Home » Biscuits » Buttermilk Drop Biscuits

Buttermilk Drop Biscuits

Thank you for sharing!

Sweet and tangy buttermilk is a classic country favorite in cooking and baking. The flavor isn’t transferred when it’s used for baking, but this milk gives baked goods a great rise and extra fluffy texture. My buttermilk drop biscuits have only 3 ingredients and it is ready in just 20 minutes. You’ll love this buttermilk biscuit recipe!

As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. See my disclosure policy here.

a buttermilk biscuits made from this buttermilk biscuits recipe

These easy buttermilk biscuits with self-rising flour are ideal for pairing with a comforting meal any night of the week. Or make them for breakfast and serve them with sausage gravy.

Just stir, drop, and bake for the tastiest homemade biscuit ever. The whole family is going to love this easy buttermilk drop biscuit recipe!

Why Add Buttermilk to Biscuit Recipes?

I was just a toddler when my grandpa introduced me to buttermilk. It was love at first sip! Since he loved buttermilk, we indulged in it together at their farmhouse. It was always our thing since no one else in the family cared for it the way my grandpa and I did.

When I grew up and started cooking a lot, I discovered that buttermilk isn’t just delicious to drink – it’s also a fantastic ingredient for baking!

buttermilk biscuits with strawberry jam

Although you can’t taste the buttermilk in these biscuits when I pull the buttermilk container out of the fridge to make them, I pour myself a glass for old-time sake.

I decided to incorporate my fondness for buttermilk with my tried-and-true drop method for making biscuits. And it worked! Wonderfully, I must say.

The result of my testing (and tasting, of course) is this amazing 3 ingredient buttermilk biscuits recipe that everyone in your family will love.

You’ll Love this Buttermilk Biscuit Recipe

Buttermilk adds just the right amount of fat to give baked goods a fluffy rise and makes them have that flaky homemade biscuit texture you know and love.

The fat in the buttermilk makes for extra soft and tender biscuits and helps to keep them from being dry and crumbly.

I make these buttermilk biscuits with self-rising flour, so the recipe only includes 3 wholesome ingredients. (But keep reading for tips to make your own self-rising flour blend with simple pantry staples.)

A plate of drop biscuits ready to serve

This is also the easiest buttermilk drop biscuit recipe.

Drop biscuits don’t require any dough folding or cutting because they are just scooped and plopped right onto the baking sheet. Prep is done in 5 minutes, and then they bake for only 15 minutes. Before you know it, hot and flaky buttermilk biscuits are ready to enjoy with your favorite main dishes.

Buttermilk Biscuit Recipe Ingredients

Yes, it’s true, there are just 3 simple and wholesome ingredients needed to make the most tender and delicious biscuits from scratch!

They are:

  1. Self-rising flour – see below for using all-purpose flour
  2. Butter – lightly frozen butter works great
  3. Buttermilk – at least 2% milk fat
self rising flour, grated butter, buttermilk for biscuits

TFN Tip: If buttermilk is at its sell-by-date before you can use it, don’t get rid of it! Pour your buttermilk into ice cube trays, freeze, and keep in a freezer-safe sealed bag or container. Then, thaw and use as you need them in a recipe.

Kitchen Tools Needed

How to Make Self-Rising Flour from All Purpose Flour

Self-rising flour is an enhanced ingredient made with a combination of all-purpose flour, baking powder, and salt. Together these make a ready-to-go baking mix that has everything needed to get the perfect rise.

You can purchase bags of self-rising flour or easily make your own blend at home. Combine 2 1/3 cups of all-purpose flour with 4 teaspoons of baking powder and a 1/2 teaspoon of salt for this recipe. Mix well.

My favorite brands of self-rising flour are WhiteLilly flour, King Arthur Flour, and Gold Medal flour. I order WhiteLilly flour and King Arthur self-rising flour online from Amazon. Gold Medal self-rising flour is available in my local grocery store.

How to Make 3 Ingredient Drop Biscuits

This 3 ingredient buttermilk biscuits recipe is made in 4 easy steps. Start to finish, you need just 20 minutes before piping hot biscuits are fresh from the oven.

Follow these steps to make the best drop biscuits with buttermilk:

Prep – Preheat the oven to 450 degrees Fahrenheit. Gather the 3 ingredients. Line a baking sheet with parchment paper or grease with nonstick spray.

