Easy Flaky Buttermilk Drop Biscuits
User Reviews
4.8
Easy Flaky Buttermilk Drop Biscuits
Description
The Easy Flaky Buttermilk Drop Biscuits recipe uses basic pantry ingredients including flour, leavening agents, sugar, salt, and buttermilk enriched with melted butter. The buttermilk is chilled and mixed with the butter, then incorporated just until combined with the dry ingredients to avoid overworking the dough. Dropped onto a parchment-lined baking sheet and spaced apart, the biscuits bake at 425°F until they develop a golden top. A final brush of melted butter after baking adds a shiny, flavorful finish.
These biscuits have a soft, flaky texture resulting from the layering effect of butter and the tenderizing acidity of buttermilk. The baking powder and soda provide lift and browning. The drop method simplifies shaping, resulting in rustic, approachable biscuits.
They work well served warm, especially with butter, honey, or gravy. Ideal for breakfast or as a side to soups and stews, these biscuits store well and reheat gently.
Note that while substitutions for buttermilk can work, using authentic buttermilk yields the best texture. The oven temperature was adjusted from an earlier higher setting to prevent burning the bottoms, making 425°F optimal for this recipe.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk chilled
- 8 tablespoons butter melted and slightly cooled, usually salted
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
- For best texture, use authentic buttermilk instead of substitutes whenever possible.
- Chilling buttermilk before mixing helps create small clumps of butter within the dough, enhancing flakiness.
- Adjust oven temperature to 425°F to prevent burning the biscuit bottoms, especially if using different ovens.
- Serve the biscuits warm and brush with extra melted butter immediately after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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