I love these simple yet luxurious buttermilk drop biscuits. They’re fantastic with Nutella or strawberry jam. However, they go just as well with soups or stews. While making, rolling, and cutting biscuits is my therapy, sometimes I want fast and easy. And that’s what makes this fail-proof buttermilk drop biscuit recipe so perfect. You’ll love it.😉
Recipe Ingredients
How to Make Buttermilk Drop Biscuits
Preheat oven to 450℉ (230℃). Line your baking sheet with parchment paper or lightly grease it. Dry Ingredients – In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Add Butter – Add the cold cubed butter to the flour mixture, and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Combine – Next, stir in the buttermilk and oil until just combined. The dough will be sticky and lumpy. Drop – Scoop biscuits with a large ice cream scoop or a ¼ cup and drop them onto prepared baking sheets. Aim for similar sizes to ensure even baking. Bake – Brush the top of the biscuits with some buttermilk. Bake for 12-15 minutes or until golden brown on top. Rotate the baking sheet halfway through to ensure even browning. Cool – Remove the biscuits from the oven and let them cool slightly on the baking sheet. Either serve hot or transfer them to a wire rack to cool completely. Serve – Serve immediately with butter, jam, or gravy.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Freeze – Buttermilk drop biscuits are a great make-ahead. Follow the instructions right up until baking, then put the baking sheet in the freezer. When your uncooked biscuits freeze solid, put them in a freezer-safe bag until needed. They’ll last 2-3 months. Bake – Line a baking sheet with parchment paper and arrange your frozen biscuits on it. Bake in a preheated 450℉ (230℃) oven for about 15 minutes until golden brown and delicious. Everyone’s oven is different, so you may want to check on them at around 10 minutes.
Serving and Storage Instructions
Eating these guys straight out of the oven is tempting, but let them cool before digging in. Split them open and smear some butter on them for pure heaven. They’ll last at room temperature in an airtight container for two days, in the refrigerator for 4-5 days, or freezer for 2-3 months. To freeze, place the biscuits in a single layer on a baking sheet and stick them in the freezer for 30 minutes. Then, transfer them to a freezer-safe bag or container for up to 3 months.
What to Serve With Buttermilk Drop Biscuits
For a classic Southern breakfast, serve easy drop biscuits with sausage gravy or bacon, scrambled eggs, and cheese grits. Or pair them with fish or shrimp and grits for a comfort food dinner. That, and a cup of coffee, and you’re good to go.
More Easy Biscuit Recipes to Try
Conclusion
Buttermilk Drop Biscuits are so easy yet deliciously buttery, flavorful, and versatile! Have you made them yet? I’d love to hear what you served them with!
Watch How to Make It
