Easy Flaky Buttermilk Drop Biscuits
These easy flaky buttermilk drop biscuits are amazing. No rolling, no cutting out…they are just as delicious as finicky, classic homemade biscuits.
Biscuits are probably one of the most oft-made carby side dishes in our house. Long before I conquered the intimidating-to-me classic, rolled out biscuit, drop biscuits were there to save me.
In fact, I probably can’t even begin to count how many times we’ve made these easy flaky buttermilk drop biscuits. And by “we” I literally mean all of us. They are so easy, even my kids can make them with hardly any helicoptering.
They’re the perfect beginner biscuit recipe. But they’re delicious enough to stick around as an all-time favorite.
Let’s Make Them
Toss all-purpose flour, baking powder, baking soda and salt into a medium-ish bowl. This recipe makes about 12 biscuits.
Here’s the secret to this recipe
Then, in a liquid measuring cup or smaller bowl mix together the buttermilk and melted butter.
This, right here, is the secret to getting such an easy drop biscuit to be flaky and tender.
As the warm, melted butter mixes with the cold buttermilk, small clumps of hardened butter form. It’ll look a little curdled and gross, but don’t you worry that pretty little head of yours, because those small bits of butter are what make the texture of the biscuits absolutely perfect.
Add the butter/buttermilk mixture to the dry ingredients and use a rubber spatula to combine everything together.
Don’t Overmix
Just like any other good biscuit recipe, you don’t want to over mix the dough. Mix just until everything is combined.
A few little lumps and bumps here and there are just fine.
How to drop the biscuits
Since these are “drop biscuits” – you don’t need to mess around with rolling out the dough and cutting out the biscuits. The dough literally gets dropped right onto a baking sheet.
Lightly grease a 1/4-cup measuring cup with cooking spray and scoop out a pretty even mound of biscuit dough.
You could also use a large #20 cookie scoop {aff. link}. Basically you want about 1/4 cup of dough for every biscuit.
I use a butter knife to gently extricate the tad bit sticky dough from the cup. If you’re measuring cups have special powers, perhaps the biscuit dough will just fall right out.
Lucky you. 🙂
Plop those biscuits onto a parchment-lined baking sheet.
You can space them a couple inches apart, or you can put them much closer together if you want the attached-, pull-apart biscuits vibe going on.
Bake them in a piping hot oven for about 12 minutes. Maybe 14. Maybe 13 1/2. Watch them closely. Every oven is a bit different.
These easy flaky drop biscuits are insanely delicious right out of the oven. Smother them with butter and jam, and I guarantee you won’t even care what else is being served for dinner, why the laundry hasn’t magically folded itself, or what your name is.
They are that good.
Even next-day, these biscuits are super tasty. We like to warm them up with a quick 8-second stint in the micro, but it’s not necessary. And let’s be honest, there usually aren’t any leftovers.
A couple extra notes
- This recipe can easily be doubled or tripled
- The jam you see slathered on those biscuits is a strawberry bluebarb (blueberry + rhubarb) concoction I made and canned last summer and is easily the tastiest jam I have ever made and wouldn’t you know it, I only made six jars, and now I can’t find where I wrote down the recipe. I’ve literally torn my house and pantry and unorganized recipe note files apart to no avail. I’m drowning my sorrows in drop biscuits, hoarded jam jars, and chocolate.
- I have made this recipe with buttermilk substitutions like lemon juice + milk and sour cream + milk, and while they work in a pinch, nothing beats real, live buttermilk in this recipe.
FAQs for Simple Buttermilk Drop Biscuits
I just pop them in a ziploc bag and store them at room temp (we pop them in the microwave for 5-10 seconds for a quick warmup before eating the leftovers).
Yes, you can make the batter and refrigerate it until you’re ready to bake.
The recipe relies on acidity (from the buttermilk) to turn out properly so the biscuits are tender and fluffy. Using plain milk may not yield the same results. But you can sub in half sour cream/half milk for the buttermilk.
