Fluffy & Fast: Your Ultimate Guide to Easy Buttermilk Drop Biscuits (No Rolling Required!)
Imagine warm, tender biscuits fresh from the oven, ready to adorn your breakfast table or complement a cozy dinner. Now, imagine making them without the fuss of rolling, cutting, or endless kneading. That’s the magic of easy drop biscuits! These delightful morsels are crafted with just seven simple ingredients and can be ready in less than an hour, making them perfect for busy mornings or impromptu gatherings.
Classic buttermilk biscuits have long held a special place in my heart. There’s something undeniably satisfying about a tall, flaky, freshly baked biscuit. However, the traditional method often involves patting out the dough, folding it multiple times, and carefully cutting each individual biscuit with a biscuit cutter. While the results are spectacular, it’s a process that requires a dedicated amount of time and effort.
For those moments when time is short, but the craving for homemade biscuits is strong, I turn to the unparalleled simplicity of buttermilk drop biscuits. This recipe truly lives up to its name: the dough is mixed, then simply “dropped” by spoonfuls directly onto a baking sheet. No complicated techniques, no special tools, just pure biscuit bliss!
While drop biscuits may possess a charmingly rustic and less uniform appearance compared to their classic counterparts, their flavor and tender texture are equally exceptional. They make a fantastic accompaniment to a hearty bowl of soup or stew, an ideal foundation for a comforting serving of biscuits and gravy, or a wonderful addition to any breakfast or brunch spread.
Essential Ingredients for Flaky Drop Biscuits
One of the key secrets to achieving wonderfully flaky and soft drop biscuits lies in maintaining cold ingredients. Unlike many baking recipes that call for room temperature items, you want everything for these homemade biscuits to be as cold as possible. The colder the butter and buttermilk, the better your biscuits will turn out!
- All-purpose flour: The foundation of our biscuits. Proper measurement is crucial here. Always spoon and level your flour into the measuring cup rather than scooping it directly from the bag. Scooping compacts the flour, leading to an excess amount that can result in dry, dense, and tough biscuits.
- Baking powder & baking soda: This powerful leavening duo works in tandem to ensure your biscuits rise beautifully in the oven. Baking powder provides the initial lift, while baking soda reacts with the acidity in the buttermilk to create additional bubbles, contributing to that desirable fluffy texture and helping the biscuits achieve a lovely golden-brown crust.
- Granulated sugar: Just two teaspoons of sugar are enough to enhance the flavor of the dough, providing a subtle sweetness that balances the savory notes without making the biscuits overly sweet. It also aids in browning and contributes to a tender crumb.
- Salt: A vital ingredient for flavor enhancement. Salt helps to bring out the best in all the other ingredients. If you opt to use salted butter instead of unsalted, remember to reduce the amount of added salt in the recipe to 3/4 teaspoon to prevent your biscuits from becoming too salty.
- Unsalted butter: This is perhaps the most critical ingredient for achieving flaky biscuits. It is absolutely essential that the butter is fridge-cold and cut into small pieces before being incorporated into the dry ingredients. As the cold butter melts during baking, it releases steam, creating small pockets of air within the dough. These pockets are what give biscuits their signature flaky layers and tender texture. Using unsalted butter gives you control over the overall salt content of the recipe.
- Buttermilk: The tangy star of our show, buttermilk reacts with the baking soda to create lift and contributes significantly to the tender texture and distinctive flavor of the biscuits. You can use either reduced-fat or full-fat buttermilk in this recipe; both will yield excellent results. If you find yourself without buttermilk, don’t worry! You can easily make your own substitute in about ten minutes using regular milk and lemon juice or vinegar.
How to Effortlessly Make Delicious Buttermilk Drop Biscuits
Buttermilk drop biscuits are remarkably simple to prepare, requiring minimal cleanup. You’ll mostly need just a single mixing bowl and a few measuring cups for this straightforward recipe!
- Prepare Your Workspace and Preheat: Begin by preheating your oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat. This step is crucial for preventing sticking and ensuring easy cleanup. Set the prepared baking sheet aside.
