Buttermilk Drop Biscuits

by Sarah Recipes

These biscuits are SO easy to make, no rolling or cutting involved, and turn out perfect every time. Mix, scoop, and drop onto a baking sheet!

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Ingredients Breakdown

  • All-purpose flour-I prefer organic unbleached. I am sure you could use all-purpose gluten-free flour too.
  • Baking powder and baking soda-You need baking powder and baking soda for this recipe to give them their fluffy texture.
  • Sugar– Granulated sugar or honey help sweeten the biscuits a little.
  • Salt-Don’t forget the salt, even if you use salted butter!
  • Buttermilk-Make sure you use COLD buttermilk. This is important for the butter to clump up when you combine the buttermilk and butter. Keep your buttermilk in the fridge until you are ready to use.

Biscuit Toppings

A biscuit fresh from the oven is good by itself, but if you want to mix things up, here are a few of my favorite toppings:

  • Butter– you can never have too much butter!
  • Jam-spread your favorite jam!
  • Nut butter-I like peanut butter on my biscuits, especially peanut butter AND honey!
  • Gravy-make breakfast out of the biscuits and make biscuits and gravy!

Buttermilk Drop Biscuits

Freezer friendly buttermilk drop biscuits. Easy recipe, no rolling or cutting involved.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Breakfast, Side Dish
Servings 10

Ingredients
  

  • 2 Cups Organic unbleached all purpose flour
  • 1 Tbsp Baking powder
  • 1/2 Tsp Baking soda
  • 1 Tsp Salt
  • 1 Tsp Organic cane sugar or honey
  • 1/3 Cup Melted butter OR coconut oil
  • 1 Cup Cold buttermilk

Instructions
 

  • Pre-heat your oven to 450°F (230°C).
    Prep a cookie sheet with parchment, you can also use a cast iron pan.
  • In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt, and sugar.
  • Mix the melted butter and cold butter milk together. Pour mixture into bowl of dry ingredients and mix until just combined. It will form a slightly wet, sticky dough.
  • Using a large cookie scoop or a 1/4 cup measuring cup, scoop your biscuits onto your lined baking sheet or cast iron.
    If the dough is sticking, then grease your scoop. You can space the drop biscuits about 2 inches apart for crispy edges or scoop them next to each other and let them touch for pull apart biscuits.
  • Bake for about 12-14 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling.

Notes

  • This recipe can easily be doubled or tripled.
  • These can be frozen unbaked, easily pull them when you need biscuits to save time.
  • You can make this recipe with buttermilk substitutions like lemon juice and milk. although nothing beats real buttermilk in this recipe. 
  • These can last for 2-3 days, if you dont  eat them all before that.
  • Add shredded cheese, diced jalapenos, chocolate chips, cinnamon, or anything you would like to change them up!
Keyword easy bread recipe