These Homemade Buttermilk Drop Biscuits require just 7 simple ingredients and are ready in less than half an hour. Perfect for breakfast or as a side dish!
I had biscuits for dinner last night. Just biscuits. Glorious Buttermilk Drop Biscuits with apricot preserves. I’m not even ashamed. In fact, I always feel a little bit of pride when I make something like this from scratch.
It’s empowering to know that you can throw together a few simple ingredients and make something totally delicious (and way better for you than most premade mixes or refrigerated doughs). This recipe is up there with my favorite Best Ever Pancake recipe in both ease and consistent stellar results.
I’m okay with baking with yeast — but let’s be honest, sometimes you want a piping hot biscuit right now and not after a lengthy proofing and rising process. Approaching my second trimester, I can go from “yeah I could eat” to “I need to eat all the things” in a matter of minutes. Hence my dinner of biscuits. I only wish I had been patient enough to make some gravy because that would have been heavenly with these!
These quick drop biscuits are perfect in the traditional breakfast sense with gravy or jams and jellies, but they could also go well with more savory meals like corn chowder or chili. Or just eat them all by themselves. For dinner. No judgement here.
What’s Needed for Buttermilk Drop Biscuits?
To make these easy drop biscuits, you’ll need the following ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
How to Make Drop Biscuits
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the melted butter and buttermilk until small clumps form.
- Add the buttermilk mixture to the dry ingredients and stir just until combined.
- Use a ¼ cup measure to drop the dough onto a parchment-lined baking tray.
- Bake until golden brown and crisp.
Can I Use a Buttermilk Substitute?
You can possibly use a mixture of whole milk and lemon juice or vinegar to make a DIY buttermilk substitute. However, since this recipe requires so few ingredients I highly recommend buying real buttermilk for the best flavor and texture.
Can I Freeze Homemade Drop Biscuits?
Yes! Let the buttermilk drop biscuits cool completely, then seal in a freezer bag for up to 3 months. To thaw, place on your counter or heat in the oven.
Tips for the Best Drop Biscuits
- After melting the butter, give it a couple minutes to cool off before mixing into the buttermilk. You don’t want to curdle the milk by mistake!
- Once you add the buttermilk mixture to the dry ingredients, it’s important that you mix just until everything comes together. If you overwork the dough, you’ll wind up with tough biscuits.
- I’ve only made this recipe using all-purpose flour, so I can’t speak to how it’d turn out using gluten-free flour.
More Recipes Using Buttermilk:
- Buttermilk Cornbread
- Buttermilk Banana Bread
- Chocolate Chip Banana Bread Muffins
- Blueberry Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1 cup buttermilk chilled
- 8 tbsp butter melted and slightly cooled
- Heat oven to 475 degrees. Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together dry ingredients.
- Add the melted butter to the buttermilk and stir until small clumps form.
- Combine the buttermilk mixture and dry ingredients with a rubber spatula, until just incorporated and the dough starts to slightly pull away from the bowl.
- Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet.
- Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes.
- Top with additional melted butter if desired. Serve warm.