Buttermilk biscuits with Bisquick are your shortcut to the flakiest, most buttery homemade biscuits—without all the fuss. This quick and easy recipe creates tall, tender layers with just a handful of pantry staples and a few simple steps. Serve them warm with jam for breakfast, alongside hearty dinners, or as a cozy treat with honey and butter—these biscuits are always a hit.
These simple buttermilk biscuits are just the thing when you want fresh-from-the-oven flavor without a lot of prep. The recipe is quick to throw together—ideal for busy mornings or easy dinners. Unlike traditional rolled biscuits, a buttermilk drop biscuit recipe skips the need for cutting or shaping dough. Just mix, scoop, and bake! The tang from the buttermilk pairs beautifully with sweet or savory toppings, and they bake up golden with tender centers. It’s no surprise these have become a staple for anyone who loves comforting, homemade bread with minimal effort.
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Why We Love This Simple Buttermilk Biscuits
- It’s fail-proof and beginner-friendly.
Baking biscuits from scratch can be intimidating, but this buttermilk drop biscuit recipe takes all the guesswork out. With just a few steps—mix, cut, bake—you’ll have warm, flaky biscuits that come out beautifully every time, just like our Bisquick drop biscuits recipe. - Sweet, buttery, and fluffy.
These buttermilk biscuits check all the boxes: they’re soft, moist, and perfectly flaky with a hint of buttery sweetness in every bite. It’s hard not to love something this comforting and delicious! - Customize to your heart’s content.
This recipe is a great base for your own flavor twists. Add herbs for a savory spin or toss in chocolate chips for a sweet treat. It’s the kind of flexibility that makes this a recipe you’ll keep coming back to.
Looking for other Bisquick recipes?
Use the baking mix to help you create delicious treats like Bisquick blueberry muffins recipe and funnel cake recipe Bisquick, or appetizers like Bisquick sausage balls.
Ingredient Notes and Substitutions
- Original Bisquick™ mix: Bisquick is not just for waffles and pancakes, you can make anything with it! If you’d like, you can learn how to make Bisquick at home or get a store-bought one. Gluten free Bisquick biscuits are also possible! Just use the substitution instructions shown on the gluten free Bisquick package.
- Cold butter: Lightly frozen butter is easiest to grate and helps create the flakiest texture. A pastry blender or food processor works too. Do not use softened butter—it won’t create the signature flaky layers.
- Buttermilk: This adds a tangy flavor and extra tenderness. If you only have 1% or non-fat milk, increase the butter slightly for richness. You can also make a quick buttermilk substitute by mixing milk with lemon juice or vinegar (1 tablespoon per cup of milk).
- Melted butter: This is brushed on top before baking for a golden finish. You can skip it, but it adds great flavor and color.
Recipe Variations
- Cheesy biscuit recipe: Turn your biscuit dough into a savory treat by folding in ½ cup of shredded cheddar cheese before shaping. For extra cheesy edges, use a 1-inch biscuit cutter and reduce the bake time by about 2 minutes. A little unsalted butter brushed on top after baking makes these melt-in-your-mouth delicious.
- Sweet biscuits: Want a slightly sweeter take? Stir ¼ cup of sugar into the dry ingredients before adding the wet. These are perfect served warm with a drizzle of honey or jam. You can even swap in a splash of vegetable oil for part of the butter if you’re in a pinch.
- Garlic herb biscuits: Add ¼ teaspoon of garlic powder and 1 tablespoon of chopped fresh herbs like parsley, rosemary, or chives to your biscuit dough. The mix of flavors brings a beautiful savory depth that pairs well with soups or hearty meals. A pinch of salt enhances the herbaceous flavor.
- Buttermilk drop biscuits: If you’re short on time, skip rolling and cutting—just drop spoonfuls of dough onto your baking sheet. Use the same ingredients, but stir gently until just combined. Add a pinch of baking soda if using purpose flour instead of Bisquick to help them rise.
🎯 TFN Pro Tip
- Grate the butter.
The smaller the pieces of butter are, the easier they will be to incorporate with the baking mix. - Mix the dry ingredients before adding the wet.
Put all the dry ingredients in a medium bowl. Stir until everything is combined.
Then, create a well in the center of the mixture to pour the wet ingredients into. - Use cold ingredients for the flakiest buttermilk biscuits.
For best results, use cold butter and buttermilk. The cold ingredients help create a flaky, tender biscuit. - Avoid over mixing the ingredients.
To avoid dry and tough Bisquick biscuits, it’s very important that you mix the ingredient until they are just barely incorporated. It’s perfectly okay if there are some visible spots of baking mix.
Equipment Used in this Recipe
- Baking sheet
- Biscuit cutter
- Pastry brush
If you’re just starting out, we have some of the easy biscuit recipes for you! For even more inspiration, check out our list of best biscuits for beginners.
How to Make Buttermilk Drop Biscuit Recipe
- Add the dough and pat it into a 1/2-inch thick rectangle. Then, fold the dough in thirds (like you are folding a letter).
- Cut the biscuits.
Use a 2-inch cutter to cut out the buttermilk biscuits. Be sure to push the cutter straight down, and then lift it up, do not twist.
- Leave space between each biscuit.
Place them 2 inches apart on a parchment lined baking sheet. This allows enough space for the Bisquick buttermilk biscuits to rise but not bake together. - Brush the tops of simple buttermilk biscuits with butter to create a golden brown color.
