Drop Buttermilk Biscuits
Drop Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1 cup buttermilk
Instructions
- 1
Preheat your oven to 425°F. Line a cast iron skillet or baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 2 min
- 3
Add the cubed cold butter to the dry ingredients in the bowl.
⏱️ 1 min
- 4
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use your fingertips, but work quickly to prevent the butter from warming too much.
⏱️ 3 min
- 5
Pour the buttermilk into the flour and butter mixture.
⏱️ 1 min
- 6
Stir the mixture with a spatula until the ingredients are just combined and form a shaggy dough. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 2 min
- 7
Using a cookie scoop or two spoons, scoop portions of the dough onto the prepared parchment-lined cast iron skillet or baking sheet. Leave some space between each biscuit.
⏱️ 3 min
- 8
Place the skillet with the biscuit dough into the preheated oven. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
⏱️ 15 min•🌡️ 425
- 9
Remove the biscuits from the oven and serve warm. These are excellent with butter, jam, or gravy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Drop Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1 cup buttermilk
Instructions
- 1
Preheat your oven to 425°F. Line a cast iron skillet or baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 2 min - 3
Add the cubed cold butter to the dry ingredients in the bowl.
⏱️ 1 min - 4
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can use your fingertips, but work quickly to prevent the butter from warming too much.
⏱️ 3 min - 5
Pour the buttermilk into the flour and butter mixture.
⏱️ 1 min - 6
Stir the mixture with a spatula until the ingredients are just combined and form a shaggy dough. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 2 min - 7
Using a cookie scoop or two spoons, scoop portions of the dough onto the prepared parchment-lined cast iron skillet or baking sheet. Leave some space between each biscuit.
⏱️ 3 min - 8
Place the skillet with the biscuit dough into the preheated oven. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
⏱️ 15 min•🌡️ 425 - 9
Remove the biscuits from the oven and serve warm. These are excellent with butter, jam, or gravy.
⏱️ 1 min