Buttermilk Drop Biscuits

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Fluffy biscuits, no rolling and cutting.

By
Marian Cooper Cairns
Marian Cooper Cairns Headshot
Marian Cooper Cairns
Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry.
Southern Living's editorial guidelines
Updated on September 28, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Buttery Chive-and-Mustard Drop Biscuits
Photo: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos
Active Time:
15 mins
Total Time:
35 mins
Yield:
24

Every proper Southern cook knows there are several ways to make a biscuit, from the ever-popular buttermilk to the beaten biscuit. The unexpected touch of mustard in these fuss-free drop biscuits pairs wonderfully with our Creamy Chicken and Rice Soup Recipe, especially when dipped in the rich broth. Another idea: split them, spread with grainy mustard, and add thin slices of smoked ham to make sandwiches. However you serve them, they'll be a welcome addition to your table.

Ingredients

  • 3 cups all-purpose flour

  • 2 oz. Parmesan cheese, grated on smallest holes of a box grater (about 1⁄2 cup)

  • 1/4 cup sliced fresh chives, plus more for garnish

  • 1 Tbsp. baking powder

  • 1 tsp. black pepper

  • 3/4 tsp. kosher salt

  • 3/4 tsp. garlic powder

  • 3/4 tsp. baking soda

  • 1 3/4 cups whole buttermilk

  • 3 Tbsp. whole-grain mustard

  • 3/4 cup unsalted butter, frozen, plus melted butter for serving

Directions

  1. Preheat oven to 475°F. Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder, and baking soda in a large bowl. Whisk together buttermilk and mustard in a small bowl. Grate frozen butter into flour mixture using the large holes of a box grater; stir until well coated. Add buttermilk mixture; stir until just combined.

  2. Drop batter in 2 1⁄2- to 3-tablespoonful rounds onto 2 baking sheets lined with parchment paper, leaving 3 inches between rounds.

  3. Bake in preheated oven until biscuits are golden brown, 14 to 18 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Brush biscuits with melted butter; garnish with sliced chives. Serve warm.

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