These are likely to become your go-to biscuit recipe. Ditch that boxed mix, because these are a hundred times better!
Homemade Drop Biscuits
I got this buttermilk drop biscuit 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 buttermilk biscuit 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, these drop biscuits are better with it, but it cuts back the fat just a bit to omit it. And I 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. These easy drop biscuits 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. 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!
Buttermilk Drop Biscuits Ingredients
These homemade biscuits 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.
All-purpose flour Baking powder Baking soda Sugar Salt Unsalted butter Buttermilk
How to Make Buttermilk Biscuits
Thanks to this “drop” method of this recipe, you get to skip a few steps.
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.
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!
Can I Use a Buttermilk Substitute?
Yes, a buttermilk substitute (like milk mixed with lemon juice or vinegar) should work for this drop biscuits recipe. Just make sure you’re using a milk with fat in it. Skim milk won’t give the same results!
How Will I Know When the Biscuits Are Done?
You should take the homemade drop biscuits out of the oven when the top is a lovely golden brown color. They only need to bake for 12 to 14 minutes.
The Best Biscuit Toppings
These delicious buttermilk drop biscuits can be enjoyed so many different ways. A few of my favorite biscuit topping ideas include:
Fruit jam or jelly Honey Butter Sausage gravy Sliced cheese Bacon, Lettuce, and Tomato …and more!
Tips for the Best Buttermilk Drop Biscuits
Level the top of the flour to make sure you’re measuring the correct amount. If you only have salted butter on hand, scale back the amount of salt you add to the drop biscuit dough. Make sure to use both baking powder and baking soda. You need both to get a good rise on these biscuits!
More Bread Recipes You’ll Love:
Amazing Dinner Rolls (my all time favorite) Honey Whole Wheat Rolls One Hour Dinner Rolls Best Cornbread One Hour Bread Copycat Olive Garden Breadsticks
