Easy Buttermilk Drop Biscuits


There are only four ingredients in these Easy Buttermilk Drop Biscuits. You will not need a rolling pin to make these biscuits. Stop buying the box mix when these are this easy and taste so much better. You can drizzle them with honey, slather them with butter or ladle Sausage Gravy on top. Whatever you decide, they will taste amazing!

I made these Buttermilk Biscuits in a cooking class that I took. We worked in groups of two and the class went pretty fast so taking pictures was difficult. Luckily my partner was very understanding so I did get a few quick pictures of the steps for you.



Our instructor was Chef Christal Jakopak.

Chef Jakopak prepped a lot of the food before

the class to save time so my posts from the

class will be a little different than I usually do.



In a large bowl whisk together

the self rising flour and salt.

If you don’t have self rising flour,

click here Homemade Self-Rising Flour



Place the butter slices into the flour.



Slowly cut the butter into the flour

using a pastry blender or two knives

until small pea size balls form.

Due to the class size we had to use our
hands as there were not enough
pastry blenders to go around.



Gradually add the buttermilk, a little at a time,

and combine with your hands until a large

ball of dough can be formed. The mixture

should be a little sticky.



Divide the dough into six equal pieces

and roll them into balls. Drop the dough

onto a baking sheet that has been either

lined with parchment paper or greased.

The picture is a large baking sheet

with three recipes of the biscuits

for the purpose of the class.



Bake in a preheated preheated 425 degree

oven for about 15-20 minutes or until

the tops are golden brown. Immediately

brush with the melted butter.

We took ours out just before they browned so we

could take them home, brown them and eat them hot.



Place on serving plates and enjoy!


Easy Buttermilk Drop Biscuits




  • 4 cups self rising flour
  • Dash of salt
  • 1/4 pound butter (1 stick), cut into tablespoons
  • 4 Tbsp. melted butter (for the tops)
  • 1 & 1/2 cups buttermilk (approximately)


  1. Preheat the oven to 425 degrees.
  2. Place parchment paper on (or grease) a baking sheet.
  3. In a large bowl whisk together the salt and flour.
  4. Place the butter slices into the flour.
  5. Slowly cut the butter into the flour using a pastry blender or two knives until small pea size balls form.
  6. Gradually add the buttermilk, a little at a time, and combine with your hands until you can form a large ball. Dough will be a little sticky.
  7. Divide the dough into six equal pieces and roll into balls. Drop the balls onto the baking sheet keeping them 2″ apart.
  8. Bake for 15 – 20 minutes or until golden brown on top.
  9. Immediately brush the biscuits with the melted butter and serve.


Categories: Bread, Breakfast, Milk Products


  1. One of my favorite quick recipes is for drop biscuits like my mother used to make. Real comfort food. I think I’ll try this recipe the next time I have buttermilk on hand. I found it interesting that this dough is formed into balls and then the balls are dropped on the baking sheet.

  2. In looking at the recipe for the homemade self-rising flour, the proportion of flour to baking powder seems fairly substantial for the biscuits. The four cups of flour would have TWO whole tablespoons of baking powder in it.

    Also, I’m wondering about the lack of baking soda with the use of buttermilk. Usually if using buttermilk or any citrus in a recipe, there is a bit of baking soda even when there is plenty of baking powder available to do the job. I don’t know the reason for this; so maybe it is just one of those things that perpetuates unnecessarily.

    I was appalled the other day to see that a QUART of buttermilk was 150% of the cost of A GALLON of milk – so SIX TIMES as expensive. I have been making my own buttermilk for so long, I guess I am out of touch. It is really easy. Just bring whatever volume you want of regular milk to room temperature and add about two tablespoons of room temperature buttermilk per cup of regular milk. Shake it really good, and fill it to as close to the top as you dare, to keep out the air.

    Depending on room temperature, let the final product sit on your counter until it is really thick, then refrigerate. This can take 24 to 48 hours, but don’t worry; it doesn’t spoil during this process.

    I keep two full ones in the refrigerator at all times and then add one back when I use one. I use the same size jar so that the proportions are always the same. I label the lids with #1 through 4, so I can keep track of which one to use next.

    Virtual hugs,


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