- Whisk Together the Dry Ingredients: In a spacious mixing bowl, combine the properly measured all-purpose flour, baking powder, baking soda, granulated sugar, and salt. Use a whisk to thoroughly blend these ingredients. This ensures that the leavening agents and flavorings are evenly distributed throughout the dough, guaranteeing a consistent rise and taste in every biscuit.
- Cut in the Cold Butter: Take 6 tablespoons of your cold unsalted butter (reserving the remaining 2 tablespoons for later) and cube it. Add these cold butter pieces to your dry ingredient mixture. Now, using a fork, a pastry cutter, or even a food processor (pulsing briefly), cut the butter into the flour mixture until it resembles small, pea-sized crumbs. It’s perfectly fine to have a few larger chunks of butter remaining, as these will create wonderful pockets of steam and flakiness. Try to avoid using your hands too much during this step, as the warmth from your hands can melt the butter, which is precisely what we want to avoid.
- Incorporate the Buttermilk Gently: Pour the cold buttermilk into the butter-flour mixture. With a spoon or spatula, stir the ingredients just until they come together and no dry streaks of flour remain. The dough should be shaggy and a little sticky. It is paramount that you do not overmix the dough. Overworking the dough will overdevelop the gluten, leading to tough, dense biscuits rather than the light, tender ones we’re aiming for. If the dough seems excessively dry, you can add an extra 1 to 2 tablespoons of buttermilk, a little at a time, until the desired sticky consistency is achieved.
- Drop the Dough onto a Baking Sheet: Using a 1/4 cup measuring cup (lightly coated with nonstick cooking spray for easier release) or a large cookie scoop, spoon mounds of the dough directly onto your prepared parchment-lined baking sheet. Leave a little space between each biscuit to allow for expansion during baking. Embrace their rustic shapes – this is part of their charm!
- Bake Until Golden: Before baking, gently brush the tops of each biscuit with a small amount of additional buttermilk. This helps them achieve a beautiful golden crust. Transfer the baking sheet to your preheated oven and bake for 15 to 20 minutes, or until the biscuits are golden brown on top and cooked through in the center.
- Brush with Melted Butter for Extra Richness: Once the biscuits are removed from the oven, immediately melt the remaining 2 tablespoons of butter. Using a pastry brush, liberally brush the warm biscuits with the melted butter. This adds an extra layer of rich flavor, moisture, and a lovely sheen.
- Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before serving. They are best enjoyed warm!
Can the Recipe Be Halved or Doubled?
Absolutely! This recipe is incredibly forgiving and easy to adjust. Whether you’re baking for a small family brunch or a larger gathering, you can easily halve or double the ingredient ratios as needed. Simply scale all components proportionally and follow the recipe instructions as written. Keep an eye on the baking time, as larger batches might require a few extra minutes in the oven.
Delicious Drop Biscuit Mix-Ins and Variations
While these buttermilk drop biscuits are wonderful on their own, they also serve as an excellent canvas for various savory and even sweet mix-ins. Get creative and customize your batch!
- Cooked and crumbled bacon: Adds a salty, smoky crunch that pairs wonderfully with the tender biscuit.
- Shredded cheese: Cheddar, Gruyère, or Monterey Jack can be folded into the dough for cheesy, savory biscuits perfect with chili or soup.
- Fresh herbs: Finely chopped chives, rosemary, thyme, or dill can elevate the flavor profile, making them ideal for savory meals.
- Parmesan cheese: Grated Parmesan adds a sharp, salty depth of flavor, especially when paired with a hint of black pepper.
- Everything bagel seasoning: For a burst of savory flavor and texture, sprinkle this seasoning mix on top of the biscuits before baking.
- Sweet variations: Consider adding a teaspoon of cinnamon and a tablespoon of brown sugar, or even some dried cranberries or finely chopped apples for a delightful breakfast treat.
Storage and Freezing Instructions
Proper storage ensures your homemade drop biscuits remain fresh and delicious for as long as possible.
Storing at room temperature: Once your biscuits have baked and cooled completely, store them in an airtight container at room temperature. When stored correctly, they will maintain their freshness for up to four days. For best results and a fresh-baked taste, you can reheat them in the microwave for 20-30 seconds or in a warm oven for a few minutes before serving.
