Breads/ Breakfast/ Sides

Buttermilk Drop Biscuits

This is my go-to, favorite biscuit recipe because it’s quick and easy to make and my family loves them! These biscuits make a delicious breakfast served with honey butter and jam, or make them into breakfast sandwiches with eggs, cheese, and bacon. They’re also a great side to serve with dinner.

Buttermilk Drop Biscuits

By Valerie Kukahiko Serves: 12 biscuits
Cooking Time: 35 minutes


  • 1 cup unsalted butter, cold
  • 4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups buttermilk
  • 1 egg + 1 Tablespoon water (optional)



Use a cheese grater to grate cold butter into a medium bowl. Place the bowl of grated butter in the freezer while you move on to the next steps.


Put the oven rack in the middle of the oven. Preheat the oven to 350 degrees. Spray a 9x13 inch pan with non-stick cooking spray and set it aside.


Combine flour, baking soda, baking powder, and salt in the bowl of a stand mixer. Use the paddle attachment and mix together.


Add the grated butter. Mix on low just until barely mixed in.


While the mixer is on low, slowly pour the buttermilk into the bowl. Continue mixing just until the mixture comes together, being careful not to over mix the dough. Use a large spoon to check the bottom of the bowl for any unmixed flour. Mix by hand if needed just until combined.


Use a 4 oz disher scoop (or a half cup measuring cup and a spoon), to dish out 12 biscuits and drop them into the prepared pan into 3 rows of 4. Try to not let the biscuits touch each other, but it’s okay if they do.


Optional- For a more finished look, whisk the egg and water together in a small bowl. Lightly brush the tops of the biscuits with the egg wash.


Bake for 34-36 minutes or until the biscuits are cooked through. The tops of the biscuits should still be light in color.


Serve warm or at room temperature. Store covered at room temperature.


1- If you don’t have buttermilk, you can make a substitute by combining 2 cups milk with 2 Tablespoons of vinegar and letting it sit for 5-10 minutes before adding it into the recipe. 2- If your house is really warm, you can freeze the butter before you grate it to make grating easier.

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