Southern drop buttermilk biscuits are a quick and easy version of classic Southern biscuits, perfect for breakfast or as a side for meals. Unlike rolled biscuits, you “drop” spoonfuls of dough onto the baking tray, making them faster and rustic in shape.
What Makes Them Special 🧈
- Soft and fluffy inside
- Lightly crisp outside
- Slightly tangy flavor from buttermilk
- No rolling or cutting required
Key Ingredients
- All-purpose flour
- Baking powder
- Salt
- Cold butter (or shortening)
- Buttermilk
Simple Method
- Preheat oven to 425°F (220°C)
- Mix dry ingredients (flour, baking powder, salt)
- Cut in cold butter until mixture is crumbly
- Stir in buttermilk just until combined (don’t overmix)
- Drop spoonfuls onto a baking sheet
- Bake 12–15 minutes until golden
Tips for Best Results
- Use cold butter for flakier biscuits
- Don’t overmix the dough → keeps them light
- Place biscuits close together for softer sides, or spaced apart for crisp edges
Serving Suggestions
- With butter and Honey
- With jam or preserves
- As a side with gravy, fried chicken, or soups
If you want, I can give you a version using buttermilk substitutes if you don’t have real buttermilk on hand.
