Drop Biscuits
Light and flaky, rich and buttery, these easy Drop Biscuits are a quick way to add a special homemade touch to any meal.
Course Breakfast, Brunch, Sides
Cuisine American, Southern
Keyword buttermilk, drop biscuits, easy, homemade
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings
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biscuits
Calories 174 kcal
Author Blair
Ingredients
list of 7 items
2 cups all-purpose flour (I prefer White Lily brand)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon kosher salt
1 cup very cold buttermilk
8 tablespoons warm, melted, salted butter (plus additional 2 tablespoons melted for brushing)
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Instructions
list of 6 items
1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. In a separate bowl, stir together 8 tablespoons of warm melted butter
with the cold buttermilk (you should see little clumps of butter form, which is good).
3. Add the buttermilk mixture to the flour mixture and fold together just until everything is combined (do not over-mix).
4. Spray a ¼-cup scoop with cooking spray and use the scoop to drop the batter 1 ½ -inches apart on the prepared baking sheet.
5. Bake on the middle rack of the 475 degree F oven until the tops are golden brown – about 12-14 minutes.
6. Brush the biscuits with the remaining 2 tablespoons of melted butter, then transfer to a wire rack to cool for a few minutes before serving.
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Recipe Notes
list of 6 items
• Add Cheese: A cheddar drop biscuit is a great companion for a bowl of chili or soup! Fold ½ cup (2 ounces) of grated cheddar into the dough before scooping
and dropping. You can also use Monterey Jack, Pepper Jack, or even Parmesan cheese in this recipe.
• Herbs and Scallions: A ¼ cup of thinly sliced green onions would be a nice addition to this dough. Try sprinkling some fresh minced rosemary, thyme,
dill, or basil into the dough as well.
• Green chilies would be a fun addition for a Tex-Mex meal.
• Diced pimentos and some grated cheddar will give the biscuits even more Southern flare.
• Sweet Drop Biscuits: Add more sugar — about ¼ cup — and a dash of cinnamon. Use these as a dessert with fresh berries and whipped cream for shortcake.
• Recipe slightly adapted from America’s Test Kitchen.
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Nutrition Facts
Drop Biscuits
Amount Per Serving (1 biscuit)
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 297mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 325IU7%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Light and flaky, rich and buttery, these easy Drop Biscuits are a quick way to add a special homemade touch to any meal.
Course Breakfast, Brunch, Sides
Cuisine American, Southern
Keyword buttermilk, drop biscuits, easy, homemade
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings
undefined
biscuits
Calories 174 kcal
Author Blair
Ingredients
list of 7 items
2 cups all-purpose flour (I prefer White Lily brand)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon kosher salt
1 cup very cold buttermilk
8 tablespoons warm, melted, salted butter (plus additional 2 tablespoons melted for brushing)
list end
Instructions
list of 6 items
1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. In a separate bowl, stir together 8 tablespoons of warm melted butter
with the cold buttermilk (you should see little clumps of butter form, which is good).
3. Add the buttermilk mixture to the flour mixture and fold together just until everything is combined (do not over-mix).
4. Spray a ¼-cup scoop with cooking spray and use the scoop to drop the batter 1 ½ -inches apart on the prepared baking sheet.
5. Bake on the middle rack of the 475 degree F oven until the tops are golden brown – about 12-14 minutes.
6. Brush the biscuits with the remaining 2 tablespoons of melted butter, then transfer to a wire rack to cool for a few minutes before serving.
list end
Recipe Notes
list of 6 items
• Add Cheese: A cheddar drop biscuit is a great companion for a bowl of chili or soup! Fold ½ cup (2 ounces) of grated cheddar into the dough before scooping
and dropping. You can also use Monterey Jack, Pepper Jack, or even Parmesan cheese in this recipe.
• Herbs and Scallions: A ¼ cup of thinly sliced green onions would be a nice addition to this dough. Try sprinkling some fresh minced rosemary, thyme,
dill, or basil into the dough as well.
• Green chilies would be a fun addition for a Tex-Mex meal.
• Diced pimentos and some grated cheddar will give the biscuits even more Southern flare.
• Sweet Drop Biscuits: Add more sugar — about ¼ cup — and a dash of cinnamon. Use these as a dessert with fresh berries and whipped cream for shortcake.
• Recipe slightly adapted from America’s Test Kitchen.
list end
Nutrition Facts
Drop Biscuits
Amount Per Serving (1 biscuit)
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 297mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 325IU7%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
