Southern drop buttermilk biscuits are a classic, easy-to-make version of Southern biscuits. Instead of rolling and cutting, you simply “drop” spoonfuls of dough onto a baking sheet, making them quick, rustic, and soft.
What Makes Them Special 🧈
- Light and fluffy inside
- Crispy golden edges
- Slight tangy flavor from buttermilk
- Minimal prep—no rolling or cutting required
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter (cubed)
- 1 cup buttermilk
Simple Method
- Preheat oven to 425°F (220°C)
- Mix flour, baking powder, baking soda, and salt
- Cut in cold butter until crumbly
- Stir in buttermilk until just combined
- Drop spoonfuls onto a greased baking sheet
- Bake 12–15 minutes until golden brown
Tips for Perfect Biscuits
- Keep butter cold for flakier texture
- Don’t overmix—this keeps them tender
- Place biscuits close for softer sides, farther apart for crisp edges
Serving Ideas
- Spread with Honey or butter
- Serve with breakfast, fried chicken, or gravy
- Top with jam or cheese for a snack
If you like, I can also share a buttermilk substitute version that works if you don’t have buttermilk handy.
