Buttermilk Drop Biscuits

Buttery, soft, and fluffy, Buttermilk Drop Biscuits are the ultimate comfort food. Irresistibly delicious on their own, these biscuits are the perfect pairing for all your favorite dishes. Whether piled high with savory ham or stuffed with crispy fried chicken, these easy-to-make biscuits will disappear in no time. A warm, homemade treat that brings the perfect balance of tenderness and flavor to every bite, these biscuits are a must-try addition to any meal.

If you’re looking for the perfect side to sop up that extra gravy from your Pork Meatloaf with Gravy, these fluffy biscuits are it. They’re begging to be slathered, stuffed, buttered, and sopped, but are also delicious all on their own.

Why You’ll Love This Recipe

• Minimal Ingredients – Skip the biscuit mix and make these instead. They only require a handful of baking staples, most of which you probably already have.
• Meal Prep – Make these for breakfast and then enjoy them later in the week with dinner. They can be served at room temperature or easily warmed up.
• Versatility – These were made with gluten free flour, but you can also use regular all purpose flour making these ideal for anyone.
• Easy Process – While some biscuit recipes have you cutting out the biscuits, these drop style biscuits are free formed making the process easy for any level of baker.

Ingredients

You don’t need a laundry list of ingredients to make Lactose Free Buttermilk Drop Biscuits. Light, tender, and a little tangy these are sure to become a favorite.

• XO Baking All Purpose Flour
• Butter
• Kosher salt
• Sugar (sub coconut sugar)
• Baking soda
• Baking powder
• Buttermilk (or oat milk + vinegar for DF version)

How to Make Buttermilk Drop Biscuits

Instructions

1. Preheat the oven to 450°F (230°C). Brush a 9″ cast iron skillet or 7×10 baking dish with 1 tbsp of butter.
2. If using dairy-free milk, whisk together the oat milk and vinegar to create a buttermilk substitute.
3. In a mixing bowl, combine all dry ingredients (flour, salt, sugar, baking soda, and baking powder) and mix well.
4. Cut in the cold butter until the mixture resembles pea-sized crumbs.
5. Stir in the buttermilk (or buttermilk substitute) and mix until just combined. Be careful not to overmix. The dough will be slightly crumbly.
6. Place the dough in the freezer for 20 minutes to chill.
7. After chilling, use a large ice cream scoop to form 6 large biscuits and place them in the prepared baking dish.
8. Bake for 20 minutes or until golden brown on top.
9. Remove from the oven, let cool for a few minutes, and enjoy!

Variations

• Cheddar and Chive Biscuits: Add 1 cup shredded sharp cheddar cheese and 2 tbsp chopped fresh chives to the dough for a cheesy, savory twist.
• Garlic Herb Biscuits: Mix in 1 tsp garlic powder and 1 tsp dried thyme or rosemary for a fragrant, herby flavor.
• Cinnamon Sugar Biscuits: For a sweet variation, add 2 tsp cinnamon and 3 tbsp sugar into the dough. Brush the baked biscuits with melted butter and sprinkle with additional cinnamon sugar.

Frequently Asked Questions

Can I make these biscuits ahead of time?
Yes! You can prepare the biscuit dough and freeze it before baking. Simply scoop the dough onto the baking sheet and freeze. When you’re ready to bake, cook from frozen for about 25-30 minutes.

Can I use a different type of flour?
You can substitute the XO Baking All Purpose Flour with another gluten-free flour blend, but results may vary. We recommend using a 1.1 blend for best results.

Can I make these biscuits without buttermilk?
Yes! If you don’t have buttermilk, you can easily make a substitute by mixing 1 ½ cups of milk (or dairy-free milk) with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes to curdle before using.

Can I freeze leftover biscuits?
Yes! To freeze, place the biscuits in an airtight container or freezer bag after they’ve cooled completely. Reheat in a 350°F oven for 10-12 minutes until warm.