Drop Biscuit Recipe
This easy, quick Drop Biscuit Recipe delivers fluffy, golden brown homemade biscuits laced with tangy buttermilk in just 25 minutes. Perfect for brunch, dinner sides, or festive holiday boards.
Ingredients
- 2 cups all-purpose flour King Arthur or Bob’s Red Mill recommended; spooned and leveled
- 1 tbsp baking powder aluminum-free for an extra rise
- 1/2 tsp baking soda boosts fluffiness when paired with buttermilk
- 1 tsp fine sea salt balances flavor
- 6 tbsp cold unsalted butter Land O’Lakes or Kerrygold; cubed
- 1 1/4 cups chilled buttermilk whole milk style; or sub 1/2 cup Greek yogurt + 3/4 cup milk
- 1 tbsp fresh chives optional; chopped for a savory twist
Instructions
- Preheat your oven to 450°F with a rack in the center. Line a baking sheet with parchment or lightly grease a cast-iron skillet.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar to ensure even distribution.
- Add cold butter cubes and cut in quickly until pea-sized crumbs remain.
- Pour chilled buttermilk and fold gently until a shaggy dough forms.
- Using two spoons, drop mounds of dough onto the prepared sheet, spacing 2 inches apart.
- Bake for 12–15 minutes until tops are puffed and golden brown.
- Let biscuits rest 5 minutes on a cooling rack before serving warm with honey butter or gravy.
Notes
Keep butter and buttermilk cold for best results. Add cheddar and chives for a savory variation. Store leftovers in an airtight container.
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