These buttermilk drop biscuits are a simple, classic Southern staple, made with stuff you have on hand like flour, butter, baking soda, and buttermilk (you always have powdered buttermilk on hand, yes?). Here’s how to make them.
Buttermilk Drop Biscuits
- Quick Glance
- 15 M
- 35 M
- Makes 6 to 8
Preheat the oven to 450°F (232°C) and lightly butter 1 large or 2 smallish cast-iron skillets or a single baking sheet.
In a bowl, whisk or stir together the dry ingredients, smashing any lumps. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Add the buttermilk and gently toss the liquid and dry ingredients with the fork just until everything is blended and a soft, sticky, blobbish dough forms.
Drop blobs of the dough onto the prepared pan, spacing them about an inch or two apart. Bake until browned on top, about 20 minutes.
Let the biscuits cool slightly. Chances are you’ll need to swat hands away. Originally published March 27, 2012.
These insanely good little beauties were so easy to make. I was able to whip them up while knocking back some Champagne, chatting with guests, and generally being a bon vivant at an early Easter lunch for friends.
I have a 12-inch cast-iron skillet, so I simply dropped 8 blobs of dough in concentric circles and slid the whole shebang in the oven. I’m not exaggerating (you know I’m prone to a little hyperbole every now and then) when I say that people thought these were the best part of the meal. Damn them! All that work on a ham and the biscuits were the stars.
Recipe Testers' Reviews
It’s no exaggeration when I say that these were the BEST biscuits I have ever eaten. My family has been trying to recreate my great-grandmother’s buttermilk biscuit recipe for years and these were just as good as I remember hers being. The biscuits had a nice buttery crust and the inside was super fluffy and moist.
They puffed up very high, which made you want to eat all seven biscuits yourself! We served them with a choice of jams and jellies, which made for a nice presentation as well. I ended up using buttered muffin cups instead of a drop biscuit pan, which was an ingenious suggestion. I used very cold butter as opposed to margarine or shortening. The cooking time was right on, and the recipe did make exactly seven dreamy biscuits!
I don’t save many recipes to make more than once, but this one will become a breakfast staple.
I have always loved biscuits, but never had great luck making them. They’re usually dense, flat hockey pucks. This biscuit recipe took away all of the previous apprehension I had in attempting to make biscuits. The tops and bottoms are buttery and crunchy, while the insides are soft and almost cloud-like. They are very fast to put together and will certainly be on my table again very soon.
These biscuits were so amazing that I’m wondering if maybe I have some Southern blood in me. (Not likely for someone of Fillipino-Irish descent.)