Buttermilk Drop Biscuits

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
Makes 12
  • 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
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.



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