What if I told you that warm, golden buttermilk drop biscuits could be on your table in less time than it takes you to go to the store?
These SIMPLE four-ingredient beauties are about to change your weeknight dinner routine forever. No rolling, no cutting, no fancy techniques, just fluffy, buttery perfection that comes together faster than you can say ‘pass the honey.’
Okay… Maybe not that fast.
TABLE OF CONTENTS
Why These Buttermilk Drop Biscuits Are AMAZING
These aren’t just any biscuits. They’re crispy on the outside, pillowy soft on the inside, and packed with that tangy buttermilk flavor that makes everything better. The best part? You probably have all the ingredients sitting in your kitchen right now.
Unlike traditional biscuits that require rolling and cutting, these drop biscuits are forgiving and foolproof. The wet batter means you can’t overwork the dough, which is often where people go wrong with regular biscuits.
Essential Ingredients For the Perfect Drop Biscuit
Self-Rising Flour (or DIY mix): This is your foundation. The built-in leavening creates that perfect rise without extra measuring. Don’t have self-rising flour? No problem, just mix 3 cups all-purpose flour with 5 teaspoons baking powder and 2 teaspoons salt.
Frozen Grated Butter: This is the SECRET to flaky layers. Cold butter creates steam pockets when it hits the hot oven, giving you those tender, buttery bites.
Large Egg: Adds richness and helps bind everything together for that perfect tender crumb.
Buttermilk (or Milk): Creates the right consistency for dropping. Regular milk works beautifully, but buttermilk adds extra tang and tenderness to your biscuits.
Minoo’s Pro Tip: Keep your milk cold so it doesn’t melt the butter before baking.
Step-by-Step Tutorial
Mix the dry ingredients. Combine your flour mixture in a large bowl. If you’re using the DIY all-purpose flour blend, whisk everything together until well combined.
Minoo’s Pro Tip: If you only have salted butter, reduce the salt in the recipe by half.
Add the grated butter. Toss the frozen grated butter into the flour and mix by hand until the mixture looks crumbly with small butter pieces throughout.
Minoo’s Pro Tip: Grate your butter straight from the freezer for the flakiest texture possible.
Create the wet mixture. Make a well in the center of your flour mixture. Crack in the egg and pour in the milk.
Bring it together. Mix everything until you have a wet, sticky batter. Don’t worry if it looks messier than regular biscuit dough – that’s exactly what we want.
Shape and bake. Scoop 3-inch portions onto a baking sheet and gently flatten. Bake at 450°F for 10-12 minutes until golden brown.
Minoo’s Pro Tip: Use an ice cream scoop for perfectly sized biscuits every time.
Make These Drop Biscuits Your Own
Want to jazz up these buttermilk drop biscuits? Try these simple additions:
- Cheddar and Chive: Add 1/2 cup shredded sharp cheddar and 2 tablespoons fresh chives
- Herb Garden: Mix in 1 tablespoon each of fresh rosemary and thyme
- Sweet Variation: Add 2 tablespoons of sugar and 1 teaspoon of vanilla for breakfast biscuits
For my fellow gluten-free friends, these work beautifully with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
How to Serve These Buttermilk Drop Biscuits…
Serve these warm from the oven with:
- Butter and honey for a classic combination
- Your favorite jam or preserves
- As a side to soups and stews
- Split and filled for breakfast sandwiches
- With gravy for the ultimate comfort food
For breakfast, split them open and fill with scrambled eggs, or serve with my 4-Ingredient Strawberry Chia Seed Jam. The possibilities are ENDLESS.
Troubleshooting Tips
Buttermilk drop biscuits turn out too dense? You might have overmixed the batter or your baking powder could be expired. Mix just until combined and check your leavening agents.
Not rising enough? Make sure your oven is fully preheated and your baking powder is fresh. Old baking powder won’t give you the lift you need.
Biscuits end up too dry? Add an extra splash of milk next time. The batter should be quite wet and sticky.
Storage and Make-Ahead Tips
These buttermilk drop biscuits are best enjoyed warm, but leftovers keep well in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore their crispy exterior.
Want to prep ahead? Mix the dry ingredients and store in the pantry for up to a month. When you’re ready to bake, just add the wet ingredients and you’re good to go!
The Bottom Line
I BETTER NOT CATCH YOU buying those expensive frozen biscuits from the store when you can make these incredible homemade buttermilk drop biscuits in the same amount of time! Your family will be asking for these on repeat, and you’ll love how SIMPLE they are to make.
Give this recipe a try this week and let me know how they turn out. Tag me on social media – I love seeing your kitchen victories!
Homemade Buttermilk Drop Biscuits (Ready in 20 Minutes!)
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Ingredients
- 3 Cups Self Rising Flour (sub: 3 Cups All Purpose Flour, 5 Tsp Baking Powder, 2 Tsp Salt)
- 1/2 Cup Frozen Grated Butter
- 1 Large Egg
- 1 1/4 Cup Milk (regular or buttermilk)
- Avocado Oil Spray (Optional)
Instructions
- Preheat oven to 450°F.
- Combine Flour, Baking Powder and salt in a bowl.
- Add in Grated butter and mix by hand until crumbly.
- Make a well in the centre and add in milk and egg.
- Mix well until you have a wet batter.
- Scoop 3 inch balls onto a baking sheet and flatten slightly.
- Bake at 450F for 10-12 minutes or until golden.
- Allow to cool and enjoy!
Nutrition
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Can I use almond milk and margarine to make them dairy free? Thanks.
You absolutely can! Great substitutions (:
Can I use another flour such as wheat or einkorn
Yes that should work great for this recipe!
First attempt at these biscuits, turned out really good. Only issue I had was transferring the dough to drop on baking sheet. The dough was so sticky I had to rinse my hands a couple of times so I could continue with all the dough. I forgot about using an ice cream scooper and just referred to your video and tried to work with the dough with my hands. Thanks for the recipe.
Hi Rick! I’m glad you liked the biscuits (: If the biscuits are sticky you have two options. You can either flour your hands when handling them or oil your hands. Either of these will make them easier to handle and less likely to stick to your hands (: