Buttermilk drop biscuits are soft biscuits that are made with almost no prep! This quick recipe requires no rolling or cutting to make.
Buttermilk drop biscuits are fluffy biscuits that take almost no work to whip up! They make a great alternative to traditional biscuits. This quick recipe is made in one bowl, and it only takes about 20 minutes total to make.
Why you’ll love this recipe
- Easy: The biscuits are so easy to make! There’s no need for a pastry cutter, biscuit cutter, or any other special tools.
- Quick: The biscuits take less than 30 minutes to make.
- Delicious: These fluffy drop biscuits are as tasty as they are easy to make!
How to make buttermilk drop biscuits
Here you’ll find step-by-step photos showing how to make buttermilk biscuits. The full recipe, including instructions, is given below.
Step 1: Adjust oven rack to middle position and preheat oven to 475 degrees F. Line a rimmed baking sheet with silicone baking mats. Set aside.
Step 2: Melt the butter in a large, microwave-safe bowl in the microwave until about 90% melted.
Whisk until completely melted.
Step 3: Let the butter sit for 5 minutes to cool slightly.
Step 4: Whisk in the cold buttermilk. The butter should clump up.
Step 5: Add the dry ingredients. Whisk just until combined. Don’t overmix or you will end up with dense biscuits.
Step 6: Drop ¼-cup scoops of biscuit dough about 2 to 3 inches apart on the prepared baking sheet.
Step 7: Bake for about 12-15 minutes, or until light golden brown.
Step 8: For buttery biscuits, brush biscuit tops with remaining 2 tablespoons melted butter.
Step 9: Transfer sheet to wire rack and let cool for 5 minutes before serving.
- Parchment paper: I have used parchment paper to line the pan for this recipe. However, some brands of parchment paper are not recommended for use at this temperature, so consult your parchment paper package before use.
- Ingredient temperature: It’s important that the buttermilk be straight-from-the-fridge cold. Room temperature ingredients won’t give you the same results. The cold buttermilk helps the butter to clump up. Those clumps of butter help to form flaky biscuits.
- Mixing: It’s key to use a light touch when making biscuits. Mix the biscuits by hand and try to avoid overmixing to keep the biscuits light and fluffy.
Store any leftover biscuits in an airtight container. The biscuits are best eaten when freshly made, but they will keep for about 2 days when properly stored.
More biscuit recipes!
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Buttermilk Drop Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 cup cold buttermilk
- 8 tablespoons butter melted and cooled slightly
- 2 tablespoons butter melted
- Adjust oven rack to middle position and preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Melt the butter in a large, microwave-safe bowl in the microwave until about 90% melted.
- Whisk until completely melted.
- Let the butter sit for 5 minutes to cool slightly.
- Whisk in the cold buttermilk. The butter should clump up.
- Add the flour, baking powder, baking soda, sugar, and salt. Whisk just until combined. Don’t overmix.
- Drop ¼-cup scoops of biscuit batter about 2 to 3 inches apart on the prepared baking sheet.
- Bake for about 12-15 minutes, or until light golden brown.
- Brush biscuit tops with remaining
- Transfer sheet to wire rack and let cool for 5 minutes before serving.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Butter: I use salted butter in this recipe.
- Nutrition values are estimates.
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