Easy Buttermilk Drop Biscuits
Buttermilk drop biscuits are the easiest homemade biscuits you’ll ever make! They’re soft and flaky, and full of rich buttery flavor.
Ingredients
Buttermilk drop biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons (85 grams) cold salted butter , cubed
- 1 cup (170 grams) cold buttermilk, plus additional for brushing
Optional mix-ins:
- ½ cup shredded or crumbled cheese such as cheddar, swiss, parmesan or feta
- ½ cup bulkier ingredients like scallions, crumbled bacon, nuts, dried fruit, or sliced jalapenos, etc
- 1-2 tablespoons fresh chopped herbs (or ½-1 dried herbs)
- 1-2 cloves garlic , minced
- ¼-½ teaspoon spices or seasoning such as cinnamon, black pepper, garlic powder, etc.
- 1-2 tablespoons sugar , if you want a sweeter biscuit
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal.
- Add 1 cup buttermilk and stir until a sticky dough comes together. If adding mix-ins, stir in now. Dough will be thick, so mix only as needed to bring dough together. (If you overwork the dough, it will be dense and tough instead of light and flaky.)
- Use a large cookie scoop (my preferred option for uniform biscuits) or a spoon to drop by rounded 3-4 tablespoon portions onto the prepared baking sheet about 2 inches apart. (Tip: Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior. I like to bake these biscuits on a quarter sheet pan or in a 9x13-inch pan to keep them closer together.)
- Brush tops of biscuits with more buttermilk to help them brown. Bake for about 20 minutes, until golden brown on the tops and bottoms.
- Serve immediately or within a few hours if possible, biscuits are best when they are fresh. If there are leftovers, store in an airtight container at room temperature for up to 3 days.
Video
Notes
- Flavor variation:
- Cheddar biscuits: add ½ cup shredded cheddar cheese.
- Garlic and herb biscuits: add 1 tablespoon fresh chopped herb and 1 clove of garlic, minced.
- Bacon and scallion biscuits: add ½ cup crumbled bacon, ½ cup chopped scallions, ¼ teaspoon ground black pepper.
- Biscuits freeze well! Prep dough ahead and freeze on baking tray and bake within a few days, straight from the freezer. Or freeze baked biscuits, letting them cool completely before transferring to a ziplock bag for up to 1-2 months. Thaw at room temperature and rewarm in a 350°F oven if desired.
Calories: 209kcal, Carbohydrates: 26g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 315mg, Potassium: 228mg, Fiber: 1g, Sugar: 2g, Vitamin A: 312IU, Calcium: 107mg, Iron: 2mg
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