Easy Buttermilk Drop Biscuits
Drop biscuits are one of the easiest baked goods to make. Despite being so easy to make, these biscuits are tender, flaky, buttery, and one of the single best things you’ll ever put in your mouth.
Servings: 9 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 cup cold buttermilk
- 8 tablespoons (1 stick) cold unsalted butter cut into chunks
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 425 degrees. In a large bowl, use a whisk to combine flour, baking soda, baking powder and salt.
- Add in cold butter chunks. Use a fork or pastry/biscuit cutter to cut the butter into the dry ingredients to form a fine crumble (small pieces of butter mixed into the flour mixture).
- Add buttermilk and mix until just combined. Do not over-mix! The dough should be just wet enough to form a loose ball. Add a splash more buttermilk if the dough is too dry to form a loose ball.
- On a greased baking sheet, use a ¼ cup measure to drop dough balls about an inch apart.
- Bake for 11-16 minutes at 425 degrees, until just golden.
Video
Notes
- Don’t overwork your dough or else you will make tough biscuits!
- Dough may be difficult to work with and form. It’s okay if your dough is formed into rough balls. That’s the nature of drop biscuits! Use your fingers to push any stray pieces into the dough balls!
- Don’t have buttermilk? Add 1 tablespoon of white vinegar into a 1 cup measure, and fill the rest of the cup up with cold milk.
- Optional mix-ins: a handful of chopped chives, ¾ pound cooked and chopped bacon, and/or 1 ¼ cups shredded cheddar cheese.
Nutrition
Serving: 1biscuit | Calories: 201kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 326mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1mg