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5 / 5 votes

Buttermilk Drop Biscuits

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Sides
Cuisine: Southern
Servings: 6 to 8 biscuits
Calories: 341

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (4 oz) butter, margarine, or vegetable shortening, cold, cut into small pieces, plus more for the pan
  • 1 1/4 cup buttermilk , (either low-fat or full-fat)
US - Metric

Instructions

  • Preheat the oven to 450°F (232°C) and lightly butter a 12-inch (30-cm) cast-iron skillet or a single baking sheet.
  • In a medium bowl, whisk the dry ingredients together, smashing any lumps.
  • Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
  • Pour in the buttermilk and use a fork to gently stir everything together until a soft, sticky, clumpy dough forms, and no dry patches remain. Don't overmix the dough.

  • Drop 1/4 cup blobs of the dough onto the prepared pan, spacing them about an inch or two apart. You should have 6 to 8 biscuits. Bake until browned on top, about 20 minutes.

    ☞ TESTER TIP: If you're baking these in a skillet, drop one blob of dough in the center, and six more around the outside of the skillet.

  • Let the biscuits cool slightly. Chances are you'll need to swat hands away.

Notes

  1. Use cold ingredients--This will help to keep your biscuits light and airy.
  2. Using a cast iron skillet--If you make these in a cast-iron skillet, the biscuits may run into each other a little. Once they're finished cooking, use a knife to cut between them, or let them cool and pull them apart.
  3. Making small biscuits--Reduce the amount of batter to 2 to 3 tablespoons per biscuit and start checking them for doneness at 13 minutes.
  4. Using a small skillet--Divide the batter in half and make two separate batches.
  5. Storage and reheating--These are best enjoyed the day they are made but can be stored at room temperature for up to 3 days, or frozen for up to 3 months. Rewarm in a low oven or the microwave before serving.

Nutrition

Serving: 1biscuit | Calories: 341kcal | Carbohydrates: 37g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 6mg | Sodium: 198mg | Fiber: 1g | Sugar: 4g