Easy Flaky Buttermilk Drop Biscuits
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk chilled (see note)
- 8 tablespoons (113 g) butter, melted and slightly cooled (I use salted butter)
Instructions
- Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients.
- In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
- Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
- Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
- Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Notes
Recipe Source: from America’s Test Kitchen
Recipe originally published May 2011; updated January 2020 with new photos, recipe notes, etc.
These are the best biscuits! I think I’ve made them four times in the past week. They taste great and are easy to make. I love the use of the quarter cup measuring cup to scoop out the biscuits! This is my new go to biscuit recipe.
These are my go to biscuits! So easy and so good!!
These babies r to die for yummy! I was sure to pull them out of the oven just as soon as the cook time was over, so between not over cooking them & the buttermilk-they were just amazingly tender & Delish.
Quick question on these – I generally prep dinner during nap time and cook it right before we eat. Could I prep the batter and put it in the fridge then drop them onto the baking sheet before dinner?
Sure – or even easier, I’ve portioned them out on the baking sheet and refrigerated that until ready to pop them in the oven.
Very tender biscuits! The buttermilk butter combo merhod makes them extra tender!! My new go-to biscuit recipe!!!!
Has anyone tried using buttermilk powder in this recipe?
These biscuits are wonderful! I have made them countless times, since I came across this recipe about 2 years ago. They come out perfectly every time. Sometimes, I substitute half of the flour for white whole wheat flour, and they are just as light and fluffy and moist. I love how quick and effortless they are to throw together. Although they don’t have the flaky layers you would get in a classic biscuit (and Mel has a great recipe for those too!) the delightfully crisp, buttery exterior totally makes up for it.
I want to cry these are so good. YASS for not having to cut in cold butter!!!Whatever that means anyway. These taste a million times better than any biscuit I’ve ever made!! And i make them often cuz I love them so much!!! So happy right now!!!! I did half sour cream and half milk for the buttermilk sub. Perfect.
Amazing and so easy! So happy I don’t have to cut in cold butter! They turned out so well. I literally said out loud in my kitchen, “You’ve done it again, Mel!”
I’ve made these 5 Times now and LOVE them. Beyond easy recipe. I add a couple additional tablespoons of buttermilk if the mix is a little dry. Perfect every time. Th best part is mixing the melted butter and chilled buttermilk. Genius technique.
Do you think you could refrigerate the dough if you want to bake them later?
Yes, definitely – I do that a lot.
Best biscuits ever – very light & delicate. Will never make a rolled biscuit again. I used self rising flour, (since I didn’t have baking powder), the teaspoon of sugar and the butter and buttermilk. Followed directions as recipe instructed. Even made in a toaster oven and they still came out perfectly.
Husband said they were the best biscuits he’s ever had.
Super simple to whip up. Perfect with butter and homemade raspberry jam.
Thanks Mel!
The best biscuits, ever! Light and fluffy! Will make these again!
I made these biscuits for the first time last night and they were great! I was scared I would mess them up since I am a newbie to making biscuits. However, these turned out great and I will definitely make them again.
Oh man, these were awesome! I used the 1 to 1 gluten free flour, and because I’m too impatient to actually melt the butter, I used a stick of butter that was super soft on my counter. (It was almost melted) Also, I used a bit more buttermilk because gluten free flour soaks up the liquid more than regular flour. I didn’t measure how much, just a splash to make sure the dough didn’t dry out. I look up recipes on the interntlet all the time, and have never left a review. Not only were they awesome, but they were incredibly easy. My husband says they are the best biscuits I ever made!
These were wonderful, Mel! Instead of oiling a measuring cup, I used my OXO Scooper that I usually use to make regular sized muffins. Perfect tool for the job. With the scooper, I made 10 biscuits, so they were a little larger than if I had used a 1/4 cup. Never buying refrigerated biscuits again. These were super easy and more tasty! Thanks once again for helping me keep my family fed!!
