Best Buttermilk Drop Biscuits

5 from 2 votes

The Best Buttermilk Drop Biscuits are tender and fluffy inside and crispy on the edges. Perfect to sop up gravy or enjoy with butter and jam!

Prep Time15

Cook Time20

Total Time35

Course: Breads

Cuisine: Southern

Servings:

Calories: 159kcal

Preheat oven to 450 degrees.
Grease a round pie plate or 10 inch cast iron skillet with butter.
In a large bowl, add the flour, baking powder, salt, and baking soda. Use a whisk to mix it together.
2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
Grate the cold butter with a box grater into the dry ingredients. Use the large holes. (If you forgot to freeze the butter, it's fine to use cold butter from the fridge.)
1 stick frozen butter
Mix the butter into the flour until dough is crumbly. Use one hand to keep from working the dough too much.
Make a well (indention) in the dry ingredients. Pour 1 cup of the buttermilk in the middle of the well and gently mix into the flour with one hand until barely moistened. If you need more buttermilk to mix in with the dry crumbles, add the other ¼ cup.
1 ¼ cup cold buttermilk
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 balls and drop onto the greased pie plate or small cast iron skillet.
Place one piece of dough in the middle, and then work around the pie plate or skillet making sure the biscuits are touching.
Pat down each biscuit slightly and brush the tops with melted butter.
2 Tablespoons melted butter to brush tops of biscuits
Bake at 450 degrees for 20 minutes until biscuits are golden brown on top.