Buttermilk Drop Biscuits

A recipe for Buttermilk Drop Biscuits. These biscuits come together easily in under 30 minutes!
Course Breakfast
Cuisine American
Keyword biscuit, bread, breakfast, brunch, buttermilk
Prep Time 15 minutes
Cook Time 18 minutes
0 minutes
Total Time 33 minutes
Servings 10 -12 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.