If you’re on the hunt for biscuits that are incredibly easy to make but deliver on that classic, flaky texture, look no further. These buttermilk drop biscuits are a game-changer. Forget rolling pins and cookie cutters – this recipe is all about simple, delicious baking, perfectly channeling that Pioneer Woman spirit of hearty, homemade goodness.
Biscuits are a staple in many homes, a comforting side that complements countless meals. While traditional rolled biscuits can feel like a bit of a project, drop biscuits are here to simplify your baking life without sacrificing flavor or texture.
Close-up of easy flaky buttermilk drop biscuits on a white and blue patterned napkin, showcasing their golden-brown tops and flaky layers.
In fact, these easy flaky buttermilk drop biscuits have become a go-to in our kitchen for years. They are so straightforward that even kids can get involved, making them a fantastic recipe for family baking sessions.
These biscuits are not just for beginners; their fantastic taste and texture make them a recipe you’ll return to time and time again, no matter your baking experience.
Let’s Get Baking: Simple Steps to Flaky Drop Biscuits
The beauty of these biscuits lies in their simplicity. Start by grabbing a medium-sized bowl and tossing in your dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This recipe is designed to make about a dozen satisfying biscuits.
The Secret Ingredient: Cold Buttermilk and Melted Butter
Now, for the magic touch that makes these drop biscuits exceptionally flaky and tender: the buttermilk and melted butter combination. In a liquid measuring cup or a smaller bowl, mix together cold buttermilk and warm, melted butter.
This step is crucial. As the warm butter hits the cold buttermilk, it forms small, curdled clumps. Don’t worry if it looks a bit unusual – these little butter bits are the key to achieving that perfect biscuit texture. They create steam pockets as they bake, resulting in those beautiful, flaky layers we all crave.
A clear glass measuring cup showing melted butter being poured into cold buttermilk, creating small clumps of butter in the mixture.
Pour this buttermilk-butter mixture into your bowl of dry ingredients. Using a rubber spatula, gently fold everything together until just combined.
Gentle Mixing is Key: Avoid Overmixing
Just like with any good biscuit recipe, resist the urge to overmix the dough. Mix only until the wet and dry ingredients are just incorporated. A few lumps and bumps are absolutely fine – in fact, they’re desirable! Overmixing can develop the gluten in the flour, leading to tougher biscuits. We want tender, flaky perfection here.
A hand using a rubber spatula to gently mix the buttermilk drop biscuit dough in a stainless steel bowl, showing a slightly lumpy and shaggy dough texture.
Dropping the Dough: No Rolling Required
True to their name, these are “drop biscuits,” meaning you skip the rolling and cutting steps entirely. The dough is simply dropped onto a baking sheet, making the process incredibly easy and quick.
To portion the dough, lightly grease a 1/4-cup measuring cup with cooking spray. Scoop out a level 1/4 cup of dough for each biscuit. Alternatively, a large #20 cookie scoop works wonderfully for consistent sizing. Aim for roughly 1/4 cup of dough per biscuit.
If your dough is a bit sticky (which is normal), use a butter knife to gently help release it from the measuring cup. If you’re lucky, the dough might just drop right out on its own!
A greased measuring cup being used to scoop and drop buttermilk biscuit dough onto a baking sheet lined with parchment paper.
Place the biscuit dough drops onto a baking sheet lined with parchment paper. You can space them a couple of inches apart for individual biscuits, or place them closer together if you prefer pull-apart biscuits that are soft on the sides.
Bake in a preheated oven until golden brown. Baking time can vary slightly depending on your oven, but start checking around 12 minutes, and they might take up to 14 or 15 minutes. Keep a close eye on them to prevent over-browning.
A baking sheet of freshly baked, golden brown and flaky buttermilk drop biscuits, hot out of the oven.
These easy flaky drop biscuits are absolutely irresistible straight from the oven. Slather them with butter and your favorite jam or honey, and you’ll forget about everything else! They are truly that good – a simple pleasure that brings immense satisfaction.
Even the next day, these biscuits remain delicious. A quick warm-up in the microwave for a few seconds brings them back to that fresh-baked warmth. Though, in most cases, leftovers are a rare sight!
Extra Tips for Biscuit Perfection
- Double or Triple the Recipe: This recipe is easily scalable. Feel free to double or triple the ingredients to feed a larger crowd or have extra biscuits on hand.
- The Magic of Buttermilk: While substitutions like lemon juice or sour cream mixed with milk can work in a pinch, nothing truly replicates the tangy flavor and tenderizing effect of real buttermilk in this recipe. For the best results, use authentic buttermilk.
FAQs: Mastering Buttermilk Drop Biscuits
How should I store leftover biscuits?
Simply store them in an airtight container or zip-top bag at room temperature. To reheat, a quick 5-10 seconds in the microwave will do the trick.
Can I prepare the dough ahead of time?
Yes! You can make the dough, cover it, and refrigerate it until you’re ready to bake. This is a great time-saver for busy days.
Is it possible to substitute milk for buttermilk?
While you can use milk, the recipe relies on the acidity of buttermilk for the biscuits’ signature tender and fluffy texture. Using only milk might alter the results. However, a half-and-half mixture of sour cream and milk can be a closer substitute if you don’t have buttermilk on hand.
A close up, slightly angled shot of easy flaky buttermilk drop biscuits on a white napkin, showcasing their texture and golden brown crust.
Easy Flaky Buttermilk Drop Biscuits Recipe
Yields: 12 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups (284g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup chilled buttermilk (see notes)
- 8 tablespoons (113g) butter, melted and slightly cooled (salted butter recommended)
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate liquid measuring cup or small bowl, combine the chilled buttermilk and melted butter. Stir gently until the butter forms small clumps and the mixture looks slightly curdled.
- Pour the buttermilk mixture into the dry ingredients. Using a rubber spatula, gently stir just until the ingredients are combined and the dough just starts to pull away from the sides of the bowl. Be careful not to overmix.
- Using a greased 1/4-cup measuring cup or a large #20 cookie scoop, portion the dough and drop it onto the prepared baking sheet, spacing the biscuits about 1 1/2 inches apart.
- Bake for 13-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and brush the tops with additional melted butter, if desired. Serve warm and enjoy!
Recipe Notes:
- Buttermilk: For the best flavor and texture, use real buttermilk. While substitutions can work, they may not yield the same results.
- Oven Temperature: The original recipe may have suggested a higher temperature, but 425°F (220°C) helps prevent the bottoms from burning while ensuring perfectly cooked biscuits.
Recipe Source: Inspired by classic American recipes and updated for ease and perfect flakiness.
Serving: 1 biscuit
Calories: 157 kcal
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Enjoy these incredibly easy and flaky buttermilk drop biscuits – a simple recipe that brings the warmth and comfort of homemade baking right to your table! Perfect for breakfast, brunch, or as a side with dinner, these biscuits are sure to become a new family favorite, embodying the spirit of easy, delicious home cooking that the Pioneer Woman celebrates.
