How to Make Flaky Buttermilk Drop Biscuits

Buttermilk Drop Biscuits are one of my favorite things to make—simple, quick, and utterly satisfying.

I never turn down the chance to make biscuits, and these buttermilk drop biscuits are especially easy. They require minimal hands-on time and deliver tender, golden biscuits that are perfect for breakfast, brunch, or alongside a hearty dinner.

The method is intentionally simple: combine the dry ingredients, cut in the shortening and cold butter, then stir in the liquids until just combined. Scoop the dough onto a prepared baking sheet and bake. No rolling, no fuss, no flour-covered counters—just drop, bake, and enjoy.

These biscuits are ideal for special occasions like Father’s Day weekend or any morning when you want something warm and homemade without the labor. They also work well as a last-minute addition to a family meal or potluck because they come together so quickly.

I like to prepare the baking sheet with a thin layer of shortening or butter before placing the biscuits. That creates a slightly crisp, flavorful bottom on each biscuit. If you prefer, you can also use a nonstick mat. Use a large ice cream scoop for uniform biscuits; with my largest scoop I made six generously sized biscuits, but you can make smaller ones to yield a dozen or more.

Serve these buttermilk drop biscuits warm with butter and honey, or pair them with gravy, soup, or a breakfast spread. They are versatile, comforting, and reliably delicious.

Below is the full recipe for my Buttermilk Drop Biscuits. Follow the simple steps and you’ll have tender, golden biscuits in minutes.

Buttermilk Drop Biscuits Recipe

Robyn Stone

A simple, family-favorite recipe for tender buttermilk drop biscuits that come together quickly and require minimal cleanup.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Ingredients

• 2 cups (226 g) self-rising flour (spoon and level)
• 2 pinches (about 1 g) kosher salt
• 1 pinch (about 0.5 g) sugar
• 3 tablespoons (35 g) shortening
• 1 tablespoon (14 g) very cold butter
• 1/2 cup (123 g) buttermilk
• 1/2 cup (113.5 g) whole milk
• 1 tablespoon (14 g) melted butter, for brushing

Instructions

1. Preheat the oven to 475ºF (245ºC). Prepare a baking sheet by coating it lightly with shortening or butter, or line it with a nonstick baking mat.
2. In a large mixing bowl, combine the self-rising flour, salt, and sugar.
3. Cut the shortening and the very cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Slowly add the buttermilk and whole milk, stirring gently until the dough just comes together. Do not overmix; a slightly shaggy dough is ideal.
5. Using a large scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. For large biscuits, a single scoop should yield about six; reduce scoop size for more biscuits.
6. Bake in the preheated oven for 10–12 minutes, or until the tops are golden and the biscuits are cooked through.
7. Remove the biscuits from the oven and brush the tops lightly with the melted butter. Serve warm.

Nutrition

Calories: 266 kcal

Carbohydrates: 32 g

Protein: 6 g

Fat: 12 g

Fiber: 1 g

Nutrition information is automatically calculated and should be used as an approximation.

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Enjoy!
Robyn xo

Need more biscuit ideas?

Check the biscuit recipe category on the original site for more variations and ideas to expand your biscuit repertoire.