Serving Suggestions
These buttermilk biscuits with Bisquick are a treat no matter how you serve them! Pair them with a plate of scrambled eggs in the morning, or enjoy them warm with a smear of honey, jam, or jelly for a quick snack. They also shine as a savory side dish—try them alongside cooking turkey bacon in the oven for breakfast or brunch, dunk them into a hearty bowl of stovetop chili recipe, or serve them with creamy cheeseburger soup with Velveeta for the ultimate comfort food dinner.
Recipe FAQs
If they are dry, it is likely because you overmixed the dough or used too much baking mix. When mixing the dough, mix until the ingredients are just combined.
Overmixing leads to biscuits being tough. Measure the flour correctly using a spoon and level method or a food scale.
Buttermilk gives it a tangy flavor and also makes them more tender. They will also rise a bit more because of the acidity in buttermilk.
Make sure you are using cold butter. If the butter is too soft, it won’t create flakes in the dough and will make the biscuits tough.
Also, make sure you are using a biscuit cutter. Do not twist the cutter when cutting out. This will seal the edges and prevent them from rising.
They are best served fresh but can be stored in an airtight container for up to 3 days. Reheat in a 350ºF oven for 5-7 minutes before serving.
Biscuits freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.
Love Easy Breakfast Recipes? Here’s More…
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Buttermilk Biscuits with Bisquick
Equipment
- rimmed baking sheet
- round biscuit cutter
- pastry brush
Ingredients
- 2½ cups Original Bisquick™ mix or homemade Bisquick
- 2 teaspoons baking powder
- ⅓ cup very cold butter see Notes
- ⅔ cup buttermilk, 2% milk fat see Notes for lower fat options
- 2 tablespoons melted butter to brush on biscuits
Instructions
- Preheat oven to 425ºF. Grate very cold, butter and place in the fridge or freezer until needed. You can also use a food processor or pastry blender to combine the ingredients.
- Using a medium-sized bowl, add dry ingredients and stir to combine. Create a well in the center of the Bisquick mixture. Add buttermilk and grated butter to the well. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). For flaky, tender biscuits, do not over mix.
- Sprinkle a little Bisquick on to a countertop or wooden board. Add the dough and pat dough into a 1/2 inch thick rectangle. Fold the dough into thirds (like folding a letter). Use a 2 inch biscuit cutter to cut out biscuits, going straight down (do not twist!) and up. This recipe makes 8 biscuits.
- Grease or line the baking sheet with parchment paper. Place biscuits about 2" apart on baking sheet. Brush with melted butter. Bake at 425 degrees F for 10 – 12 minutes, until golden in color. Serve warm with butter and honey or jelly.
Notes
- Grate the butter: The smaller the pieces of butter are, the easier they will be to incorporate with the baking mix.
- Mix the dry ingredients before adding the wet: Put all the dry ingredients in a medium bowl. Stir until everything is combined.
Then, create a well in the center of the mixture to pour the wet ingredients into. - Use cold ingredients for the flakiest buttermilk biscuits: For best results, use cold butter and buttermilk. The cold ingredients help create a flaky, tender biscuit.
- Avoid over mixing the ingredients: To avoid dry and tough Bisquick biscuits, it’s very important that you mix the ingredient until they are just barely incorporated. It’s perfectly okay if there are some visible spots of baking mix.
- Make your own Bisquick using my homemade Bisquick recipe.
- If using Gluten-Free Bisquick, be sure to follow substitution instructions on the box.
- For 1% skim and non-fat milk, increase butter to 1/2 cup.
- Using lightly frozen, cold butter works easiest for grating.
- Cheesy biscuit recipe: Turn your biscuit dough into a savory treat by folding in ½ cup of shredded cheddar cheese before shaping. For extra cheesy edges, use a 1-inch biscuit cutter and reduce the bake time by about 2 minutes. A little unsalted butter brushed on top after baking makes these melt-in-your-mouth delicious.
- Sweet biscuits: Want a slightly sweeter take? Stir ¼ cup of sugar into the dry ingredients before adding the wet. These are perfect served warm with a drizzle of honey or jam. You can even swap in a splash of vegetable oil for part of the butter if you’re in a pinch.
- Garlic herb biscuits: Add ¼ teaspoon of garlic powder and 1 tablespoon of chopped fresh herbs like parsley, rosemary, or chives to your biscuit dough. The mix of flavors brings a beautiful savory depth that pairs well with soups or hearty meals. A pinch of salt enhances the herbaceous flavor.
- Biscuits are best served fresh but can be stored in an airtight container for up to 3 days. Reheat in a 350ºF oven for 5-7 minutes before serving.
- Biscuits freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.
Nutrition
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passionate foodie says
I really liked this recipe because it requires very less ingredient and easy to make.
Sharina says
These biscuits were moist and tender, I love the texture! So yummy and enjoyable! Must-try!
Journa Liz Ramirez says
I added some chocolate chips to these biscuits, it turned out sooo good and sweet. It was a hit! Will surely have this recipe on repeat.
Glenda says
Perfection! Love these biscuits. Years ago, my college roommate asked me to make them at least twice a week. Thanks for bringing back such fun memories!
Cam says
I made this for breakfast and my family loved it!