Buttermilk Drop Biscuits
Buttermilk Drop Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3/4 cup buttermilk, cold
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Serving (Optional)
- butter, as needed
- sorghum syrup, as needed
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Pour the cold buttermilk into the flour mixture. Stir with a spatula or wooden spoon until just combined. The dough will be thick, shaggy, and sticky; be careful not to overmix.
⏱️ 3 min
- 5
Using a large spoon or an ice cream scoop, drop 6-8 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The biscuits will have a rustic, irregular shape.
⏱️ 3 min
- 6
In a small bowl, whisk together the large egg and water to create the egg wash. Brush the tops of each biscuit generously with the egg wash.
⏱️ 2 min
- 7
Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown on top, and cooked through. The internal temperature should reach 200-205°F.
⏱️ 18 min•🌡️ 425
- 8
Transfer the baked biscuits to a wire rack to cool slightly before serving.
⏱️ 5 min
- 9
Serve warm with butter and sorghum syrup, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Drop Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3/4 cup buttermilk, cold
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Serving (Optional)
- butter, as needed
- sorghum syrup, as needed
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Pour the cold buttermilk into the flour mixture. Stir with a spatula or wooden spoon until just combined. The dough will be thick, shaggy, and sticky; be careful not to overmix.
⏱️ 3 min - 5
Using a large spoon or an ice cream scoop, drop 6-8 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The biscuits will have a rustic, irregular shape.
⏱️ 3 min - 6
In a small bowl, whisk together the large egg and water to create the egg wash. Brush the tops of each biscuit generously with the egg wash.
⏱️ 2 min - 7
Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown on top, and cooked through. The internal temperature should reach 200-205°F.
⏱️ 18 min•🌡️ 425 - 8
Transfer the baked biscuits to a wire rack to cool slightly before serving.
⏱️ 5 min - 9
Serve warm with butter and sorghum syrup, if desired.
⏱️ 1 min