Flaky, tender, and so easy, my 1-bowl easy drop biscuits are perfect for every occasion! My simple melted butter hack is the secret to their success.
- Made in one bowl.
- 5 ingredients.
- No “cutting in” the butter (simply stir).
- No kneading.
- Mixed together in minutes.
- Bakes in less than 30 minutes.
- Flaky, tender texture.
Ingredients for Drop Biscuits
The biscuits are made with everyday items from your pantry and refrigerator.
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
- Buttermilk. Use real buttermilk, or make your own with milk and vinegar or lemon juice in 5 seconds (guidelines in the recipe notes).
- Unsalted butter. I prefer unsalted butter in all of my baking (so that I can control the amount of salt). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is).
- All-purpose flour. No fancy flours required.
- Baking powder. Be careful, not baking soda (they have very different strengths).
- Salt. The regular, fine (table) variety, or fine sea salt.
How to Make 1-Bowl Easy Drop Biscuits
Step One: Preheat the Oven & Prep the Skillet
Preheat your oven to 450F (230C). Spray (with nonstick cooking spray), or lightly grease, a 9-inch (22.5 cm) cast iron skillet.
You can also use a large baking sheet (sprayed/greased, or lined with parchment paper) instead of a skillet.
Step Two: The Melted Butter Hack
The tried & true method for adding butter to biscuit dough is to “cut in” cold butter to the flour mixture. The small pieces of cold butter melt as the biscuits bake, creating steam. The steam action results in high-rising, fluffy biscuits. Yes, ma’am.
I have a melted butter hack that produces the same result with incredible ease. All that you need to do is stir.
Measure the buttermilk for the recipe into a 2-cup liquid measuring cup. Stir the melted butter into the cold buttermilk. Place in the refrigerator for 2 to 3 minutes and stir again. Clumps! These will serve the same function as bits of cold butter that are “cut in” the traditional way.
Step Three: Whisk the Dry Ingredients
Whisk the flour, baking powder and salt in a large mixing bowl.
Step Four: Add the Wet Ingredients
Add the clumpy butter-buttermilk mixture to the flour mixture. Stir until just combined, scraping the bottom and sides of the bowl with a rubber or silicone spatula.
Step Five: Scoop the Dough
Portion the dough by 1/4 cup (60 mL) scoops into 8 large mounds of dough. I use my #16 size scoop, but a measuring cup works fine, too.
If using a cast iron skillet, scoop the dough into the pan as pictured below. If using a baking sheet, space the dough 2 inches (5 cm) apart.
Step Five: Bake
Bake the biscuits in the preheated oven for 17 to 22 minutes until puffed and golden brown.
If gilding the lily is your jam, brush the warm biscuits with an additional 2 tablespoons (28 g) melted butter. 🙂
The biscuits are best when served warm. Eat them plain, or spread with any and all of your favorite go-tos (e.g., jam, Nutella, more butter).
What is the Taste & Texture Like?
The biscuits are seriously buttery, light, and fluffy. The bumps and ridges that occur from “dropping” (rather than rolling) them add crisp contrast to the pillow-y interiors.
Q: I have leftover biscuits. Can I store them?
A: Yes! You can store the cooled biscuits in an airtight container at cool room temperature for up to 2 days. I suggest rewarming them for a few minutes at 350F (180C) in an airfryer or toaster oven.
Q: What can I use in place of buttermilk?
A: If you do not have buttermilk on hand, you can make your own (it is called clabbered milk). In a glass measuring cup, stir together 1 cup (250 mL) milk and 1 teaspoon (5 mL) lemon juice or neutral-flavor vinegar (e.g., cider vinegar, white vinegar). If you cannot/do not drink dairy, feel free to use a non-dairy milk.
Alternatively, use 1/2 plain yogurt and 1/2 milk, whisked together (use slightly less yogurt, more milk if it is Greek yogurt, which is especially thick). Plain kefir can also be used as a 1:1 substitute.
Q: Can I use something other than butter in the recipe?
A: This is one recipe where butter is essential, with one exception: a good quality plant-based butter. For best results, use a plant butter that comes in stick form (not soft-spread/tub varieties).
- 1 cup (250 mL) buttermilk (see note below to make it in 5 seconds)
- 1/2 cup (113 g/ 1 stick) unsalted butter, melted
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (14 g) baking powder
- 1 teaspoon salt
- Preheat the oven to 450F (230C). Spray or lightly grease a 9-inch (22.5 cm) cast iron skillet (see notes for other options).
- Measure the buttermilk in a 2-cup (500 mL) glass measuring cup; pour in the melted butter and stir. Place the measuring cup in the refrigerator for 2 to 3 minutes. Stir again; there should be clumps of butter throughout.
- In a large mixing bowl, whisk the flour, baking powder and salt.
- Add the buttermilk-butter mixture to the bowl. Gently stir to combine, scraping the sides and bottom of the bowl with a rubber or silicone spatula.
- Using a 1/4-cup measuring cup or scoop (#16 size), portion the dough into 8 even mounds in the prepared skillet.
- Bake in the preheated oven for 17 to 22 minutes until risen and golden brown. Serve warm.
- Storage: Store the cooled biscuits in an airtight container at cool room temperature for up to 2 days. Rewarm, if desired, at 350F/180C in an air fryer or toaster oven.
- Instant Homemade Buttermilk: If you do not have buttermilk on hand, make your own (it is called clabbered milk). In a glass measuring cup, stir together 1 cup (250 mL) milk and 1 teaspoon (5 mL) lemon juice or neutral-flavor vinegar (e.g., cider vinegar, white vinegar).
Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 496mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 4g