Buttermilk Drop Biscuits

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Buttermilk Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal!

Buttermilk Drop Biscuits

Easy Buttermilk Drop Biscuits

We love making homemade biscuits because we love eating homemade biscuits. You can’t beat a warm, homemade biscuit, especially when that biscuit is dripping with butter and jam. YUM!

I don’t like slaving over making homemade biscuits though. That is why we LOVE this easy Buttermilk Drop Biscuit recipe from Cooks Illustrated. We have been making this recipe for years.

If you are intimidated by making homemade biscuits, you don’t have to worry with this recipe. There is no rolling, folding, or cutting involved. That is the joy of drop biscuits. They are SO easy to make and turn out perfect every single time.

And I promise these easy biscuits are just as good as fussy homemade biscuits because magic happens when you combine the cold buttermilk with melted butter. The small clumps of butter make the biscuits flaky and tender when baked in a super-hot oven.  These biscuits are heavenly!

Easy Buttermilk Drop Biscuits

Drop Biscuit Ingredients

You only need seven basic ingredients to make these buttermilk biscuits. We always have these ingredients on hand, another reason we love this recipe so much!

  • All-purpose flour-Make sure you don’t pack your flour when measuring. Scoop and level the flour. I have also made the biscuits with white whole wheat flour and kamut flour and they turned out great! I am sure you could use all-purpose gluten-free flour too. I like Cup4Cup.
  • Baking powder and baking soda-You need baking powder and baking soda for this recipe. Check the expiration dates to make sure they are fresh.
  • Sugar-You need granulated sugar to sweeten the biscuits a little.
  • Salt-Don’t forget the salt. I like to use kosher salt.
  • Buttermilk-Make sure you use COLD buttermilk. This is important for the butter to clump up when you combine the buttermilk and butter. Keep your buttermilk in the fridge until you are ready to use. You can also use homemade kefir to make these biscuits.
  • Butter-Use melted unsalted butter. If you only have salted butter, you can use it, just reduce the salt in the recipe.
Easy Buttermilk Drop Biscuit Recipe

How to Make Buttermilk Drop Biscuits

Let’s get this biscuit party started!!

  • Preheat the oven to 475°F. Yes, you do need the oven at a very high temperature. I promise the biscuits won’t burn. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a large bowl, whisk together the dry ingredients.  
  • In a medium bowl, combine cold buttermilk and the slightly cooled melted. Stir with a spatula until combined and small clumps form. You want the mixture to be lumpy because those little butter clumps will create flaky, buttery biscuits. That’s the secret to these buttermilk biscuits!
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Don’t over mix!
  • Grease a 1/4-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. Repeat with remaining batter. You will get 12 biscuits. If you want to make the biscuits a little larger, you can. This recipe is very flexible. Sometimes we make 8 large biscuits, but usually 12. Make sure the biscuits are spaced out on the pan. They will spread a little.
  • Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
  • Transfer biscuits to wire rack and let cool for 5 minutes.

Biscuit Toppings

A warm biscuit is good by itself, but if you want to jazz things up, here are a few of our favorite biscuit toppings:

  • Butter-you can never have too much butter! We like to spread a little or a lot of salted butter onto the warm biscuits:)
  • Honey-you can’t go wrong with a drizzle of honey!
  • Jam-spread your favorite jam onto the biscuits.
  • Nut butter-I like peanut butter or almond butter on my biscuits. Is that weird? I don’t think so. Especially when you do peanut butter AND honey!
  • Gravy-make a meal out of the biscuits and make biscuits and gravy!

What to Serve with Biscuits

Biscuits are great anytime of the day. Enjoy for breakfast, lunch, dinner, or as a snack! They also make a great side dish to the following:

How to Store

The biscuits are best the day they are made. You can’t beat a biscuit right out of the oven! If you happen to have leftovers, you can store them in an air tight container on the counter for up to 2 days.

You can also freeze the biscuits. Let them cool and then place in a freezer container or bag and freeze for up to 2 months.

More Biscuit Recipes:

Buttermilk Drop Biscuits with jam

Buttermilk Drop Biscuits

Buttermilk Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal!

5 from 11 votes
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Cuisine
American
Servings
12

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 cup cold buttermilk
  • ½ cup unsalted butter, melted and cooled slightly
  • For serving: butter, jam, honey, optional

Instructions

  1. Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
  3. In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

  4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
  5. Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
  6. Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
  7. Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.

Recipe Notes

Recipe from Cooks Illustrated 

Nutrition Facts
Buttermilk Drop Biscuits
Amount Per Serving
Calories 158 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 23mg8%
Sodium 214mg9%
Potassium 117mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 269IU5%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. You can make buttermilk. 1 cup of milk and 2 tablespoons of lemon juice or vinegar. Let sit for 15 to 30 minutes.

  1. 5 stars
    These turned out great! I don’t usually have buttermilk on hand, but adding white vinegar to milk worked well. I could only fit 9 on my baking sheet, so I made them a bit bigger. So easy and delicious.

  2. 5 stars
    Delicious biscuits! So easy to make! I used leftover ham and we had ham and cheese biscuits. During this quarantine, I’ve been cooking a lot and your recipes don’t disappoint. Thank you!

    1. I have been unable to find all purpose flour. Would I be able to make drop biscuits with white whole wheat flour? It’s the only flour I have right now.

  3. 5 stars
    These are the EASIEST and best biscuits I’ve had in a long time. I stuck the buttermilk in the freezer as I prepared the dry ingredients, and it made the melted butter congeal into perfect little blobs. I don’t see a reason to use any other recipe.

  4. 5 stars
    I just made your drop buttermilk biscuits, wow !!! I have been looking for a recipe like this that I did not have to roll out and these are now my recipe to use. Thank you so much, am going to look for soup recipes next. I will use your site from now on when I want something special.
    Rosie
    [email protected]

  5. Just baked these and served with butter and homemade strawberry jam. Delicious! Definitely a keeper.

  6. 5 stars
    Perfection! These biscuits were soft, flaky, & buttery. So easy to make with no crazy ingredients. Will definitely have to replace my “go to” biscuit recipe with these! Thank you!

  7. 5 stars
    These are my go-to biscuit recipe and especially since we have been sheltering at home they have been a source of comfort!

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