These were awesome! Made these with whole wheat flour and they were AMAZING!! Buttermilk Drop Biscuits Dough While you make your dough, make sure you get your oven preheated to 450 degrees. These were fantastic. Made these tonight, and they passed the Father & Son test. Oh boy. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) Milk can also be replaced with. Yield: Not surprisingly, they were fantastic slathered with butter and cinnamon sugar. You have become my go to recipe blog. Do you think you could refrigerate the dough if you want to bake them later? I started using self-rising flour and use a whole stick of butter. In a medium bowl, combine cold buttermilk and the slightly cooled melted. The biscuit recipes I have from my Southern family just never comes out as good as theirs. I didn’t measure how much, just a splash to make sure the dough didn’t dry out. I made biscuits earlier this week with another recipe and ehh. I haven’t tried it but if I remember right, several in the comment thread have tried a cup-for-cup gluten free flour blend with *I think* good results! All my life I’ve eaten strawberries and drop biscuits, this is our family’s, (and extended family’s), idea of strawberry shortcake! 12 biscuits In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled. ","position":3,"name":"In a 2-cup liquid measure or small bowl,...","url":"https:\/\/www.melskitchencafe.com\/the-best-drop-biscuits\/#mv_create_453_3"},{"@type":"HowToStep","text":"Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl. She would have been so proud! I have found my favorite biscuit recipe! Buttermilk: I've used buttermilk substitutions in this recipe (like lemon juice + milk and sour cream + milk), and they definitely work in a pinch, but storebought buttermilk gives the best flaky and soft texture. Thanks. These biscuits are wonderful! SUPER easy and love it!! You will love how simple and delicious these drop biscuits are. Thank you for this lovely recipe! (“Biscuits should be rolled out and be perfectly round!”) However, I decided these would be perfect to go along with a lesson on pioneers. This way, by the time you are finished mixing the batter and putting them onto the sheet, the oven should be fully heated. 1st Homemade biscuits, I’ve made. the delightfully crisp, buttery exterior totally makes up for it. Thanks for sharing. I have no need to try and make fussier biscuits after these easy and delicious ones! This simple recipe requires just six common ingredients and can be made with fresh or dried buttermilk. We have solutions for that as well. When you take them out of the oven, have a glaze ready to drizzle on them. This time I added hot honey and OMG!! I have found it! 15 minutes I’m making these for breakfast, thank you! If necessary, cook for another 5 minutes. FOR DROP BISCUITS Once you have a soft dough in the mixing bowl, drop spoonfuls of the dough onto the baking sheet. These biscuits are amaaaaazing! ","position":4,"name":"Stir the buttermilk mixture into the flour mixture...","url":"https:\/\/www.melskitchencafe.com\/the-best-drop-biscuits\/#mv_create_453_4"},{"@type":"HowToStep","text":"Using a greased 1\/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1\/2 inches apart. Thanks, Liz! Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 … I have different brands of parchment paper, & nearly all of them said the paper was good to use up to the temperature of 420°. Thanks. Made these for dinner tonight, with chili, and they are AWESOME! I reduced it to 4T butter and left everything else the same and they were still probably the best scratch biscuits I’ve ever had. Do you think these biscuits would be good for egg sandwiches? Made these today to go with a pot roast – oh my goodness! 3/23/17 Remove from the oven, brush with additional melted butter. I was scared I would mess them up since I am a newbie to making biscuits. Lightly grease a 1/4-cup measuring cup with cooking spray and scoop out a pretty even mound of biscuit dough. The buttermilk butter combo merhod makes them extra tender!! Were super yummy smothered in sausage gravy! I’m hoping to make a bunch of sandwiches and freeze them. Delicious!!! You should have 12 scoops. These were perfect-thank you. They were great! Perfect biscuits and super easy to make!!! Drop biscuits were one of the first recipes I learned to bake a a child, fifty something years ago! 8 tablespoons butter, melted and slightly cooled (I use salted butter) We’ve found our new biscuit recipe! Made these tonight! Recipe originally published May 2011; updated January 2020 with new photos, recipe notes, etc. Canned biscuits are so doughy in this recipe. Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Everything came to together beautifully, and the result was fluffy, tender biscuits with great taste and not even the slightest hint that they were g-free. Loved these oozingly fantastic buttery biscuits!!! I have never gotten so many compliments on these biscuits! can’t wait to try them! I don’t like messing with the rolling and cutting too much either. Amazed and so pleased at how easy and yummy these are! Those biscuits are so easy with big taste payoff & soft, buttery. I made them slightly larger so I ended up with only 8 and due to half the butter exploding in the microwave, subbed in 1/4 cup of oil for the lost butter. Hi Mel! These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. I used the 1 to 1 gluten free flour, and because I’m too impatient to actually melt the butter, I used a stick of butter that was super soft on my counter. Thanks for posting! We live in Australia-so a little “home” cooking always tastes great! …we won’t say how many of these I ate for dinner (4), but between these biscuits and the S’more cookie bars I’ve eaten today…I think I’ve consumed an entire stick of butter. I used a little less milk (about 1.5 cups of “buttermilk”) for the doubled recipe, and it was perfect. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). why fuss with rolling out dough? Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. I’ll try them soon! you SERIOUSLY must be reading my mind!! I told him once again to thank Mel for the dinner. Just perfect, flaky and great flavor. They come out perfectly every time. So easy. I bought a 1/4 cup scoop awhile ago and I am in love with it. This recipe was *borrowed* from the November 2007 issue of Cook’s Illustrated. These were wonderful, Mel! In a separate bowl, whisk together the melted butter and buttermilk until small clumps form. These are the easiest and best biscuits I have ever made. Now I need more gravy! I love seeing all the goodness you are whipping up in your kitchens! 1/2 teaspoon baking soda These are so easy and they were perfect , love them ! I have made this biscuits a handful of times and they come out perfectly every time! Oh Mel, I can’t wait to make these! Wow, this is one of those “don’t need to look anymore” recipes. They are easy and excellent. Have you tried these with wheat flour? I think buttermilk is such a treasure of an ingredient (which I improvised with skim milk and vinegar). Save my name, email, and website in this browser for the next time I comment. Instructions Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray. I’ve made these 5 Times now and LOVE them. Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. I am making 150 more for a family reunion in a couple of weeks. With the scooper, I made 10 biscuits, so they were a little larger than if I had used a 1/4 cup. I look up recipes on the interntlet all the time, and have never left a review. Happy New Year. I cook just about the same things every week and I want something diffrent and not out of a box! These babies r to die for yummy! The Best Biscuit Toppings. Thank you. Such a fabulously easy way to make biscuits! Heat the oven to 400 degrees. I was so proud of myself but disappoint that it took me so long to try. . Thank you. Thanks! Pulled out several cookbooks but the recipes just did not sound like the delishous ones I made last time. My family loves it and since you can’t find your recipe I thought you might enjoy this one. I don’t use buttermilk because I never have it on hand, but I don’t think it makes a difference because my boyfriend and myself enjoy them all the same. Thanks for all the amazing recipes!!! 1 cup buttermilk (cold or room temperature). After I drop them with my scoop I flour the tops a bit with a flour duster and pat them flat. 1 1/2 cups fresh blueberries It’ll look a little curdled and gross, but don’t you worry that pretty little head of yours, because those small bits of butter are what make the texture of the biscuits absolutely perfect. Soup makes a ton! Mel you are a life saver! They are easily adapted to gluten-free/vegan. Drop dough into a Lodge Mini Cake Pan -- fill quite full. Mixing Bowl They’ve become a staple with my family. Maybe 13 1/2. Thanks Mel! Your email address will not be published. In a large bowl, whisk together the dry ingredients. Thanks for taking the time to comment, Arlene! I think it may be time. I’m hoping these turn out better than past biscuits I’ve made LOL, I am soo trying these this Sunday!! Have you thought about putting together a cook book..so we can have all these amazing recipes in one place!! this is EXACTLY the recipe my bakery uses for its brunch biscuits, and you’re right–having made them every sunday for the past few months, i can state with certainty that they couldn’t be simpler to make! Bake the biscuits until the tops are golden brown, 13 to 15 minutes. No one ever suspects that I dropped them unless they see me do it! Will never make a rolled biscuit again. You want to mix the biscuit batter until the flour is wet, but there are still lumps in the batter. Do you think the batter could be frozen? Thanks for another winning easy recipe! They turned out fantastic! I used half whole wheat. Biscuits and Gravy Casserole: this delicious brunch dish takes advantage of flaky Pillsbury biscuits … The most common biscuit served is savory with occasional add-ins such as cheese, chives or bacon.Buttermilk biscuits can also be served as a sweeter version with sugar and cinnamon, or dried fruit and topped with a sweet glaze. Never buying refrigerated biscuits again. I bet they’d go awesome with ham and homemade mac and cheese. