These warm, tender Buttermilk Drop Biscuits are crazy easy! No kneading, rolling, or cutting - just mix, drop, and bake. With only 6 ingredients and 10 minutes of hands-on time, you'll have flaky biscuits on the table in no time. A simple trick plus that tangy buttermilk flavor makes them perfect with jam, honey, or butter!
Whether you're after a cozy weeknight dinner or a more elaborate weekend meal, our collection of homemade bread recipes means you can fill the whole house with that amazing fresh-baked smell with minimal effort!
These drop biscuits come out of the oven warm, fluffy, and downright cozy. Perfect from fall through spring, they're the ultimate side to all your favorite comfort foods. Pair them with pot pie, pot roast or even Orange Rosemary Chicken. They're also amazing paired with soup, like our Roasted Butternut Squash Soup Recipe or our Roasted Tomato Soup.
We love the simplicity of these cornmeal drop biscuits so much that we wanted to make sure we had an easy plain biscuit recipe as well.
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Why this recipe is great
- No fuss: No kneading, no cutting in butter, no rolling, no fancy cutters. Just mix the wet and dry together and boom - biscuit dough is ready.
- Quick: You can go from mixing bowl to pulling warm biscuits out of the oven in just 20 minutes.
- Comforting: Few things beat the smell of fresh-baked biscuits filling the kitchen.
- Six ingredients: No laundry list of supplies needed. Yay!
Buttermilk drop biscuit ingredients
This recipe only requires six ingredients that are pantry staples! All amounts are in the recipe card below, but here are a few noteworthy tips.
- Buttermilk: The tanginess of buttermilk provides great flavor.
- Flour: Regular all-purpose flour is the pantry staple that gives just enough structure but still softness.
- Granulated sugar: For a touch of sweetness.
- Baking powder: It's what gives the biscuits their lift and fluffy texture, so make sure your baking powder is super fresh. If it's old, your biscuits will fall flat. And go for aluminum-free or else your biscuits might have a metallic taste.
- Butter: Salted butter equals flavor!
- Salt: Just a bit. If using unsalted butter then use a touch more.
Helpful kitchen tools
How to make easy buttermilk drop biscuits
Preheat the oven to 450ºF. Line sheet pan with parchment paper. Begin by measuring the buttermilk into a glass measuring cup. Place the cup full of buttermilk in the freezer. This is very important! In a separate bowl, melt the butter and set aside to cool.
In a large bowl measure in the flour, baking soda, and salt into a large mixing bowl.
Use a whisk to mix the flour mixture together until they are evenly combined.
Grab the buttermilk from the freezer and pour the melted butter on the top.
Whisk the warm butter and super cold buttermilk together. This will cause the butter to clump which will help the biscuits be flaky without any lamination or kneading required.
Pour the buttermilk mixture on top of the dry ingredients.
Stir with a rubber spatula. Use a gentle hand here - mix just until the ingredients come together.
Using two large spoons or a ¼ cup dough scoop, scoop out the dough into 10 even amounts onto the prepared baking sheet.
Place the buttermilk biscuits oven and bake for 10-14 minutes until the tops are just turning golden brown.
How to store
These homemade buttermilk drop biscuits are best served fresh, but they can be stored in an airtight container once fully cooled at room temperature for 2 days. They might last a day longer in the refrigerator. Before serving, a quick 30 seconds or so in the microwave will liven them up.
How to serve
- Try one of these sweet and savory flavored butters.
- Drizzle with honey or even homemade hot honey.
- Use your favorite preserves: Bonne Maman is one of our favorite brands.
- Spread with hot honey butter.
- Serve with sausage gravy.
Can these be frozen?
These are hands-down the very best when served fresh, but if you have extras, you can freeze them. Let them cool completely, then pop them on a baking sheet. Once frozen solid, transfer to a bag or airtight container and stash them for 2-3 months. When you're ready, let them thaw at room temp, then warm them up in the microwave for a few seconds with a little butter to bring back the moisture
FAQs
Biscuits are usually tough if the dough is over worked once the liquid and dry mixtures are combined. Using just enough gentle pressure to get the ingredients to come together is the best way to make sure they stay tender.
We have made our own buttermilk many times, but do not have good luck with it producing the same tender biscuit in this case. I recommend that you use store-bought buttermilk.
Tips & tricks
- Be sure buttermilk is really cold so that when the butter hits it it forms clumps. These clumps help keep that dough light and tender.
- Don't overwork the dough. Once the liquid and dry ingredients are mixed together, stir until just combined.
- Make sure your baking powder is aluminum-free and fresh! Baking powder older than 3-6 months does not provide the same lift as fresh.
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This post was photographed by Rhadonda Sedgwick.
Recipe
Crazy Easy Buttermilk Drop Biscuits (Tender & Flaky)
Ingredients
- 1¼ cup buttermilk shaken, cold
- ½ cup butter
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder no aluminum, fresh
- ½ teaspoon salt
Instructions
- Preheat the oven to 450. Line a sheet pan with parchment paper.
- In a liquid measuring cup, measure the buttermilk. Place in the freezer to get extra cold while you prepare the remaining ingredients.
- In a small bowl, melt the butter in the microwave. Set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Remove the cold buttermilk from the freezer. Add the butter and mix well with a whisk or fork. It should form a clumpy texture. Pour the wet ingredients into the dry ingredients and stir well with a rubber spatula until just combined. Be careful not to overmix.
- Using a ¼ cup scoop, scoop biscuit dough - makes about 10-11 biscuits onto the prepared pan. Bake for 10-14 minutes.
Notes
- Be sure buttermilk is really cold so that when the butter hits it it forms clumps. These clumps help keep that dough light and tender.
- Don't overwork the dough. Once the liquid and dry ingredients are mixed together, stir until just combined.
- Make sure your baking powder is aluminum-free and fresh! Baking powder older than 3-6 months does not provide the same lift as fresh.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lonna says
Soooo good! Every biscuit I’ve tried from Borrowed Bites is a winner. These are so easy and so delicious!
Misty says
So glad they turned out great!
Misty says
These biscuits are super easy to make!