I just made these today for dinner with the slow cooker wild rice and chicken soup (from the menu plan that so conveniently showed up in my email). My husband raved about both, but especially the biscuits, and he isn’t the easiest to please :). I told him once again to thank Mel for the dinner. You have become my go to recipe blog. So I just wanted to thank you for all of the great recipes that have become regular in my kitchen.
3/23/17
Made these tonight, and they passed the Father & Son test.
Some observations/questions from me: Are they supposed to be a bit dry? Mine crumbled even though they were baked exactly 12 minutes. Didn’t affect the taste at all, but were more like a baking powder biscuit to me.
Will try a lower temperature next time, probably will try 450° instead.
Oh, btw: you mentioned using parchment paper in the pan. I have different brands of parchment paper, & nearly all of them said the paper was good to use up to the temperature of 420°. Seeing that on the box, I used foil on the pan instead, & also brushed a bit of the olive oil that can be used for baking. That worked out well, & I didn’t have to worry about the paper catching on fire.
Good base recipe to start with.
Ive been a long time reader, and I have celiac disease. I REALLY wanted to make these biscuits so, I attempted this recipe using a gluten free cup for cup baking flour (bobs red mill 1 to 1 to be specific), and they turned out amazing! I have since made them 4 times, and for people who don’t need to eat Gluten free and everyone loves them! I’ve also coverted many of your other recipes to GF as well, with much success. I Thought I’d share this for anyone else who might need it! Thanks for This simple and delicious recipe that is now a go-to!
So happy these worked out gluten-free!
I was browsing the comments to see if anyone tried these with GF flour. Thanks for commenting so I know it works! Can’t wait to try them.
I never told you but the biscuits for our youth activity were so delicious! Cooked over coals in a Dutch oven made them so tasty. I am making 150 more for a family reunion in a couple of weeks. I’ve got three triple batches in the freezer. One more triple batch to go. Thanks, Mel!
You are amazing!
Mel – I have to make 150 biscuits for a youth activity and I was thinking of using this recipe. Do you still make these biscuits and would you recommend them for throwing in dutch ovens over coals? With 150 to make I am trying to avoid “cutting in butter” and “rolling out” if at all possible! 🙂
Yes, I still make these all the time and I think they’d be great in a dutch-oven – they are much softer than a traditional cut biscuit, though, so I guess I’d recommend they are spaced pretty close together so they don’t lose their shape.
Does it matter if you use salted or unsalted butter?
I always use salted so if using unsalted, you might want to add a bit more salt to the recipe.
These biscuits were easy and quick, and oh so delicious! Thank you!
I made dees for breakfast there were perfect and delicious
Oh Mel, I can’t wait to make these! Do you think I could use this recipe to make cobbler? The cobbler I grew up with had biscuits baked on top of fruit and I haven’t been able to find a good recipe for it! Thanks!!
Sure – although I think I’d make the biscuits slightly sweeter.
These are the easiest and best biscuits I have ever made. I am usually intimidated by a rolled biscuit and have been looking for the perfect drop biscuit.
I have found it! Just perfect, flaky and great flavor.
These are now my go-to biscuits. They’re delicious. The first time I made them, I only had 5 tablespoons butter, and they still were great, so that’s all I use now. Makes me feel a little better when I eat them 🙂
OMG!!!
these are to die for!!!!
i sub’d the buttermilk with the tried and true milk/vinegar solution.
DELICIOUS.
why fuss with rolling out dough? these are pillowy and buttery and Oh So Good!!
mine doubled in size when baked. awesome!!!!
I made these tonight…they are good and easy to make…if you add cheddar cheese and garlic they would be a dead ringer for the Red Lobster Cheddar Bay Biscuits…I didn’t brush the tops with butter because lets face, they have enough butter in them…that said, they were a hit with our fried chicken dinner! My husband ate his for dessert with a little honey on it!
