A recipe for Buttermilk Drop Biscuits. These buttery biscuits come together easily in less than 30 minutes!
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These Buttermilk Drop Biscuits are great for an easy-to-assemble breakfast. Instead of the usual rolling and cutting, scoops of the biscuit dough are dropped in flour, gently formed into balls, and arranged in a round pan. The result is a flaky and buttery dough that rises beautifully with minimal effort.
Make sure the butter is well chilled before you dice and cut it into the flour mixture using a dough blender, two forks, or your fingers. The resulting texture should be coarse with no pieces of butter larger than the size of a pea.
I like to use a greased 1/4 c. measuring cup or ice cream scoop to drop the dough onto the floured baking sheet. Gently dust all sides of the mounds of dough with flour to keep it from sticking to your hands as you lightly form into a ball and drop into the greased 9 inch pan. Brush the tops with a little melted butter, then bake in a 500˚F oven for 5 minutes. Decrease the temperature to 450˚F and continue to bake until risen and the tops are golden, another 13-15 minutes.
These Buttermilk Drop Biscuits are best the day they are made, warm from the oven. If you won’t be serving them immediately, store in an airtight container and reheat in 375˚F oven just until hot. I like to serve them with jam, salted butter, or honey. They would also be perfect with ham and cheese.
Looking for more biscuit and scone recipes?
Buttermilk Drop Biscuits
Adapted from Lea and Jay
Buttermilk Drop Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cold
- 1 1/2 cups buttermilk cold
- 1 cup all purpose flour
- 2 tablespoons unsalted butter melted
- Preheat oven to 500 degrees F. Grease a 9 inch round cake or springform pan and a 1/4 measuring cup. On a baking sheet, evenly spread out the 1 cup flour.
- In a medium bowl, combine 2 cups flour, baking powder, sugar, salt, and baking soda. Cut the butter into pieces and blend into the flour mixture using a dough blender, two forks, or your fingers until coarse and no pieces are larger than a pea. Stir in the buttermilk just until combined. It will be a wet dough.
- Use the greased measuring cup to drop 1/4 cup mounds of dough onto a floured baking sheet. Gently cover each piece of dough with flour, lightly shape into a ball, and shake off excess flour. Place each ball of dough in the prepared pan.
- Brush each biscuit with melted butter and bake in preheated oven for 5 minutes, then reduce temperature to 450˚F. Bake until the tops are golden in color, 13 to 15 minutes.
- Let the biscuits cool in the pan for about 2 minutes before removing. Serve warm with jam, butter, or honey.