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Easy Flaky Buttermilk Drop Biscuits","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-11-25","recipeYield":12,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/05\/drop-biscuits-updated4-720x720.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/05\/drop-biscuits-updated4-720x540.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/05\/drop-biscuits-updated4-720x405.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/05\/drop-biscuits-updated4-735x490.jpg"],"recipeCategory":"Breads","prepTime":"PT15M","cookTime":"PT15M","performTime":"PT15M","totalTime":"PT30M","recipeIngredient":["2 cups (10 ounces) all-purpose flour","2 teaspoons baking powder","1\/2 teaspoon baking soda","1 teaspoon sugar","3\/4 teaspoon salt","1 cup buttermilk, chilled (see note)","8 tablespoons butter, melted and slightly cooled (I use salted butter)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray. Thank you so much ⭐. Scoop out level amount and drop onto parchment. really tasty. I always add a little more buttermilk than the recipe reads. Wow. My new go-to biscuit recipe!!!! Very tender biscuits! These are heavenly! I have a pretty good lemon curd recipe but it’s not a best-ever recipe, I don’t think. I have made this recipe with buttermilk substitutions like lemon juice + milk and sour cream + milk, and while they work in a pinch, 8 tablespoons butter, melted and slightly cooled (I use salted butter). I’d love your recipe if you have time to send it. … They didn’t impress me much. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. Still delicious! But because they are a drop biscuit, sometimes they don’t split exactly evenly in half – they can be a little wonky when split. This will go into my recipe box, and its a keeper. In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled. I tried to read through the other comments to see if you already answered this question, but didn’t see it anywhere…. Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.In a large bowl, whisk together the dry ingredients. and they came out perfect. Thanks Mel! I always use salted so if using unsalted, you might want to add a bit more salt to the recipe. YUM! It works perfectly and they are SO amazing! I’m not doing white flour, because it’s January and resolutions…blah blah. © Mel Ingredients I hope it turns up and when it does, you share it with us! You’ll note under the recipe that I got this from America’s Test Kitchen (the parent company of Cook’s Illustrated). In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. These were super easy and more tasty! Maybe I will try the red velvet cake this week. And guess what, not only were they super quick (yay! Oh my goodness! Perfect timing – I made these last night and they were SO good. The best biscuits, ever! Reminded me of my grandmas biscuits. This is definitely my new go to recipe when I need a quick batch of biscuits! Variations Of Classic Buttermilk Biscuits. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. I did half sour cream and half milk for the buttermilk sub. Drop biscuit batter, about 2 tablespoons for each biscuit, onto a greased baking sheet. This recipe makes about 12 biscuits. Then there are the beloved “Angel Biscuits” which are a cross between a buttermilk biscuit … 15 minutes later I was enjoying these delicious biscuits for breakfast! That worked out well, & I didn’t have to worry about the paper catching on fire. My husband ate his for dessert with a little honey on it! Wow …. After a crazy morning getting everyone off to school I realized I hadn’t eaten. LOL, It was too late to get bread made for dinner so I opted for these biscuits instead. I make these regularly as do my son in college. Easy Flaky Buttermilk Drop Biscuits If this makes them less tasteful welllllll they will never know and my husband inhales them so I have to make 2 batches at a time! Add the butter/buttermilk mixture to the dry ingredients and use a rubber spatula to combine everything together. Baking biscuits like this is a very easy task and you don't have to worry about getting the batter perfect. Just made these with homemade sausage gravy for our Sunday breakfast. So easy and so good!! We had it for dinner tonight and it was CRAZY good!!! I’ve made this recipe probably 20+ times. Simple,, easy, and tasty! Thanks for commenting so I know it works! Yummm Thanks for the recipe, Thanks. Since these are “drop biscuits” – you don’t need to mess around with rolling out the dough and cutting out the biscuits. Some observations/questions from me: Are they supposed to be a bit dry? I’ll be keeping this recipe in my back pocket from now on. I ate one with homemade sausage gravy and one with homemade blueberry preserves.

drop buttermilk biscuits

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drop buttermilk biscuits 2020