Name: Buttermilk Drop Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups (240 g) all purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 stick (85 g or 1/2 cup) unsalted butter; 3/4 cup + 2 tablespoons (210 ml) cold buttermilk

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Introduction

Buttermilk drop biscuits are a quick and easy way to enjoy fluffy, tender biscuits without any rolling or cutting. These biscuits come together effortlessly and bake up golden with a soft, buttery crumb that’s perfect for breakfast or a comforting side.

The image shows six golden brown scones on a baking tray lined with white parchment paper, set on a white marbled surface. The scones are round with a slightly rough and textured surface, showing a warm, crispy crust with darker browned spots mainly on top. In the lower right area, a brush with light bristles is spreading a shiny glaze on one scone, adding a glossy finish. The scones appear soft and fluffy inside with a firm outer layer. The scene captures a close-up view focusing on the scones' texture and the brush action. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 stick (85 g) unsalted butter (1/2 cup)
3/4 cup + 2 tablespoons (210 ml) cold buttermilk

Instructions

Step 1: Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: Melt the butter until hot but not bubbling. Pour it quickly into the cold buttermilk and stir; the mixture will look slightly lumpy—this is key for fluffy biscuits.
Step 4: Pour the butter and buttermilk mixture into the flour mixture and stir just until incorporated. The dough should be a bit shaggy and not completely smooth—avoid overmixing.
Step 5: Using a cookie scoop or a 1/4-cup measuring cup, drop the dough onto the prepared baking sheet, spacing the biscuits about 2 inches apart.
Step 6: Bake for 13 to 17 minutes, until the tops are golden brown. For extra flavor, brush the warm biscuits with melted butter right after baking.

Tips & Variations

For a richer flavor, substitute half of the all-purpose flour with whole wheat flour.
Try adding fresh herbs like chives or thyme to the dry ingredients for savory biscuits.
Use cold butter cut into small cubes instead of melted for a flakier texture if you prefer a traditional biscuit style.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a sealed bag for up to 3 months. Reheat frozen biscuits in a 350°F (175°C) oven for about 10 minutes until warmed through.

How to Serve

The image shows six golden-brown scones on a baking tray lined with parchment paper, placed on a white marbled surface. Each scone has a rough, uneven texture with crisp edges and a soft, slightly crumbly top. A brush with light bristles and a wooden handle gently applies a shiny glaze on one scone in the foreground, catching light on its wet surface. The scones appear fresh and fluffy, with a warm and inviting crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk’s acidity is important for activating the baking soda and creating tender biscuits. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes before using as a substitute.

Why is the butter melted and mixed with cold buttermilk?

This method creates a lumpy liquid that helps produce tender, fluffy biscuits quickly without needing to handle the dough too much. It’s the secret to drop biscuits’ distinctive texture.