If you are looking for the best buttermilk drop biscuit recipe that is easy to make with just 5 ingredients in a cast iron skillet, you have come to the right place!
Easy Buttermilk Drop Biscuits
I am a huge fan of homemade buttermilk biscuits, but sometimes I do not have the time to roll and cut them out.
So, I quickly make up a batch of these buttermilk drop biscuits on those days. What I particularly like about this recipe is the lack of kneading, rolling, patting, and cutting out the biscuits.
In just under 30 minutes, you can make these easy buttermilk drop biscuits. This go-to recipe will surely be a hit as you gather around the kitchen table for a morning meal of tender biscuits and sausage gravy made from simple ingredients.
Why Are They Called Drop Biscuits?
Drop biscuits get their name because the dough is dropped onto the baking sheet rather than rolled out and cut into shapes.
This method is quicker and simpler than traditional biscuit recipes, which is why it is often used for quick and easy breakfast meals.
What is The Difference Between Drop Biscuits and Regular Biscuits?
Drop biscuits are known for their signature coarse and crumbly texture and appearance. Adding more milk than regular biscuits makes them too moist to knead, roll and cut. To make them, drop tablespoons of dough onto a baking sheet and bake.
What Does Buttermilk do For Biscuits?
Buttermilk adds a delightful flavor to these easy drop biscuits, helping them rise and remain fluffy. It is an essential liquid ingredient that binds everything together to create the perfect biscuit.
Drop Biscuit Ingredients
We love this buttermilk drop biscuit recipe for many reasons, one being that it only requires five simple ingredients that you may already have in your pantry!
To maintain their flakiness, cold ingredients, butter, and buttermilk are essential for drop biscuits. It is important not to over-mix the dough to prevent the biscuits from becoming tough.
- Flour – when making biscuits, use all-purpose flour as the main ingredient. Ensure that when you measure out the flour, you lightly scoop it into the measuring cup and then level it with the flat side of a butter knife.
- Baking Powder and Baking Soda – these biscuits are made with a combination of leavening agents, baking powder and baking soda, providing them the perfect amount of rise. The combination of these two agents creates the best biscuits!
- Unsalted Butter – Using cold, unsalted butter is a must when making drop biscuits. Cut the butter into small chunks before adding it to the dry ingredients. As the butter melts in the oven, it will produce a flaky texture.
- Salt – Adding a bit of salt to the biscuits is essential to avoid a bland flavor.
- Buttermilk – the moisture in these biscuits comes from the buttermilk, and it is important to keep it cold. While the buttermilk flavor stands out the most, you can use regular milk as a substitute.
Kitchen Essentials you May Need
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- Cast Iron Skillet – I love using cast iron as they are incredibly durable and provide excellent heat distribution. For this recipe, I recommend using a large skillet.
- Mixing Bowl – Incredibly durable and long-lasting, stoneware mixing bowls are versatile and can be used for various tasks, including mixing, stirring, and even serving bowls.
- Baking Sheet – my favorite way to bake these amazing biscuits is in a cast iron skillet or on stoneware, but you can use any baking sheet you have.
- Pastry Cutter – an essential kitchen tool to cut the butter into the flour mixture.
- Parchment Paper – this is completely optional, but some individuals prefer to to use a parchment-lined baking sheet.
How to Make Drop Biscuits with Buttermilk
Making the best buttermilk drop biscuits is easier than you think. With this simple step-by-step guide, you can make these in less than 30 minutes.
For the exact amount of ingredients and the complete instructions, refer to the recipe card at the end of this post.
Here is how to make this easy drop biscuit recipe.
Step 1: Combine the Dry Ingredients. Whisk flour, baking powder, baking soda, and salt in a large bowl. Stir together until combined.
Step 2: Add the Butter. Add the cold, cubed butter to the flour mixture. Cut the butter into small pieces using either your fingertips, a fork, or a pastry blender. You could also pulse this in a food processor; be careful not to over-process.
Step 3: Add the Buttermilk. Pour in the cold buttermilk and combine buttermilk mixture until it forms a slightly wet, sticky dough. You will still be able to see small clumps of butter throughout the dough.
If the mixture is too dry, slowly add a bit more buttermilk until it reaches a very thick consistency. Take care not to overmix the batter, it should remain lumpy.
Step 4: Drop the Biscuits. Using a large cookie scoop or two spoons, spoon out about 1/4 cup to 1/2 cup of biscuit dough. Drop the biscuits onto the prepared baking sheet or a cast iron skillet about 2 inches apart.
Step 5: Bake the Drop Biscuits. Place the homemade biscuits for on the middle oven rack at 450 degrees for 15-17. Bake biscuits until they are nice and golden brown.
Step 5: Serve. You can enjoy these delicious homemade buttermilk drop biscuits straight from the oven. Brush with melted butter or serve them smothered with homemade sausage gravy!
