Buttermilk Drop Biscuits
These Buttermilk Drop Biscuits are as easy as biscuit recipes come! With just 4 simple ingredients, you can make these biscuits in less than 30 minutes. No fancy shaping or rolling required, just mix the dough, drop it onto the baking sheet or cast-iron skillet and bake!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons salted butter frozen
- 1 cup whole buttermilk chilled
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease it. Alternatively, you can preheat a 9-inch cast-iron skillet with a tablespoon of butter.
- In a large bowl, combine flour, baking powder and salt.
- Grate frozen butter into the flour mixture. Chill 10 minutes.
- Pour buttermilk into the flour mixture. Gently fold until just combined. The dough should be sticky and wet, but do not overmix.
- Using a spoon or a large cookie scoop, drop the dough onto the prepared baking sheet or skillet, leaving a little space between each.
- Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow them to cool slightly on the baking sheet. Optional, brush with additional melted butter.
Video
Notes
Storage:
Store any leftover biscuits in an air-tight container on the counter for up to 3 days. We love to reheat our biscuits in the oven or toaster oven until warmed through.
You can freeze the biscuits as well! Store them in a zip-top bag for up to 2 months. Thaw and reheat in the oven before serving.
Tips:
- Chill the buttermilk and freeze the butter. The secret to the ultimate biscuits is having chilled wet ingredients. The steam from the cold ingredients allows the biscuit dough to rise perfectly making those signature flaky layers.
- If you don't have buttermilk, you can make your own! Just mix 1 cup whole milk with 1 tablespoon lemon juice. Wait 10 minutes and then chill your buttermilk mixture until you're ready to add to the dough.
- Grate the frozen butter on the large holes of a box grater. This is a tried-and-true Southern biscuit technique. It adds those flakes of butter throughout the dough so it's evenly mixed for perfect biscuits.
- You'll want to chill the grated butter in the flour mixture for foolproof biscuits. This is just another quick step to ensure your butter stays cold after grating.
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