These Drop Biscuits are extra soft, buttery, and tender, with a classic buttermilk flavor. You only need 5 ingredients to make them!
These are so easy that I make them with my 4-year-old. Anyone can make these, and you will be rewarded with fluffy little clouds of soft buttery goodness.
Specifically, I wanted to see if I could get a bit more butter in there and make them extra soft and tender and rich.
Thanksgiving has been on my brain, after all. And I consider biscuits to be absolutely essential for the holiday table.
After several rounds of testing, these biscuits are the softest and most deliciously buttery version yet.
And in true drop biscuit style, they are ridiculously easy.
I’ve always said that drop biscuits are perfect for the people who are intimidated by classic cutter-style biscuits (like these Cheddar Scallion Biscuits). They’re like the gateway biscuit where you get your confidence.
How to Make Drop Biscuits:
While it’s possible to make this by hand (details are at the end), since most people have a food processor, I’m going to walk you through this method.
To start, combine all-purpose flour, baking powder, and salt:
Pulse that together a few times to evenly combine the dry ingredients, then add cold cubed butter:
Pulse the butter into the dry ingredients until you get pea-sized pieces of butter:
Pour buttermilk in to the bowl (no need to do this while the machine is running):
Please use true buttermilk for this recipe, and not a milk + lemon juice substitute.
Buttermilk is an important flavor and ingredient here. If you have leftover, I have some awesome buttermilk recipes on my site like Lemon Buttermilk Pie, Buttermilk Pancakes, Blueberry Muffins, and Chocolate Muffins, to name a few. Buttermilk can also be frozen.
Pulse the buttermilk in until the dough clumps up to one side of the food processor, making sure not to go beyond this point:
Use a large 3-tablespoon cookie scoop to portion the dough straight from the bowl:
Drop the biscuit dough scoops onto a parchment-lined baking sheet:
(And in case you didn’t know already, this is where they get their name).
Bake for about 15 minutes, until the biscuits are just beginning to turn brown:
These are supposed to be soft, tender, and buttery, so make sure not to overbake them. They aren’t supposed to have much color on them.
I recommend enjoying the biscuits while they are warm, but you can also let them cool on a wire rack until you’re ready to enjoy them. This ensures they don’t get soggy.
These are incredible with Tomato Bisque, but also make for a nice classic biscuit for the table. Enjoy!
Tips and FAQ:
How to Make by Hand: Whisk the dry ingredients in a bowl, then cut the butter in, ideally using a pastry cutter (affiliate), but if you work quickly, you can get away with using your fingertips. Pour in the buttermilk, and mix with a spatula until the ingredients come together as a dough. Proceed with recipe as printed below.
How to Make and Freeze in Advance: Make the recipe up to the point of scooping the dough onto a parchment lined baking sheet, then put the tray in the freezer for several hours, until the scoops are completely firm. Then you can place them in an airtight freezer bag and store for up to two months. When ready to bake, bake them straight from frozen on a parchment lined baking sheet, adding 3-5 minutes to the baking time.
How to Store Leftovers: Since there are no preservatives, you can only keep these at room temperature for a day or two before risking mold. If you have leftovers, I recommend freezing them fully baked. They will thaw at room temperature in 30-60 minutes. You can also store in a ziptop bag in the fridge for a week, but they can dry out like this.
Variations: You can definitely add cheeses and herbs to this recipe. Pulse in a 1/2 cup of whatever shredded cheese you like (cheddar is my favorite!) along with the butter cubes. The same is true for herbs, and a few of my favorites are rosemary, thyme, and chives. I would start with 1 tbsp each of those.
- 2 cups all-purpose flour (286g, or 10 ounces by weight)
- 2 tsp baking powder (9g)
- 1/2 tsp kosher salt (3g)
- 3/4 cup cold unsalted butter cubed (1.5 sticks)
- 1 cup buttermilk (I used lowfat cultured organic)
- Preheat oven to 425 degrees F.
- In a food processor, pulse to combine flour, baking powder, and salt. Once those ingredients are combined, add the cold butter cubes and pulse about 10 times to break the butter down into small pea-sized pieces.
- Add the buttermilk, then pulse about 10-15 times, until the dough clumps together on one side of the food processor (see blog post for photo). Take care to not overmix.
- Use a 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a parchment-lined baking sheet. You should easily get 12 full scoops, though I sometimes get 13 if I don't scoop them fully enough.
- Bake for 15-17 minutes, until they just begin to turn golden brown. Don't fully brown them, as they are best on the softer side. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.