Buttermilk Drop Biscuits

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These homemade Buttermilk Drop Biscuits come together in just one bowl! They’re buttery, fluffy and so easy to make!

Buttermilk Drop Biscuits on a plate

I love these Buttermilk Drop biscuits because of how incredibly easy they are to make! They come together in one bowl and there’s no need to roll the dough or cut them out. Simply scoop and bake! They’re so fluffy, buttery and taste delicious with any meal.

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Ingredient Breakdown

All-purpose flour – gives the biscuits structure.

Baking soda & baking powder – both leaveners are needed to help the biscuits rise.

Granulated sugar and salt – enhances flavor.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt later on. Make sure to keep the butter cold!

Buttermilk – makes the biscuits so flavorful and fluffy. Make sure to keep the buttermilk cold!

Buttermilk Drop Biscuit cross section

How To Make Buttermilk Drop Biscuits

1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.

2. Add the cold cubed butter and mix on low until the butter is pea sized.

3. With the mixer on low, gradually add the buttermilk to the mixture. Stop mixing once the biscuit dough is just combined.

Buttermilk Biscuit dough

4. Using a 3 tablespoon cookie scoop, scoop biscuit dough onto lined baking sheets (be sure to adjust the baking time if your biscuits are smaller/larger).

5. If desired brush the tops of the biscuits with heavy cream or milk then bake at 400°F for 18 minutes or until golden brown. Store Buttermilk Drop Biscuits in an airtight container at room temperature for up to 5 days.

Buttermilk Drop Biscuits on a baking sheet

Pro Tips For Buttermilk Drop Biscuits

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your biscuits will be tough.
  • Keep the dough cold! If your dough is too warm your biscuits won’t turn out tall and fluffy. If you begin to notice your biscuit dough starts to get too warm, put it in the fridge for a few minutes.
  • Keep your butter and buttermilk cold! When making biscuits you don’t want warm ingredients or dough because it will throw off the texture of your biscuits!

Can Buttermilk Drop Biscuits Be Frozen?

Yes, unbaked Buttermilk Drop Biscuits can be easily frozen! Place the unbaked biscuits onto a parchment lined baking sheet then freeze until solid. Once the biscuits are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes. You may need to add a few extra minutes of baking time.

Buttermilk Drop Biscuits on a plate and in a serving dish

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Buttermilk Drop Biscuits

These homemade Buttermilk Drop Biscuits come together in just one bowl! They're buttery, fluffy and so easy to make!
Course Breakfast, Brunch, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 13 biscuits
Calories 162kcal
Author Maria Azzarelli

Equipment

  • Stand mixer
  • Cookie scoop (I use a 3 tablespoon scoop)
  • Baking sheets

Ingredients

  • 300 g (2 1/2 cups) all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 113 g (1/2 cup) cold unsalted butter, cubed
  • 240 g (1 cup) buttermilk

Instructions

  • Preheat oven to 400°F and line baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
  • Add the cold cubed butter and mix on low until the butter is pea sized.
  • With the mixer on low, gradually add the buttermilk to the mixture. Stop mixing once the biscuit dough is just combined.
  • Using a 3 tablespoon cookie scoop, scoop biscuit dough onto lined baking sheets (be sure to adjust the baking time if your biscuits are smaller/larger).
  • If desired brush the tops of the biscuits with heavy cream or milk then bake for 18 minutes or until golden brown.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
 
 
  • Store Buttermilk Drop Biscuits in an airtight container at room temperature for up to 5 days.
 
  • Unbaked Buttermilk Drop Biscuits can be frozen for up to 3 months in a zip-top bag.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 340mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Calcium: 81mg | Iron: 1mg

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