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Golden brown drop biscuits cooling on a black wire rack placed on a wooden surface, with a white cloth in the background.

Homemade Buttermilk Biscuits

Author: Jessica Haggard
These buttermilk drop biscuits are incredibly easy to make - no rolling or cutting required! They’re flaky, buttery, and impossibly soft, plus they come together in just 25 minutes using simple ingredients. Perfect for family meals and holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 8 biscuits
Calories 372 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter cold and cubed
  • ¾ cup buttermilk cold
  • 1 teaspoon lemon juice
  • 1 teaspoon honey optional

For Brushing:

  • 2 tablespoons melted butter

Instructions
 

  • Preheat oven to 425 °F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Add cold, cubed butter and use a pastry cutter, fork, or your fingers to work it into the flour until it resembles pea-sized crumbs.
  • Pour in the buttermilk, lemon juice, and honey (if using). Stir gently until just combined. The dough should be sticky and shaggy. Don’t overmix.
  • Use a spoon or ice cream scoop to drop mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart.
  • Bake for 12 to 15 minutes, or until golden brown on top.
  • Brush the warm biscuits with melted butter. Serve right away with your favorite spreads.

Notes

  • A “shaggy” dough looks rough, uneven, and a little messy. The dough should just come together into a loose mass but still have visible streaks of flour and small bits of butter peeking through.
  • Keep the butter and buttermilk cold for the best texture. If your kitchen is warm, chill the flour mixture for 10 minutes before adding the butter.
  • Mix the dough lightly. Stir only until the flour is incorporated, then gently pat the dough instead of rolling it.
Serve: Enjoy them with butter, honey, jam, or gravy. They also pair well with eggs, chicken, roast beef, or stews.
Store: Let the biscuits cool fully, then store them in an airtight container for 2 days at room temperature or up to 5 days in the fridge, warming them in a 350 F oven for 5 to 7 minutes to refresh the texture. For longer storage, freeze baked or unbaked biscuits. Bake straight from frozen with 2-3 minutes added to the regular baking time at 350 F.

Nutrition

Serving: 1biscuitCalories: 372kcalCarbohydrates: 49gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 605mgPotassium: 99mgFiber: 2gSugar: 4gVitamin A: 499IUVitamin C: 0.2mgCalcium: 148mgIron: 3mg
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