Mix – Add the self-rising flour to a medium-sized bowl. Create a well in the center of the flour, and add your grated butter and buttermilk. Stir together until just barely formed into a sticky dough. Only mix for about 30 seconds so that you don’t over mix.

mixing the buttermilk drop biscuits

Drop – Use an ice cream scoop or tablespoon to scoop and drop the biscuit dough onto the prepared baking sheet.

a mixed bowl of easy buttermilk biscuits dough
a baking sheet of biscuit dough

Bake – Bake the biscuits in the preheated for 15 minutes. The tops should be lightly golden but not brown. Keep an eye on them for the last few minutes of the baking time to ensure they don’t get overbaked.

a buttermilk biscuits made from this buttermilk biscuits recipe

Frequently Asked Questions

What can I use as a substitute for buttermilk to make these drop biscuits from scratch?

If you don’t have fresh buttermilk, it’s actually pretty easy to make a substitute at home. Combine 1 cup of regular whole fat milk with 1 tablespoon of white vinegar or lemon juice. Stir and let sit for a minute or two before using.

Is it ok if my dough looks lumpy?

A bit of lumpiness is completely fine! Not to worry. It’s better to have the dough is on the lumpy side rather than over-mixed.

What should I serve with homemade buttermilk drop biscuits?

These classic southern biscuits go great with just about any comforting main dish. Serve them with Crockpot Ranch Pork Chops or Crock Pot Smothered Chicken, Perfect Pan Seared Chicken Breasts, or Bisquick Chicken Tenders.

Can I double this buttermilk biscuit with a self-rising flour recipe?

Absolutely. As-is, the recipe makes about 8-10 generous-sized biscuits. However, you can easily double the ingredients and make a larger batch.

How long do 3 ingredient buttermilk biscuits last?

They will keep well for several days at room temperature. Store in a sealed airtight bag on the counter or in the cool pantry. I don’t recommend you put them in the fridge.

Can I freeze homemade biscuits with buttermilk?

Yes! Wrap the cooled biscuits in a layer of aluminum foil, then seal in an airtight freezer-safe zipper bag. They will keep well in the freezer for up to 3 weeks. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.

Here Are More Buttermilk Recipes for You to Try

Buttermilk drop biscuits on a cooling rack

3 Ingredient Buttermilk Biscuit Recipe

a buttermilk biscuits made from this buttermilk biscuits recipe
Print Pin
4.75 from 4 votes

Buttermilk Drop Biscuits

This is the easiest buttermilk drop biscuits recipe! With just 3 simple ingredients and 15 minutes of baking, you'll have the most tender, flakiest biscuits. And, they are perfect for any occasion.
Course Appetizer, Side Dish, Lunch, Dinner, Bread
Cuisine American
Keyword homemade biscuits, biscuits from scratch, drop biscuits, buttermilk biscuits, buttermilk recipes, biscuits with buttermilk
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 biscuits
Calories 233kcal


  • Baking Sheet
  • Parchment Paper
  • mixing bowl


  • cups self-rising flour (for all-purpose flour, see notes below)
  • 1/2 cup butter, grated (lightly frozen butter is easiest to grate)
  • 1 cup buttermilk (At least 2% milkfat)


  • Preheat oven to 450ºF.
  • Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl – about 30 seconds. For the flaky, tender biscuits, do not over mix.
  • Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 – 10 biscuits.
  • Bake for 13-15 minutes, until golden in color. Serve warm.


To use all-purpose flour in place of self-rising flour:
Mix 2 1/3 cups of all-purpose flour, 4 teaspoons baking powder, 1/2 tsp fine salt
Using lightly frozen butter works easiest for grating.
Store leftovers in a sealed bag at room temperature for up to 3 days.
They will keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.


Serving: 1biscuit | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Calcium: 43mg | Iron: 1mg

You’ll love these biscuit recipes without buttermilk:

Follow me on social media for the latest in simple, easy food inspiration:

4 thoughts on “Buttermilk Drop Biscuits”

  1. 5 stars
    These are the best biscuits i have ever made, so glad i found your recipe after years of making mediocre biscuits. Thank you!

  2. 4 stars
    These tasted so good but crumbled when I eat them. Dont get me wrong I still te them and they were great, but what can I do to hold them together better?

    • The crumbling usually comes from using too little fat. Some buttermilk brands only contain 1.5% of milkfat. Try adding an extra tablespoon of butter next time you make them to help boost the fat content.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to content