How to freeze them (baked): You can freeze baked biscuits by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. They will keep well for up to 2-3 months. Reheat directly from frozen in a moderate oven (around 300-325°F or 150-160°C) until warmed through, about 10-15 minutes, or briefly in the microwave.
How to freeze them (unbaked dough): For ultimate convenience, you can prepare the raw biscuit dough and freeze it for later. Scoop the unbaked biscuit dough mounds onto a parchment paper-lined baking sheet. Place the entire baking sheet in the freezer until the balls of dough are frozen solid. Once frozen, transfer the solid dough balls to a freezer-safe bag, removing as much air as possible, and freeze for up to 3 months. When you’re ready to bake, simply place the frozen biscuit dough directly onto a prepared baking sheet and bake as directed, adding an extra few minutes to the bake time. If they start to brown too quickly before being cooked through, loosely cover them with a piece of foil.
Expert Baking Tips for the Best Drop Biscuits
Achieving perfect drop biscuits is easier than you think with these simple guidelines:
- Embrace the Stickiness: The dough for drop biscuits should indeed be a little sticky to the touch. This high moisture content contributes to their tender crumb. If your dough feels too dry and crumbly, gradually add an additional 1 to 2 tablespoons of cold buttermilk, one tablespoon at a time, until it reaches the correct consistency.
- The Golden Rule: Don’t Overmix! This cannot be stressed enough. Once you add the buttermilk, stir only until the dry ingredients are just incorporated. The more you mix the dough, the more gluten will develop, resulting in tough, chewy biscuits instead of light and fluffy ones. A few streaks of flour are better than an overmixed dough.
- Keep Everything Cold: The colder the butter and buttermilk, the better the flakiness. If your kitchen is warm or you’ve been working the dough a bit, and you suspect the butter has softened, don’t hesitate to place the baking sheet with the scooped biscuits in the freezer for about 10 minutes before baking. This re-chills the butter, ensuring those steam pockets form beautifully in the oven.
- Serving Versatility: These easy drop biscuits are incredibly versatile! Beyond the classic sausage gravy, butter, and jams or preserves, consider serving them alongside fried chicken, with scrambled eggs, as a base for mini breakfast sandwiches, or even topped with honey and fresh fruit for a sweet treat. The possibilities are endless!
More Savory Bread Recipes to Try!
If you enjoyed making these simple biscuits, explore other comforting bread recipes that are perfect for any occasion:
- Homemade Cornbread
- Beer Bread
- Irish Soda Bread
- Bacon Cheddar Biscuits
Recipe Video
For a visual guide on how to achieve perfectly fluffy and easy drop biscuits, watch the full video tutorial below!
Drop Biscuits
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Ingredients
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter divided (115 grams)
- 1 cup cold buttermilk (240 ml)
Instructions
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Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a large mixing bowl, whisk the flour, baking powder, baking soda, granulated sugar, and salt together.
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Cube 6 tablespoons (85 grams) of the butter and add it to the dry ingredients (set aside the remaining 2 tablespoons (30 grams) for later).
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Cut the butter into the dry ingredients until you have small pea-sized crumbs.
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Add the buttermilk and stir until just combined (do not over mix the dough or the biscuits will be tough). If the dough is too dry, add an extra 1 to 2 tablespoons (15 to 30 ml) of buttermilk as needed.
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Scoop ¼ cup mounds of dough at a time onto the prepared baking sheet, making sure to leave a little room between each one. You can use a ¼ cup measuring cup coated with nonstick cooking spray or a large scoop for this step.
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Brush the tops of each biscuit with buttermilk.
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Bake for 15 to 20 minutes or until the biscuits are browned and cooked through.
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Remove from the oven. Melt the remaining 2 tablespoons (30 grams) of butter. Brush the top of each biscuit with the melted butter.
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Allow to cool slightly before serving.
Notes
Freezing Instructions: Scoop the biscuits on a parchment-lined baking sheet and transfer to the freezer. Once the biscuits are frozen, transfer them to a large freezer bag and freeze for up to 3 months. The biscuits may be baked from frozen, but you will need to add a few extra minutes to the baking time. If they begin to brown too much before they’re cooked through, simply cover with a piece of foil until they’re done.