Fluffy Buttermilk Drop Biscuits
Quick and easy homemade drop biscuits that are fluffy, tender, and buttery, ready in under 20 minutes without any rolling or cutting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack, Side
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes
- 1 cup (240ml) cold buttermilk
- 1 tablespoon honey or sugar (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold cubed butter to the dry ingredients and cut in using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits.
- In a separate bowl, stir together cold buttermilk and honey or sugar if using.
- Pour the wet mixture into the dry ingredients and gently stir until just combined; dough will be sticky and shaggy.
- Drop spoonfuls (about 3 tablespoons or 45ml each) of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes until biscuits are puffed and golden brown on top.
- Let biscuits rest on the pan for 5 minutes before serving warm.
Notes
Keep butter cold to ensure flaky layers. Do not overmix the dough to avoid dense biscuits. Use fresh baking powder and baking soda for best rise. Space biscuits about 2 inches apart to allow crisp edges. For extra golden tops, brush with melted butter after baking. Dough can be refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sodium: 350
- Fat: 7
- Carbohydrates: 18
- Protein: 3
Keywords: buttermilk drop biscuits, quick biscuits, easy biscuits, fluffy biscuits, homemade biscuits, no-roll biscuits