These buttermilk drop biscuits are my go-to recipe when I want warm, homemade biscuits without the extra steps of rolling or cutting dough. Made with simple ingredients and mixed in one bowl, they bake up tender on the inside with golden brown tops. If you love homemade buttermilk biscuits but want an easier method, this easy drop biscuit recipe is a great place to start.
They're perfect as a side dish for dinner, served with honey butter, or enjoyed warm with your favorite jam.
Why You'll Love These Easy Buttermilk Drop Biscuits
- No rolling, no cutting, no pastry cutter needed
- Soft, tender biscuits with flaky layers
- Made with simple ingredients you probably already have
- An easy recipe that works for beginners and biscuit lovers alike
- A classic biscuit option that pairs well with almost any meal
Ingredients You'll Need
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold buttermilk
- ½ cup butter, melted and cooled
- 2 tablespoons butter, melted, for brushing
Using chilled buttermilk and melted butter helps create tender biscuits with the best results.
How to Make Easy Buttermilk Drop Biscuits
- Preheat the oven to 450°F and position an oven rack in the center.
- Melt the ½ cup butter and set it aside to cool to room temperature.
- Line a cookie sheet with parchment paper to create a parchment-lined baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir to form the flour mixture.
- Add the cold buttermilk to the cooled melted butter and stir to create the buttermilk mixture.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix until a shaggy dough forms. Be sure to scrape the side of the bowl and mix just until combined.
- Lightly grease a ¼ cup measuring cup. Scoop the biscuit dough and drop it onto the prepared baking sheet, spacing biscuits evenly.
- Bake in a hot oven for 11 to 13 minutes, until the tops of the biscuits are golden brown.
- Melt the remaining 2 tablespoons of butter and brush the top of each biscuit as soon as they come out of the oven.
Serve warm for best texture.
Tips for Perfect Drop Biscuits
- Do not overmix the dough. Stir just until combined for tender biscuits
- Make sure the butter has cooled before mixing with the buttermilk
- Baking at a high temperature helps create flaky biscuits
- These are regular biscuits meant to be rustic, not cut biscuits
- For best biscuits, use cold buttermilk and bake right away
Serving Suggestions
These biscuits make a great side dish for soups, stews, and weeknight dinners. These biscuits work well as a side dish, especially if you enjoy simple side dishes that come together quickly.
- Instant Pot Firehouse Chili for a hearty meal
- Pair with roasted vegetables
- Enjoy warm with butter or jam
Storage and Make-Ahead Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place cooled biscuits in a freezer bag and freeze. Reheat in the oven or toaster oven until warmed through.
More Recipes to Try
If you enjoy simple bread recipes, you'll find more to try in our bread category.
📖 Recipe
Easy Buttermilk Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup buttermilk - chilled
- ½ cup butter - melted and cooled
- 2 tablespoons butter - melted, for brushing
Instructions
- Preheat the oven to 450°F and place an oven rack in the center position.
- Melt the ½ cup butter and set aside to cool to room temperature.
- Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Stir the chilled buttermilk into the cooled melted butter.
- Pour the buttermilk mixture into the dry ingredients and gently mix with a spatula until just combined. A shaggy dough will form. Scrape the sides of the bowl as needed.
- Lightly grease a ¼ cup measuring cup. Scoop and drop the biscuit dough onto the prepared baking sheet.
- Bake for 11-13 minutes, until the tops of the biscuits are golden brown.
- Brush the tops of the biscuits with the remaining melted butter and serve warm.
Notes
- Do not overmix the dough or the biscuits will be dense.
- Make sure the butter has cooled before mixing with the buttermilk.
- These biscuits are meant to be rustic drop biscuits, not cut biscuits.
- Best enjoyed warm, but leftovers reheat well.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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