Simple Buttermilk Drop Biscuits – Mel’s Kitchen Cafe

These easy flaky buttermilk drop biscuits are amazing. No rolling, no cutting out…they are just as delicious as finicky, classic homemade biscuits.

Biscuits are probably one of the most oft-made carby side dishes in our house. Long before I conquered the intimidating-to-me classic, rolled out biscuit, drop biscuits were there to save me. 

In fact, I probably can’t even begin to count how many times we’ve made these easy flaky buttermilk drop biscuits. And by “we” I literally mean all of us. They are so easy, even my kids can make them with hardly any helicoptering.

They’re the perfect beginner biscuit recipe. But they’re delicious enough to stick around as an all-time favorite. 

Let’s Make Them

Toss all-purpose flour, baking powder, baking soda and salt into a medium-ish bowl. This recipe makes about 12 biscuits.

Dry ingredients in glass bowl for drop biscuits

Here’s the secret to this recipe

Then, in a liquid measuring cup or smaller bowl mix together the buttermilk and melted butter. 

This, right here, is the secret to getting such an easy drop biscuit to be flaky and tender. 

As the warm, melted butter mixes with the cold buttermilk, small clumps of hardened butter form. It’ll look a little curdled and gross, but don’t you worry that pretty little head of yours, because those small bits of butter are what make the texture of the biscuits absolutely perfect. 

Mixing butter into buttermilk for buttermilk drop biscuit dough

Add the butter/buttermilk mixture to the dry ingredients and use a rubber spatula to combine everything together. 

Mixing wet ingredients into dry for buttermilk drop biscuits

Don’t Overmix

Just like any other good biscuit recipe, you don’t want to over mix the dough. Mix just until everything is combined. 

A few little lumps and bumps here and there are just fine. 

Mixing dough for easy flaky buttermilk drop biscuits

How to drop the biscuits

Since these are “drop biscuits” – you don’t need to mess around with rolling out the dough and cutting out the biscuits. The dough literally gets dropped right onto a baking sheet. 

Lightly grease a 1/4-cup measuring cup with cooking spray and scoop out a pretty even mound of biscuit dough. 

You could also use a large #20 cookie scoop {aff. link}. Basically you want about 1/4 cup of dough for every biscuit. 

Scooping out dough with 1/4 cup measure for drop biscuits

I use a butter knife to gently extricate the tad bit sticky dough from the cup. If you’re measuring cups have special powers, perhaps the biscuit dough will just fall right out.

Lucky you. 🙂

Scooping dough out of measuring cup for buttermilk drop biscuits

Plop those biscuits onto a parchment-lined baking sheet. 

You can space them a couple inches apart, or you can put them much closer together if you want the attached-, pull-apart biscuits vibe…

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