Golden, flaky buttermilk drop biscuits are the quintessential comfort food. I have not met a person who does not like them. Yet making them has the reputation of something hard to handle properly. This simple recipe is going to put all these fears to rest. Unlike traditional biscuits, which call for cold butter to be cut carefully into flour before liquid is added, drop biscuits are simply stirred together, dropped onto the baking sheet, and baked into golden, flaky perfection. No rolling and no cutting is required.
I must confess that I first had doubts about this recipe after reading an article about drop biscuits in “Cook’s Country” magazine. Nevertheless, I was so intrigued that I gave them a try. This is now my “go-to” biscuit recipe and each time I like to add something different to the mix, even though they are delicious even plain. Instead of thyme, you can use minced chives or even your favorite sharp cheese. The best part about these is that, if you have all the ingredients measured and ready, 30 minutes is all it takes to enjoy delicious, hot, and fluffy biscuits. Make a batch for this Thanksgiving and watch them disappear…fast!
Buttermilk Drop Biscuits
- 2 cups AP flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. sugar
- ¾ tsp. salt
- 1 tsp. fresh thyme leaves (optional)
- 1 cup buttermilk, chilled
- 8 TBSP. butter, melted
- 2 TBSP. butter, melted to brush on top
- Adjust oven rack to middle position and pre-heat oven to 475°F. Line a rimmed baking sheet with parchment paper and set aside.
- Whisk flour, baking powder, baking soda, sugar, salt and thyme leaves together in large bowl and set aside. Separately, stir chilled buttermilk and hot melted butter together in 2 cup liquid measuring cup until butter forms clumps.
- Pour the buttermilk mixture to the flour mixture and stir with rubber spatula until just incorporated. Do not over mix. Using a greased, ¼-cup dry measuring cup, drop level scoops of batter 1½” apart on a prepared baking sheet. Bake until tops are golden brown (about 12 to 14 minutes) rotating sheet halfway through baking.
- Melt remaining 2 tablespoons butter and brush on biscuit tops, as they are hot from the oven. Transfer biscuits to wire rack and let cool for 5 minutes before serving.
-- This recipe is adapted from Cooks Country magazine.
My mouth is already watering at the sheer sight of these biscuits!! Could you please remind me again of what is the best kind of All Purpose flour you prefer? Thanks, and for taking all the fear out of tackling such a feat…personally I don’t like having to roll anything out.:) Beth
Hi Beth! These are super easy biscuits, just handle them as lightly as possible. I always use All Purpose King Arthur flour for my baking. It costs a little more, but it is absolutely worth it. When I find it on sale at my supermarket, I buy several 5 lb. bags (including bread flour and whole wheat flour) and store them in the refrigerator. They typically do not last long!
Very similar to my mother’s biscuits. Delicious! Will try them with Thyme next time!
So easy to make Cindy! Thyme is a great addition but any soft herb will go well as well. Chives are another good option.