These easy homemade buttermilk drop biscuits have it all: crispy tops and edges, fluffy centers, and perfectly caramelized bottoms. Best of all, they come together in just 30 minutes from start to finish. Serve warm with whipped honey butter or your favorite jam! Recipe yields 20 biscuits.
This drop biscuit recipe is inspired by the scratch made biscuits at Contimo Provisions in Napa (if you’re ever in the area, it’s well worth a stop!). Their drop biscuits are fluffy and buttery, with crisp edges and perfectly browned.
I love them warm with jam and immediately set out recreate them at home. Made in one bowl, these foolproof biscuits are a cinch to make with buttermilk and a few pantry staples. Now I have my own stash in the freezer for whenever a craving strikes!
Drop Biscuit Success Tips
Use cold butter and chilled buttermilk. To ensure a flaky and tender biscuit, grate cold butter and then freeze it for 10 minutes so that it’s nice and chilled. I also use chilled buttermilk straight from the fridge.
Use aluminum-free baking powder. You’ll use a full tablespoon of baking powder to give the biscuits a lift. Be sure it’s aluminum-free to prevent any metallic flavor.
Bake biscuits in a hot oven. We’re cranking up the heat here to 475°F to ensure that the butter in the biscuits caramelizes evenly for a nice golden crust.
Step by Step: How to Make Drop Biscuits
Grate cold butter over a plate or pie dish and freeze for 10 minutes. While the butter chills, whisk together dry ingredients in a large bowl.
Add chilled grated butter to the flour mixture, and quickly stir in with a fork until incorporated.
Drizzle chilled buttermilk over the flour mixture and gently stir just until combined and a moist, shaggy dough forms.
Drop biscuits on a parchment-lined baking sheet and bake for about 17 to 18 minutes, until nice and golden brown.
Let rest for 1 minute on baking sheets, then immediately transfer to a cooling rack. Serve warm with your favorite toppings!
These easy homemade buttermilk drop biscuits have it all: crispy tops and edges, fluffy centers, and perfectly caramelized bottoms. Best of all, they come together in just 30 minutes from start to finish. Serve warm with whipped honey butter or your favorite jam!
Preheat oven to 475°F and line two baking sheets with parchment paper.
Grate butter with a box grater over a metal pie dish or plate. Freeze grated butter for 10 minutes.
Make biscuits: Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Stir in grated butter with a fork until incorporated. Drizzle buttermilk evenly over flour mixture and gently stir with a spatula just until a moist and shaggy dough forms and there is no dry flour at the base of the bowl. Do not overmix.
Use a large cookie scoop (4 tablespoon capacity) coated with nonstick spray to form biscuits (approximately 54 grams each). Drop biscuits 1-inch apart on prepared baking sheets (10 per sheet).
Bake biscuits for 17 to 18 minutes, rotating pans halfway through, until golden brown. Let rest for 1 minute on baking sheets, then immediately transfer to a cooling rack.
Serve warm with your favorite toppings!
Notes
Freeze: Biscuits taste best freshly baked. To freeze extra biscuits, let cool completely then transfer to a freezer bag. Arrange in a single layer and freeze for up to a month. Reheat in the oven at 325°F until heated through.
