Buttermilk Drop Biscuits
This is a rustic alternative to the traditional layered biscuit. By keeping the dough wet and handling it as little as possible, you ensure the texture remains tender rather than tough.
Cold butter is the only rule that matters.
If your butter melts before the biscuits hit the oven, you lose the steam pockets that give them their height. Keep everything chilled until the last possible second.
- large mixing bowl
- pastry cutter or fork
- large spoon or mechanical ice cream scoop
- baking sheet
- parchment paper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspsalt
- 1/2 cupunsalted butter, frozen and cubed
- 1 1/4 cupsbuttermilk, very cold
Don't overwork the dough
Stop stirring the moment the last streak of flour disappears. If you mix until the dough is smooth, you develop too much gluten and the biscuit will turn dense.
The method.
Heat the oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Combine dry
Whisk the flour, baking powder, baking soda, and salt in your bowl until uniform.
Cut in butter
Add the cold butter cubes. Use a pastry cutter to work the butter into the flour until you have pea-sized bits coated in flour.
Add liquid
Pour in the buttermilk. Use a sturdy spoon to stir just until the flour is hydrated. The dough should look shaggy and sticky.
Drop the dough
Use a large spoon or scoop to drop golf-ball-sized mounds onto the prepared baking sheet, keeping them about two inches apart.
Bake
Bake for 12 to 15 minutes, or until the edges are golden brown and the tops look toasted.
Other turns to take.
Sharp Cheddar and Chive
Fold in one cup of shredded sharp cheddar and two tablespoons of chopped fresh chives before adding the buttermilk.
Black Pepper and Honey
Add one tablespoon of coarsely cracked black pepper to the flour, then brush the hot biscuits with honey immediately after removing them from the oven.
When it doesn't go to plan.
Place the butter in the freezer for 20 minutes before you start.
If your buttermilk is warm, place it in the freezer for five minutes; temperature consistency is key for the lift.
Space the biscuits close together on the sheet if you want them to rise higher by pulling against each other.
The ones that keep coming up.
Can I use regular milk instead of buttermilk?
You can, but the acidity in buttermilk reacts with the baking soda to create lift and a specific tang. If you use regular milk, add a teaspoon of lemon juice to it and let it sit for ten minutes first.
How do I know when they are done?
Look for the color change on the edges. They should be a deep, toasted golden brown.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe