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Close up of cheddar biscuits on a white plate.

Buttermilk Drop Biscuits

Buttermilk Drop Biscuits are made with buttermilk, rosemary and cheddar. The fluffiest biscuits perfect for a weekend breakfast.
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 biscuits
Author Jenn


  • 2 Cups (256 grams) All Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ Cup (8Tbsp) Unsalted Butter cut into small cubes
  • ¾ Cup (180 grams) Buttermilk cold
  • ¾ Cup ( 75 grams) Shredded Cheddar Cheese
  • 2 teaspoon Dried Rosemary


  • Preheat oven to 450 F (232 C) and line baking sheet with parchment paper.
  • Hand whisk together flour, sugar, baking powder, and salt.
  • Add pieces of cold butter and mix together by hand. Work the butter into the flour by squeezing it with your fingers. Mixture should begin to thicken as butter is incorporated. It should begin to look and feel like cornmeal with tiny chunks of butter.
  • Stir in your cheddar cheese and rosemary.
  • Then, pour in your buttermilk.
  • Stir with wooden spoon until a dough is formed. Should be slightly moist and sticky, but still hold its shape.
  • Using a large spoon or ice cream scoop and make 6 biscuit dough balls. Place balls on parchment paper or silicone lines baking tray 2-3 inches apart..
  • The dough should be divided evenly into six scoops. This should yield 6 large biscuits.
  • No need to flatten, you can simply shape a little with your fingers to make it round. But, remember its not supposed to look perfect.
  • Place tray in the fridge to chill the dough for 8-10 minutes before baking. This simply helps firm the butter and maintains a more rounded shape to the biscuits while baking.
  • Bake until edges are golden brown, about 14-16 minutes.
  • Serve warm right out of the oven!