Easy Drop Biscuit Recipe

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Buttermilk Drop Biscuits are soft and tender, with a slight tangy buttermilk flavor. Their rustic, golden-brown exterior is wonderfully crisp, while the inside remains light, airy, and flaky.

These buttery biscuits are quick to make. No rolling or cutting is required; just drop spoonfuls of dough onto a baking sheet. They’re perfect for a cozy breakfast, as a hearty meal accompaniment, or simply enjoyed warm with a pat of butter.

When I was a kid, my sister and I loved making Bisquick drop biscuits. We’d pair them with gravy, spread them with some jam, or simply enjoy them with a generous amount of butter. Here, you’ll find the perfect drop biscuit recipe and all the best ways to serve and enjoy them!

These biscuits are really great served with my Easy Cranberry Sauce at Thanksgiving, Christmas or any big holiday event.

Why you’ll love these old fashioned buttermilk drop biscuits

Easy – You don’t need any special equipment to make these buttermilk drop biscuits from scratch. No kneading, rising, or complicated steps are involved—just mix all the ingredients together and bake!

Fast – These drop buttermilk biscuits only take 15 minutes to bake.

Buttery – This is one good biscuit! Each bite of these easy-drop biscuits is filled with a rich, buttery flavor.

Simple ingredients

• All-Purpose Flour
• Baking Powder and Baking Soda – These two ingredients are essential for giving old-fashioned drop biscuits their tender, crisp texture. Here’s an easy way to check if your powder and soda are still fresh.
• Granulated Sugar – A touch of granulated sugar adds a touch of sweetness to the biscuits. I haven’t tried using brown sugar, so I’m unsure how it would affect the outcome.
• Butter – Make sure to use butter straight from the freezer, grated. Salted or unsalted are both good options.
• Buttermilk – You can use store-bought buttermilk or make your own by adding a tablespoon of either lemon juice or white vinegar to one cup of milk. Be sure to let the mixture sit for 10 minutes before using it in any recipe.

How to make homemade biscuits

Step 1: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Step 2: In a large bowl, whisk together the dry ingredients, including flour, baking powder, baking soda, sugar, and salt.

Step 3: Grate cold butter and toss it in with the flour to coat. Work the butter into the flour mixture using your hands or a pastry cutter until the butter is in small clumps.

Step 4: Pour 1 cup of cold buttermilk into the mixture. Stir gently with a wooden spoon until the dough just comes together. The dough should be slightly sticky.

Step 5: Using a spoon or a cookie scoop, drop heaping spoonfuls of the dough onto an ungreased baking sheet. You should get 8-9 large biscuits.

Step 6: Place the sheet pan in the preheated oven and bake for 15 minutes, or until the biscuits are golden brown on top. Serve the tender biscuits warm with your favorite toppings.

Kitchen supplies to make drop biscuits

Baking Sheet

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Glass Liquid Measuring Cup

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Glass Mixing Bowls

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Why grate the butter?

Even Distribution: Grated butter is incorporated more evenly into the flour mixture, ensuring consistent texture throughout the biscuits.

Cold Butter: Keeping the butter cold is crucial for flaky biscuits. Grated butter stays cold longer and is easier to work with quickly, preventing it from melting too soon.

Flaky Texture: Small, grated pieces of butter create steam pockets as they bake, resulting in a light, flaky texture in the finished biscuits.

Ease of Mixing: Grated butter mixes into the dough effortlessly, reducing the need for overworking the dough, which can make the biscuits tough.

FAQs

Ways to serve homemade drop biscuits

Drop biscuits are incredibly versatile and can be served in so many delicious ways. Here’s a bunch of fun ideas:

With Butter and Jam: Serve warm biscuits with garlic herb butter or a fruit jam.

Sausage Gravy: Top biscuits with rich, creamy sausage gravy for a hearty breakfast or brunch. We actually serve biscuits and gravy for dinner at least once a month.

As a Side Dish: Pair biscuits with soups, stews, or chili to soak up all the delicious flavors.

Sandwiches: Use biscuits as the base for breakfast sandwiches with eggs, bacon, and cheese, or lunch with ham, turkey, and your favorite condiments.

With Honey or Maple Syrup: Drizzle warm biscuits with honey or maple syrup for a sweet treat.

Strawberry Shortcake: Use biscuits as a base for strawberry shortcake, layering them with fresh strawberries and whipped cream.

Savory Biscuits: For a savory twist, mix herbs, cheese, or cooked bacon bits into the dough before baking.

Biscuits with Butter and Garlic: Brush warm biscuits with melted butter and garlic for a flavorful side dish.

How to make buttermilk at home

Making buttermilk at home is simple and only requires two ingredients.

For this easy buttermilk drop biscuits recipe, add a tablespoon of either lemon juice or white vinegar to a measuring cup and then fill with whole or 2% milk to the 1 cup line. Let the buttermilk mixture sit for 10 minutes before adding it to the biscuit recipe.

Storage

Store any leftovers in an airtight container at room temperature for 3-4 days. If you’d like to keep them longer, you can freeze the fully cooked biscuits for up to 3 months. When you’re ready to enjoy them, simply defrost on the counter until they’re soft enough to eat. For a fresh-from-the-oven experience, warm them up in the toaster or microwave, if desired.”

Can I make the biscuits ahead of time?

Yes, but you’ll want to freeze the dough, not refrigerate.

Prepare the dough, portion it into biscuit-sized pieces, store in an airtight container, and freeze immediately.

Remove them from the freezer and bake at 425 degrees for 15-18 minutes until golden brown.

I don’t recommend making the biscuits and storing the dough in the fridge. The dough becomes an off-putting color, which does not happen when you freeze immediately.

How to use leftover biscuits

If you’ve got a few leftover drop buttermilk biscuits, there are numerous ways to use them. Here are a few of my favorites:

• Crumble them to use as the base or topping for a pot pie.
• Chop into smaller bite-sized pieces and add to soups, stews, or salads.
• Mix into your favorite breakfast casserole; either sweet or savory.
• Transform them into a decadent dessert by placing fresh fruit and whipped cream in between two halves.
• Use instead of bread in your favorite bread pudding or French toast casserole.
• Make croutons. One of my favorite breakfast restaurants uses them in their house salads. So yummy!

Biscuit variations

If you are looking to add more to the flavor of the biscuits, here are a few things I suggest:

• You can add garlic butter to the tops of the biscuits before baking them or stir some freshly chopped garlic into the flour mixture.
• Stir chopped green onions, chives, or your favorite fresh herbs into the batter.
• Grate some cheddar cheese and add to the batter, or sprinkle on the tops of the biscuits before baking them.
• Mix chopped bacon into the batter for a super savory biscuit.
• Try adding cinnamon and raisins for a sweet biscuit.

Tips for making buttermilk biscuits

• Make sure your butter is frozen or very cold so it grates easily. These pieces will melt as the biscuits bake, adding moisture and flavor.
• Don’t be tempted to overmix the batter. A few lumps are okay, but over-mixing will result in tough biscuits.
• Be sure you have a hot oven before adding the biscuits. You’ll want to be sure to preheat the oven.

What to serve with buttermilk drop biscuits

The most obvious choice to accompany these biscuits is sausage gravy, but they also pair perfectly with so many family dinners. Here are some of my favorite meals to serve drop biscuits with:

Corn Chowder

Hamburger Green Bean Casserole

Beef Stroganoff

Lazy Lasagna

★ If you make this recipe, please give it a star rating below!

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