown and tops are just starting to brown.
- Enjoy! I prefer biscuits when they are hot from the oven, and recommend serving the day they are baked.
baking tip:Why biscuit and scone ingredients need to stay cold
For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up. If your kitchen is really warm, consider freezing your biscuits and scones on the sheet pan for 15 minutes before baking.
Add mix-ins for more fun & flavor
Now for the fun part! You can add almost anything to these biscuits to create different flavors and combinations of flavors. Here’s a rough guide to help you create the biscuits of your dreams.
- ½ cup any shredded or crumbled cheese such as cheddar, swiss, parmesan or feta.
- ½ cup bulkier ingredients like scallions, crumbled bacon, sliced jalapenos, nuts, dried fruit, chocolate chips, etc.
- 1-2 Tbsp fresh chopped herbs (or ½-1 tsp dried herbs)
- 1-2 cloves of minced garlic
- ½ tsp spices or seasoning such as cinnamon, ground black pepper, garlic powder, etc.
- 1 Tbsp of sugar, for a sweeter option (goes great with dried fruit and/or chocolate, of course)
Shown in this post are cheddar biscuits, garlic and herb biscuits and bacon and scallion biscuit.
More biscuit recipes
- Whole Wheat Cheddar Biscuits
- Buttermilk Biscuits with Sausage Gravy
- Cinnamon Roll Biscuits
- Cheddar-Jalapeño Cornmeal Biscuits
Get the recipe
Easy Buttermilk Drop Biscuits
Ingredients
Buttermilk drop biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons (85 grams) cold salted butter , cubed
- 1 cup (170 grams) cold buttermilk, plus additional for brushing
Optional mix-ins:
- ½ cup shredded or crumbled cheese such as cheddar, swiss, parmesan or feta
- ½ cup bulkier ingredients like scallions, crumbled bacon, nuts, dried fruit, or sliced jalapenos, etc
- 1-2 tablespoons fresh chopped herbs (or ½-1 dried herbs)
- 1-2 cloves garlic , minced
- ¼-½ teaspoon spices or seasoning such as cinnamon, black pepper, garlic powder, etc.
- 1-2 tablespoons sugar , if you want a sweeter biscuit
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal.
- Add 1 cup buttermilk and stir until a sticky dough comes together. If adding mix-ins, stir in now. Dough will be thick, so mix only as needed to bring dough together. (If you overwork the dough, it will be dense and tough instead of light and flaky.)
- Use a large cookie scoop (my preferred option for uniform biscuits) or a spoon to drop by rounded 3-4 tablespoon portions onto the prepared baking sheet about 2 inches apart. (Tip: Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior. I like to bake these biscuits on a quarter sheet pan or in a 9×13-inch pan to keep them closer together.)
- Brush tops of biscuits with more buttermilk to help them brown. Bake for about 20 minutes, until golden brown on the tops and bottoms.
- Serve immediately or within a few hours if possible, biscuits are best when they are fresh. If there are leftovers, store in an airtight container at room temperature for up to 3 days.
Video
Notes
- Flavor variation:
- Cheddar biscuits: add ½ cup shredded cheddar cheese.
- Garlic and herb biscuits: add 1 tablespoon fresh chopped herb and 1 clove of garlic, minced.
- Bacon and scallion biscuits: add ½ cup crumbled bacon, ½ cup chopped scallions, ¼ teaspoon ground black pepper.
- Biscuits freeze well! Prep dough ahead and freeze on baking tray and bake within a few days, straight from the freezer. Or freeze baked biscuits, letting them cool completely before transferring to a ziplock bag for up to 1-2 months. Thaw at room temperature and rewarm in a 350°F oven if desired.
These buttermilk drop biscuits look absolutely mouthwatering! I really appreciate how approachable and straightforward the recipe is, making it ideal for both beginners and experienced bakers alike. The golden, crispy tops paired with the soft, fluffy interior are exactly what I look for in a comforting biscuit. I can already imagine enjoying these fresh out of the oven with butter and jam.
Great recipe,
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