Buttermilk Drop Biscuits. Quick and easy, this biscuit recipe comes together in minutes. They bake up soft and fluffy. The perfect companion to any meal!

These quick and easy drop biscuits have been on repeat in our home lately. The recipe is quick and easy to follow. Only needing minutes to put together. They bake up soft and tender. Slather on some garlic butter and they are truly a decadent side dish to complement any of your soups, pastas or chilis.

While I LOVE a classic flakey Southern Homemade Biscuit. These drop biscuits come together so fast they’re hard to pass up. And if you’re feeling like making a meal out of your biscuits you can check out these Loaded Buttermilk Biscuits, which has sausage, cheese and jalapeño added.

How to make drop biscuits:

  1. Combine the dry ingredients: flour, salt, baking powder, and baking soda. 
  2. Mix in butter: for this step you can use a pastry blender, food processor, or even two knives or forks. Cut the butter into the flour mixture until it is like coarse meal, no large pieces of butter. 
  3. Pour in buttermilk, stirring all of the ingredients together.
  4. Form biscuits. These are drop biscuits because of the simple process of dropping the dough onto the baking sheet. Keep the biscuits a similar size to make sure they bake evenly.
Step by Step collage of how to make buttermilk drop biscuits showing: adding diced butter to dry ingredients in food processor, buttermilk being added, mixed dough, and baked biscuits.

Substitutes for Buttermilk:

No buttermilk on hand? You can still make these biscuits. To make your own buttermilk measure out the amount needed in milk, then add a tablespoon of either white vinegar or lemon juice.

What to serve these biscuits with:

Buttermilk drop biscuit in half showing tender, soft baked bread on the inside.

Buttermilk Drop Biscuits

5 from 2 votes
Buttermilk Drop Biscuits. Quick and easy, this biscuit recipe comes together in minutes. They bake up soft and fluffy. The perfect companion to any meal!


  • cup all purpose flour
  • tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 5 tbsp unsalted butter, cold
  • ¾ cup buttermilk*

Garlic Butter

  • 1 tbsp unsalted butter, melted
  • ½ tsp garlic, minced


  • Preheat the oven to 425 and line a large baking sheet with parchment paper or a silicone baking sheet.
  • In a large mixing bowl (or food processor) add the flour, baking powder, baking soda, salt and stir with a fork to combine.
  • Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender or forks cut the butter into the flour until there are no pieces bigger than a pea. (or can do this step in a food processor)
  • Pour in the buttermilk and stir until mixed.
  • Using a large spoon scoop the batter and place on the baking sheet. Leaving the batter not neatly rounded gives a more textured appearance to the biscuits when baked. Batter will make about 9 biscuits.
  • Bake for about 10-12 minutes until the biscuits are baked through. Allow to cool several minutes then remove from the pan and continue to cool on a wire cooling rack.
  • In a small bowl combine the melted butter and minced garlic. Brush onto the baked biscuits before serving.


Buttermilk: To make buttermilk substitute add 1 tbsp of white vinegar or lemon juice to milk. Let sit for several minutes until the milk thickens, then use in the recipe.
Storage: store leftover biscuits in a sealed container. At room temperature they will keep 1-2 days. In the refrigerator up to 1 week.
How to Freeze: after baking let the biscuits cool to room temperature. Wrap tightly in foil, then store in a freezer safe container. Use within 2 months. To thaw remove from the freezer, unwrap and let thaw at room temperature for about 1 hour. Can be reheated in the microwave or oven. 


Serving: 1, Calories: 145kcal, Carbohydrates: 17g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 263mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin A: 230IU, Calcium: 73mg, Iron: 1mg
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