Easy Flaky Buttermilk Drop Biscuits

Name: Easy Flaky Buttermilk Drop Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 biscuits
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon sugar; ¾ teaspoon salt; 1 cup buttermilk chilled (see note); 8 tablespoons butter, melted and slightly cooled (I use salted butter)

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4.8

1,155 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 biscuits
Course
Bread
Cuisine
American

Easy Flaky Buttermilk Drop Biscuits

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk chilled (see note)
8 tablespoons butter, melted and slightly cooled (I use salted butter)

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Instructions

Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients.
In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Notes

Buttermilk: I've used buttermilk substitutions in this recipe (like lemon juice + milk and sour cream + milk), and they definitely work in a pinch, but storebought buttermilk gives the best flaky and soft texture.
Temperature Change: the original recipe (I posted back in 2011) had a baking temperature of 475 degrees F but over the years (and because of all the different ovens I've had as we've moved a lot), I've decreased the oven temperature to 425 degrees since too often the bottom of the biscuits were burning. If you've made and loved the original recipe, keep the temperature at 475 degrees.

Nutrition Information

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Serving 1 biscuit Calories 157kcal (8%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 350mg (15%) Fiber 1g (4%) Sugar 1g (2%)