Homemade Buttermilk Drop Biscuits
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These simple and delicious drop biscuits are full of flavor and can be ready in a matter of minutes. They are loaded with parmesan cheese and garlic, so they have a rich burst of flavor. The soft and tender texture makes them perfect to serve alongside any meal.
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I love a good biscuit. To me, they are the ultimate comfort food accompaniment. Biscuits are super versatile. I could, and do, eat them any time of day.
Homemade biscuits are delicious at breakfast alongside grits and eggs, at lunch with baked ham or on the side of chicken pot pie, and as a dessert (without the savory ingredients). Strawberry shortcake, anyone?
I’ve made other biscuits – you might have too. My fluffy buttermilk biscuits are a favorite on this site. My honey cream cheese biscuits take things to a new level, as do my cheesy zucchini and tomato drop biscuits.
Though similar, these drop biscuits are much different than the cheesy zucchini tomato drop biscuits. This recipe calls for melted butter (rather than cold butter) and cold buttermilk which get stirred together to form clumps of butter, resulting in a tender biscuit.
These amazing easy homemade drop biscuits need to be on your dinner table tonight! They are flavored with parmesan and garlic. That paired with butter and buttermilk yielded a biscuit with delightful flavor and incredible texture.
In all honesty, this recipe is so simple to make. No need for a food processor, mixer, biscuit cutter, or rolling pin. If you are busy preparing a meal for the family, have the kids come in and help with the biscuits. All you need is one bowl and a spatula.
Mix the ingredients together and use a large ice cream scoop to drop mounds of batter onto a baking sheet. Pop them into the oven and 14 minutes later you’ll have delightful biscuits to serve alongside the family meal.
Recipe Snapshot
- TASTE: Savory
- TEXTURE: Tender and fluffy
- EASE: Super easy
- TIME: Just about 20 minutes
What You’ll Need
Ingredients
- Flour: Regular all-purpose flour will work best.
- Salt: You only need a little salt but it can be adjusted to taste.
- Sugar: I use 1 teaspoon of granulated sugar to add a touch of sweetness.
- Baking powder: Make sure your baking powder is still good to use or the biscuits won’t rise.
- Baking soda: This adds extra tenderness and also helps them rise.
- Butter: I prefer to use unsalted butter. This will be melted.
- Buttermilk: Cold buttermilk adds tang and tenderness to these biscuits. Buy some or make your own using this buttermilk recipe.
- Garlic powder: For a savory flavor.
- Parmesan cheese: Freshly grated please, never from a can or jar!
Recommended Tools
- Baking sheet with parchment paper
- Ice cream scoop
- Large bowl
How to Make Drop Biscuits
This quick and easy drop biscuit recipe is so easy to make, anyone can do it. You’ll be thrilled with the delicious results! The key is a hot oven, and not over-mixing the batter. To start, preheat the oven to 475 and prepare your baking sheets.
Be sure to check out the full recipe and ingredient list below
- Mix the dry ingredients: add the flour, baking powder, salt, sugar, garlic powder, and baking soda to a large bowl. Stir with a whisk until well combined.
- Add the cheese. Add the parmesan cheese to the flour mixture and toss until well mixed in.
- Add the wet ingredients. Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up. Pour into the flour mixture and stir with a silicone spatula until combined. The mixture will be thick.
- Bake. Using a ¼-cup ice cream scoop, drop even-sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until the tops are golden brown.
- Brush with butter. Remove from oven and brush the remaining melted butter over the top. Transfer to a wire rack and cool for 5 minutes before serving.
Handy tip:
Make sure your buttermilk is very cold, and use full-fat buttermilk. It adds better flavor, and will make the biscuits tender. The cold buttermilk combines with the melted butter to create little clumps that release air when cooked, making the biscuits tender and fluffy.
Tips For Success
- Do not over-mix the batter- it will make the biscuits tough if you do.
- Be careful not to burn the butter when melting it. Butter goes from melted to browned to burned incredibly quickly – so pay close attention.
- Make sure your oven is fully preheated when you bake the biscuits so they rise up properly.
Storage & Freezing
Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container.
TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.
Drop Biscuits
Ingredients
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon baking soda
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 cup (240 ml) buttermilk, cold
- 9 tablespoons unsalted butter, melted and divided
Instructions
- Adjust the oven rack to the middle position and heat the oven to 475ºF. Line a baking sheet with parchment paper or a silicon mat.
- Add the flour, baking powder, sugar, salt, garlic powder, and baking soda to a medium bowl. Stir with a whisk until well combined.
- Add the parmesan cheese and toss until well mixed in.
- Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up.
- Add the buttermilk mixture to the flour mixture and stir with a silicone spatula until combined. The mixture will be thick.
- Using a ¼-cup ice cream scoop, drop even-sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until the tops are golden brown.
- Remove from oven and brush the remaining melted butter over the top.
- Transfer to a wire rack and cool for 5 minutes before serving.
Notes
- Buttermilk: Use full-fat buttermilk.
- Butter: Salted butter can be used in place of unsalted butter. Omit the salt from the recipe.
- Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container. TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Your recipe’s all looks delicious! ?
Loved these biscuits totally.. This is definetely a must try and we as family looove buttermilk biscuits.. Thanks for the great share:)