There’s nothing quite like the warmth and comforting aroma of freshly baked biscuits, and when it comes to simplicity and deliciousness, these Buttermilk Drop Biscuits truly shine. Forget the fuss of rolling and cutting; this recipe delivers light, tender, and impossibly flaky biscuits with a perfectly crispy, buttery exterior, making them so easy to prepare that you might just find yourself baking them every single day. They’re a true southern comfort staple, ideal for any meal or as a delightful snack.
Why You’ll Fall in Love with This Easy Buttermilk Drop Biscuits Recipe
Homemade biscuits are a timeless classic, and these drop biscuits offer all the rustic charm and comforting taste without the traditional effort. Here’s why this recipe will quickly become a favorite in your kitchen:
- Effortless Preparation: Unlike their rolled and cut counterparts, drop biscuits require minimal handling. There’s no need for a rolling pin, biscuit cutter, or excessive kneading. Simply mix, scoop, and bake – perfect for busy mornings or when you need a quick side dish for dinner.
- Perfect for Beginners: If you’ve ever been intimidated by biscuit making, this recipe is your gateway to success. The forgiving nature of drop biscuits means fewer chances of overworking the dough, which is often the culprit for tough biscuits.
- Incredible Texture: These biscuits boast a wonderfully light and tender interior, achieved by the cold butter and buttermilk reacting with the leavening agents. The exterior bakes up to a delightful golden crisp, creating a beautiful contrast with every bite.
- Versatile Pairing: From a simple pat of butter and jam to savory gravy or as the base for a breakfast sandwich, these biscuits are incredibly adaptable to any meal or craving.
- Time-Saving: When time is of the essence, these drop biscuits come to the rescue. They’re much quicker to prepare than traditional biscuits, allowing you to enjoy fresh, homemade goodness even on a tight schedule.
Whether you’re new to baking or a seasoned pro looking for a simpler approach, these buttermilk drop biscuits deliver exceptional results every time, proving that homemade goodness doesn’t have to be complicated.
Essential Ingredients for Fluffy Buttermilk Drop Biscuits
Creating the perfect buttermilk drop biscuit relies on a few fundamental ingredients, each playing a crucial role in achieving that desirable light and flaky texture. Here’s a closer look at what you’ll need and why:
- All-Purpose Flour: The foundation of our biscuits. While many swear by specific biscuit flours, a good quality all-purpose flour like King Arthur works beautifully. It’s important to measure your flour correctly by spooning it into the measuring cup and leveling it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to a dry, dense biscuit.
- Baking Powder: This chemical leavening agent is essential for giving the biscuits their lift and airy texture, ensuring they rise beautifully in the oven.
- Baking Soda: Working in conjunction with the acidic buttermilk, baking soda also aids in the biscuit’s rise, contributing to a tender crumb and helping create those signature flaky layers.
- Kosher Salt: Don’t underestimate the power of salt! It enhances all the flavors in the biscuit, balancing the richness of the butter and the tang of the buttermilk, making each bite more savory and satisfying.
- Unsalted Butter (Cold): The secret to flaky biscuits. Using very cold, grated butter is a game-changer. As the butter melts in the hot oven, it releases steam, creating tiny pockets that separate the layers of dough, resulting in that coveted flaky texture. Unsalted butter allows you to control the overall salt content in your recipe.
- Buttermilk (Cold): Buttermilk is key to both flavor and texture. Its acidity reacts with the baking soda to help the biscuits rise and contributes a delightful, subtle tang that sets these biscuits apart. Keeping it cold is just as important as the butter, as it prevents the butter from warming up too quickly when mixed.
- Sugar (Optional): Some prefer a hint of sweetness in their biscuits, especially if serving them with jam or fruit. However, for a classic savory biscuit, it can be omitted. This recipe is designed to be delicious either way.
- Melted Butter (Optional): A final flourish! Brushing the tops of your freshly baked biscuits with melted butter adds an extra layer of richness, a glossy sheen, and an irresistible buttery aroma. Highly recommended for that ultimate comfort food experience.
