Drop biscuits are one of the easiest baked goods to make. Despite being so easy to make, these biscuits are tender, flaky, buttery, and one of the single best things you’ll ever put in your mouth.
I’ve been nicknamed the “Biscuit Queen” by my family, because whenever we go out to eat for breakfast, the first thing I look for is biscuits. If there’s a biscuit on the menu, it’s going to be eaten.
Creating this recipe was the best AND worst decision. Since I’m a biscuit’s #1 fan, I feel like I’m well-qualified to tell you how good these little things are. Since I want to make them every week, my biscuit obsession can get a bit unhealthy…HA!
Serve with My Mom’s Homemade Strawberry Preserves.
What Are Drop Biscuits?
Drop biscuits are easy to make because they are made by simply dropping dough onto a baking sheet as opposed to rolling out and cutting dough into biscuits. No need for extra time or dishes!
Ingredients for Drop Biscuits
You need only 6 ingredients to make the most incredible drop biscuits:
- All-purpose flour – flour is the base for our biscuits!
- Cold buttermilk – buttermilk is the key ingredient for fluffy, flaky, tender drop biscuits. It also helps your biscuits rise.
- Cold butter – butter gives biscuits flavor and moisture.
- Baking powder – a combination of baking powder and baking soda helps drop biscuits rise and have a flaky, tender texture.
- Baking soda – see above!
- Salt – salt adds flavor.
Why COLD Butter and Buttermilk for Biscuits?
Cold ingredients, especially butter, are essential in biscuits. The cold butter pieces in the dough will produce steam when placed in the oven, creating moisture pockets and yielding a tender, flaky biscuit.
How to Make Easy Drop Biscuits
Making drop biscuits is SO easy. You can make the dough and bake them in just 30 minutes! FULL instructions are in the recipe card below (this is just an outline!).
- Combine dry ingredients.
In a large bowl, use a whisk to combine flour, baking soda, baking powder and salt.
- Add cold butter.
Add in cold butter chunks. Use a fork or pastry/biscuit cutter to cut the butter into the dry ingredients to form a fine crumble.
- Add buttermilk.
Add buttermilk and mix until just combined. The dough should be just wet enough to form a loose ball. Add a splash more buttermilk if the dough is too dry to form a loose ball.
- Form drop biscuits.
On a greased baking sheet, use a ¼ cup measure to drop dough balls about an inch apart.
Bake for 11-16 minutes at 425 degrees, until just golden.
What to Serve With Drop Biscuits
These buttermilk drop biscuits are absolutely AMAZING alone. But here are a few ways you can serve your biscuits to make them extra special:
- With 20-Minute Pumpkin Butter
- With My Mom’s Homemade Strawberry Preserves
- With Homemade Honey Peanut Butter
- As a dessert with Hot Fudge Sauce
- As a Pulled Pork Biscuit Slider
How to Store Biscuits
Drop biscuits are best stored in an airtight container. They will keep well for 3-4 days!
Refresh them by heating them in a foil package in the oven at 350 degrees for 5-10 minutes.
Other Bread Recipes You’ll Love On Tastefully Grace!
- Best Ever Bacon Cheddar Buttermilk Biscuits (With Maple Butter)
- Buttery Homemade Parker House Rolls
- Easy Homemade Yeast Rolls
- 1-Hour Wheat Beer Bread
- The Best Moist Banana Bread
- 2 cups all-purpose flour
- 1 cup cold buttermilk
- 8 tablespoons (1 stick) cold unsalted butter cut into chunks
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 425 degrees. In a large bowl, use a whisk to combine flour, baking soda, baking powder and salt.
- Add in cold butter chunks. Use a fork or pastry/biscuit cutter to cut the butter into the dry ingredients to form a fine crumble (small pieces of butter mixed into the flour mixture).
- Add buttermilk and mix until just combined. Do not over-mix! The dough should be just wet enough to form a loose ball. Add a splash more buttermilk if the dough is too dry to form a loose ball.
- On a greased baking sheet, use a ¼ cup measure to drop dough balls about an inch apart.
- Bake for 11-16 minutes at 425 degrees, until just golden.
- Don’t overwork your dough or else you will make tough biscuits!
- Dough may be difficult to work with and form. It’s okay if your dough is formed into rough balls. That’s the nature of drop biscuits! Use your fingers to push any stray pieces into the dough balls!
- Don’t have buttermilk? Add 1 tablespoon of white vinegar into a 1 cup measure, and fill the rest of the cup up with cold milk.
- Optional mix-ins: a handful of chopped chives, ¾ pound cooked and chopped bacon, and/or 1 ¼ cups shredded cheddar cheese.