Buttermilk Drop Biscuits Recipe

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Buttermilk Drop Biscuits are one of my favorite things to make! Easy to make, delicious to eat!

 

Buttermilk Drop Biscuits Recipe | ©addapinch.com

And I’ve never been one to turn down the opportunity to make biscuits.

Or eat them, it seems.

They’ll be perfect to whip up for Father’s Day weekend! Or anytime, really!

 

Buttermilk Drop Biscuits Recipe | ©addapinch.com

For my Buttermilk Drop Biscuits, I simply combine all of the ingredients in a large bowl and then scoop them out with a large ice cream scoop onto a sheet pan that has been liberally coated with shortening, butter, or lined with a Silpat baking sheet. The shortening or butter adds a crunchy bottom to the biscuits, so that is my preferred method, but you decide what way works best for you!

 

Buttermilk Drop Biscuits Recipe | ©addapinch.com

Then, I pop them into a preheated oven and let them do their magic.

That’s it. No rolling, no floured countertops, no doughy hands.

Isn’t that the best thing ever? Delicious buttermilk biscuits without the mess?!

I used my largest scoop when making these drop biscuits, so they were huge-ish. You can use whatever size you prefer for your biscuits based on the number of biscuits you want to serve. With this large scoop, I made six biscuits. Normally, I reduce the size and have a good dozen or 13 biscuits.

 

Buttermilk Drop Biscuits Recipe | ©addapinch.com

 

These buttermilk drop biscuits are perfect with all sorts of dishes or right by themselves with a bit of butter and a drizzle of honey.

Here’s my Buttermilk Drop Biscuits Recipe. Make ‘em soon!

Buttermilk Drop Biscuits Recipe
 
Prep time
Cook time
Total time
 
Buttermilk Drop Biscuits make a delicious addition to any meal! Get this simple, delicious family-favorite recipe for buttermilk drop biscuits!
Author:
Serves: 6
Ingredients
  • 2 cups self-rising flour
  • 2 pinches salt
  • 1 pinch sugar
  • 3 tablespoons shortening
  • 1 tablespoon butter, very cold
  • 1 cup buttermilk
  • ½ cup whole milk
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 475º F. Prepare baking sheet pan with shortening, butter, or a nonstick cooking mat.
  2. Add flour, salt and sugar to a large mixing bowl. Cut shortening and very cold butter into dry ingredients of flour, salt and sugar.
  3. Slowly pour milks into your dry ingredients. Mix lightly.
  4. Using a large scoop or spoon, scoop dough and place onto prepared baking sheet pan about 2-inches apart.
  5. Place into hot oven and bake for 10-12 minutes.

Enjoy!
Robyn xo

 

Need more biscuit ideas?

Head over to see all of my biscuit recipes!

 

 

DISCUSS

  1. 1

    says

    Namaste Robyn,
    I have been a follower of your cooking blog & find it interesting despite coming from staunch vegetarian stock for generations.
    In this recipe for buttermilk drop biscuits you mention butter as well as shortening.
    To my sensibility ‘shortening’ always meant fat that was solid at room temperature – & that meant butter.
    So as a vegetarian could you advise as to what type of shortening I should use with my ‘self-inherited’ food restrictions?(am indeed very happy & contented) to have inherited such a legacy from my forebears)
    Would be grateful for some o your cooking wisdom tips.

    Thanks & Dhanyavaad ,

    VijayaCMo

    • 2

      says

      Hi Vijaya,
      Thanks so much for your comment! Yes, in this recipe I use butter and shortening. For the shortening, I use Crisco.

      Thanks!

    • 4

      says

      Thanks Robyn.

      What is Crisco?What is the source of this fat?

      There are many ingredients unavailable here in Europe / maybe they are sold under another name.

      Could one try out this recipe using only butter?

      Thanks to Shiloa too for her tip.

      After all cooking is ‘experimenting’ & one can always try with different ingredients.

      DHANYAVAAD!

  2. 8

    Linda Hester says

    The instructions say:

    Slowly pour milks and water into your dry ingredients. Mix lightly.

    I did no see any ingredients for water. I made the biscuits w/o, but wonder about this. Please advise. Thanks. LH

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