The Best Buttermilk Drop Biscuits
There is nothing quite like the smell of warm, buttery biscuits in the kitchen to bring back those childhood memories of Mom’s kitchen. My family’s tried-and-true buttermilk drop biscuits are pure love, with a golden crunch, a fluffy center, and a buttery bite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 biscuits
- Category: Bread, Breakfast
- Method: oven
Ingredients
- 2 cups (240 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/2 cup (8 Tablespoons, 113 grams) unsalted butter, melted then slightly cooled
- 1 cup very cold buttermilk
- 3 Tablespoons (42 grams) unsalted butter, melted (for brushing)
Instructions
- Preheat the oven to 425°F (218°C). Line a half sheet pan with parchment paper and lightly spray; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt; set aside.
- In a separate bowl, add the cold buttermilk to the 1/2 cup of cooled butter and mix. The mixture will clump and create lumps of butter; this is perfect.
- To the dry ingredients, add the liquid mixture and, with a wooden spoon or spatula, mix until just combined, with no flour remaining. It should be lumpy and evenly slightly shaggy.
- Lightly spray an extra large cookie scoop (1/3 cup) and scoop out the biscuit dough. Plop it onto the prepared sheet pan, leaving a couple of inches apart.
- Brush the biscuits with 1 1/2 Tablespoons of the additional melted butter that’s used for brushing. Bake for 13-15 minutes, or until the internal temperature reaches 200°F.
- Remove the biscuits from the oven and immediately brush them with the remaining melted butter.