I feel the need to leave a comment because I have searched long and hard for a biscuit recipe that did not taste like dust and did not contain the word “Bisquick”…ALAS! These were fantastic. I added grated extra old cheddar and they were superb! Thanks for posting, this is definitely a keeper!
Just made these for biscuits and gravy, and they Are the best drop biscuits I have ever made!! Thank You!!
I just found this recipe this morning, and I made these biscuits with whole wheat flour. They turned out perfectly! Thank you.
I baked at 425′ for 10-12 minutes since I used the muffin tins. As I said in an earlier post, they reminded me of my grandma’s biscuits. She would have been so proud!
475 degrees, really!? Made these tonight by the recipe. After setting off the smoke alarm several times (it’s sensitive), I pulled these from the oven after only 8 minutes, when the tops were browner than I’d really prefer. Still edible, but I’ve had better, and worse, biscuits.
Yes, I use a 475 degree oven. Sorry they didn’t work out that great for you. Every oven heats a bit differently; if your oven cooks faster or hotter the baking time may be less.
These were awesome. I made them in muffin tins for uniform shape without having to roll out and cut . Reminded me of my grandmas biscuits.
These are great…and fast.. I often mix the dry ingredients in advance and leave in a sealed container, especially when I am short on time and want to prepare them for supper, after getting home from work. Thanks for posting! 🙂
These were AMAZING! This is definitely my new go to recipe when I need a quick batch of biscuits! Thank you!
Wha is the other option if we don’t have buttermilk … And what will be the quantity…
Thanks
Talat – HERE is a link to buttermilk substitutions. Same quantity if using a buttermilk sub.
I have made this biscuits a handful of times and they come out perfectly every time! Thanks!
My mom made them with wheat flour on Sunday. Yummm Thanks for the recipe
Thanks. I never bake or do any type of dough – so it is a totally blind mission. Happy New Year
Happy New Year To You! Wondering if these drop biscuit dough can be made ahead. Thanks for the wonderful recipes.
Nilsa – I haven’t tried making the dough ahead of time since it’s so fast to mix it together but it’s worth a try. Good luck!
Mmm! These biscuits are amazing! I was introduced to the recipe a couple of years ago and my life has never been the same! The melting/clumping butter is what makes them simply divine!
Another variation is before you bake them is melt some butter and spread on the biscuit and sprinkle with a cinnamon sugar mixture. When you take them out of the oven, have a glaze ready to drizzle on them. And then you have a drop cinnamon biscuit for breakfast. They are yummy:)
Delicious! Flaky, moist, buttery! Went perfectly with the pot roast I made 🙂 Thank you for posting this delicious recipe, it’s a keeper!
I made these this evening, and yes, they are very, very good. Also, as stated, a quick and easy recipe to follow! Thank you for sharing this recipe with me.
I’ve turned up my nose at drop biscuits before, as they seem to be the ugly step-sister. (“Biscuits should be rolled out and be perfectly round!”) However, I decided these would be perfect to go along with a lesson on pioneers. And guess what, not only were they super quick (yay!), but they taste fabulous and they actually look pretty good when made with a quarter cup scoop! Not surprisingly, they were fantastic slathered with butter and cinnamon sugar. This one’s definitely a keeper!
Made these tonight. They were super easy and very yummy. I bought a 1/4 cup scoop awhile ago and I am in love with it. 🙂
Well today I made broccoli cheese soup and decided that it needed biscuits. Pulled out several cookbooks but the recipes just did not sound like the delishous ones I made last time. I decided to check my recipes on my iPad notebook. There it was under breads, and guess whose name was on it? Yup, yours! Best drop biscuit there is, I add an extra spoon of sugar as we like them a little sweeter.
I made these last night with some ham soup we had from Easter leftovers. They were great! And I couldn’t believe how easy they were. I made them slightly larger so I ended up with only 8 and due to half the butter exploding in the microwave, subbed in 1/4 cup of oil for the lost butter. Still delicious! Thanks!