Buttermilk drop biscuits

Buttermilk drop biscuits

Fast whole-grain drop biscuits. Pair with sausage gravy for breakfast 🤤


  • 0.5 cup all-purpose flour
  • 0.5 cup whole wheat flour (red or white)
  • 2 teaspoons baking powder
  • 0.5 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 tablespoon cold butter, lard, or other rendered fat
  • 0.67 cup whole fat buttermilk


  1. Mix dry ingredients together in a large bowl
  2. Cut in the cold butter until you have pea-sized butter chunks (Or, try grating frozen butter with a cheese grater and adding the shreds to the flour)
  3. Add just enough buttermilk to make a heavy, wet dough
  4. “Knead” the dough lightly until it sticks together
  5. Pat dough out on a well-floured surface to approximately one inch thick or drop it by large spoonful onto an ungreased cookie sheet
  6. Bake in preheated 425°F oven approximately 10 minutes, and cool on a wire rack


  • Use cold fat! This is important to ensure that you end up with a nice, flaky biscuit.
  • Do not over-knead. The heat of your hands will cause the fat to warm up - this makes the biscuits tough.
  • Do not over-bake - they get kind of gummy.