Making Buttermilk Drop Biscuits is easy—without kneading, rolling, or cutting the dough. They’re perfect for breakfast on busy working days or lazy weekend mornings!
Easy and Quick Buttermilk Drop Biscuits
It is hard to beat the warm homemade biscuits, especially when they are topped with butter and jam. If you are not into kneading, rolling, and cutting the dough, try these quick buttermilk drop biscuits. I love baking scones and biscuits at home. They are flaky, buttery, tender, and heavenly delicious out of the oven. But if you are a beginner baker and like to bake bread, biscuits, and scones at home, try this easy recipe. The batter comes together within a few minutes and biscuits are baked in less than 15 minutes. However, it is essential to remember two things! First, butter and buttermilk should be cold, and second, the oven temperature should be high! The small butter clumps make the biscuits tender and flaky in the super hot oven. You can enjoy the buttermilk drop biscuits as it is with a cup of tea or coffee! Or, top it with butter, jam, honey, or maple syrup. In any case, they taste soft, tender, buttery, and delicious.
How To Make Buttermilk Drop Biscuits
Preparations
Preheat the oven to 450°F (240°C). Line a baking sheet with parchment paper or a silicone mat. For the buttermilk, simply mix cold milk and vinegar in a measuring cup and refrigerate until ready to use. It is essential to use cold buttermilk for the best results. If you have store-bought buttermilk, feel free to use it instead of the milk and vinegar mixture.
Making The Dough
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Add the frozen butter cubes to the flour mixture and combine them with flour with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
Pour in the buttermilk and stir until just combined. The dough will be slightly sticky and wet, with the butter pieces remaining visible.
Baking The Buttermilk Drop Biscuits
Using a cookie scoop or ¼-cup measuring cup, scoop the batter onto the prepared baking sheet, spacing evenly. Brush the top with cream or milk right before baking. However, this step is optional.
Bake for 12 to 14 minutes, until the tops are golden. Remove from the oven and allow them to cool on the baking sheet. Brush the tops with melted butter, if you prefer, and serve them warm.
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Recipe Card
All-Purpose Flour: I used unbleached all-purpose flour. It is essential to measure the flour correctly. Use the kitchen scale for the best results. Baking Powder and Baking Soda: These leavening agents are needed for the tender and fluffy buttermilk drop biscuits. Salt: Salt is essential for the flavor. You can use table salt, sea salt, or kosher salt. If using grainy salt, reduce the amount. Butter: For the recipe, use cold unsalted butter. If you use salted butter, reduce the amount of salt. Buttermilk: I have made a buttermilk substitute by mixing milk and vinegar. But if you have store-bought buttermilk, use it. It is essential to use cold buttermilk. Keep the buttermilk in the fridge until you are ready to use for the recipe. For the homemade buttermilk, use cold milk and after adding vinegar to the milk, place it back in the fridge until you are ready to use for the recipe.
Butter: Spread salted butter on top of warm biscuits; we like to top with whipped butter. Jam: My favorite is strawberry jam! But you can spread your favorite jam onto the biscuits. Nut Butter: I like to spread almond butter or peanut butter with strawberry jam; it is YUM! Honey or Maple Syrup: Drizzle some honey or maple syrup after butter on the top for a sweet and savory treat! Jalapeno Peppers: To add some heat and flavor to the biscuits, add finely chopped jalapeno peppers to the dry mixture. Cheddar Cheese: Add shredded cheddar cheese to the flour mixture. You can add ½ cup to a cup of cheese. Or, for more flavor, combine cheese and jalapeno peppers. Dried Herbs: Add dried oregano, basil, or chives to the flour mixture and stir well. Red Pepper Flakes: Chili flakes will bring some heat to the biscuits. You can add to taste. Butter: Use cold butter for tender and fluffy biscuits. I like to use freezer-cold butter. First, I cut refrigerated butter into chunks and then placed the chunks in the freezer for about 15 minutes. You can also directly use cold butter from the freezer and cut it into small chunks. Buttermilk: I am more into making homemade buttermilk as it is easy and handy whenever needed. For buttermilk substitute, use cold whole milk. You can also add a bit of heavy cream to the milk for creamier and thicker buttermilk. If you have store-bought buttermilk, you can use it, and it should be cold. Do Not Overmix: After adding buttermilk to the dry ingredients, mix only until everything is combined. Overmixing will lead to dense and chewy buttermilk drop biscuits. If Biscuit Dough Is Dry: If your dough is dry, you can add a splash of buttermilk, milk, or cream to hydrate the batter.
