Buttermilk Drop Biscuits are a little bit of heaven right here on earth. They're light, fluffy, and perfectly crispy on both sides. Slice them in half, add a dab of butter, and nothing else seems to matter.
You'll Love This Recipe
If you've ever made southern biscuits, you'll appreciate this easy, small batch recipe. There's no rolling pin allowed. These little mounds of deliciousness are drop and go. They're also quick, practically fool-proof, and truly the best buttermilk drop biscuits ever!
These made-from-scratch biscuits are great on mornings when nothing else will do but a flaky piece of goodness, butter, jam, and a hot cup of coffee...or tea...as the case may be.
Easy Buttermilk Drop Biscuits are also perfect for crumbling into my Southern Cornbread Biscuit Dressing which is a holiday favorite.
The best drop biscuits start with the best flour. In my opinion, White Lily (ad) is the only flour that produces excellent results every time. Their soft winter wheat creates a light and airy biscuit.
In addition to all-purpose flour, you'll need baking powder, baking soda, salt, butter, and buttermilk. That's it! Just six ingredients will send you to biscuit heaven in less than 35 minutes.
- Start by greasing a round pie plate with butter. In a large bowl, add the flour, baking powder, salt, and baking soda. Use a whisk to mix it together. Grate the cold butter with a cheese grater into the bowl.
- Mix the butter into the flour until dough is crumbly. Use one hand to keep from working the dough too much. Pour buttermilk in the middle of the bowl and gently mix into the flour with one hand until barely moistened.
- Sprinkle a little more flour on top of the dough, and gather all of it to make a mound. Pinch the dough into 8 equal pieces and drop it onto the greased pie plate.
- Place one piece of dough in the middle, and then work around the pie plate making sure the biscuits are touching. Pat down each biscuit slightly and brush the tops with melted butter.
- Bake at 450 degrees for 20 minutes until biscuits are golden brown.
Why Use Buttermilk?
Buttermilk contains acid which reacts with the baking soda to make the biscuits rise. If you use milk or another liquid instead, you may get a flat biscuit.
I think drop biscuits are best when served warm with butter and jam, but here are some great southern recipes that just scream for made-from-scratch biscuits...
- Herbed Bacon Gravy
- Chicken Fried Steak
- Shortcut Chicken and Dumplings
- Crunchy Parmesan Chicken
- Momma's Pot Roast
- Southern Cornbread Biscuit Dressing
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