Buttermilk Drop Biscuits

03.31.2018

Who doesn’t love fresh from the oven homemade biscuits? These Buttermilk Drop Biscuits are unbelievably easy yet they still have all those irresistible buttery flavors of the classic buttermilk biscuits. And they have that irresistable super tender texture.

These are likely to become your go-to biscuit recipe. Ditch that box because these are a hundred times better!

Buttermilk Drop Biscuits

How to Make Buttermilk Biscuits

Thanks to this “drop” method of this recipe you get to skip a few steps.

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  • First you’ll whisk together your dry ingredients.
  • Then melt a stick of butter and blend that with buttermilk until the butter starts to re-solidify (it will appear clumpy).
  • Fold that buttermilk mixture into the flour just enough to fully to bring it together.
  • Spray a 1/4-cup dry measuring cup with non-stick spray and scoop dough up using the measuring cup then drop onto a lined baking sheet.
  • Bake in the oven until golden brown, brush with a little more butter and serve warm with jam or honey if desired.

Buttermilk Drop Biscuits

I got this recipe from Cook’s Illustrated so obviously it’s going to be good right? I love that it doesn’t require kneading or rolling/patting and folding and cutting.

In other words it’s an ultra basic recipe that’s practically guaranteed to become a staple. I’ve been making these for years!

The only two thing I tweaked was to melt the butter until it’s about 2/3 or 3/4 melted then stir. This way that unmelted portion cools down the rest so you don’t need to wait 5 minutes to cool it down.

Then I listed that remaining 2 Tbsp butter as optional because I don’t always add it. Obviously they are better with it but it cuts back the fat just a bit to omit it.

And didn’t quite understand why they listed a 5 minute wait time after baking either, I’m diving right in! Okay maybe after one minute so they aren’t scorching.

Buttermilk Drop Biscuits

These make the perfect addition to a nice weekend meal (like a roast or ham), they go perfectly with soup, and of course they’re great for serving at breakfast (egg breakfast sandwich or biscuits and gravy anyone?).

I’m thinking I even need to try making these into strawberry shortcake and try adding in a few tablespoons of sugar just to make them a little sweeter for a dessert.

They only require 7 ingredients and chances are you always have each of those ingredients on hand – at least if you’re a buttermilk pancakes fanatic like me :) (these use flour, butter, baking powder, baking soda, buttermilk, salt and sugar).

Buttermilk Drop Biscuits

If you’ve been hooked on a box biscuit mix this recipe will be a game changer for you. They’re practically just as easy and it’s just a few extra ingredients but the flavor is one hundred times better!

Buttermilk Drop Biscuits

I mean I’d be more than happy to sit down to a plate full of these along with a glass of milk for dinner.

Don’t pass this recipe by. It’s one you may just find yourself making on a regular basis, everyone in the family will be requesting them time and time again!

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Easy Buttermilk Drop Biscuits

5 from 2 votes

These biscuits are unbelievably easy yet they still have all those irresistible buttery flavors of the classic and they have a fluffy, super tender texture. Likely to become your go-to biscuit recipe. Ditch that box because these are a hundred times better!

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Calories: 246 kcal

Ingredients

  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
  • 1 cup (235ml) buttermilk, well chilled
  • 2 Tbsp (28g) unsalted butter, melted (for brushing tops, optional)

Instructions

  1. Preheat oven to 475 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.

  2. In a large mixing bowl whisk together flour, baking powder, baking soda, sugar and salt, make a well in center of mixture.

  3. Place 1/2 cup diced butter in a medium microwave safe dish and heat in microwave until about 3/4 melted. Remove and stir to melt fully.

  4. Pour buttermilk in with butter and whisk until mixture appears lumpy.

  5. Pour buttermilk mixture into well in flour mixture then fold mixture with a rubber spatula just until incorporated.

  6. Spray a 1/4-cup round measuring cup with non-stick cooking spray. 

  7. Scoop dough out a scant 1/4 cup at a time and drop onto prepared baking sheet spacing them 1 1/2-inches apart.

  8. Bake in preheated oven until tops are slightly golden brown, about 12 - 14 minutes. 

  9. Brush with melted butter and serve warm.

  10. Recipe source: adapted from Cook's Illustrated

Nutrition Facts
Easy Buttermilk Drop Biscuits
Amount Per Serving
Calories 246 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 221mg 9%
Potassium 152mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 6.8%
Calcium 6.7%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

14 comments

  • Jocelyn: These are so delicious and easy! However, I briefly panicked when mixing the buttermilk and butter together. I ended up with a big glob of butter on the end of my whisk that didn’t blend with the buttermilk. In the end, the dough came together just fine, but I am wondering how to avoid this difficulty next time I make them. For certainly, there will be a next time.

    Thank you! April 5, 2018 at 7:15pm Reply

    • Jaclyn: Glad you liked them! For the butter I recommend whisking or even stirring with a spoon just briefly until it begins to solidify into small clumps. You could also try using warmer butter – as in letting in melt fully in the microwave and don’t cool. Hope that helps! April 5, 2018 at 11:08pm Reply

      • Jocelyn: Thank you so much for your helpful tips. I know they will make a huge difference. April 6, 2018 at 9:27am Reply

  • Laura | Tutti Dolci: Such gorgeous biscuits! Bring on the honey drizzle! :) April 4, 2018 at 7:22pm Reply

    • Jaclyn: Thanks for the compliment Laura :)! April 4, 2018 at 11:35pm Reply

  • Mrs.Jennifer R. Collins: I enjoy the recipe it doesn’t require to kneading. Be sure to use real buttermilk. It works for me. So delicious. April 1, 2018 at 7:35pm Reply

    • Jaclyn: Yes I agree only real buttermilk works best here. Thanks for your review, glad you enjoyed! April 1, 2018 at 9:42pm Reply

  • Sandy T: These look delish! I think I’m going to try them in the morning. Thanks! April 1, 2018 at 6:48pm Reply

    • Jaclyn: Hope you love them! April 2, 2018 at 3:23pm Reply

  • Janice: What temp should the oven be at? I don’t see it listed in here. April 1, 2018 at 7:30am Reply

    • Jaclyn: Sorry that’s 475. Hope you enjoy! April 1, 2018 at 9:31am Reply

      • janice: I did, they were great! April 1, 2018 at 4:17pm Reply

        • Jaclyn: I’m happy to hear you think so! April 1, 2018 at 6:02pm Reply

    • ANGELA T ATKINSON: It in the baking directions May 28, 2018 at 8:50am Reply

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