Homemade Buttermilk Drop Biscuits – Light, Fluffy, and So Simple to Make
If you’ve ever wanted fresh, warm biscuits without the extra steps of rolling or cutting, this recipe is for you. These homemade buttermilk drop biscuits come together in one bowl and are on the table in about 30 minutes. They’re light and fluffy on the inside, crisp and golden on the outside, and packed with buttery flavor. Perfect for busy mornings, lazy brunches, or pairing with soup or stew.
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Why You Will Love This Recipe
- Quick and easy: No rolling, cutting, or kneading required. Just mix, scoop, and bake.
- Incredibly fluffy: Thanks to cold butter and cold buttermilk, these bake up soft and tender every time.
- Golden edges: They crisp up beautifully around the edges while staying pillowy inside. You’ll love every bite of these biscuits.
- Versatile: Serve them sweet or savory, morning or evening. They go with everything. These classic buttermilk drop biscuits are always a hit.
Ingredients
All-Purpose Flour: Stick with regular all-purpose flour for the best texture. It gives structure without making the biscuits too dense. Avoid bread flour—it’s higher in protein and will make them tougher.
Cold Unsalted Butter: Cold butter is key. As it melts in the oven, it creates steam pockets that make the biscuits fluffy and tender. Cutting the butter into the flour until you have pea-sized crumbs helps distribute it evenly.
Buttermilk: Buttermilk is what sets these biscuits apart. Its acidity reacts with the leavening and adds that classic tang. If you don’t have any on hand, you can make a quick substitute with milk and lemon juice or vinegar, but real buttermilk gives the best results in these buttermilk drop biscuits.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until pea-sized crumbs form. Pour in cold buttermilk, lemon juice, and honey. Gently stir with a spatula or wooden spoon until just combined—don’t overmix!
Step 2: Use a large spoon or ice cream scoop to drop mounds of dough onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
Step 3: Bake for 12-15 minutes, until golden brown on top. Immediately brush warm biscuits with melted butter for extra flavor.
Tips and Variations
- Keep the butter cold. Cold butter is what gives these biscuits their flaky texture and lift. If the butter softens too much before baking, the biscuits will spread instead of puffing up. For best results, cube the butter and pop it in the freezer for a few minutes while you prep the other ingredients.
- Don’t overmix the dough. It’s okay if the dough looks a little rough or shaggy. Stirring just until combined keeps the biscuits tender. Overmixing can lead to tough, dense results.
- A large cookie scoop or ice cream scoop makes it easy to portion the dough evenly, which helps it bake at the same rate and look great on the plate.
- If you want extra-crispy bottoms and edges, bake the biscuits in a well-seasoned cast iron skillet instead of a baking sheet. Just be sure to leave a little space between them so they don’t steam.
- This base recipe is super flexible. Try mixing in:
- ½ cup shredded cheddar and one tablespoon chopped chives.
- A teaspoon of garlic powder and a sprinkle of fresh rosemary.
- A pinch of cinnamon and a bit more honey for a lightly sweet biscuit
- You can scoop the biscuit dough onto a baking sheet and freeze until solid, then store in a freezer-safe bag. Bake straight from frozen—just add a couple of minutes to the baking time.
Serving Suggestions
These buttermilk drop biscuits are great with just about anything. Here are a few ways to enjoy them:
- Breakfast: Spread with butter and a drizzle of honey or fruit jam. Add eggs and bacon on the side for a full meal.
- Brunch: Pair with a frittata, fresh fruit, or a yogurt parfait.
- Dinner: Serve alongside soups, stews, or chili for an easy, comforting side.
More Quick Bread Recipes
- Nothing beats the flavor of fresh garlic butter naan! Simple to make and irresistibly soft, this recipe is perfect for pairing with curries, soups, or enjoying on its own. Your new favorite comfort bread is just a skillet away!
- Get ready to bake your own perfect French baguette with this simple, easy-to-follow recipe. The result is a crusty, golden exterior with a soft, airy interior—just like the baguettes you’d find in Parisian boulangeries.
- Soft, chewy, and made with just three simple ingredients, these cottage cheese bagels are perfect for quick breakfasts, savory snacks, or light sandwiches. They bake up beautifully and pack a little extra protein into every bite — easy to make and even easier to love!
- From dough to oven in under two hours, these homemade croissants are flaky, golden, and perfect with coffee. Ideal for slow weekends or anyone ready to check croissants off their baking bucket list.
- This no-knead rosemary focaccia is soft on the inside, crispy on the edges, and full of herby flavor. All you need is a bowl, a spoon, and a little patience while it rises. Serve it warm or use it as the base for your next sandwich.
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Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter cold and cubed
- ¾ cup buttermilk cold
- 1 teaspoon lemon juice
- 1 teaspoon honey optional, for slight sweetness
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until pea-sized crumbs form.
- Pour in cold buttermilk, lemon juice, and honey. Gently stir with a spatula or wooden spoon until just combined—don’t overmix! The dough should be slightly sticky.
- Use a large spoon or ice cream scoop to drop mounds of dough onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
- Bake for 12-15 minutes, until golden brown on top. Immediately brush warm biscuits with melted butter for extra flavor. Serve warm with butter, honey, or jam.
Notes
- Keep the butter cold. Cold butter is what gives these biscuits their flaky texture and lift. If the butter softens too much before baking, the biscuits will spread instead of puffing up.
- Don’t overmix the dough. It’s okay if the dough looks a little rough or shaggy. Stirring just until combined keeps the biscuits tender. Overmixing can lead to tough, dense results.
- A large cookie scoop or ice cream scoop makes it easy to portion the dough evenly, which helps it bake at the same rate and look great on the plate.
