4.8 from 360 votes
Drop Biscuits
Drop biscuits are tender, golden-brown biscuits made by combining flour, leavening agents, sugar, salt, cold buttermilk, and melted butter into a lumpy batter dropped by spoon onto baking sheets. Baking at a high temperature yields biscuits with a soft crumb and crisp edges. These biscuits can be served with butter, jam, or honey for a versatile bread option.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
12
Calories:
158 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup buttermilk cold
- ½ cup unsalted butter melted and cooled slightly
- butter optional, for serving
- jam
- honey
Instructions
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
- Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.
Cup of Yum
Notes
- Use cold buttermilk and slightly cooled melted butter to preserve light biscuit texture.
- Do not overmix batter; lumps are normal and help tender biscuits.
- Greasing the measuring cup helps drop uniform biscuit portions easily onto baking sheets.
- Use parchment paper or a silicone mat for easy cleanup and preventing sticking.
- Serve biscuits fresh and warm with butter, jam, or honey as desired.
Nutrition Information
Calories
158kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
214mg
(9%)
Potassium
117mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
269IU
(5%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 158
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 214mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.