These Drop Biscuits are crazy simple and ridiculously good on their own, or take them up a notch with a little slather of butter or honey.
These drop biscuits and our Cheddar Bay Biscuits are always fighting with each other for that #1 spot. We love them both and alternate between them regularly.
Warm bread or buttermilk biscuits right from the oven have got to be on my short list for greatest weaknesses ever. Sigh. If I had to choose between either of those or pie, it would be TOUGH. We love this recipe for drop biscuits so much.
Easy Drop Biscuits
I can remember my daughter’s first two times she actually got involved in the kitchen. And neither of them were with me! Ha.
First, when she was 2 1/2, she helped her Nana make pancakes – we have that one filmed. And second, she helped her Aunt make these drop biscuits. She had on her tiny little apron and was so excited.
So, a 2 1/2 year old’s ability to make these biscuits should be a pretty good indication of how easy they are! You don’t need yeast or a biscuit cutter. There’s no kneading or rolling. You just form the batter and “drop” them onto the baking sheet, thus the name.
Drop Biscuit Recipe
You only need 6 simple pantry items to make these, plus fresh chives.
(Scroll below to the printable recipe card for details and measurements.)
- Flour: Just all-purpose flour is used. Make sure when measuring, it’s spooned and leveled. This recipe has not been tested with other types of flour.
- Unsalted butter: Very cold butter that’s cut into cubes.
- Buttermilk: Full fat buttermilk helps create the most tender biscuits.
- Baking Powder and Baking Soda: Both of these are leavening agents to help the biscuits rise. The baking soda also helps make the biscuits tender.
- Kosher salt: To round out all the flavors so the taste isn’t flat.
- Fresh chives (optional): We love the additional flavor and spec of color that chives give these biscuits, but you could omit them without compromising the recipe, if preferred.
How to Make Buttermilk Drop Biscuits
These biscuits literally come together in minutes. Here are some tips to make sure they turn out perfectly. To make this drop biscuit recipe, scroll below to the detailed printable recipe card.
- Use very cold butter: Slice the butter into cubes and cut into the flour (using a pastry cutter or you hands) until you have tiny crumbs. When little pieces of the raw butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
- Use full fat buttermilk: This creates the most tender biscuits.
- Spoon and level the flour: Scooping the flour can result in using too much, which will make the biscuits dry. Spoon and level the flour for optimal results.
- Don’t over mix the dough: When you over-mix the dough, it will result in dense, tough biscuits. Mix until just combined.
- Divide into equal portions: This will ensure the biscuits all cook evenly.
- Storing leftovers: Allow to cool completely, then store up to 3 days at room temperature in an airtight container. They do not need to be refrigerated.
- To freeze unbaked biscuits: Prepare biscuit dough and place them on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple hours until solid. Then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and bake and directed.
- To freeze baked biscuits: Make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and reheat as instructed.
- Reheat: Biscuits taste and feel better when warm, so we like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350 degrees F. Or wrap them in a a slightly damp paper towel and place on a plate in the microwave for about 40 seconds on 50% power.
What to Serve with Buttermilk Biscuits
These drop biscuits can go with virtually anything, but they really love soups and stews. Here are some suggestions:
More Rolls and Biscuit Recipes:
- Cheddar Bay Biscuits
- Pumpkin Drop Biscuits
- Cheddar Apple Drop Biscuits
- Cranberry-Orange Drop Biscuits
Buttermilk Drop Biscuits
- 2 cups all-purpose flour , spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup cold unsalted butter , cut into small cubes
- 2 tablespoons minced fresh chives
- 1 cup cold full-fat buttermilk
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Toss in the chives, if using.
- Add the buttermilk to the flour mixture and gently mix with your hands or a wooden spoon until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto the prepared baking sheet.
- Bake for 10-12 minutes until lightly golden.
- Serve warm with some butter or honey!