Buttermilk Drop Biscuits Recipe

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.

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
24 mekes


  • 3 cups all-purpose flour

  • 2 ounces 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 tablespoon baking powder

  • 1 teaspoon black pepper

  • 3/4 teaspoon kosher salt

  • 3/4 teaspoon garlic powder

  • 3/4 teaspoon baking soda

  • 1 3/4 cups whole buttermilk

  • 3 tablespoons whole-grain mustard

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


  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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