Buttermilk Drop Biscuits

a hand brushing butter on top of a baked biscuit.

Buttermilk Drop Biscuits are quick and easy to make from scratch. They are soft, fluffy with a crisp exterior, and are ready in under 30 minutes, including baking time.

Course Dinner

Cuisine American

Keyword buttermilk biscuits, buttermilk drop biscuits, drop biscuits

Prep Time 5

Cook Time 20

Total Time 25

Servings biscuits

Calories 177kcal

Author Maria Doss

Equipment

Cookie scoop

Ingredients

2 cups (240 gms) all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 stick (85 gms) unsalted butter (½ cup)
¾ cup + 2 tablespoons (210 ml) cold buttermilk

Instructions

Prep. Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Mix dry ingredients. Add 2 cups flour, 1 tablespoon sugar, 2 teaspoon baking powder, ½ teaspoon baking soda and ¾ teaspoon salt to a large bowl and whisk to combine.
Mix wet ingredients. Measure ¾ cup + 2 tablespoon cold buttermilk in a medium measuring cup or small bowl.
Melt 1 stick of butter until hot but not bubbling. Quickly pour it into the cold buttermilk and stir. This creates a slightly lumpy mixture, and that’s the secret to achieving perfectly fluffy biscuits.
Finish dough. Pour the liquid into the flour mixture and stir just until combined. Be careful not to overmix—it’s okay if the dough is a little shaggy and not completely smooth.
Scoop. Use a cookie scoop to drop the biscuit dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart. No cookie scoop? A ¼-cup measuring cup works just as well!
Bake. Bake for 13 to 17 minutes, or until the tops are golden brown. For an extra touch of deliciousness, brush the hot biscuits with melted butter as soon as they come out of the oven.

Notes

Use cold buttermilk straight from the fridge.

Store the drop biscuits in an airtight container and refrigerate for up to 5 days. Refrigerating helps retain moisture, so they taste even better when reheated.

You can freeze them for up to 3 months.

Nutrition