Having all your ingredients cold and precisely measured will set you up for success in achieving perfectly light, flaky, and flavorful buttermilk drop biscuits.
How to Master Easy Buttermilk Drop Biscuits: A Step-by-Step Guide
Making these easy buttermilk drop biscuits is a straightforward process that yields incredibly rewarding results. Follow these steps for flaky, tender biscuits every time:
Step 1: Prepare Your Workspace and Ingredients
Begin by preheating your oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. The success of flaky biscuits heavily relies on cold ingredients. Grate your cold unsalted butter using the large holes of a box grater and immediately place the grated butter back into the freezer. This ensures it stays firm and doesn’t melt into the flour prematurely, which is crucial for creating steam pockets and flakiness. Measure out your cold buttermilk and set it aside, placing it back in the refrigerator if your kitchen is warm.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. If you prefer a touch of sweetness, add the optional sugar at this stage. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, guaranteeing a consistent rise and flavor in every biscuit.
Step 3: Incorporate the Cold Butter
Retrieve your frozen, grated butter from the freezer. Add it directly into the dry ingredients. Using your hands or a wooden spoon, gently toss and stir the butter to coat each piece thoroughly with flour. This step prevents the butter from clumping and ensures it’s well-distributed. The grated butter method is particularly easy and effective, eliminating the need for a pastry cutter and making the process quicker and less messy.
Step 4: Add the Buttermilk and Mix Gently
Pour the cold buttermilk into the flour and butter mixture. Using a wooden spoon or a rubber spatula, stir just until all the flour is moistened and the ingredients are barely combined. The key here is to NOT OVERMIX. Overmixing develops the gluten in the flour, which will result in tough, dense biscuits instead of light, tender ones. A few dry streaks of flour are perfectly acceptable, as they will hydrate during baking.
Step 5: Scoop and Bake
Using an ice cream scoop (a 1/4 or 1/3 cup scoop works well for standard-sized biscuits), scoop generous, slightly heaping portions of the biscuit dough. Avoid flattening the bottom against the side of your bowl; you want to maintain the irregular shape for that classic drop biscuit look. Drop the dough onto your prepared baking sheet, leaving about 2 inches between each biscuit to allow for expansion. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Step 6: Finish with Melted Butter (Optional, but Recommended!)
Once the biscuits are gloriously golden and removed from the oven, immediately brush their tops with melted unsalted butter. This step adds an incredible buttery aroma, a beautiful sheen, and an extra layer of flavor that truly elevates these simple biscuits. Serve warm and enjoy!
Serving Suggestions: Delicious Biscuit Topping Options
While a warm buttermilk drop biscuit straight from the oven is a treat in itself, these versatile beauties serve as a perfect canvas for a myriad of toppings and accompaniments. Here are some delectable ideas to elevate your biscuit experience:
- Classic Butter & Jam: You can never go wrong with a generous pat of softened butter and your favorite fruit jam or jelly. Strawberry, raspberry, or peach preserves are traditional and incredibly satisfying.
- Sweet Honey Drizzle: A drizzle of golden honey adds natural sweetness and a sticky, comforting texture that pairs wonderfully with the tang of buttermilk. This is a household favorite for many!
- Hearty Gravy: Transform your drop biscuits into a full, comforting meal by smothering them with homemade sausage gravy. Split a biscuit in half, pour over the warm gravy, and enjoy a true Southern classic.
- Maple Syrup: A Southern tradition often found at breakfast tables, pouring maple syrup over warm biscuits offers a unique sweet and savory delight. Don’t knock it ’til you try it!
- Breakfast Sandwich: Slice a biscuit in half horizontally and fill it with a fried egg, a slice of cheese, and your choice of bacon, sausage, or ham for a quick and satisfying breakfast sandwich on the go.
- Savory Additions: Consider cream cheese, a slice of sharp cheddar, or even a dollop of pimento cheese for a savory twist.
