These buttermilk drop biscuits are tender, flaky, and saturated with butter flavor. Drop biscuits require a minimal amount of handling, resulting in wonderfully light biscuits: slightly crisp at the edges, and tender in the center.
Buttermilk Drop Biscuits
- 2¼ cups (281 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 tablespoon (9 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (170 grams) cold unsalted butter, cubed
- 1 cup plus 2 tablespoons whole buttermilk
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Using your fingers or a pastry blender, cut in cold butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. Using a 1-ounce spring-loaded scoop, drop biscuits onto prepared pan.
- Bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.
1 tbsp salt? Are you sure?
We found that 1 tablespoon was a good amount of salt, but you can scale back the amount if you are particularly sensitive to salty baked goods and see if it works better for you.
You put tablespoon for salt instead of teaspoon and they came our way too salty.
Oh dear, there is nothing worse than over-salted foods. We’ve double checked it, and the recipe measurement is correct; however, salt can vary greatly by weight according to type and brand. We recommend weighing salt in order to get the right amount in any recipe you come across. Some salt can weigh almost twice as much as others! We suspect that this might be the case your biscuits were less than optimal.
This was my first attempt at buttermilk biscuits and they came out beautifully. They are incredibly soft and light. I weighed all of the ingredients other than the buttermilk, and had no issues with oversalting.