Buttermilk Drop Biscuits

It’s no exaggeration to 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. They 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 yourself! We served them with a choice of jams and jellies, which also made for a nice presentation.

I used 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 made 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 buttermilk drop biscuit recipe took away all my previous apprehension in attempting to make biscuits. The tops and bottoms are buttery and crunchy, while the insides are soft and almost cloud-like. They’re very fast to put together and will undoubtedly be on my table again soon.

These were so amazing that I’m wondering if maybe I have some Southern blood in me. (Not likely for someone of Fillipino-Irish descent.)

These couldn’t have been easier to make. The simple ingredients are quick to stir together and pop in the oven. I’ve had a Lodge biscuit pan for many years, and I loved finding another recipe to give me an excuse to use it. The biscuits had a nice tangy flavor from the buttermilk and were fluffy inside, with that lovely crunchy crust on top.

These would be perfect for biscuits and gravy (along with some bacon) for breakfast or with stew or chili at an evening meal.

These homemade buttermilk drop biscuits are light, moist, fluffy, and tender. It’s a good biscuit for butter and jam, shortcakes, or a good helping of sausage gravy. I found that to make seven biscuits, each one called for a little more than one-quarter cup of dough.

I own a biscuit pan, so I made the drop biscuits in the pan and on a baking sheet.

If you use the Lodge pan, I would recommend preheating it in the oven instead of dropping the dough into a cold pan. Otherwise, the bottoms of your biscuits won’t be golden brown. We preferred the biscuits baked on the baking sheet, as you end up with more crispy, craggly edges, and the entire biscuits are golden brown.

These biscuits looked so simple I thought they couldn’t possibly taste that great. Wow, was I wrong. The biscuits are crisp on the outside, light and fluffy on the inside. They are lightly sweet but still have great flavor.

The drop biscuit recipe works exactly as written without rolling or kneading. They taste great without any accompaniment, but add some butter and honey and they become heavenly.

They’re delicious, and I’m pretty sure I could make a meal of just these biscuits.

My husband loved these biscuits and claims he will only eat the ones that come from a certain fast food fried chicken and biscuit joint. These are light and buttery and quite addictive.

Instead of using the biscuit pan, I dropped them on a silicone-mat-lined baking sheet. I found they spread quite a bit, so if you’re going to drop instead of plop in a pan, making more than seven might be a better idea. These biscuits don’t have staying power, so eat them the day they are made. Not that they will last that long, anyway.

This basic but tasty recipe for buttermilk drop biscuits was easy as could be. Quick mixing, no rolling. Very unfussy.

I didn’t have a special biscuit pan, so I just dropped the dough onto a heavy parchment-lined sheet pan, my baking tray of choice for biscuits. This made larger biscuits (if you make only the seven indicated) than I like, so when I did a second batch, adding cheese and chopped chives to some and grated orange, toasted pecans, and dried cherries to the rest, I made them smaller and got 10.

The smaller biscuits needed only 13 to 14 minutes to bake. All the biscuits were delicious, nicely browned, and light and tender.

I wasn’t sure this would be a hit here since we don’t care for sugar in our biscuits, but these were great. I didn’t tell hubby and son about the small amount of sugar until they had taken a couple of bites and proclaimed them a winner. They were really surprised but said I could make these again.

I can see where a biscuit pan would come in handy to keep them from coming together but don’t let that stop you from making these lovely biscuits. I didn’t have one, so I used a large cast-iron skillet to drop the biscuits in instead. They did run together while baking, but that didn’t cause that much of a problem. All I had to do was run a knife between biscuits, and they popped right out.

I like the ease of stirring the ingredients together and dropping them from a spoon into the pan. I mixed the butter in with my hands like I do with scones, to get the preferred crumbly results.

“Memories of Gramma” is what these biscuits brought back for me. Light, buttery, and utterly delightful, these are easy to put together and easy to bake. They taste like “more,” as my dinner guests said.

I used my large cast-iron pan to make these, and they came out great—light and fluffy with a crispy bottom. I can’t imagine how big the biscuits would be if I followed the recipe exactly because my batch made about 16 good-sized biscuits. Even the one or two left over were great the following day for breakfast.

I will certainly make these again and again and again.

Wow, these are light, fluffy, and melt-in-your-mouth good. We had breakfast a few nights ago for dinner, and this was just what was needed.

I love formed biscuits rather than drop, so I rolled the dough out, careful not to overwork it, and floured it lightly. I put the biscuits in an iron skillet with the bottom and sides coated with the shortening. They turned out so crispy.

They were requested the following morning by my youngest granddaughter, who wanted them sliced open and topped with scrambled eggs. I can hardly wait to make these again.

One tiny criticism from the hubby is that he felt they needed more salt. But by the time we put some butter on them, we were happy.

This recipe is it. The position has been filled. Thank you. No need to flour your countertop, get out your rolling pin, or buy a special biscuit pan; these delicious biscuits are a perfect spur-of-the-moment accompaniment to salads, soups, scrambled eggs, etc.

After mixing the dough with my pastry cutter (a breeze), I grabbed a handful of the dough and dropped it in the middle of my seasoned 12-inch cast-iron skillet. Six more handfuls followed, surrounding the first dollop. Voilà!—beautiful round biscuits in no time at all.

It’s OK if the dough touches each other as the biscuits pull apart easily.

While I usually steer clear of drop biscuits (since my childhood days of Bisquick “drop” biscuits), this recipe has changed my mind. I made them in my much-loved cast-iron skillet, and it produced a tender biscuit that I popped in my mouth, steaming from the oven.

It came together quickly and took a bit longer than 20 minutes in my oven, but well worth the wait. A nice tender crumb that would make any grandmother proud.