- Fruit & Whipped Cream: For a dessert-like experience, split a biscuit, fill it with fresh berries, and top with a dollop of whipped cream for a simple, rustic shortcake.
Frequently Asked Questions About Buttermilk Drop Biscuits
Yes, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk (dairy or non-dairy) until you reach the desired amount (e.g., 1 cup). Let it sit for 5-10 minutes until it slightly curdles. However, for the best authentic flavor and texture, we strongly recommend using real buttermilk. The unique acidity and thickness of true buttermilk are unmatched.
Biscuits are always at their absolute best when served warm, straight from the oven. If you have any leftovers, allow them to cool completely before storing them in an airtight container or a zip-top bag at room temperature for up to 2-3 days. For longer storage, biscuits can be frozen. Once completely cooled, place them in a freezer-safe container or bag, and they will keep well for up to 2-3 months. Reheat in a warm oven or microwave until soft and warm.
Absolutely! Drop biscuits are fantastic for make-ahead convenience. Prepare the dough as instructed, then scoop individual portions onto a parchment-lined baking sheet. Freeze them for at least 2 hours, or until solid. Once frozen, transfer the dough drops to a freezer-safe bag or container and store for up to two months. When you’re ready to bake, simply place the frozen dough drops on a prepared baking sheet and bake according to the recipe instructions, adding about 5-10 minutes to the baking time. Keep a close eye on them to ensure they reach a golden brown color and are cooked through.
More Delicious Bread and Biscuit Recipes to Try
If you loved the ease and deliciousness of these buttermilk drop biscuits, you’re sure to enjoy exploring more homemade bread and biscuit recipes. Here are some favorites that will impress your family and friends:
- The Best Homemade Buttermilk Biscuits (for when you do have time for rolling and cutting!)
- Cheddar Chive Biscuits (a savory twist perfect with soup or chili)
- Fluffy Blueberry Scones (another quick and easy bake for breakfast or tea)
- Homemade Cinnamon Raisin Bread (sweet and aromatic, perfect for toast)
- Artisan Sourdough Bread Recipe (for the adventurous baker looking for a challenge)
Easy Homemade Buttermilk Drop Biscuit Recipe
Buttermilk drop biscuits are light and tender with a crispy buttery exterior. So easy to make, you’ll want them daily!
Pin Recipe
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 14
Calories: 235 kcal
Author: Leigh Harris
Ingredients
- 3 cups All-purpose flour
- 4 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 1/2 tsp Kosher salt
- 3/4 cup Unsalted butter, cold (grated, frozen)
- 1 1/2 – 1 3/4 cups Buttermilk (cold)
- 2 tbsp Unsalted butter, melted (optional, for brushing)
Measurements are in US Customary.
Instructions
- Preheat the oven to 375 degrees F (190°C). Line a large baking sheet with parchment paper.
- Grate the cold butter and place it in the freezer while preparing the other ingredients. Measure out the buttermilk and place it back in the refrigerator to keep it cold.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt (and sugar, if using).
- Add the grated, frozen butter to the dry ingredients and stir to coat it thoroughly in the flour.
- Add the cold buttermilk and stir with a wooden spoon or rubber spatula just until all the flour is moistened. Be careful NOT TO OVERMIX, as this can lead to tough biscuits.
- Using an ice cream scoop (approximately 1/2 cup of dough per biscuit), scoop the biscuit dough slightly heaping and drop it onto the prepared baking sheet, leaving about 2 inches apart between each biscuit. Do not flatten the dough.
- Bake the biscuits for 12 to 15 minutes, or until they are golden brown on top and cooked through. Immediately after removing them from the oven, brush the tops of the hot biscuits with the optional melted butter.
Notes
The total number of biscuits yielded will depend on the size of the scoop you use. You can also make smaller biscuits to increase the yield.
Nutrition
Calories: 235 kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1183mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 446IU | Calcium: 128mg | Iron: 1mg