Name: Easy Buttermilk Drop Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, melted and cooled; 1 cup cold buttermilk; Butter and jam for serving

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I’m thrilled to share this quick and delicious recipe for buttermilk drop biscuits—simple, fluffy, and ready in just 20 minutes. With just six ingredients and minimal effort, I can whip up these tasty biscuits for breakfast, dinner, or any time in between.

Easy Buttermilk Drop Biscuits

Why You’ll Love This Recipe

I love how these biscuits come together so quickly—just 20 minutes from start to finish. The flaky and tender texture, thanks to the combination of melted (but cooled) butter and cold buttermilk, always impresses. Plus, I can make the dough ahead of time or freeze the biscuits for later, making it super convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

2 cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup cold buttermilk
Butter and jam for serving

Directions

I preheat the oven to 425 °F and line a baking sheet with parchment paper.
I whisk together flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, I stir together the cold buttermilk and the cooled melted butter.
I pour the wet ingredients into the dry, mixing just until combined—the dough should be a bit uneven. I work quickly to keep it cold.
I use an ice‑cream scoop (or spoon) to drop the dough onto the baking sheet, spacing the drops 1–2 inches apart.
I bake the biscuits for about 15 minutes, until the edges turn golden. I let them cool on the pan for about 5 minutes, then transfer them to a wire rack for another 5 minutes before serving.

Servings and timing

Servings: 12 biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I like experimenting: I’ll toss in up to ½ cup of tender herbs like chives, parsley, tarragon, or dill, or just a few tablespoons of heartier herbs like rosemary or thyme. For a savory twist, I might add ½ teaspoon garlic or onion powder, or even a tablespoon of everything bagel seasoning. I can also halve the recipe for 6 biscuits—same bake time.

storage/reheating

I store biscuits at room temperature in an airtight container for up to 3 days, though they’re best when eaten fresh. For freezing baked biscuits, I let them cool completely, place them in a freezer bag, remove the air, and freeze for up to 1 month—then reheat in a toaster oven or microwave. For unbaked, I scoop the dough onto a parchment‑lined baking sheet, flash‑freeze for about 2 hours, then transfer to a freezer bag and freeze up to 3 months. When I’m ready to bake them, I pop the frozen dough onto a baking sheet while the oven preheats and bake for around 18 minutes.

FAQs

How can I make biscuits without buttermilk?

I combine 1 tablespoon of white distilled vinegar (or lemon juice) with milk, fill to the 1‑cup mark, stir, let sit for 5 minutes, and use that as a substitute. I make sure to use milk with some fat—skim won’t work as well.

Why are my drop biscuits flat?

It’s usually because the butter was too warm. I let it cool so the cold buttermilk can solidify bits of butter, which creates air pockets for fluffiness. If the dough feels too warm, I’ll refrigerate it for about 15 minutes.

Why are my biscuits dry?

That often means I’ve added too much flour. I find using a kitchen scale helps; if I don’t have one, I spoon the flour into the measuring cup and level it with a knife to avoid packing it down.

Can I halve the recipe easily?

Yes! I just halve all ingredients to make about 6 biscuits. The baking instructions remain the same.

What if I don’t have an ice‑cream scoop?

No worries—I just use a spoon to scoop and drop the dough onto the baking sheet. It might not be perfectly uniform, but they bake up just as well.

Conclusion

I always return to this recipe when I want something fast, comforting, and homemade. These buttermilk drop biscuits are proof that simple ingredients and minimal effort can yield delicious results in no time. I love serving them for breakfast with jam, alongside dinner, or just as a quick snack—each bite reminds me why I keep this recipe in regular rotation.