Fluffy Buttermilk Rye Drop Biscuits

Fluffy Buttermilk Rye Drop Biscuits

Fluffy Buttermilk Rye Drop Biscuits

These tender, fluffy biscuits call for 100 percent freshly ground rye flour. They are simple to mix up – no rolling, no cutting, just drop the batter from a greased spoon or cookie scoop!

Making the switch to whole grains in your baking?

Interested in experimenting with rye flour?

Have a grain mill?

In need of a quick bread recipe?

If the answer to these questions is yes, you are in for a treat!

Make flour, make dough

Scoop and bake

Serve warm

Biscuits are good with everything and these are whole grain, so enjoy with Navy Beans and Ham, slather with Crock Pot Apple Butter or Low-Sugar Huckleberry Lime Jam, make sandwiches, or use instead of burger buns.

If you increase the sugar to 1/4 cup (50 grams) and add a teaspoon of vanilla, they make a delicious base for fruit shortcakes!


Fluffy Buttermilk Rye Drop Biscuits

  • Author: Michele Pryse, FNTP
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: 12 1x
  • Category: quick bread
  • Method: bowl and spoon
  • Cuisine: American


Units Scale
  • 2 1/4 cups freshly ground rye flour
  • 1 tablespoon aluminum-free baking powder, such as Rumford brand
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons cold butter
  • 1 1/4 cups buttermilk or clabber


1. Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper or a silicone mat or butter it.

2. Grind whole rye berries into flour. In a medium mixing bowl, whisk together the flour, baking powder, sugar, soda, and salt. Cut butter in 1/4-inch (1 cm) slices and drop into flour mixture. Use a pastry blender or two table knives to cut butter into flour mixture until mixture resembles coarse crumbs.

3. Add buttermilk and fold together with a rubber spatula until evenly mixed and a soft dough forms. If it is too dry, drizzle a little more buttermilk over it as you fold.

4. Working quickly, and handling the dough gently for maximum rise, drop rounded spoonfuls of dough from greased spoon onto the prepared cookie sheet about 1 inch (2.5 cm) apart. Recipe should make about 1 dozen biscuits, depending on size.

5. Bake until lightly browned and done, about 10-12 minutes. Serve warm.

Did you make this recipe?

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Tools for biscuit making
Multipurpose tools for baking tools

🛒 Shopping guide

Please keep in mind biscuits are simple. You don’t need a lot of fancy equipment to make them. But if you are looking for quality utensils and tools that will make everyday tasks easier, the tools I recommend below will last for years and have many uses.

Some links are affiliate links and I earn a small commission when you make a qualifying purchase. This does not change your price. Thank you for supporting my business! You may be able to find some of these items at a thrift shop for cheap or at a restaurant supply company near you. If not, take a look at the links below. 

🌼 KoMo Fidibus 21 Grain Mill

🌼Bulk rye berries (This is my Azure Standard link)

🌼 Mix and Pour Batter Pitcher

🌼 Pastry cutter

🌼 Bowl scraper

🌼 Cookie and biscuit scoop (3 tablespoon size)

🌼 Large USA cookie sheet

🌼 Silicone liner for cookie sheet

🌼 Unbleached parchment paper

If you are shopping for a grain mill, consider the Komo Fidibus 21 mill. I bought mine used around 2010 after trying a couple other mills and am very happy with it. The Komo is attractive enough to leave on the kitchen counter, which makes it very convenient to use. Simply add grain to the hopper and out comes fresh flour!



  • My neighbor and I were gifted 20 pounds of organic flour. We have made this recipe many times, and it always turns out great! We love it! Thank you @chocolateboxcottage.tv!


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