Who doesn’t love fresh from the oven homemade biscuits? These Buttermilk Drop Biscuits are unbelievably easy yet they still have all those irresistible buttery flavors of the classic buttermilk biscuits. And they have that irresistable super tender texture.
These are likely to become your go-to biscuit recipe. Ditch that box because these are a hundred times better!
How to Make Buttermilk Biscuits
Thanks to this “drop” method of this recipe you get to skip a few steps.
- First you’ll whisk together your dry ingredients.
- Then melt a stick of butter and blend that with buttermilk until the butter starts to re-solidify (it will appear clumpy).
- Fold that buttermilk mixture into the flour just enough to fully to bring it together.
- Spray a 1/4-cup dry measuring cup with non-stick spray and scoop dough up using the measuring cup then drop onto a lined baking sheet.
- Bake in the oven until golden brown, brush with a little more butter and serve warm with jam or honey if desired.
I got this recipe from Cook’s Illustrated so obviously it’s going to be good right? I love that it doesn’t require kneading or rolling/patting and folding and cutting.
In other words it’s an ultra basic recipe that’s practically guaranteed to become a staple. I’ve been making these for years!
The only two thing I tweaked was to melt the butter until it’s about 2/3 or 3/4 melted then stir. This way that unmelted portion cools down the rest so you don’t need to wait 5 minutes to cool it down.
Then I listed that remaining 2 Tbsp butter as optional because I don’t always add it. Obviously they are better with it but it cuts back the fat just a bit to omit it.
And didn’t quite understand why they listed a 5 minute wait time after baking either, I’m diving right in! Okay maybe after one minute so they aren’t scorching.
These make the perfect addition to a nice weekend meal (like a roast or ham), they go perfectly with soup, and of course they’re great for serving at breakfast (egg breakfast sandwich or biscuits and gravy anyone?).
I’m thinking I even need to try making these into strawberry shortcake and try adding in a few tablespoons of sugar just to make them a little sweeter for a dessert.
They only require 7 ingredients and chances are you always have each of those ingredients on hand – at least if you’re a buttermilk pancakes fanatic like me :) (these use flour, butter, baking powder, baking soda, buttermilk, salt and sugar).
If you’ve been hooked on a box biscuit mix this recipe will be a game changer for you. They’re practically just as easy and it’s just a few extra ingredients but the flavor is one hundred times better!
I mean I’d be more than happy to sit down to a plate full of these along with a glass of milk for dinner.
Don’t pass this recipe by. It’s one you may just find yourself making on a regular basis, everyone in the family will be requesting them time and time again!
More recipes you might like:
- Amazing Dinner Rolls (my all time favorite)
- Honey Whole Wheat Rolls
- One Hour Dinner Rolls
- Best Cornbread
- One Hour Bread
- Copycat Olive Garden Breadsticks
Easy Buttermilk Drop Biscuits
These biscuits are unbelievably easy yet they still have all those irresistible buttery flavors of the classic and they have a fluffy, super tender texture. Likely to become your go-to biscuit recipe. Ditch that box because these are a hundred times better!
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
- 1 cup (235ml) buttermilk, well chilled
- 2 Tbsp (28g) unsalted butter, melted (for brushing tops, optional)
Preheat oven to 475 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, baking powder, baking soda, sugar and salt, make a well in center of mixture.
Place 1/2 cup diced butter in a medium microwave safe dish and heat in microwave until about 3/4 melted. Remove and stir to melt fully.
Pour buttermilk in with butter and whisk until mixture appears lumpy.
Pour buttermilk mixture into well in flour mixture then fold mixture with a rubber spatula just until incorporated.
Spray a 1/4-cup round measuring cup with non-stick cooking spray.
Scoop dough out a scant 1/4 cup at a time and drop onto prepared baking sheet spacing them 1 1/2-inches apart.
Bake in preheated oven until tops are slightly golden brown, about 12 - 14 minutes.
Brush with melted butter and serve warm.
Recipe source: adapted from Cook's Illustrated