Drop biscuits are the simple, hearty buddy to your favorite winter soup, or a delicious afternoon snack with butter and jam, or even a perfect breakfast with sausage and an egg. This Buttermilk Drop Biscuit recipe will become your go-to side for any meal! My family loves these with raspberry jam and a tall glass of milk for an after school snack. How will you use these biscuits?
How to make buttermilk drop biscuits
- Preheat your oven to 425°F. Lightly grease a baking sheet and set aside.
- In a food processor combine flour, baking powder, salt and sugar. Pulse a couple times.
- Add in cold cubed butter and process for 5-10 seconds, until butter is no larger than the size of a pea.
- Dump the flour mixture into a large bowl and use a spatula gently mix in the buttermilk (or regular milk). Dough will be wet and sticky to the touch.
- Using a large cookie scoop (or a soup spoon), scoop batter onto a baking sheet about 2 inches apart.
- Brush the tops of the biscuits with milk or melted butter to help get those brown tops.
- Bake on center rack for 12-15 minutes, or until lightly browned and springs back when touched lightly.
- Serve warm with butter, jam, or honey.
Can I make these biscuits gluten free?
Yes! We made these gluten free many times and they tasted great! The flour blend you use will make a big difference however. We had the best texture and flavor with King Arthur Measure for Measure. The Namaste brand from Costco did not work at all.
Buttermilk substitutes
If you're like me, then you never have buttermilk on hand when you need it! The great thing about this recipe is you can substitute the buttermilk with whole milk or even a milk substitute like almond milk. The flavor will change slightly, but they will still be delicious.
Make your own buttermilk
It's really easy to make your own buttermilk at home. It won't be as thick, but it will still provide baked goods with the same texture and similar flavor.
To make your own buttermilk, simply add 1 teaspoon of white vinegar or lemon juice to 1 cup of (preferably) whole milk. Stir and let sit for about 5 minutes. It may become a bit lumpy, but that's ok! Use in the recipe as usual.
How to use biscuits
- Breakfast - topped with gravy or with sausage, cheese and egg to make a breakfast sandwich.
- Lunch - dipped in your favorite Soup.
- Dinner - with Honey Butter alongside your favorite BBQ foods.
Buttermilk Drop Biscuits
Ingredients
- 2 cups all-purpose flour or gluten free flour blend
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter cold and cubed
- 1 cup buttermilk any milk or milk substitute will also work
- Milk or melted butter for topping (optional)
Instructions
- Preheat the oven to 425°F.
- In a food processor combine flour, baking powder, salt and sugar. Pulse twice to mix.
- Add in cubed butter and process for 5-10 seconds, until butter is no larger than the size of a pea.
- Dump flour mix into a large bowl and using a spatula fold in the buttermilk (or regular milk). Dough will be wet and sticky to the touch.
- Using a large cookie scoop (or a soup spoon), scoop batter onto a baking sheet about 2 inches apart.
- Brush the tops with milk or melted butter to help them brown.
- Bake at 425°F for 11-15 minutes or until lightly browned.
- Serve warm with butter, jam, or honey.
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