Buttermilk Drop Biscuits

5 from 1 vote

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.

Prep Time15

Cook Time13

Total Time28

Course: Side Dish

Servings: biscuits

Calories: 171kcal

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.

Notes

To store biscuits, place in a zip-top bag lined with a paper towel. This will keep them from getting soggy. They will keep at room temperature for 3 days or in the refrigerator up to a week.

Nutrition