If you’re in the mood for a warm, homemade treat, these Easy Buttermilk Drop Biscuits are perfect for you. With just a few simple ingredients and a trusty cast iron skillet, you can whip up a batch of fluffy, golden biscuits in no time. They’re great for breakfast, dinner, or any time you want a little comfort on your plate. Let’s get baking!
Steps
- Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper and lightly greasing it with cooking spray.
- In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon of sugar, and ¾ teaspoon of salt.
- In a separate bowl or measuring cup, mix together 1 cup of chilled buttermilk and 8 tablespoons of melted, slightly cooled butter. Stir until clumps form and the mixture appears curdled.
- Gently fold the buttermilk mixture into the flour mixture using a rubber spatula, ensuring you do not overmix. The dough should just come together with some lumps remaining.
- Using a greased ¼-cup measuring cup or a large cookie scoop, portion the dough and place it onto the prepared baking sheet, leaving about 1 ½ inches of space between each biscuit.
- Bake the biscuits in the preheated oven for 13 to 15 minutes until the tops are golden brown. Once baked, remove them from the oven and brush with additional melted butter before serving warm.
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk, chilled
- 8 tablespoons (113 g) butter, melted and slightly cooled (use salted butter)
Nutritional Values
Calories: 1884kcal | Carbohydrates: 204g | Protein: 36g | Fat: 96g | Saturated Fat: 60g | Cholesterol: 264mg | Sodium: 4200mg | Fiber: 12g | Sugar: 12g
FAQ
- How should I store leftover biscuits, and how do I reheat them?
- Store leftover biscuits in a zip-top bag at room temperature. For reheating, a quick 5-10 seconds in the microwave should do the trick.
- Can the biscuit batter be prepared in advance?
- Yes, you can prepare the batter ahead of time and keep it refrigerated until you’re ready to bake the biscuits.
- Is it possible to replace buttermilk with regular milk?
- Since the recipe relies on the acidity of buttermilk for the perfect biscuit texture, using plain milk might not yield the best results. However, you can substitute with a mixture of half sour cream and half milk if necessary.
- What’s the secret to making these drop biscuits flaky and tender?
- Mixing melted butter with cold buttermilk creates small clumps of butter, which result in the perfect flaky and tender texture of the biscuits.
- Can I adjust the oven temperature, and why was it changed from the original recipe?
- The oven temperature was lowered from 475°F to 425°F to prevent the bottoms from burning, based on experience with different ovens. If you prefer the original recipe, you can keep the higher temperature.
Tips
- Don’t Overmix the Dough: Mix the ingredients just until they are combined. It’s okay if the dough has some lumps; overmixing can lead to tough biscuits.
- Use Cold Buttermilk with Melted Butter: When you mix the cold buttermilk with melted butter, small clumps of butter will form. These clumps are crucial for creating the flaky texture in the biscuits.
- Measure Dough with a Greased Cup: To drop the biscuits onto the baking sheet, lightly grease a 1/4-cup measuring cup. This helps in easily releasing the dough without sticking.
- Adjust Baking Temperature If Needed: If you notice the bottoms of your biscuits browning too quickly, consider reducing the oven temperature slightly, as ovens can vary.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large #20 cookie scoop
- 2-cup liquid measuring cup
- Rubber spatula
