Breads
Buttermilk Drop Biscuits
No rolling, no cutting, just a shaggy buttermilk dough dropped into craggy mounds and baked until golden and craggy-crisp.
These are the biscuits for mornings when patience is short but the craving is not. There's no rolling pin, no biscuit cutter, just a bowl, a spoon, and a hot oven. What comes out is a rustic, deeply golden biscuit with a soft, buttery interior and crisp edges.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 cup unsalted butter, cold and cubed
- 1 1/4 cups cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
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1
Preheat and prepPreheat the oven to 450°F and line a baking sheet with parchment paper.
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2
Whisk the dry ingredientsIn a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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3
Cut in the butterAdd the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
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4
Add the buttermilkPour in the cold buttermilk and stir with a fork just until a shaggy, sticky dough forms; do not overmix.
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5
Drop the biscuitsUse a large spoon or ice cream scoop to drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6
Bake until goldenBake for 14 to 16 minutes until the tops are golden brown and the bottoms are lightly browned.
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7
Brush and serveBrush the hot biscuits with melted butter as soon as they come out of the oven, then serve warm.
Okra & Oak Tip
Keep the butter and buttermilk as cold as possible right up until they hit the oven for the flakiest results.
Storage
Store cooled biscuits in an airtight container at room temperature for 2 days, or freeze and reheat at 350°F for 10 minutes.
Frequently Asked Questions
Yes, scoop the dough onto a sheet pan, freeze until solid, then transfer to a bag and bake from frozen, adding a few extra minutes.
Drop biscuits use a wetter dough that's spooned rather than rolled and cut, giving them a craggier, more rustic texture.
Nutrition
Per serving. Values are estimates.
210
Calories
4g
Protein
22g
Carbs
12g
Fat