Best Buttermilk Drop Biscuit Toppings
These easy buttermilk drop biscuits can be enjoyed in a variety of ways. Enjoy a plain biscuit brushed with melted butter or try one of these go-to topping ideas hot biscuits.
- Jam or Jelly
- Honey
- Butter
- Sausage Gravy – drop biscuits and sausage gravy is the ultimate combination!
Tips For Making The Best Drop Biscuits
How to Drop the Biscuits
Drop biscuits from scratch are incredibly easy to make since you don’t need to bother rolling out the dough like traditional biscuits.
All you need to do is drop the dough onto a baking sheet. Here are several ways to achieve this.
- 1/4 cup measuring cup: spray the inside of the 1/4 cup with a light coating of cooking spray or butter. Scoop out a level amount of biscuit dough into the cup. This size of biscuit will make about 12-14 biscuits.
- 1/2 cup measuring cup: if you want larger biscuits, you can scoop up to 1/2 cup size dough onto the cast iron skillet. This recipe makes seven larger-size biscuits.
- Large Cookie or Ice Cream Scoop: a large scoop should hold about 4 tablespoons of dough.
- Two Spoons: the easiest way might be to use two spoons. Using two spoons, scoop up some of the dough with one spoon and then use the other spoon to push it off and drop it onto the baking sheet.
Make Your Own Buttermilk
To make your own buttermilk for drop biscuits, combine one scant cup of whole milk or heavy cream with one tablespoon of freshly squeezed lemon juice or distilled white vinegar.
Stir the mixture together and allow it to sit for minutes before using it in your drop biscuit recipe.
FAQS for Making Easy Buttermilk Drop Biscuits
Homemade drop biscuits with buttermilk are a great go-to biscuit recipe that is both easy to make and delicious.
This simple recipe is sure to become your favorite flaky biscuit recipe – buttery with a crisp outer crust and a tender, flaky interior – all in under 30 minutes!
More Biscuit Recipes
Buttermilk Drop Biscuit Recipe
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Buttermilk Drop Biscuits
If you are looking for the best buttermilk drop biscuit recipe that is easy to make with just 5 ingredients in a cast iron skillet, you have come to the right place!
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (14 grams) baking powder
- 3/4 teaspoon (3.7 grams) baking soda
- 1 1/4 teaspoon salt
- 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
- 3/4 cup - 1 cup milk or buttermilk
Instructions
Step 1: Combine the Dry Ingredients. Whisk flour, baking powder, baking soda, and salt in a large bowl. Stir together until combined.
Step 2: Add the Butter. Add the cold, cubed butter to the flour mixture. Cut the butter into small pieces using either your fingertips, a fork, or a pastry blender. You could also pulse this in a food processor; be careful not to over-process.
Step 3: Add the Buttermilk. Pour in the cold buttermilk and combine buttermilk mixture until it forms a slightly wet, sticky dough. You will still be able to see small clumps of butter throughout the dough.
If the mixture is too dry, slowly add a bit more buttermilk until it reaches a very thick consistency. Take care not to overmix the batter, it should remain lumpy.
Step 4: Drop the Biscuits. Using a large cookie scoop or two spoons, spoon out about 1/4 cup of biscuit dough. Drop the biscuits onto the prepared baking sheet or a cast iron skillet about 2 inches apart.
Step 5: Bake the Drop Biscuits. Bake the homemade biscuits for 12-14 minutes on the middle oven rack at 450 degrees. Bake biscuits until they are nice and golden brown.
Step 5: Serve. You can enjoy these delicious homemade buttermilk drop biscuits straight from the oven. Brush with melted butter or serve them smothered with homemade sausage gravy!
Notes
Drop biscuits from scratch are incredibly easy to make since you don’t need to bother with rolling out the dough like you would for traditional biscuits.
All you need to do is drop the dough onto a baking sheet. Here are several ways to achieve this.
- 1/4 cup measuring cup: spray the inside of the 1/4 cup with a light coating of cooking spray or butter. Scoop out a level amount of biscuit dough into the cup.
- Large Cookie or Ice Cream Scoop: a large scoop should hold about 4 tablespoons of dough.
- Two Spoons: the easiest way might be to use two spoons. Using two spoons, scoop up some of the dough with one spoon and then use the other spoon to push it off and drop it onto the baking sheet.
Make Your Own Buttermilk
To make your own buttermilk for drop biscuits, combine 1 scant cup of whole milk or heavy cream with 1 tablespoon of freshly squeezed lemon juice or distilled white vinegar.
Stir the mixture together and allow it to sit for minutes before using it in your drop biscuit recipe.
question
does cast iron need tobe greased or use parchment paper,?
If you have a well-seasoned cast iron skillet, you do not need to grease it. The drop biscuits have small pieces of butter, so when they bake, some of that butter seeps out, creating a beautiful crispy bottom on the biscuit. I have never had them stick.