Buttermilk Drop Biscuits
A recipe for Buttermilk Drop Biscuits! These buttery biscuits come together easily in less than 30 minutes for a quick and easy addition to breakfast.
Servings 10 -12 Biscuits
Ingredients
- 2 1/4 cups (280 grams) all-purpose flour plus more for dusting the pan
- 1 tablespoon (12 grams) baking powder
- 1/2 tablespoon (6 grams) granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons (113 grams) unsalted butter cold and diced, plus more melted butter for greasing pan and brushing over biscuits
- 1 cup (240 milliliters) buttermilk cold
Instructions
- Preheat oven to 450˚F (230˚C). Grease a 10 inch (25 centimeter) round cast iron pan or baking dish with melted butter, then dust completely with flour.
- In a large bowl, combine the 2 1/4 cups (280 grams) flour, baking powder, sugar, salt, and baking soda.
- Cut in the diced cold butter using a dough blender, two forks, or your fingers until the mixture has a coarse texture with no pieces of butter larger than a pea.
- Stir in the buttermilk just until combined with no streaks of flour remaining. Do not overwork.
- Use a greased 1/4 cup (60 milliliters) measuring cup or ice cream scoop to drop rounds of dough onto the floured cast iron pan, arranging the rounds about 1/2 inch (1.25 centimeters) apart.
- Dust the tops lightly with flour and brush with more melted butter.
- Bake in the preheated oven for 5 minutes, then reduce the heat to 425˚F (220˚C). Continue to bake until the tops are golden in color, 12 to 15 minutes.
- Allow the drop biscuits to cool in the pan for about 2 minutes before removing.
- Serve warm on their own or with jam, butter, or honey.